St. Patrick’s Day is just around the corner and so is spring!! We have enjoyed the warmer weather in Michigan which just arrived. We have started some of our spring cleaning and enjoying the fresh air. I also cracked open the window to allow for some fresh air in the house! My mother use to always make a boiled dinner for St. Patrick’s Day. With St. Patrick’s Day on a weekday, I decided to celebrate it today! However, our left overs are being made into hash for a breakfast for diner meal on St. Patrick’s Day (which I’m very excited for).
When picking out your corned beef, be aware of what goes into your meat. We either get is from our farmer or from US Wellness Meat. If your beef does not come with a seasoning packet, you can use 3 tbsp pickling spices.
I’ve create another quick and easy meal for the crock pot! The crock pot has become my secret weapon to having hot meals ready after a long work day. I love how easy it is to prep for a meal. For cabbage spaghetti I pre-cut all the cabbage the night before and stored it in a gallon Ziploc bag in the fridge. At 5 am I pulled it out and placed all the cabbage in the crock pot. I then poured a jar of spaghetti sauce on top and mixed it into the cabbage. Closed the crock pot lid and set the timer to cook for 10 hours! It was simple and EASY! Ten hours later…I have amazing spaghetti for my main meal! At 10 hours, the cabbage is limp and tastes just like pasta, minus the gluten! The cabbage takes on the spaghetti sauce flavor.
1 head of cabbage
1 jar of spaghetti sauce
1 lb cooked beef
1. Thinly slice the cabbage. I cut around the center and then thinly slice the cabbage. You want it to be thin like spaghetti/fettuccine
2. Place cabbage, spaghetti sauce and beef in the crock pot. Mix all ingredients well.
3. Place crock pot on low and cook for 10 hours.
Oh crock-pot how I love you! You make my life very easy when you do all the work! I do all my prep for a crock-pot meal the night before. I literally dump containers or cut open bags to put in the crock-pot in the morning. For this recipe, I pre-cut the mushrooms and leek the night before. I store it in a container in the refrigerator and then dump it into the pot when needed. I use a light timer to preset my cooking. This controls when the crock-pot turns on and off. I like simple and easy!!
I created this recipe around a bag of frozen artichoke hearts I found at Trader Joes for $1.99. For this price, I should have bought more than 1 bag, but that would make for a grumpy husband. He seems to think I stock up on food too much. However, I remind him it was a good deal and then he reminds me I still spend money (just like my father use to do).
This is an all natural tasting meal. My husband reminded me how much our taste buds have changed over time. We notice every little taste in meals from too sweet to too salty. We could taste the spinach, artichoke, onions, mushrooms and chicken. Everything complemented each over. I do not think I would have enjoyed this recipe when we started our lifestyle change. I would have probably thought…too bland. Experiment with food, try something at the beginning. If you don’t like it, give it a second chance a month into your lifestyle change. I was shocked to discover meals I disliked in the beginning are now favorites.
Spinach Chicken Artichoke Meal
1 lb of defrosted chicken (I used thighs)
1 leek (thinly sliced)
1 – 8oz container of mushrooms (sliced)
1 box of frozen spinach
1 bag of artichoke hearts (frozen)
1/4 cup water
1 tsp sea salt
1. Get out your crock-pot.
2. Place the following ingredients in the crock-pot in the given order
Last year we went in with a group and purchased a grass-fed cow. It was a great experience! I can not tell you the amount of benefits in consuming grass-fed beef. However, in the process of purchasing the cow we acquired some unusual cuts of meat. I have found the best way to cook any kind of grass-fed beef is slowly. When using large meats (roasts) I place the crockpot on low and let her do the magic.
Crockpot Beef Chuck Roast
1 – 3lb beef chuck roast
2 – cups of red wine
1 – cup of water
1 onion sliced
1 package of mushrooms sliced
1. First, sear the chuck roast on both sides and place into the crockpot
2. Then place remaining ingredients in the crockpot, put the lid on and turn it on low.
3. Allow the meat to cook for at least 10 hours.
It is apple season in Michigan! You can find them at the farmers market really cheap. Growing up in Pennsylvania, we use to get apple butter from the Amish. I still recall going to restaurants and they would ask, “Do you want apple butter on it” referring to the cottage cheese I would have ordered. Needless to say, my stomach recently reminded me why I do not consume dairy and I do not plan on going down that track again soon!
I have added my apple butter to granola or pancakes in the morning. Occasionally, you might see me eat a scoop of it on a spoon….YUM!! This jar should last up to two months in the fridge, but I don’t see it lasting too long in our house.
Paleo Crock Pot Apple Butter
Ingredients:10 apples pealed, cored and diced1 TBL pumpkin pie spice1 tsp vanillaDirections:1. Turn your crock pot on high.2. Place the apples and pumpkin pie spice in your crock pot. Mix the apples and pumpkin pie spice together.3. Let the mixture cook together for 4 hours, stirring occasionally.4. Take the mixture out of the crock pot and place in a blender. Puree the mixture to a thick liquid.5. Place the liquid mixture back into the crock pot and stir in vanilla.6. Allow the mixture to cook for another 4 hours on high, stirring it every hour.7. Remove apple butter from the crock pot and place in containers. Store your apple butter in the fridge for immediate use or freeze.
This meal was created around the beef drippings from Drunk Paleo Beef Ribs. However, if you don’t have the beef drippings…beef broth will work just fine! This is a meal which needs about 10 minutes of prep the night before, will cook all night long and then it becomes a throw and go meal in the morning! I’m happy to report I only had to get up 2 minutes earlier to prepare this meal in the morning. However, I was a little crabby when I saw white ‘stuff’ falling from the sky. Yes, I know that this ‘stuff’ starts with the letter ‘s’, but I refuse to use ‘that’ word in OCTOBER! It is too early for white flakes to be falling from the sky!! However, I was excited to go home tonight to my Paleo crockpot french onion soup with the cold weather in Michigan!!!
In the event you do not get 3 cups of bone broth drippings from your short ribs, it is ok! Make sure you have 6 cups of bone broth in your crockpot. In a pinch, I have made this soup with only chicken broth and it came out JUST FINE! I want to forewarn you, the taste is a bit different when only using chicken broth.
Paleo Crockpot French Onion Soup
3 Large Sweet Onions (2 lbs)
3 cups beef broth
3 cups chicken broth
2 cups water
3 TBL ghee/coconut oil
1 1/2 tsp dried thyme
salt and pepper to taste
1. Thinly slice the onions and place them in your crockpot. Add in (3) 1 TBL fat of your choice on top of the onions. Turn your crockpot on high for 10-12 hours. I did this step the night before. This step is caramelizing your onions for the soup.
2. Add in both bone broths, water and thyme. Switch your crockpot over to low and cook for 8-10 hours.
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