1. Crock Pot Rump Roast
Prep Time: 10 Minutes
Cook Time: 10 Hours
- 1 Grass Fed Rump Roast 3-6 lbs (Or what you can fit in your crockpot)
- 1 Onion, diced
- 1 Tbsp Black Pepper
- 1 Tbsp Paprika
- 2 Tsp Chili Powder
- 1/2 Tsp Cayenne
- 1/2 Tsp Garlic
- 1/4 Tsp Mustard Powder
- 1/2 Cup Beef Stock
- Combine all the spices above together and mix well.
- Generously rub this spice mixture all over your rump roast to your taste liking. If you don’t like too many spices just lightly coat it.
- Line the bottom of your crock pot with your diced onions.
- Place your seasoned roast on top.
- Pour in your beef stock.
- Cover and cook on low for 10 Hours.
2. Slow Cooker Mexican Style Meat
“A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.”
|1 (4 pound) chuck roast1 teaspoon salt1 teaspoon ground black pepper2 tablespoons olive oil1 large onion, chopped||1 1/4 cups diced green chile pepper1 teaspoon chili powder1 teaspoon ground cayenne pepper1 (5 ounce) bottle hot pepper sauce1 teaspoon garlic powder|
|1.||Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.|
|2.||Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.|
|3.||Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.|
|4.||Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook’s Note).|
3. Crock Pot Simple Short Ribs
Prep Time: 10 Minutes
Cook Time: 8 Hours
- 3 Lbs of Beef Short ribs, boneless or bone in
- 1 Large Red Onion, sliced
- 1 Large White Onion, sliced
- 3 Stalks Celery, diced
- 3 Carrots, peeled and diced
- 1 Cup Water
- 1/2 Cup Red Wine Vinegar
- 1 Tsp Paprika
- 1 Tsp Curry Powder
- 1/2 Tsp Chili Powder
- 1/2 Tsp Dry Mustard
- 2 Tsp Sea Salt
- 1 Tsp Black Pepper
- Line the bottom of your crock pot with your onions, celery, and carrots
- Heat a saute pan or cast iron skillet over high heat and sear all sides of your short ribs for 2-3 Minutes per side (This step is optional)
- Place your short ribs on top of your veggies
- Mix all other ingredients in a bowl and pour over the top of your short ribs
- Cover your crock pot and cook on low for 8 Hours
- After it is cooked, if you would like you can remove the veggies and beef and add some arrowroot powder to thicken the sauce and serve over your beef
4. Bison Stew
Prep Time: 20 Minutes
Cook Time: 6-8 Hours
- 2 Lbs Bison Stew Meat
- 2 Onions, sliced
- 6 Carrots, peeled and sliced
- 1 Bell Pepper, diced
- 3 Stalks Celery, diced
- 2 Jalapeños, diced
- 28 Ounces Fire Roasted Tomatoes
- 8 Ounces Tomato Sauce
- Handful of Fresh Cilantro, diced
- 1 Tbsp Oregano
- Salt and Pepper to taste
- Line the bottom of your crock pot with your onions, carrots, bell pepper, celery, and jalapeños
- Add in your bison stew meat
- Add in all remaining ingredients
- Set Crock Pot on low and cook for between 6-8 hours on low
5. Sweet Potato Shepherd’s Pie
-4 qt. crockpot (any bigger will cook faster, so keep an eye on it so it doesn’t burn!)
-3 cups mashed sweet potatoes
-1 lb. lamb, beef or turkey (I think lamb is the tastiest)
-2 cups frozen peas and carrots (see note below if you want to use fresh instead)
-2 cloves garlic
-1 T herbs de provence
-1/2 cup beef broth (or water)
1. Brown your meat on the stove with the onions, adding the garlic and the herbs towards the end.
2. Drain a bit of the fat and plop the meat mixture in the crockpot. Stir in your frozen vegetables and mix well.
(Note: Of course you could use fresh instead. If you don’t do peas, you could easily substitute fresh carrots and fresh celery here. I would actually just toss any fresh veggies I was using in with the onions when I was browning my meat.)
3. Pour beef broth (or water) over the mixture. Using a rubber spatula, spread the mashed sweet potatoes over the top of the beef.
4. Cook on LOW for 5-6 hours. If you’re using frozen veggies, you’re just letting this warm up and letting the flavors all run together since you already cooked your meat, so you could cheat and end a bit early. If you’re using fresh veggies, you’ll need to let them cook through in the crockpot so you’ll need the whole cook time.
