Slow Cooker Beef Fajitas {Gluten-free, Crock Pot}

It's Tuesday! That means you can make tonight TACO TUESDAY! Okay, so they are fajitas technically but they're served in a soft taco tortilla so basically the same as tacos. If you're looking for a new and delicious option that's a bargain, these tasty fajitas are perfect. I buy beef stew meat in bulk, portion it out and freeze it. Stew meat is lean and can be stringy and tough if not cooked properly. Fortunately, it lends itself perfectly to slow cooker preparation and comes out tender and full of flavor. Click over here to see my recipe. Enjoy! ...click here for the recipe!

Sesame Beef and Vegetable Stir-Fry with Cauliflower "Rice" {Gluten-free, Slow Cooker}

This is a yummy sweet and savory dish full of flavor. I happen to love this cauliflower "rice" with it, so yummy and soaks up the sauce. Swap out for any veggies you love or have on hand. Best of all this is a great way to use an inexpensive cut of beef by cooking it low and slow with an amazingly tender result. Click here for my recipe! Enjoy! ...click here for the recipe!

Mushroom Honey-Mustard Chicken {Slow-cooker}

Sometimes you just need a Slow cooker meal on a Wednesday, at least I do! Halfway through the week and weeknight events means I need to do my dinner prep and cooking earlier in the day so that dinner is ready when we are ready to eat! This is super easy and delicious! Sub out the flour for Tapioca starch to make this gluten-free. It goes great with our Gluten-free biscuits too. MMmmmm. Click here to see my recipe. Enjoy! ...click here for the recipe!

Slow Cooker Turkey Meatballs {Crock Pot}

Plan ahead to par bake the meatballs in the oven to lock in their juices then let your slow cooker simmer away for some delicious, tender and flavorful meatballs. Serve over pasta or simply with some fresh steamed broccoli. Use gluten-free oats to make this gluten-free. Click here to see my recipe. Enjoy! ...click here for the recipe!

Slow-cooker Beef with Garlic Mashed Turnips {Gluten-free}

This recipe is a great way to transform an inexpensive cut of meat into something tender and delicious. I buy beef stew meat in bulk then divide it into freezer bags in 1 1/2 pounds each and freeze them for later. These mashed turnips pair wonderfully with the meat and they are just like making mashed potatoes, except lower in carbs. Serve some fresh steamed broccoli or a green salad on the side!

Turnips are round root vegetables that are purple and white with green leaves on top, for those who aren't sure. ;-)

Click over to type2diabetes.com to see my recipe.

...click here for the recipe!

Low-carb Beef Chili {Gluten-free, Slow Cooker}

Tuck this recipe away for a cool fall day. So flavorful and savory after bubbling away in the slow cooker. Serve it up with a fresh cool salad for a delicious dinner combo. Click over to type2diabetes.com to see my recipe. Enjoy!

...click here for the recipe!

Taco Soup {Gluten-free, Slow Cooker}

What can I say, I love soups, even in summer. I know it's a bit crazy to all my California friends and family that are roasting hot in the summer heat...maybe you can tuck this one away for a cooler day. Here in Michigan, the summer days are mild and afternoon thunderstorms are common. As long as I don't have to turn on the oven, I'm good! The only thing you need for this delicious soup is your slow cooker. Top with fresh cilantro and avocado! Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Corn Chowder {Slow-Cooker, Gluten-Free}

The ultimate comfort food, at least for me. Last year when I was recovering from surgery, several friends brought meals for our family. It was so nice to not have to worry about dinner and an added bonus to have amazing food delivered. I mean it was really good! One friend brought corn chowder, it was my first real meal, and I thought I had never tasted something so delicious. Amazing! I tried my best to recreate it and now it's a family favorite in our house. Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

White Bean Chicken Chili {Gluten-free, Grain-free}

This is a hearty and delicious slow cooker meal that's so easy to put together. The chicken is super tender and flavorful and the beans add a light creaminess. Top with some fresh cilantro for dinner tonight! Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Herb-Crusted Turkey Breast {Low Carb, Gluten-Free}

Buying a turkey breast instead of a whole turkey is easy and perfect for a mid-week dinner or smaller family gathering. No carving needed just slice it into thick, juicy slices perfect for dinner as well as leftovers for sandwiches, soups or as a high-protein salad topping. Just top with fragrant herbs and cook it up in the slow cooker! Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Sweet Potato Chili {Gluten-Free, Slow Cooker}

