Crock Pot meals

PORK CARNITAS

Ingredients:

3 to 4 lb. Pork Loin Boneless Center Cut Roast

1 tsp. garlic powder

1 tsp. ground cumin

1 tsp. salt

½ tsp. dried oregano leaves

½ tsp. ground coriander

¼ tsp. cinnamon

1 ½ C. Vegetable better then bullion make according to directions for desired amount

Directions:  In a bowl combine, garlic powder, cumin, salt, oregano, coriander, and cinnamon mix well.  Then take those and rub them on the pork roast coating whole roast, best if done with hands and not utensils.  Place in Slow Cooker or crockpot and pour bullion in making sure to not pour directly on roast.  Cook low for 8-10 hours high cook for 4-6 hours.  Serve

Pork Roast & Rutabaga crockpot

1 large rutabaga peeled and sliced into large chunks
3lb pork roast

2 tsp garlic powder

1 Tbsp. parsley

2 tsp thyme

1 tsp sea salt

1/2 tsp white pepper.
Heat a skillet to high. brown pork roast on all sides.
Place rutabaga on the bottom of the crockpot. Then set pork roast on top of the rutabaga.

Pour better then Bullion either beef, pork or veggie flavored.  Cook on high for 6 hours

Pork Loin

1 pork loin (to fit in your crock pot)
1 jar Sauerkraut, rinsed
1 large can diced tomatoes
2 teaspoons yellow curry powder
Garlic, fresh, minced or powder
Onion flakes
Put your roast in the crock pot, then place sauerkraut, tomatoes, curry, garlic in with roast and sprinkle onion flakes over roast cook for 6 hours on high

Pork Tenderloin and Sauerkraut

Ingredients:

2 cups sauerkraut

1 LB pork tenderloin, trim the fat off

Minced dried onions to taste

½ cup water

2 tsp olive oil

Salt and pepper to taste

Place in slow cooker on low for 6-8 hours

Cube Steaks in Gravy

Ingredients:

1 TBSP Olive Oil

1 ½ pounds cube steak

8oz sliced mushrooms

3 cups water

2-4 TBSP better then bullion beef

Guar or xanthan for thickening at the end

Directions:

In a large skillet heat oil and brown the steak.  In the slow cooker add everything else but the thickening agent, once steak is browned add to slow cooker.  Cook on low for 6-7 hours.   After everything is cooked remove the steak and add the thickening agent to thicken to your liking.  Serve with Rutabaga

Serves 3

CROCK POT FRENCH DIP AU JUS

2-3 lb. lean chuck roast

¼ C. soy sauce

2 C. water with better then bullion beef stock

1 T. Dijon mustard

2 tsp. onion powder

1 tsp. minced garlic

Sea salt and pepper to taste

Directions:

Make better than bullion according to directions, and pour into the crockpot first, add onion powder, mustard, soy sauce, garlic, salt and pepper.  Mix well with a whisk, then place the lean roast in gently and make sure the liquid covers the roast completely. Cover and Cook for 7-8 hours.   

Mushroom Gravy Slow Cooked Rump

Ingredients:

 1-2 lbs. beef rump roast

4-5 cups water with Better then bullion chicken flavor to taste

5-6 garlic cloves, peeled

1 container of mushrooms sliced

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

Use 3 -4 tbsp. of dry minced onion flakes

Instructions:

In a crockpot add broth, onions, garlic, mushrooms, and spices mix well, add roast make sure it is covered.

Slow Cooker Italian Beef

Ingredients:

2-3 lbs. bottom round beef roast (lean)
1 Cup water with 2-3 TBSP better then beef bouillon
3 TBSP Italian Seasoning
1 jar pepperoncini rings

Directions: 

Place everything into the slow cooker and cook on low heat for 6-8 hours.  Serve on lettuce leaves or on top of a salad.

Flank Steak in a crockpot

Ingredients:

1 Flank Steak – 1 3/4 lbs. to 2 lbs. (cut in half)

1 small can of green chilies

Onion flakes to taste

1/4 teaspoon black pepper

1 teaspoon of chili powder

1/4 teaspoon of cumin

1/2 cup of water

1 tbsp. of olive oil

1-2 cloves of garlic minced

Directions:

In a bowl mix water, oil, garlic, green chilies, salt and pepper, chili powder, cumin together place in Crockpot.

Brown steak and add to Crockpot, cook and cook for 5-6 hours.