5. Turn the crockpot to HIGH and take off the lid. Let sit for 30 more minutes to make the sweet potatoes all crusty and yummy.
6. Asian Marinated Crock Pot Beef Spare Ribs
Prep time: 10 mins
Cook time: 7 hours
Total time: 7 hours 10 mins
- 4-6lbs Grass Fed Beef Short Ribs
- 1 lime, juiced
- 3 tablespoons Coconut Aminos
- 2 tablespoons white wine vinegar
- 1 tablespoon raw honey
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 1 teaspoon siracha (or other hot sauce)
- 2 teaspoons sesame seeds
- salt and pepper, to taste
- Place spare ribs in a large baking dish or shallow dish.
- Mix all ingredients together in a bowl, other than the ribs.
- Pour marinade over the ribs.
- Cover and place in fridge to marinate for 8+ hours. I did 2+ days, but that’s because of laziness. You don’t have to be a lazy ass like me. Taste paid off though.
- Place ribs in crockpot.
- Pour extra marinade on top. You shouldn’t need extra liquid, but if you do, just add a couple tablespoons of water.
- Turn crockpot to low and cook for 6-8 hours or until meat is tender and falls off the bone.
7. Smokey Roast
Coffee Spice Rub
- 2 tablespoons coffee grounds
- ½ teaspoon ground chipotle
- 1 teaspoon unsweetened cocoa powder
- ¼ teaspoon cinnamon
- ½ tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 teaspoon sea salt
- Mix all spice rub ingredients together and set aside.
- ½ tablespoon coconut oil (I tried out a new brand of coconut oil called Kelapo and it’s very tasty, mild, and downright delicious!)
- 2.5 lb beef chuck roast
- 1 red onion, halved and sliced
- ¾ cup water
- Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is nice and hot!
- Take the spice rub mixture and rub the entire amount into and all over the roast – really rub it in, do not just brush it on!.
- Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side. If your pan is not hot enough you will lose your spices, but if it’s too hot, you will burn your roast.
- You want it to make a nice crust on both sides of the meat.
- Place your sliced onions in the bottom of a slow cooker.
- Once the roast has been seared, put the roast in the slow cooker on top of the onions.
- Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours. Serves 6.
8. Crock Pot Cashew Chicken
- 2 lbs boneless chicken breast
- 1/4 cup Almond Meal
- 1/2 tsp black pepper
- 1 Tbsp Olive Oil or Coconut Oil
- 1/4 cup Coconut Aminos (soy sauce or braggs aminos)
- 2 Tbsp rice wine vinegar
- 2 Tbsp ketchup
- 1 garlic clove, minced
- 1/2 tsp grated fresh ginger
- 1/2 cup cashews
- Combine almond flour and pepper in resalable food storage bag.
- Add chicken. Shake to coat with flour mixture.
- Heat oil in skillet over medium-high heat.
- Brown chicken about 2 minutes on each side.
- Place chicken in slow cooker.
- Combine coconut aminos, vinegar, ketchup, garlic and ginger in small bowl; pour over chicken.
- Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over cauliflower rice.
9. PORK POT ROAST
- 2 tablespoons ghee
- 8 leeks, whites only, thinly sliced (or 2 medium onions, chopped medium)
- 1 small cabbage, cut into eighths (optional)
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 3 sprigs of fresh thyme (or a few good shakes of Sunny Paris seasoning)
- 1/4 cup dry vermouth
- 1/4 cup organic chicken stock
- 1 (28-ounce) can fire-roasted diced tomatoes, drained
- 1.5 pounds of carrots, peeled, and cut into 1-inch chunks
- 4 celery stalks, cut into 1-inch chunks
- 2 (2-to 2.5-pound) boneless pork picnic shoulder roasts, trimmed and tied or 1 4-pound picnic roast
- Kosher salt
- 2 teaspoons Banyuls vinegar
- Red Boat fish sauce
- I melted the ghee in a large cast iron skillet over medium-high heat.
- Then, I added the leeks, garlic, tomato paste, and thyme to the melted ghee. If you don’t have fresh herbs, just shake on some dried ones! I cooked the leeks until they were softened and lightly browned (8-10 minutes).
- Then, I added the broth and vermouth to deglaze the pan.
- Mix the leek mixture along with the tomatoes, carrots, and celery into the slow cooker.
- Place them into the slow cooker.
- Covered the cooker and set it to cook on low for 9-11 hours.
