Easy pulled pork

• 5 lb pork roast
• 1 large onion sliced
Dry Rub
• 3 Tbsp. chili powder
• 1 tsp. coriander
• 2 tsp. cumin
• 2 tsp. onion powder
• 1 Tbsp. Oregano
• 1/2 tsp. chipotle powder
• 2 tsp. sea salt

Instructions

1. Slice onions and layer on the bottom of your crockpot.
2. Mix ingredients for dry rub, then rub onto roast.
3. Place roast into crockpot onto onion bed. Cook on high 6 hours or until roast falls apart when touched.
4. Shred and serve on buns or however you choose.

http://whoneedsacape.com/2014/02/easy-pulled-pork/

Easy Crockpot Mongolian Beef

• 1 lb. stew meat
• 2 tsp. olive oil
• 1 onion, thickly sliced
• 1 tbsp. minced garlic
• 1/2 cup soy sauce (I used wheat free tamari)
• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 tsp. fresh minced ginger
• 1/2 cup hoisin sauce (I used The Wizard's brand gf)

Instructions

1. Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
2. When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice. Yum!

http://whoneedsacape.com/2012/11/easy-crockpot-mongolian-beef/

Slow Cooker Cilantro Lime Chicken

• 6 chicken breasts
• 3 Tbs olive oil
• 2 limes, juiced
• 2 cups cilantro
• 24 oz bag of frozen corn (can be less depending on preference)
• 4 minced garlic cloves
• 1 finely chopped red onion
• 2 cans of black beans, rinsed
• 2 t cumin
• 2 t chipotle powder
• salt/pepper to taste

1. If making for freezer meals, split everything evenly into two large freezer bags.
2. Close bags, label and give a good shake to get everything mixed. Place in freezer until ready to prepare.
3. Cook on low for 8 hours or high for 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

Sausage Gumbo

• 12 ounces hot Italian turkey sausage links, removed from casings
• 2 teaspoons canola oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 2 tablespoons all-purpose flour
• 4 cups chopped tomatoes
• 4 cups reduced-sodium chicken broth
• 2 1/2 cups frozen chopped okra
• 3/4 cup instant brown rice
• 1 bunch scallions, trimmed and sliced (optional)

Preparation

1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
2. Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
3. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.

http://mobile.eatingwell.com/recipes/sausage_gumbo.html

Hearty Bean Stew

* 1 can sliced whole plum tomatoes

* 1 cup dried red kidney beans

* 1 cup dried lima beans

* 1 cup dried black or pinto beans

* 1 cup corn

* 1/2 cup brown rice

* 2 medium onions, chopped or quartered and separated.

* 6 cloves of garlic, chopped

* 1 large red pepper, diced or cut into thin strips

* 1 tablespoon chili powder

* 1 teaspoon ground cumin

* 1/4 teaspoon ground allspice

* 1/4 teaspoon ground coriander

* 1 tablespoon red wine vinegar

Method

Soak the beans in enough water to cover them for at least 4 - 6 hours, overnight is best. Combine the tomatoes, beans,corn, rice, garlic, onions, and red peppers, along with the chili powder, cumin, allspice,coriander and vinegar in the crockpot. Cover and cook on LOW for 7- 9 hours or on HIGH for 4 - 6 hours.

http://elizarayner.hubpages.com/hub/the-best-vegan-crockpot-recipes-for-fall

One-Pot Black Pepper Chicken

• 1-1/2 pounds boneless, skinless chicken breasts, cut into cubes
• 1 red bell pepper, seeded and cut into strips
• 1-1/2 teaspoons freshly ground black pepper
• 1-inch fresh ginger root, peeled and finely chopped
• 2 cloves garlic, peeled and finely minced
• 3 tablespoons lite soy sauce, divided (optional, coconut aminos, Tamari or Bragg Liquid Aminos)
• 3 tablespoons white vinegar, divided
• 1 tablespoon coconut palm sugar or honey
• 2 tablespoons olive oil

Directions

Whisk together in a medium sized bowl, half of the soy sauce, half of the vinegar, and the sweetener. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.

Add oil to a skillet and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.

Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the bell pepper strips, remaining soy sauce and vinegar, and black pepper and stir. Cook for about 10 minutes until peppers have softened and chicken is cooked through.

Spoon chicken over or alongside brown rice or quinoa.

http://skinnyms.com/one-pot-indian-black-pepper-chicken-recipe/?li_source=LI&li_medium=category-index

slow cooker smoky refried beans

• 1 pound dry black beans
• 3 cups vegetable broth, plus a little more for thinning, if needed
• 2 tablespoons olive oil
• 6 medium cloves garlic, roughly chopped
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, plus additional salt to taste
• Freshly squeeze lime juice for topping (optional)

Instructions

1. Rinse the beans and pick through them, discarding any debris. Place the beans in a 3-quart or larger slow cooker and fill it with water to about 2-3 inches above the beans. Cover and let sit overnight, or for 8-12 hours.
2. Pour the beans into a colander to discard the soaking water. Rinse and return the beans to the slow cooker.
3. Add the vegetable broth, olive oil, garlic, onion powder, cumin, chili powder, smoked paprika and salt. Stir.
4. Cook on low for 8-10 hours, until the beans are cooked through.
5. Turn the slow cooker off and remove the lid to allow the beans to cool slightly.
6. Before pureeing, check the liquid level: Slow cookers can vary, so if you find that the liquid is still above the level of the beans when it comes time to puree them, you may want to skim a little of the liquid and reserve it for thinning later on.
7. With an immersion blender or by working in batches with a high-powered blender or food processor, carefully puree beans until your desired consistency is reached (you might like your beans to be 100% smooth, or chunky with a few beans still left whole).
8. Turn the slow cooker back on the low setting and let beans cook for another 30 minutes to thicken.
9. Check the consistency; if the beans are too thick, add additional vegetable broth and stir. If they're too thin, let them sit and cook for a little longer.
10. Taste and add additional salt if needed and squeeze half a lime over the beans right before serving, if desired.

Read more at http://ohmyveggies.com/slow-cooker-smoky-refried-black-beans-self-serve-tostadas/#ll9g1KEDRyAoCJfE.99