Crockpot Beef Caritas Tacos

Ingredients:

2 lbs. flank steak

Minced dried onions to taste

1 green bell pepper, chopped

1 red bell pepper, chopped

1 fresh jalapeno, seeded and chopped may leave some seeds for spice rub—

2 tsp chili powder

1 tsp cumin

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp cayenne pepper

1 tsp salt

1/2 tsp black pepper for serving—

Cilantro

Limes

Lettuce for wraps

Directions:

Mix dried onions, chili powder, cumin onion and garlic powder pepper and salt a small bowl. Rub the spices all over the steak with hands and place at the bottom of the crock pot.

Place on top of the steak, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred then place back in the crock pot for another hour.  Serve

Slow Cooker Sweet Teriyaki Chicken Recipe:

Ingredients:
1 c. soy sauce
1 c. Splenda (best one to cook with)
1 teaspoon garlic salt
dried minced onion 1/4cup
4-6 chicken breasts
Directions:  In a small to medium sauce pan place, soy sauce, sugar substitute, garlic salt, dried minced onion and bring to a boil. In the crock pot place the chicken and pour the mixture over the top. Cook on high for 3-4 hours or low for 6-8 hours. Serve over cauliflower rice.

Curried Chicken

1 lb. boneless/skinless chicken breast, Cubed
2 tsp coconut extract
1 1/2 cups water

1-2 TBS Better then Bullion chicken

2-4 TBS dried onions
1 TBS curry powder, make sure its 0-0-0
1 TBS turmeric
1-2 tsp fresh ginger, minced or grated
2 tsp crushed garlic
1 cup red bell pepper, cut into thin strips
1/2 tsp sea salt

Cayenne pepper to taste
freshly ground black pepper to taste
Place everything in a crockpot and cook on high for 2-3 hours or on low for 4-6 hours. Stir occasionally to break up meat (it will want to stick together). Serve over cauliflower rice or add other veggies in and eat as is.

Cinnamon Chicken

Ingredients:

2 LB skinless chicken

2 bell peppers choose your favorite

Dried Minced onions to taste

2 tsp Paprika

4 clove minced garlic

2 tsp cinnamon

1 cup water

1-3 TBS Better then Bullion

¼ tsp nutmeg

Water to fill the crockpot may need more bullion.

Directions:

Brown the chicken in a large skillet with salt and pepper to taste, mix peppers, dried onions, paprika, garlic, cinnamon, nutmeg, water and bullion and pour over the chicken (chicken should be covered).  Cook on high for 4 hours or low for 6-8 hours.  Make sure there is plenty of water to cook off. 

Country Chicken and Cauliflower Rice

2 cups mushrooms (the any one you like)

Minced dried onions to taste

½ cup chopped celery

1 clove garlic minced

1 lb. boneless skinless chicken (your choice on kind) Cubed

¼ cup water with 1-3 TBSP chicken better then bullion

1 ½ tsp curry powder pay attention to 000

Sea salt and pepper to taste

¼ tsp paprika

3 cups canned tomatoes your choice but crushed is best

Mix everything in the crock pot and cook on low for 6-8 hours.

Lemon garlic chicken

Ingredients:

4 Fresh lemons

2-3 cloves garlic

4-5 LB chicken skinless boneless or a whole chicken your choice

Fresh herbs, and sea salt and pepper to taste.

Directions:

Cut lemons and thinly slice garlic and place half at the bottom of the crock pot and sprinkle the herbs of your choice of the top, add chicken and place the remainder of the lemons, garlic and herbs on top of the chicken cook on high for 4 hours till chicken is cooked, let rest for 5 minutes and serve.

BBQ Chicken

Ingredients:

4 chicken breasts, boneless, skinless

1 cup Walden Farms barbecue sauce

Preparation:

Brown Chicken, and place in crockpot,

Pour the barbecue sauce over the chicken and coat the chicken.  Cook the chicken on low for 2 1/2 hours serve.

One Pot Kale and Turkey Soup

Ingredients:

1 cup water with better then bullion chicken stock added to taste

2lb ground beef or turkey

1 ½ to 2 cups Mushrooms (your favorite)

1 ½ tsp minced garlic

1 to 2 bunches of Kale

Sea salt and pepper to taste

Minced dried onion

Directions:

Brown meat and place in the crock pot, add bullion, mushrooms, garlic kale, dried onions and salt and pepper to taste, cooks in about 2 hours.    Not a leave all day one

Rotisserie Chicken

1 broiler/fryer chicken (3.5-4 lbs.)

2 TBSP Paprika

1/2 tsp. cayenne pepper (optional!)