10. Enchilada Chicken Stew
Prep time: 10 mins
Cook time: 8 hours
Total time: 8 hours 10 mins
- 2lbs chicken breasts
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 (4oz) can of chopped jalapenos
- 1 (4oz) can of chopped green chiles
- 2 tablespoons coconut oil
- 1 (14oz) can of diced tomatoes
- 1 (7 oz) can tomato sauce
- 3 garlic cloves, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- salt and pepper, to taste
- bundle of cilantro, to garnish
- avocado, to garnish
- Pull out your handy dandy crockpot.
- Add your chicken breasts.
- Then add the rest of the ingredients on top, in any order.
- Put on low for 8-10 hours or high for 6-8.
- After it’s done cooking, use tongs to pick at the chicken to shred it in with all the ingredients.Top with cilantro and some avocado.
11. Moroccan Chicken Casserole
- 1 head cauliflower
- 2-3 pounds of chicken
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 tablespoons ginger root, finely chopped or grated
- 2 garlic cloves, finely chopped
- 3 carrots, peeled and sliced
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 tsp cayenne (optional – the other spices will already add a bit of spiciness to the dish, so only add the cayenne if you want a really spicy dish)
- 1 red pepper, cut into thin strips
- 28-ounce can of diced tomatoes (do not drain)
- 1/2 cup minced parsley or cilantro
- 2 tsp salt
- 1 lemon
- Preheat oven to 375.
- The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan.
- Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.
- Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well.
- Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.
- Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.
- Garnish with more fresh parsley or cilantro before serving.
12. Chicken Pot Pie
Ingredients (serves 4-6)
– 1 Cup almond flour
– 1/4 Cup Olive Oil
– 1/4 tsp baking soda
– 1/4 tsp sea salt
– 2 big roasted chicken breasts (boneless, skinless) cut into small pieces
– 2 Tbsp olive oil
– 3 Cups cremini mushrooms – sliced
– 1 Cup chopped onion
– 1 Cup chopped carrots
– 1 Cup chopped celery
– 1 Cup finely chopped broccoli
– 1 Cup finely chopped cauliflower
– 2 Cups chicken stock
– 1 Tbsp fresh Thyme
– 1 tsp dried parsley
– 1 tsp Herbes de Provence
– 2 tsp coconut flour
– 1 Tbsp fresh garlic
– pepper to taste
- Pre-heat oven to 350
- In a small bowl, mix together the crust ingredients
- Put the dough for the crust in between 2 pieces of wax paper and roll it out to create a thin layer to fit the size of your casserole dish (9 inch dish). Remove the top layer of wax paper. Put to the side.
- In a pot or large skillet heat the olive oil and add garlic and onion.
- Once garlic and onion is softened add the mushrooms and cook for 2-3 minutes
- Add the carrots, celery, broccoli and cauliflower and cook for 5-7 minutes until the veggies begin to cook through
- Add the roasted chicken, chicken stock, coconut flour (to thicken) and herbs
- Simmer for 10 minutes
- Pour into your casserole dish and put the dough on top. I took the wax paper and flipped it upside down on top of the casserole dish and then gently pulled the wax paper away from the dough – you can see in the original picture that only 1/2 of the crust stayed intact during this process. It’s OK if it falls apart; you still get the entire flavor.
- Bake for 25 minutes or until crust is brown. I had to broil mine for 5 minutes at the end to get my crust to crisp up.
13. Chicken and Dumplings
- Heat the butter in a large saucepan. Throw in the garlic, onion and chicken chunks. Fry over a medium heat until the onions turn translucent and the chicken browns. Stir in the herbs.
- While you are waiting, make the dumplings. Whisk together the butter, eggs and salt. Sieve the coconut flour and baking power together. Gradually add the flour mix to the eggs, stirring as you go to ensure a smooth batter.
- When all the flour is added, you should have a thick paste-like mix. Leave it aside for ten minutes while you deal with the casserole.
- Mix the corn starch (or other starch!) with a little water then pour into the chicken sauce. Bring to a boil then stir while it thickens. Once it’s thick and glossy, remove from the heat. Pour into a small casserole dish. Spoon a tbsps worth of batter and ‘blob’ it on top of the casserole. Repeat until all the batter is used (it should make four large dumplings).
- Bake at 400 for 15-20mins until the dumplings turn golden. Serve.
14. Pepperoni Pizza Casserole
- 1 pound grass-fed ground beef
- 8 ounces chopped pepperoni, divided (we like Applegate Farms w/ no nitrates and dairy free)
- 1 small onion, diced small
- 4 cloves garlic, minced
- 1 teaspoon sea salt (or more to taste)
- 1 teaspoon EACH oregano, basil, and thyme
- 4 cups roasted spaghetti squash noodles (apx, see cooking notes above)
- 2 cups favorite spaghetti sauce – we use my Homemade Blender Pasta Sauce
- 2 eggs
- 1/2 cup Daiya mozzarella cheese or pecorino romano, and few tablespoons extra for sprinkling, optional
- Preheat oven to 400 degrees.
- In a large skillet over medium heat, sauté the ground beef, 1/2 of the pepperoni, onion, and garlic.
- As the ground meat cooks, sprinkle in the seasonings. Taste (when cooked!) and add more to your liking if necessary.
- In a large bowl, mix the warm beef mixture, spaghetti sauce, squash threads, eggs, and cheese of choice.
- Place into a greased casserole dish (I used a 9 X 9).
- Top with the remaining pepperoni and a sprinkling of cheese.
- Bake for 30 minutes, or until golden and bubbly.
15. CHICKEN AND BISCUITS CASSEROLE
- 6 boneless skinless chicken breast
- 1 pound carrots, peeled and sliced
- 2 onions, minced
- 1 bag green beans (12 oz), cut into small pieces
- Salt and pepper
- 1 tsp poultry seasoning
- 1/4 tsp garlic powder
- 1/4 tsp celery seed
- 2 cups chicken broth
- 2 tbsp coconut milk
- 2 tbsp tapioca flour
- 2.5 cups almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/4 cup ghee/ coconut oil
- 2 eggs
- Preheat oven to 350. Grease a dish and place the chicken breasts in.
- Season as you like (I did salt, pepper, garlic powder, poultry seasoning and onion powder). Bake for 35-40 minutes.
- In large frying pan place ghee (or fat of choice), add onion and start sautéing.
- Add carrots, and season with salt and pepper.
- Cook until carrots just soften.
- Add green beans, poultry seasoning, garlic powder and celery seed. Adjust salt and pepper.
- Once chicken is done cooking remove from oven and cut into bite sized cubes.
- Mix veggies and chicken together in a large casserole (9×13 or so).
- Add chicken broth, coconut milk and tapioca flour.
- Now prepare topping. In large bowl mix almond flour, salt and baking soda.
- Add eggs and ghee and mix until forms a ball.
- Using two sheets of parchment to sandwich the dough, roll it flat to match the size of the casserole.
- Place over the top of the casserole and bake for 25-30 minutes or until biscuit topping just starts to brown.
16. Pumpkin Cream Chicken Casserole
- 1-1.5 lbs chicken breasts, chopped into 1 inch cubes
- 1 medium sized spaghetti squash, cooked and shredded
- 1 head cauliflower, chopped
- 1 can pumpkin puree
- 1/2 can canned coconut milk
- 3 garlic cloves, minced
- 1/2 yellow onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- Preheat your oven to 425 degrees.
- Time to roast the vegies. Chop your cauliflower and put it in a baking dish topped with a little bit of olive oil and salt and pepper. Then cut your spaghetti squash in half, use a spoon to scoop out the seeds and extra threads, place face down on a baking pan. Add the cauliflower and spaghetti squash to the oven, side by side if possible, to roast for around 25 minutes. (Depending how big your spaghetti squash is, the cauliflower made roast a little quicker) You will know your spaghetti squash is cooked when you can poke the outside skin and it gives a bit.
- While the squash and cauliflower are cooking, cook your chicken. Pull out either a LARGE saucepan or a large pot and put under medium-high heat.
- Add olive oil to it along with your minced garlic. Once the garlic begins to smell, add your chopped onions and cook until translucent.
- Add your chopped chicken to the cooking onions, cover and let steam for around 5 minutes.
- Once the chicken is about 2/3 cooked through, add your can of pumpkin, half can of coconut milk, and spices directly to the pan. Mix thoroughly. Taste to see if you need any more spices or salt.
- Once your squash and cauliflower is done cooking, and chicken-sauce mixture is heated up, de-thread spaghetti squash with a fork, running the fork the opposite way of the threads.
- Add your spaghetti squash threads, roasted cauliflower, and chicken-sauce mixture to a 9×11 glass baking dish and add dish to the oven under the broiler. Cook for about 5 minutes, getting a little dark on the top.
- Remove from oven and let sit for around 10 minutes to help the sauce thicken up. Enjoy!