For those of you on Facebook and Twitter who asked for more Slow Cooker meals...here ya go!  I know I know, this sounds a bit different but trust me it's amazing! I opted to use savory grass-fed ground beef for this because it really bumps up the flavor and the sweet potatoes add just the right amount of sweetness without being too overbearing. Just brown up the meat and throw everything into your slow cooker! Sweet potatoes add fiber, Vitamin A, Vitamin C and a new delicious flavor for chili. By the way, this is the perfect chili recipe for those that have an intolerance to beans! Enjoy it with our Light and Fluffy Gluten-Free Cornbread and a green salad! Click over to type2diabetes.com to see my Sweet Potato Chili recipe and the nutrition facts. Enjoy! ...click here for the recipe!

Slow Cooker Orange Chicken {Gluten-Free}

Who doesn't love orange chicken?  This is a great option for Make Your Own Take Out {MYOTO}at home! It does it's thing in the slow cooker and then just thicken up the remaining liquid at the end for a delicious sauce to drizzle on top. I used gluten-free tamari in place of the soy sauce when I made it for my family, but either one works great. It was fabulous with some fresh steamed broccoli and sprouted brown rice. Click over to type2diabetes.com to see my recipe. Enjoy! ...click here for the recipe!

Beef and Vegetable Stew in the Slow Cooker {Gluten Free}

Looking for a warm and hearty stew to make in the slow cooker? This one is super tasty and the kids loved it. You can also use a beef chuck roast, which I have done when they go on sale two for one at the grocery store.  Additionally, you can always add other vegetables such as carrots, parsnips or turnips.  Serve this up with some of our gluten-free biscuits on the side and enjoy!
I'm linking up with Jo-Lynne's, Gluten Free Weekly Meal Plan over at Musings of a Housewife
                                            

Recipe: (serve 4 or if you use more meat up to 6)
Ingredients:
1-1.5 pounds Beef stew meat, very lightly salted (or you can also use a beef chuck roast 1 1/2-2 pounds - no need to cube it)
2 tablespoons White Rice Flour
6-8 small (lime sized) golden or red potatoes, leave whole (half if larger)
3-4 stalks celery, sliced
1/2 white onion, sliced into large chunks - Save the other half of the onion using this trick
1 teaspoon Italian Seasoning
1/2 teaspoon dried thyme, rolled gently between fingers to release the oils
1/4 teaspoon garlic powder
1 teaspoon salt
5 1/2 - 6 cups water
8 oz whole, baby Bella mushrooms, rinsed
--------------------------------
2 tablespoons white rice flour
1/3 cup water

Directions:
1.  Heat a large pan over medium high heat, add beef cubes and begin to brown on all sides, about 2-3 minutes.

Sprinkle beef with about 2 tablespoons of white rice flour and flip to coat all sides and continue browning about 2-3 minutes more. We're looking for nice browning on the meat, not cooked through.

2. While meat is browning, add potatoes, celery, onion, Italian Seasoning, thyme, garlic powder and salt to the slow cooker.

3. Once meat is browned on both sides, remove from pan and add to the slow cooker on top of the vegetables.  Add about 1/2 cup of water to the hot pan and deglaze it, gently stir up all the yummy bits from the bottom of the pan.

After about 1 minute, pour the liquid from the pan over the meat.

4. Arrange mushrooms over top of the meat.  Add additional 5 - 5 1/2 cups of water, or until meat is nearly covered in water.

5.  Cook on low for 8-10 hours.  About 1 hour before serving, combine 2 tablespoons rice flour with about 1/3 cup of water and add mixture to the slow cooker to thicken your sauce.  Season to taste.  Serve hot with some gluten-free biscuits on the side.

{Make ahead} For those days you know you will be busy, even too busy to brown the meat for the slow cooker...Follow all the directions through number 4, place lid on the slow cooker and refrigerate overnight.  If your slow cooker does not have a silicone seal, you may want to cover it with plastic wrap before putting the lid on to prevent your fridge from smelling like onions.  The next day pull the slow cooker out of the fridge about an hour before you plan to start cooking, then turn it on and cook as per #5 above.

*this post contains affiliate links ...click here for the recipe!

