Ingredients

• 4 boneless pork chops
• 1/2 cup Stubs BBQ sauce
• 1 can (14.5oz) diced stewed tomatoes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 T. unsalted butter
• 1/2 cup organic beef broth
• salt and pepper to taste
• 2 T. corn starch
• 1/2c sour cream
• 3 cups egg noodles

Instructions

1. Place pork chops, bbq sauce, diced tomatoes, garlic and onion powder in crock pot.
2. Cover and cook on high 6 hours or until pork shreds easily.
3. When pork cooked, shred and set aside.
4. Cook egg noodles as directed.
5. In a large sauce pan add sauce and dripping from the crock pot, butter, broth, salt, pepper, and cornstarch.
6. Whisk well until sauce is thickened, remove from heat and whisk in sour cream.
7. Add about 1 cup shredded pork, mix well to coat.
8. Stir sauce together with cooked egg noodles, serve.

Notes

Ingredients

• 4 frozen boneless skinless chicken breasts
• 32oz organic chicken broth
• 28oz red enchilada sauce
• 4oz diced green chilies
• 1 cup onion, chopped
• 1 T. garlic powder
• 2 cups carrots, chopped
• 1 cup frozen pea
• 1 pkg taco seasoning (all natural and no msg)
• 2 cups california mix frozen vegetables
• tortilla chips
• 1 avocado, sliced
• crumbled blue cheese

Instructions

1. To large crock pot add chicken, chicken broth, enchilada sauce, green chilies, onion, garlic powder, carrots, peas, and taco seasoning.
2. Cover and cook on high, 6 hours (if chicken thawed cook 4 hours).
3. 30 minutes before serving add california mix vegetables, stir, cover and cook.
4. Add chips to serving bowl, ladle in soup, and top with sliced avocado and crumbled blue cheese.

Ingredients

• 1 T. unsalted butter
• 2 T. olive oil
• 1/2 cup onion, coarsely chopped
• 1 cup celery, coarsely chopped
• 4 cups organic low-sodium chicken broth
• 1 cup organic vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 cup carrots, coarsely chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/2 tsp cajun seasoning
• salt and pepper to taste
• 1 1/2 cups egg noodles

Instructions

1. In a large pot over medium heat, melt butter and add oil.
2. Cook onion and celery until just tender, 5 minutes.
3. Add in chicken and vegetable broths, chunked chicken, carrots, basil, oregano, bay leaf, cajun seasoning, and salt and pepper.
4. Bring to a boil, then reduce heat and simmer 30 minutes.
5. Add in egg noodles and cook an additional 10 minutes. (If cooking soup in the crock pot add noodles 20 minutes before serving)
6. Remove Bay leaf before serving.

Ingredients

• 1 (16 oz.) pkg. dried green split peas, rinsed
• 2 1/2 cups diced ham
• 3 carrots, peeled and sliced
• 1/2 cup yellow onion, chopped
• 2 ribs of celery plus leaves, chopped
• 3 cloves of garlic, minced
• 1 bay leaf
• 2 tsp dried parsley flakes
• 3 tsp salt (be careful with salt in the slow cooker, you can always add later)
• 2 tsp. fresh pepper
• 6 cups hot water

Instructions

1. Layer all ingredients in the crock pot as listed.
2. Pour in water.
3. DO NOT STIR.
4. Cook on High 4-5 hours or Low 8-10 hours (I like how it comes out better on Low)
5. To serve remove bay leaf and mash peas to thicken.

Ingredients

• 2 pounds grass fed beef stew meat
• 1/2 cup whole wheat flour
• 3 T. Olive Oil
• 1 medium onion, chopped
• 4 carrots, chopped
• 4 celery stalks, chopped
• 4 red potatoes, chopped
• 2 cloves garlic, minced
• 1 can (14.5) diced tomatoes, undrained
• 2 bay leaves
• 1 tsp salt
• 1 tsp honey
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tsp worcestershire sauce
• 2 cups organic low sodium beef broth
• 1 1/2 cups water

Instructions

1. Heat olive oil in a pan.
2. Rinse and pat dry stew meat, dredge in whole wheat flour and place in heated oil.
3. Saute meat until browned.
4. Transfer browned meat and drippings to the crock-pot.
5. Add all remaining ingredients and stir.
6. Cover and cook on low 8 hours or High 6 hours.

