Unprocessed Living

A Healthy Living Recipe Box

Crockpot Shredded Taco Chicken April 5, 2017

1 small onion, finely diced
1.5-2 lbs skinless boneless chicken breasts or thighs
1 tbsp chili powder
2 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp sea salt
1/2 tsp fresh ground pepper

Layer onion on the bottom of the crockpot. Mix the seasonings in a small bowl. Rinse and layer the chicken in the crockpot, and sprinkle the seasonings on both sides of the chicken. Cook on low for 6-8 hours, until the chicken shreds easily. Use two forks to shred the meat and serve with your choice of tortillas or taco shells, shredded cheddar cheese, black beans, refried beans, rice, and/or avocado. Works great for “make your own burrito” night!

 

Bone Broth January 11, 2017

Filed under: Breakfast,Crock pot,Gluten Free,My Favorites,Recipe,Snack — Crista @ 10:59 pm

Modified from: https://wellnessmama.com/5888/how-to-make-bone-broth/

Bone broth has become a recent curiosity/interest (turned mild obsession) of mine, and I actually started off my new daily regimen of sipping broth by “cheating” with an organic boxed version I tripped across at BJs. It wasn’t bad, but a little high in sodium. I was determined to try making my own, but just needed the time. Finally got around to it following my first attempt at Roasted Chicken on Saturday, and I’m never turning back. Not only did my house smell amazing (and reminiscent of my grandmother’s house my entire childhood), but the broth is delicious. Can’t wait to have a cup in the morning…the man even loved it!

Ingredients:
Leftover bones, etc. from organic, free range chicken (no need to clean them)
Cold water (enough to cover the bones in a large pot)
2 tbsp organic apple cider vinegar
2 carrots, roughly chopped (no need to peel)
2 celery stalks, roughly chopped (greens included)
Optional: chopped onion, garlic (2 cloves), parsley, sea salt (1 tbsp), other herbs or spices to taste

Fill large pot with bones, etc. and cover with cold water. Add apple cider vinegar and let sit for 20-30 minutes. Meanwhile, chop and add veggies. Bring to a fast boil, then lower heat and simmer for at least 8 hours (or in the crock pot for 24 hours). Check every 20 minutes or so for the first two hours to remove and discard any froth/impurities from the top. Strain broth in fine strainer and refrigerate or freeze. Save bones, etc. and freeze to use a second time if desired.

 

Cheese-stuffed Meatballs October 9, 2016

Filed under: Appetizer,Beef,Crock pot,Gluten Free,Main dish,Miscellany,Recipe — Crista @ 11:20 pm

Modified from: https://www.facebook.com/buzzfeedtasty/videos/1651159751803334/

Slightly tired of meatballs, it was time for a twist and these looked delicious. I tweaked them to make them grain-free and totally clean/unprocessed. The sauce was a bit bland, so additional spices (as listed) will be added next time.

Ingredients:
Cheese stuffing:
3-4 ounces low moisture mozzarella cheese (string cheese works perfectly!), cubed

Sauce:
1 jar organic tomato sauce
3 cloves organic garlic, minced
1 tbsp fresh or dried Basil
1 tbsp Parsley
Salt and pepper, to taste

Meatballs:
1 pound grass fed ground beef
1/4 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 cup almond flour
1/4 cup parmesan cheese
1 egg
1/4 cup unsweetened almond milk
1 tbsp chopped parsley

Cut mozzarella cheese into 3/4 inch cubes cubes and refrigerate while preparing meatballs and sauce. Heat sauce in medium saucepan with added ingredients. Set aside and combine remaining ingredients in large mixing bowl. Roll golf ball sized balls with the meat mixture. Insert mozzarella cube into the center and pull the edges of the meat ball around until it’s a complete meatball. Arrange meatballs in slow cooker and cover in tomato sauce. Cook on high for 2 to 2.5 hours.

 

Turkey Chili April 23, 2016

Filed under: Crock pot,Gluten Free,Main dish,My Favorites,Recipe — Crista @ 11:34 am

Modified from http://www.ambitiouskitchen.com/2015/11/seriously-the-best-healthy-turkey-chili/

I was looking for an easy and delicious crockpot chili and found one via Google and modified as necessary — bell pepper could be added, as could cayenne pepper.
ETA: I used to add a finely chopped onion but the kids were just picking them out, so I now omit the onion and add more beans. Still a favorite! 

Ingredients:
2 tsp coconut oil
4 garlic cloves, minced
1 lb ground turkey
3 tbsp chili powder
3 tsp paprika
2 tsp ground cumin
1/2 tsp salt
1 28-oz can fire roasted tomatoes, diced
2 30-oz cans kidney beans, rinsed and drained
1 package frozen organic corn

Heat coconut oil over medium heat and add garlic. Cook for 5-7 minutes, then add ground turkey, stirring to break up the meat until no longer pink. Add spices, stir for about a minute, and pour into crock pot. Add remaining ingredients (corn can be added at the last minute to avoid over-cooking) and cook on low for 4-6 hours.

