08 Oct Weekly Recipes: Crockpot AND Paleo
I am totally digging the accountability group we have going on this month! Not only is it full of over 100 people working on their health and fitness goals, offering each other support and motivation, but there are TONS of crockpot recipes that we are sharing!
I typically use my crockpot once a week but since starting this group, I’ve been using it more like 2-3 times per week. And guess what? It definitely makes my life (and dinner time)easier.
Since I’m feeling inspired by this group, I thought I’d share some more crockpot recipes – all PALEO style!
Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa
Ingredients for Slow Cooker Beef:
2 lb. beef chuck roast, well trimmed and cut into thick strips (I had nearly 3 lbs. of beef before it was trimmed.)
1 T Kalyn’s Taco Seasoning (or your favorite Southwestern spice blend)
2-3 tsp. olive oil (depending on your pan)
2 cans (4 oz. can) diced green chiles with juice
Ingredients for Cabbage Slaw and Dressing:
1 small head green cabbage
1/2 small head red cabbage
1/2 cup thinly sliced green onion
6 T mayo or light mayo
4 tsp. fresh squeezed lime juice (I use my fresh-frozen lime juice)
2 tsp. (or more) Green Tabasco Sauce
Ingredients for the Avocado Salsa:
2 large avocados, diced
1 medium Poblano (Pasilla) pepper, diced very small
1 T fresh-squeezed lime juice (I use my fresh-frozen lime juice)
1 T extra-virgin olive oil
1/2 cup finely chopped cilantro (or use thinly-sliced green onion if you’re not a cilantro person)
Turkey Pumpkin Chili with Apple Bacon Compote
- 1 lb ground turkey
- 1 medium onion, diced
- 4 cups raw pumpkin, cubed
- 1 16 oz can chopped tomatoes
- ⅓ cup strongly brewed coffee
- ½ cup passata (tomato sauce, or tomato puree)
- ½ cup canned pumpkin
- 2 tsp cocoa powder
- 1½ Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp oregano
- 1 tsp cinnamon
- 1 tsp nutmeg
- salt and pepper to taste
- 1 large apple, skinned and diced
- 4 slices nitrate free bacon
- 2 Tbsp lemon juice
- Brown the meat in a large skillet in a tablespoon of coconut oil.
- Put all of the ingredients into your crockpot, plus the browned meat. Stir to combine and cook on low for 6-8 hours or on high for 4-6.
- For the compote, cook your bacon until crispy, then remove and put on a plate lined with a paper towel. Cook the diced apple in the bacon grease over low-medium heat, with a few tablespoons of water. Keep adding water to deglaze the pan, and sauté until the apple is soft and caramelized. Add the lemon juice and cook for an additional 2 minutes. Remove from heat.
- Once the chili is thickened to your liking, serve it topped with the apple bacon compote! It’s also great topped with avocado.
Squeaky Clean Slow Cooker Beef Bourgignon
- 900g (2lbs) grass-fed beef stew meat
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 large carrots, peeled and sliced
- 1 small (1½ cups) rutabaga, peeled and diced
- 2-3 sprigs fresh rosemary, whole
- 2 Bay leaves
- 1 tsp Himalayan salt
- 1 tsp freshly cracked black pepper
- 2 tbsp Dijon mustard
- 2 cups bone broth
- 1/4 cup red wine vinegar
- 227g (1/2lb) mushrooms, sliced
- 2 tbsp tapioca starch
- 2 tbsp water
1.Pat the meat dry and sprinkle generously with salt and pepper.
3. Add the meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. Work in several batches if you have to so you don’t overcrowd the pan. Remove the cooked pieces of meat to a bowl to collect the juices.
Mediterranean Beef Stew
1-2 T olive oil (depends on your pan)
1 onion, diced in 1/2 inch pieces
2 lbs. diced chuck steak, cut in 1/2 inch pieces (about 2 cups meat, for stovetop cooking I might use a more tender cut of beef)
1 cup beef stock (use 2 cups for stovetop cooking)
1 can diced tomatoes with juice (I use Muir Glen organic tomatoes, 14.5 oz. can)
1/2 cup tomato sauce
1/4 cup balsamic vinegar (I use Fini brand)
1 can black olives, cut in half or fourth
1/2 cup garlic cloves, cut in thin slices (optional, but very good)
2 T finely chopped fresh rosemary (or use 1 T dried cracked rosemary)
2 T finely chopped fresh parsley (or use 1 T dried parsley)
1 T capers (or more)
fresh ground black pepper
Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Crockpot. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Crockpot. Again, add more oil if needed, then add diced beef and brown well, about 10-15 minutes. Don’t rush the browning step. Add beef to Crockpot.
Add 1 cup beef stock to the pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Crockpot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Stir gently to combine, then put lid on Crockpot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot.
If you do all the advance preparation the night before and put the combined ingredient in the refrigerator overnight, this could cook as long as 10 hours in the Crockpot while you’re at work. Manufacturers don’t recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in Crockpot in the morning.
For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot.