The slow cooker is a mom's best friend! It is so handy to just set and forget and when evening rolls around, your dinner is waiting for you!
Join me for random days in the life as I share crockpot recipes (also below), attempt another batch of bread. (remember how that went before?!), and am surprised by a lovely gift from a subscribing family.
buy a chair like Lexi's: https://giftsfromthefather.com/
1 Tbsp avocado oil and olive oil
2 cups chopped yellow onion (about 1 medium onion)
1 medium green bell pepper, diced
6 cloves garlic, minced
1 ½ pounds grass-fed ground beef or ground turkey
1 28-oz can diced tomatoes
½ 6-oz. can tomato paste
1 14-oz. can pumpkin puree
½ – 1 cup chicken broth or water* (homemade or store-bought)
2 ½ tsp. dried oregano
2 Tbsp. chili powder (plus more to taste)
¾ tsp. ground cinnamon
2 tsp. ground cumin
1 tsp. sea salt
½ tsp black pepper
Optional: ¼ – ½ tsp of cayenne (for heat)
Suggested Toppings: Diced avocado, fresh cilantro, sliced green onions, lime wedges, hot sauce, sour cream and/or shredded cheese (omit dairy for Whole30)
Slow Cooker Directions:
Heat a large pan over medium-high heat. Add the oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
Add the garlic and cook an additional 30 seconds or until fragrant.
Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
Drain any excess liquid from the meat then transfer the meat mixture to the slow cooker.
Add remaining ingredients (diced tomatoes through black pepper) and stir. See note below about using more broth with this option.
Set heat to LOW and cook for 6-7 hours or on HIGH for 3-4 hours. Serve with desired toppings.
With this recipe, you can hardly go wrong. I personally just chop the bacon and add it directly to the crockpot without frying. However, if you like your bacon crispy, follow the recipe. I also add more meat than the recipe calls for. Honestly, almost any amount of the following ingredients is delicious!
2 lbs chicken - boneless skinless thighs or breasts
1 packet (1 oz) Ranch seasoning
2 (8oz) blocks cream cheese
6 strips bacon
1/2 cup chicken broth
1.5 cups cheddar cheese, shredded
3 scallions, diced
Add chicken and chicken broth into crock pot. Sprinkle ranch seasoning all over the chicken. Place cream cheese cubes over everything evenly. Close the lid and cook 4-5 hours on high or 6-7 on low.
Cook the bacon crisp and crumble it to use later.
Once chicken is cooked, remove lid and shred the chicken in crock pot itself with the help of 2 forks.
Top with cheddar cheese and bacon. Replace lid and cook for a few minutes until cheese is melted.
Garnish with diced scallion and serve.
1 lbs stew meat
2 cups carrots cut in 1/2 inch thick circles
1 1/2 cups celery thinly sliced, 1/4 inch thick
1/2 cup onion finely chopped
8 oz mini potatoes halved
1 cup chicken or beef broth
1 tablespoon tomato paste
1 bay leaf
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon fresh rosemary chopped
1 teaspoon pepper
Optional: Heat 1 tablespoon of olive oil in a pan and brown stew meat + onions. This step is not necessary, but will add an extra layer of flavor.
Cut all vegetables/potatoes.
Add the stew meat, carrots, celery, onion + potatoes to the crock pot + stir to combine
Add broth, tomato paste + spices to the crock pot. Stir to evenly distribute seasoning. Cook on low for 6-8 hours.
Serve + enjoy!
Keto Crockpot Meatloaf
For the meatloaf:
2 pound ground beef
½ pound ground sausage
½ cup flaxseed meal
4 tbsp chopped onion
1 tsp dried sage
salt, black pepper to taste
For the sauce:
6 oz tomato paste
1 cup hot water
2 tbsp apple cider vinegar
2 tsp granulated Stevia or other low carb granulated sweetener
2 tsp Italian seasoning
1 tsp garlic powder
salt, black pepper to taste
To make the meatloaf, place all the ingredients in a large bowl.
With clean hands, mix the ingredients until well combined.
Shape the mixture into loaf on a large sheet of tinfoil.
Place the meatloaf with the foil in a slow cooker.
Cover with a lid and cook on low for 5 hours.
To make the sauce, combine all the ingredients in a bowl.
Remove the lid and brush the top and sides with 1/3 cup of sauce.
Cover and cook for another 30-60 minutes.
Carefully lift the meatloaf, slice and serve with reaming sauce.
100% Whole Wheat Bread Recipe
(Prairie Gold Wheat works best)
6 cups warm water
1/2 cup honey (recipe called for sugar, I used honey)
1/4 cup potato flakes
3 tbsp. wheat gluten
3 tbsp. sunflower lecithin
3 tbsp. instant yeast
1 1/2 tbsp. salt
3/4 cup melted lard (I used butter)
3 tbsp. dough enhancer (optional) *I didn't use this as it's not healthy*
Prairie Gold Wheat flour (this is my mom's recipe, and you are supposed to just dump and guess until it get's to the right consistency. It's a large amount for 6 loaves. I should have counted cups, I'm sorry I didn't.)
Mix above ingredients well. Add enough flour to make a fairly thick batter. Beat until smooth.
Continue adding wheat flour, mixing well, till ready to knead. *Dough should be soft, almost sticky, rather than too stiff. A good indication is to add enough flour until it quicks sticking to side of bowl.
Knead 8 minutes. Let rise 15 minutes. Shape loaves and divide into 6 greased loaf pans. Let rise until almost double in size (approximately 20 to 25 minutes). Bake at 350 degrees Fahrenheit for 25 minutes, longer if large pans are used. Butter tops, remove from pans and cool preferably on a cooling rack and cover with a heavy towel.