1 1/2 tsp onion powder

2 TBSP garlic powder or 3 cloves garlic

Sea salt and pepper to taste

Directions

Place paprika, pepper, onion powder garlic into a small bowl add one tsp of water at a time till a paste forms.  You can spray the cooker with PAM or you can use a slower cooker plastic bag, and then place the chicken breast side up.  Rub the paste over the chicken and cover and allow to cook on low for 6-7 hours or on high for 3.5-4.5 hours.   Chicken should always temp in the thickest part at 165 degrees

Chicken Fajitas

Ingredients: 

Minced Dried Onion to taste

3 sweet peppers, sliced

1 ½ pounds boneless chicken breast

½ cup water with better then bullion chicken stock

Salt and pepper to taste

2 TBSP cumin

1 ½ TBSP chili powder

Squirt of fresh lime juice

Directions:

Make chicken broth according to directions (unless you are using one that is already made) place dried onions, peppers, salt and pepper, cumin, chili powder mix well pour in crock pot.  Place chicken in crock pot the chicken should be covered with the broth. 

Place lid on crock pot and cook on low for 8 hours or high for 4-6 depending on your crock pot.

CROCKPOT CHICKEN CACCIATORE

Ingredients:

1 lb. boneless chicken breasts (frozen)

1 10 oz. can Rotel Mexican Style Lime & Cilantro

1 7 oz. can Herdez Salsa Casera

2 tsp. minced garlic (in a jar)

½ yellow bell pepper, cut in bite sized chunks

½ green bell pepper, cut in bite sized chunks

½ C. fresh mushrooms, sliced

½ of a zucchini, sliced and then cut in half

¼ C. chicken broth, fat free low sodium

½ tsp. IP salt

¼ tsp. black pepper

Greek seasoning

Directions:

In a frying pan place 1 to 2 tsp olive oil in pan and heat on medium low heat for 1-2 minutes, when pan is hot add mushrooms and zucchini, cook until browned.    Then add all other ingredients into crock pot including chicken, making sure that all the ingredients are covered in broth and cook for 4-6 hours on high or 8 on low.

Slow Cooker Chili Verde

2 7oz cans of diced green chilies

2 cups chopped onions

1 tsp crushed or minced garlic

2 cups chopped zucchini

2 cups chopped tomatoes or tomatillos

½ tsp cumin

Salt and pepper to taste

½ tsp dried oregano

1/8 tsp cayenne pepper or ¼ tsp chipotle chili powder

2 cups of chicken broth low fat

1 tbsp. of Grapeseed oil

2.5 pounds ground (beef or chicken or turkey) lowest in fat you can get.  Brown first.

Combine all ingredients into slow cooker and cook for 6-8 hours.

Crockpot Fried Cauliflower rice

Ingredients:

2 heads cauliflower riced

2 TBSP ginger-garlic puree

½ cup water with better then bullion vegetable

2 eggs

1 cup frozen veggies

½ cup boars head turkey ham diced (optional)

¼ cup green onions diced

¼ cup cilantro (optional)

2 TBS soy sauce (pay attention to ingredients)

Directions:

Rice cauliflower,

 In a large crockpot Place riced cauliflower, ginger, bullion, meat, green onions, cilantro and soy sauce, cook on low for 3-4 hours.  40 minutes before serving cook up eggs and veggies place in slower cooker mix well let cook for another 30minutes and serve.

Crockpot Meal

3 IP Soups of your choice

30oz of low fat broth

2 to 3 cups vegetables of choice

16oz of lean meat

Fresh or powdered garlic to taste

Salt, pepper to taste and other spices if you choose.

In a blender place broth and soups and mix well, then pour into a crockpot and add veggies, meat, garlic, salt and pepper to taste (optional play with seasonings such as bay leaves).  Cook on low for 6-8 hours and serve.

Beef Soup

2-3 pounds stew meet

1-2 rutabagas medium

1-2 turnips medium

1 bag frozen green beans

1 bundle of asparagus

1 bundle celery

2 medium yellow squash

Beef or veggie better then bullion serving size

Cook Stew meat in a fry pan, using salt and pepper to taste.  (May choose to add other seasonings, I like to use Italian seasoning)

Follow better then bullion directions: add cut turnips, rutabagas, asparagus, celery and stew meet. Cook on the low setting for 4 to 6 hours until rutabagas are soft.  30 to 45 minutes before serving add the yellow squash; once these are soft the soup is ready.  Can also add IP rotini noodles for a noodle soup.