17. TACO CASSEROLE
- 1-1/2 to 2 lbs lean ground beef (I used 96/04)
- Taco Seasoning (1 packet, or your favorite loose seasoning from your local farmers market)
- 1/8 c diced red onion
- 2 jalapenos, diced
- 1 c shredded cheese
- 2/3 c chunky salsa
- Shredded lettuce and sour cream, as needed
- In a little bit of olive oil, sauté the diced onions, and then add the ground beef. Make sure to break up the ground beef while it’s cooking.
- As the beef starts to brown, add your taco seasoning; if you’re using the packet kind, follow directions. If you’re using the loose kind (like we have), make sure to add about 1/4 c water to 3 Tbls seasoning.
- Simmer the beef over med-high heat until all the beef is cooked and the water has cooked down
- Once the beef is cooked, add to your casserole dish with 2/3 cup of the cheese and the jalapenos. Mix well.
- Pour the salsa on top of the casserole, and then sprinkle the remaining 1/3c cheese on top.
- Bake at 350 degrees for about 10 minutes–enough to heat everything through and melt the cheese.
18. Hamburger Pie
- lbs grass-fed ground beef
- 2 lbs turnips, peeled and chopped
- 1 tbsp grass-fed butter
- 2 tbsp grass-fed cream
- 1 onion, diced
- 1 package frozen green beans
- 2 cans Italian style stewed tomatoes
- 1 can tomato paste
- 1 teaspoon gluten free worcestershire sauce
- 1 tsp ground red pepper
- 1 tsp paprika
- Salt & Pepper to taste
- Preheat the oven to 375. In a large pot, boil the turnips until they are soft.
- While the turnips are boiling brown the meat with the onion.
- When the meat is browned add the tomatoes, tomato paste, worcestershire sauce, red pepper, and paprika.
- Mix well and simmer until the green beans are heated. Pour the meat mixture into a large casserole dish and set aside.
- When the turnips are soft, discard all cooking water, and add the cream and butter.
- Mash and mix well until a mashed potatoes consistency is reached.
- Pour the turnip mixture on top of the meat and bake for about 20 minutes or until the turnips start to get a little color.
19. Tuna Casserole
- 1 medium yam, semi-peeled (okay to leave some of the peel on) and diced into ¼” cubes
- 1 medium white potato, semi-peeled as above, diced into ¼” cubes (or use more yam if avoiding white potatoes)
- 3-4 celery stalks, chopped
- 10-12 mushrooms, chopped into small pieces
- ½ sweet onion, diced
- 1 can water chestnuts, chopped or sliced
- 20 black olives (about half a can), sliced in half
- 11 oz chunk light tuna in water (I use the “family-size” foil pack rather than the can)
- 1 cup water, 2/3 cup raw cashews, 1 large clove garlic chopped, 1 Tbsp nutritional yeast, 1 Tbsp olive oil, 1 tsp coconut flour, 1 tsp dried dill weed, ¼ tsp celery seed, ¼ tsp turmeric, ¾ tsp salt, Ground black pepper to taste, 1 egg
- Preheat oven to 350 F (175 C).
- Place all casserole ingredients (veggies and tuna) in large casserole dish or 9×13 baking dish. Gently mix to combine.
- Add water, cashews, garlic, nutritional yeast, oil, coconut flour, and seasonings to blender.
- Blend for 1-2 minutes until smooth. Add egg and blend for another 15-30 seconds.
- Pour sauce mixture over veggies/tuna and mix gently until completely combined and sauce is evenly distributed throughout veggies/tuna.
- Gently pat down top of mixture with back of spatula until the surface is level.
- Cover dish tightly with foil and bake for 50 minutes, covered.
- After 50 minutes, remove foil, and return to oven to bake (uncovered) for another 10 minutes.
- Remove from oven and let sit for 10 minutes before serving.
20. Italian Casserole
- 3lbs round chuck
- 1 white onion – diced
- 1/3c green olives
- 1 lb kielbasa sausages – diced
- 1t each garlic, basil, oregano
- 3 oz tomato paste
- 2T red wine vinegar
- 1t oregano
- 1t garlic powder
- 1t onion powder
- 1t basil
- 1/2t salt
- 12 eggs
- In a skillet, brown chuck and when 1/2 -3/4 done, add onion, olives, sausages and spices. While this is cooking, mix up your sauce
- Add tomato paste, 2T red wine vinegar, add water to 3/4 cup 1t oregano, 1t garlic powder, 1t onion powder, 1t basil, 1/2t salt
- When beef is cooked, add sauce. Stir.
- Then add 12 beaten eggs and pour into greased casserole dish and doughnut pan.
- Bake at 370 for 40 minutes or until done.
- Let cool 5-10 minutes before serving to get nice clean slices.