Chicken Apple Stew with Quinoa {gluten free, Slow Cooker}

Happy Leap Day! This is a hearty stew with a sweet addition of apples and cabbage.  A great way to use up your veggies.  Choose a firm, crisp apple such as a Fuji, that will hold up in the slow cooker.  Serve with rice or quinoa for dinner tonight. Enjoy!

Recipe: (serves 4-6)
Ingredients:
1/2 pound small Dutch yellow potatoes
4 carrots, cut into large chunks
3 celery stalks, sliced
3 -4 chicken breasts, frozen is okay too
3 apples, peeled and cubed, choose a firm, crisp apple such as Fuji or Granny Smith
1 teaspoon dried thyme
1/4 teaspoon fennel seed
1/2 teaspoon salt
a few twists of freshly ground black pepper
1/4 teaspoon cumin
1 Tablespoon apple cider vinegar
1 cup apple cider or apple juice
1 cup water
1 1/4 cups chicken stock
1/2 of a large cabbage, cut into large wedges

Directions:
1. Place potatoes, carrots and celery in the bottom of a 6-quart slow cooker.  Arrange chicken breasts and apple cubes on top of the vegetables.
2. Sprinkle thyme, fennel seeds, salt, pepper and cumin over the chicken.  Add vinegar, apple cider, water and chicken stock to the slow cooker and finally, top with the cabbage wedges.

3. Cook on high for 4-5 hours.  Serve with brown rice, quinoa or on it's own with some crusty bread.  To prepare quinoa; add 1 cup quinoa and 2 cups of water to a small pot, add a pinch of salt.  Bring to a boil then reduce heat to a simmer for 10-15 minutes until water is absorbed.  Fluff with a fork and serve hot. ...click here for the recipe!

Pinto Beans {Slow Cooker}

Who loves pinto beans?  I do, I do.  I must admit, in the interest of time and with two little boys and a third on the way I usually opt for canned pinto beans or vegetarian refried beans {gasp}.  My sweet hubby is always trying new things, which I love because it gets me out of a cooking rut.  He decided to try making pinto beans in the slow cooker, much like our very popular Peruvian Bean recipe.  They, of course, turned out wonderfully delicious and oh so much more tasty than anything out of a can.  Best part...they're easy to make, just soak the dried beans overnight then put that slow cooker to work.  We had ours with our Baked Chicken Taquitos and Spanish Rice. *TIP* It's especially tasty to use the broth from our Crock Pot Chicken, if you're using that to stuff your taquitos, in the Spanish Rice, in place of the chicken broth and water (2 1/2 cups)! Enjoy and Merry Christmas!

Recipe: (serves 8)
Ingredients:
3 cups dried pinto beans
2 pieces of cooked bacon and 1 pieces worth of grease
2 T agave nectar (or 1 T brown sugar)
1-1/2 tsp salt
1 tsp ground pepper
1/2 tsp garlic powder
1 tsp ground cumin
1/4 tsp ginger powder
1/2 tsp ground coriander seeds
3 c chicken broth (low sodium)
1-1/2 cup water

Directions:
1. Soak beans overnight in a pot with 6 cups of water.  In the morning, drain and rinse the beans.
2. In a large pot, bring about 6 cups of water to a boil.  Once the water is at a rolling boil, add the beans and boil for about 3 minutes.  Drain and rinse the beans.  (This flash boiling is an optional step, it really helps remove the {ahem} excess gas from the beans)
3. Place beans into your slow cooker and add remaining ingredients, stir to combine and cook on high for 4-6 hrs.
4. About a half hour before serving, check the consistency of your beans.  If they are too liquidy, remove the lid of your slow cooker for the last 30 minutes of cooking time.  Stir beans a few times near the end of cooking to mix well and to make the beans creamy.  Serve hot.  These reheat well and are great for leftovers too. ...click here for the recipe!

Chicken Teriyaki {Crock Pot}

I'm sure you have noticed that we have been making mostly gluten free dinners (& sweets) around here and this is another one. My hubby decided to go gluten free about 9 months ago and has noticed a huge improvement in how he feels, particularly in the fact that he no longer has dry itchy skin or insomnia! Our boys and I are not 100% gluten free at all but when it comes to family dinners we feel strongly about eating together. We have never made "special kid food" for our boys, so for our dinners we all eat the same thing, which for now means gluten free.