 

Crock Pot Bacon Chili (aka Chili take four) February 10, 2015

Filed under: Beef,Crock pot,Gluten Free,Main dish,My Favorites,Paleo,Recipe — Crista @ 11:04 pm

After several attempts at paleo chili over the years, both stove top and crock pot, it finally occurred to me last night to blend my favorite stove top recipe as is in the crock pot, so I could come home after a long day of work to a delicious smelling dinner ready to go. At last, success! I prepped the bacon, veggies (red and green pepper would make a nice addition if you’re into that), and beef the night before, then mixed everything in the crock pot and refrigerated overnight. Popped it in the crock pot this morning, and it worked out perfectly. Also tried using turkey bacon for the first time in this recipe (I’ll be honest — I was out of regular bacon) and it was actually still really good, and a bit healthier. Double score! (I was so anxious to work out and eat that the one photo I snapped is pretty horrible and blurry, but trust me, it was damn good!)

Ingredients:
1lb grass-fed ground beef
1 package of nitrate free bacon, diced
1 organic sweet onion, diced
1 large garlic clove, minced
1 14-ounce can of fire roasted tomatoes
1 6-ounce can of natural tomato paste
1 tablespoon garlic powder
1 tablespoon chili powder
2 tablespoons paprika
2 teaspoons cumin
1 teaspoon cayenne pepper (optional)
salt and pepper, to taste

In large pot, heat diced (or cubed) bacon on medium heat and let cook down. While the bacon is cooking, chop veggies. When the bacon has browned and is a bit crisp, add veggies. Let cook for 5-6 minutes, then add ground beef. Cook until beef is browned, stirring frequently. Remove from burner and let cool. Move mixture to crock pot once cooled, and add tomato paste (plus 3 oz water), fire roasted tomatoes, and spices. Mix well, refrigerate overnight (if needed), then place in crock pot and cook on low for 4-8 hours.

IMG_1835

 

Crock Pot Chicken Cacciatore October 7, 2013

Filed under: Chicken,Crock pot,Gluten Free,Main dish,My Favorites,Paleo,Recipe — Crista @ 10:35 pm

Stolen from a fellow CrossFitter and friend, this is one of my new favorite crock pot recipes. Smelled AMAZING as it was cooking too!

ETA: I’ve tweaked this recipe a bit over time and it never fails to please a crowd. Tomato paste was one addition, to thicken and make the mixture more saucy and less soup-like. Fresh basil is an even better addition than dried as well, though I wing the measurement of that, in part depending on how much my basil plant is wielding. 

Ingredients:
1 medium sized onion, chopped
1.5 lbs boneless skinless chicken thighs
3-5 cloves garlic, chopped
2 14-oz cans organic fire roasted tomatoes
2 6-oz cans organic tomato paste
1 14-oz can organic artichoke hearts, drained
1 tsp dried parsley
1 tsp dried basil
Freshly ground sea salt and pepper, to taste

Line crock pot with chopped onion and lay chicken on top of onion. Sprinkle chopped garlic over chicken. Add layer of tomatoes and tomato paste, followed by artichoke hearts. Evenly spread spices over the top, and cook on low for 6-8 hours or high for 4-6 hours. Serve over spaghetti squash for the perfect Italian paleo meal!

ChickenCacciatore

 

Crock Pot Paleo Chicken Soup September 22, 2013

Filed under: Appetizer,Chicken,Crock pot,Main dish,My Favorites,Recipe,Snack,Veggies — Crista @ 10:34 pm

I didn’t really have the time to stand over the stove this morning and kind of wanted to get the crock pot going now that Fall is upon us anyway, so I decided to tweak my usual stovetop Paleo Chicken Soup recipe for the crock pot. I found this Slow Cooker Chicken Vegetable Soup recipe and borrowed some ideas from it to make my own. I have to say, it’s not bad! A little bland, but additional spices could easily be added, and I’m thinking I may try adding some fire roasted tomatoes next time for a different flare.

Ingredients:

2-3 free range, vegetarian fed chicken breasts
1 tbsp coconut oil
1 large sweet onion, chopped
4 cloves organic garlic, chopped
4 large organic carrots, sliced
3-4 stalks organic celery, sliced
4 cups organic low sodium chicken broth
2 tsp basil
1 tsp oregano
Fresh ground sea salt and black pepper, to taste

Chop onion and garlic and add with coconut oil to crock pot. Turn crock pot on high and let the garlic and onion heat up for about 10 minutes. Slice other veggies while crock pot is heating up. Turn crock pot to low (or keep on high for shorter cooking time) and add the chicken, veggies, broth, and spices. Cook on high for 4-6 hours or low for 6-8 hours. Remove the chicken to shred, or shred in soup. Stir and serve.

CrockpotChickenSoup

 

 
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