Easy Crockpot Mongolian Beef

Ingredients

• 1 lb. stew meat
• 2 tsp. olive oil
• 1 onion, thickly sliced
• 1 tbsp. minced garlic
• 1/2 cup soy sauce (I used wheat free tamari)
• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 tsp. fresh minced ginger
• 1/2 cup hoisin sauce (I used The Wizard's brand gf)

Instructions

1. Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
2. When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice. Yum!

Chicken & White Bean Soup - Crock Pot

• 2 T olive oil
• 1/2 cup diced onion
• 1 package ground chicken
• 6 cups chicken broth/stock
• 1/2 t crushed red pepper
• 2 t ground cumin
• 2 t basil
• 1/2 t garlic salt
• Salt & pepper to taste
• 1/2 t chili powder
• 1 small can chopped green chiles
• 1/2 cup diced tomato
• 2 (14 oz) cans Great Northern Beans
• 2 T cornstarch
• Shredded Cheddar cheese

In large soup pot, saute onion in olive oil until translucent.  Add ground chicken to pot,  break up into small pieces while cooking thoroughly.  After chicken is completely cooked add the following: chicken broth/stock, red pepper, cumin, basil, garlic salt, salt & pepper, chili powder, green chiles, tomato & beans.  Stir together and simmer 15 minutes  or  until flavors are well blended.  Remove 1/2 cup of liquid in a glass measuring cup, whisk in cornstarch until no clumps are found, add back to soup, stirring until slightly thickened.  Ladle into bowls & serve with shredded cheese on top.  Serves 8.

Crock Pot Beef Tips with gravy

Ingredients:

1 1/2 lb. beef tips (or cubed beef stew meat)*

1 package of dry Onion Soup Mix

1 can of Cream of Mushroom soup

1 can of Beef Broth

Directions:

Add beef to slow cooker. 

In a bowl, combine dry Onion soup mix, cream of mushroom soup and beef broth.  

Stir to combine and pour over beef in slow cooker.

Stir all ingredients together.

Cook on low for at least 6-8 hours.  

Give everything a good stir before serving. 

Serve on top of mashed potatoes or egg noodles. 

 Enjoy with your favorite veggies and salad.

Cook’s note: You can use a whole beef roast instead of cubed stew meat. 

If you don’t have cream of mushroom soup, you can substitute cream of chicken.

Also, if you are sensitive to salt, I would suggest using a low sodium cream soup as well as a low sodium beef broth

Oven Baked Chicken Fajitas

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

Instructions

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Honey Garlic Chicken - Crock Pot

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey

The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
Serve with basmati rice and steamed or roasted vegetables.

Beyond Easy Pulled Pork - Crock Pot

4-5 lb pork butt roast

2 yellow onions, sliced

Dry Rub

3 tbsps chili powder

1 tsp coriander

2 tsps cumin

2 tsps onion powder

1 tablespoon dried parsley

¼ teaspoon chipotle powder

2 tsps sea salt

Mix all dry rub ingredients together.  Rub the entire roast with the dry rub (you should use it all.)  Place a layer of onions on the bottom of your slow cooker.  Place the roast on top.  Put the rest of the sliced onions on top of the slow cooker.  NO LIQUID NECESSARY!  Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.

Crock Pot Teriyaki Chicken - Freeze ahead

Medium bag of Carrots
Red Onion cut into large chunks
2 large cans Pineapple, including juice
4 Garlic Cloves
4 Boneless Chicken Breasts
1 cups Teriyaki sauce + 1/2 cup extra to put in crock pot

Split between 2 freezer ziplock bags, seal, mix, lay flat and freeze.

Directions for cooking:

Add all to crock pot.
Add the 1/2 cup Teriyaki sauce to crock pot.
Cook on low for 6-7 hours.

Serve over cooked white rice.