One of my hubby's most favorite go-to meals is chicken teriyaki. It's high in protein, low in fat, gluten free and the rice is easy for him to digest. I decided to try making some at home. It turned out great and got the whole family's seal of approval. If you're feeling like a little Asian take-out try this instead. Enjoy!

Recipe: (serves 4)
Ingredients:
1/3 cup low sodium soy sauce
3 Tablespoons rice vinegar
1/3 cup sugar
1/4 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
4 boneless, skinless chicken breasts (frozen is okay)
fresh cilantro, chopped for garnish

For the sauce:
2 1/2 teaspoons cornstarch
2 1/2 teaspoons water

Directions:
1. In a medium bowl whisk together soy sauce, vinegar, sugar, water, ground ginger, garlic powder and pepper until combined. Place chicken in the bottom of your slow cooker and pour sauce over the top. Cover and cook on HIGH for 4 hours.
2. Remove the chicken to a plate and cover to keep warm.  Pour the sauce from the slow cooker into a shallow saucepan over medium-low heat (be sure to skim off and discard any fat or small pieces of chicken first). In a small dish, combine the corn starch and water until the cornstarch is completely dissolved. Add the cornstarch mixture to the sauce in the pan and whisk gently for 5-7 minutes over low heat, allowing it to come to a gentle bubble until the sauce reaches desired thickness.
3. Plate chicken over some steaming Jasmine rice and pour thickened teriyaki sauce over the top. Garnish with fresh cilantro.  We served ours with some steamed fresh organic broccoli. ...click here for the recipe!

Turkey Pumpkin Chili {Crock Pot}

I've been hearing about pumpkin chili lately, seen some tasty looking pictures on Pinterest and there are recipes all over the internet, I decided to try making my own. I know you're thinking, "pumpkin?", "in chili?", that's what I was thinking too, but it's actually really great. Be sure you're using straight pumpkin puree, not pumpkin pie filling. Plain pumpkin puree is like most any other squash puree, delicious but not overly sweet.

I waited until half way through dinner to ask if anyone could guess what the "secret" ingredient was and no one could name it. They were all pleasantly surprised to learn it was pumpkin.  I also wanted to try using dried beans and they were so delicious and easy!  This hearty chili is tasty, nutritious and perfect for fall. Enjoy!

Recipe: (Serve 4-6)
Ingredients:
1 1/4 pounds ground turkey
2 cloves garlic, minced
1 slice bacon, diced
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon Italian Seasoning
1/2 pound dried small white beans (~1 1/4 cups)
1 (15oz) can organic pumpkin puree (or make your own as we did here)
1 quart low sodium chicken stock
2 bay leaves
cilantro, chopped for garnish
cheddar cheese, shredded for garnish
salt & pepper

Directions:
1. Bring a small pot of ~3 cups water to a rapid boil.

2. In a separate large skillet over medium high heat, brown the ground turkey breaking it up as it cooks. Once the meat is browned and no longer pink, push it out to the sides of the pan and to the middle add the minced garlic and diced bacon, stir until fragrant and bacon begins to render (2-3 minutes). Sprinkle cumin, chili powder and Italian Seasoning over meat mixture to lightly toast the spices and bring out their flavor.  Remove meat mixture from heat and add it to the bottom of your slow cooker.

3. To the pot of boiling water add your dried beans and boil at a rapid boil for 2 minutes. Remove from the heat and drain off all the water. Add the beans to the slow cooker.

4. Add the pumpkin puree, chicken stock and bay leaves to the slow cooker. Stir gently to combine. Cook on low for 8 hours or on high for 4-5 hours. Fish out those bay leaves, season to taste with salt and pepper if needed and garnish with shredded cheese and cilantro. We had some tasty gluten free cornbread on the side.

*Edited to add: (12/2/13)
Lately I have been substituting a large can of white hominy for the white beans and it is delicious.  Cook as per recipe above, omitting beans and add the rinsed and drained hominy when you add the pumpkin and stock, for a tasty twist on a favorite! ...click here for the recipe!