Ingredients

• 1 organic cage free egg, beaten
• 1 16oz container ricotta cheese
• 1/2 cup crumbled feta cheese
• 1 5oz package fresh baby spinach coarsely chopped
• 1 cup button mushrooms, sliced
• 1 cup zucchini, thinly sliced
• 1 cup frozen peas
• 1 can (28oz) crushed tomatoes
• 1 can (28oz) diced tomatoes
• 3 cloves garlic, minced
• pinch of crushed red pepper
• 1 T. Dried Italian seasoning
• 15 whole wheat lasagna noodles, uncooked
• 3 cups shredded mozzarella cheese
• 1/2 cup fresh grated parmesan cheese

Instructions

1. Combine eggs, ricotta, feta spinach, mushrooms, and zucchini in a large bowl.
2. Combine canned tomatoes with their juice, garlic, Italian seasoning and crushed red pepper in a medium bowl.
3. Generously coat crock-pot with cooking spray.
4. Spread 1/2 cup tomato sauce in slow cooker.
5. Arrange 5 noodles over the sauce overlapping.
6. Spread 1/2 ricotta vegetable mixture over noodles, pressing firmly down.
7. Then spoon 1 1/2 cups tomato sauce over cheese mixture and top with 1 cup mozzarella cheese and 1/2 Parmesan.
8. Repeat the same layering process one more time.
9. Top the third layer with noodles and remaining sauce, DO NOT top third layer with cheese.
10. Place the remaining 1 cup mozzarella in the refrigerator.
11. Cook on high 2 hours or low 4 hours.
12. When done turn off crock pot and sprinkle with reserved mozzarella cheese, cover and let stand 10 minutes to melt the cheese.

Ingredients

• 4 boneless skinless chicken breast
• 1 each red, green, yellow bell pepper, sliced
• 1 medium yellow onion, sliced
• 1 can (6oz) salsa verde
• 1 T. ground cumin
• 1 T. garlic powder
• 1/2 tsp each salt and pepper
• 4 cups gaba rice, cooked in chicken broth
• 1 cup roma tomatoes, diced

Instructions

1. Add all ingredients to crock pot EXCEPT gaba rice and diced tomatoes.
2. Cook on Low 6 hours.
3. 45 minutes before serving,Cook Gaba rice in chicken broth as directed on the package.
4. When chicken and rice is done, shred and spoon over rice with sauce and veggies.
5. Top with diced tomatoes.

Ingredients

• 2lb pork shoulder boneless roast
• 1 cup prepared bbq sauce(refer to sauce recipe under condiments)
• 1 large yellow onion, coarsely chopped
• 1 tsp black pepper
• 1/2 tsp sea salt

Instructions

1. Place onions, pork in crock pot.
2. Add BBQ sauce and salt and pepper.
3. Cover and cook on Low 8 hours.

Ingredients

• 3 pounds ground turkey
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 1/2 cups tomato sauce
• 1 cup green bell pepper, diced
• 1/2 cup water
• 4 T. brown sugar
• 4 T. mustard
• 4 T. white vinegar
• 4 T. Worcestershire sauce
• 3 tsp. chili powder
• whole wheat hamburger buns

Instructions

1. Brown turkey, onion, and garlic in a large saute pan.
2. In Crock-pot combine browned turkey and all ingredients.
3. Cook on low 6 hours or high 3 hours.
4. Serve on toasted whole wheat buns.

Ingredients

• 3 pound boneless, lean pork roast
• 2 4oz cans chili verde green sauce
• 1 6oz cans diced green chilies
• 1 medium onion coarsely chopped
• 1 green bell pepper coarsely chopped
• 1 red bell pepper coarsely chopped
• salt, pepper, and garlic powder to taste
• 2 tbsp cornstarch(3-4tbsp water)
• 1/3 cup sour cream

Instructions

1. Add pork to crock pot and cover with all ingredients except cornstarch and sour cream.
2. Cover and cook on low 8 hours.
3. When ready to serve, pork will shred very easily.
4. Remove pork from the crock pot and shred into a large skillet, spoon out veggies and add to skillet.
5. Turn skillet to medium.
6. In a separate sauce pan pour liquid from crock pot.
7. Dissolve 2 T. of cornstarch in 3-4 T. of water to make a thickening paste.
8. Add to sauce and whisk continuously for 5 minutes or until thickens.
9. Add in sour cream and stir well.
10. Spoon thickened verde sauce into pork in the skillet.
11. Cover and simmer on low for 10 minutes.
12. Serve over rice or in warmed corn tortillas with cheese and fresh tomatoes.