Lemon Rosemary Chicken {Crock Pot}

I made this lemon, rosemary chicken a few days ago and it turned out great! I modified the recipe I found on the A Year of Slow Cooking site since I didn't have a whole chicken on hand that night. I love the way the lemon subtly infused into the meat!  The beauty of the slow cooker is the delicious, flavorful results you get from cooking meats low and slow.  It was great that night with rice and vegetables and equally delicious the next day chunked up in a tasty green salad. Enjoy!

Recipe: (serves 4-6)
Ingredients:
5 boneless, skinless chicken breasts, frozen is okay too
1 cup low sodium chicken broth
5 sprigs fresh rosemary, wash well & leave whole*
1 lemon, thinly sliced
2 cloves garlic, roughly chopped
1/4 teaspoon salt
pepper

Directions:
1. Place chicken breasts in the bottom of the slow cooker, top with chicken broth, rosemary, garlic, salt and a few twists of freshly ground black pepper. Arrange lemon slices on top.
2. Cook on high for 4-6 hours. *(I suggest leaving the rosemary on the stems to make it easier to fish out when the chicken is done, I just added the leaves and it was a bit tedious to remove at the end) ...click here for the recipe!

Chicken Vegetable Stew {Crock Pot}

I've been on a bit of a slow cooker kick this week and this chicken veggie stew did not disappoint. I'll admit it was alittle odd to be eating stew and warm bread when it was 95 degrees outside but we sat in the cool house and pretended it was fall. Add whatever vegetables you have on hand or family favorites and make it your own.  We all loved the addition of cabbage to this and my hubby actually commented that there could have been even more since it cooks down quite a bit.  One unusual addition I tried was some balsamic vinegar, which gave it a great subtle zip.  This was a great one pot dinner with the addition of some warm crusty gluten free bread on the side. Give it a try or tuck it away for a cooler day. Enjoy!

Recipe: (serves 6)
Ingredients:
4 boneless, skinless chicken breasts (frozen is okay here too)
2-3 cloves garlic, chopped
3+ cups of cabbage, chopped
1 red bell pepper, chopped
10-12 small dutch baby potatoes or similar, cut in half or leave the tiny ones whole
1 medium zucchini squash, chopped
1 crooked neck summer squash, chopped
1 teaspoon dried thyme
1 tablespoon Italian Seasoning
1/4 teaspoon salt, plus more to taste
fresh black pepper
2 tablespoons balsamic vinegar
4 cups Low sodium chicken broth
1/2 lemon, thinly sliced

Directions:
1. Start layering in the Crock; add chicken breasts first, top them with the garlic, bell pepper, squashes, cabbage and potatoes.
2. Add in the dried herbs, 1/4 teaspoon salt and a few twists of pepper.  Gently toss vegetables to incorporate the seasonings.
3. Finally, pour in the balsamic vinegar and chicken broth and arrange lemon slices on top.  Cook on high for 4-5 hours or until chicken is cooked through and vegetables are tender.  Add more chicken broth as needed to achieve the consistency you prefer.

...click here for the recipe!

Salsa Verde Chicken {Crock Pot}

After some friends were talking Crock Pot recipes yesterday I was inspired to dust off my slow cooker, that normally only sees the light of day in the cold winter months, and try my hand at some salsa Verde chicken. This is a very simple recipe with just 5 ingredients! I used Salsa Verde from Trader Joe's, which had great flavor without being too spicy or overly salty.  It turned out great and the whole fam loved it! Go ahead and throw this together in less than five minutes and let your slow cooker make dinner tonight. Enjoy!

Recipe: (serves 4-6)
Ingredients:
1 (12oz) jar of Trader "Jose's" Salsa Verde or your favorite Verde sauce
1 cup Low sodium chicken broth
3 large carrots, cut into 1 inch pieces
4-5 boneless, skinless chicken breasts, frozen works too
2 cups long grain brown rice cooked per package instructions

Directions:
1. Place roughly chopped carrots in the bottom of the Crock.  You want to keep the carrot pieces big because they are going to cook for a long time.  I think it would also be tasty to throw in a small onion cut into wedges.  Also, to create a one pot wonder, try adding potatoes and forego the rice.
2. Place chicken breasts on top of vegetables, it's okay if they overlap slightly.  Pour chicken broth and salsa over chicken.  Cover and cook on high for 6 hours.
3. Partially shred the chicken with two forks, leaving some big chunks.  Ladle chicken and carrots over some hearty brown rice. ...click here for the recipe!