Crockpot Mexican Shredded Beef (THM S)

If you can believe it, this was my first time EVER making a beef roast. Trust me when I say this shredded beef is easy, flavorful, and versatile!

I love using my Crock Pot for various reasons, but overall it makes dinner insanely easy and it cooks without heating up the kitchen. Between preschool drop off, working, and getting my daughter to and from karate (right before dinner, no less) dropping something in the crock pot is definitely the easiest part of my day. The best part is coming home to a fully cooked dinner!

Let’s get to the nitty gritty of the recipe – start with a 2.5 – 3lb boneless beef roast.

Next, throw the dry spices together in a small bowl: chili powder, cumin, ground coriander, smoked paprika, cayenne, oregano, salt and pepper. Stir them up, activating the spices by rubbing them gently between your fingers.

Season the whole roast on both sides, massaging the spices into the meat.

Into the bottom of your crock pot, stir together the broth (any variety is fine), lime juice, tomato paste, onion, garlic, jalapeño, and Fresno chili. Fresno chilis look like red jalapeños and are similarly flavored. You could also use another jalapeño, Serrano pepper, Anaheim pepper, or a different pepper of similar heat level.

For the peppers, you can remove the ribs and seeds or leave them. I seeded half of my peppers, and the beef remained moderately spicy. I sliced everything straight across, because the crock will cook everything down to falling apart texture and tiny cuts aren’t needed.

Lay the seasoned beef roast on top of the veggies, place the lid, and set it on low.

Let it go low and slow for 8-10 hours until it’s falling apart.

After it’s done cooking, shred the roast between two forks. I say shred, but really that roast cooks up so tender that you could touch it with a fork and it just falls apart. Serve it right up, any way you like it. I put it over a big bowl of greens with some salsa, avocado, and fresh cilantro with a low carb tortilla on the side. My family enjoyed the beef as tacos with sliced avocados.

The beef is incredibly soft and tender. You get a hint of lime juice and a little smoky, spicy kick from the spices and peppers. All in all, it’s the perfect, casual way to enjoy a roast.

The leftovers could be used for salads or burritos later in the week. You could even throw them into a breakfast hash, because WHY NOT.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

• Servings: 4-6
• Time: Prep, 5 minutes; Cook, 8-10 hours
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 2-3lb boneless beef roast
• 1 medium red onion, sliced
• 1 jalapeño pepper, (seeded or not) sliced
• 1 Fresno pepper, (seeded or not) sliced
• 2 garlic cloves, minced
• 1/4 c broth (any variety, I used chicken)
• juice of 2 limes
• 3 Tbsp tomato paste
• 1 1/2 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp smoked paprika
• 1/8 tsp ground cayenne
• 1/2 tsp dried oregano
• salt and pepper
• Toppings of choice: avocado, salsa, sour cream, fresh cilantro, cheese, etc.

Directions

1. Combine the dry spice mixture in a small bowl, grinding it lightly between your fingers to activate the spices.
2. Season the beef with the entire spice mixture, massaging it all over the meat.
3. In the bottom of your crock pot, combine the tomato paste, broth, lime juice, onions, peppers, and garlic.
4. Lay the beef roast on top of the veggie mixture, cover, and set on low for 8-10 hours.
5. After 8-10 hours, shred the meat between two forks and serve immediately.

Thanksgiving E-Style for Four

Turkey is one of those holiday staples that gets a bad wrap. It can be bland or very easily dried out. On Thanksgiving especially, we spend so much time prepping  and cooking the meal that it pales in comparison to the time it takes to eat said meal. Hours of blood, sweat, and tears for 20 minutes of eating? Are you kidding?

Well, your holiday is about to get a lot easier, my friend. With a little sidekick known as the crockpot.

I love using my crock because, frankly, it just makes my life easier with less hands-on time.

With my little family of four, the stacking method I used was perfect. The turkey was nicely roasted, and the potatoes were buttery soft. You can add additional E-friendly sides to this such as  herbed brown rice, roasted non-starchies (zucchini, broccoli, cauliflower, etc.), or some sourdough toast.

Layer your crock by using some strategic foil shelves. NOTE* It’s not necessary to foil-line the very bottom of yours like I did with mine. I did it because I discovered a hairline crack in the bottom of my pot and didn’t want it leaking. When you layer in the turkey, place a flat piece of foil on top as your shelf, then put the foil-wrapped potatoes on top. I used 2 (very) large sweet potatoes, and split them between the four of us. You can also use 4 small, if you have the space in your crock.

I used some turkey stock to help keep the bird moist, without adding too much fat.

The baked sweet potatoes are very straight forward. I cleaned and rubbed them dry, spritzed with a little coconut oil, seasoned with salt, and poked them all over to vent. I wrapped each one tightly in a piece of foil to finish. You can bake them in the oven (400 degrees for about an hour) or lay them right in your crock.

As far as seasoning for the turkey I kept it classic and simple, but feel free to dress it up in whatever way you like: Cajun seasoning, Italian seasoning, lemon pepper, garlic-herb, etc.

I see the holidays as a time to experiment with classics rather than always sticking to the same tried-and-true recipe.

Crockpot Thanksgiving Turkey (THM FP or E)

• Servings: 4
• Time: 3-4 hours
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 1.5 – 2lbs. turkey breasts
• 2 tsp softened butter
• 1/2 – 1 c turkey stock
• 3 tsp poultry seasoning
• 1 tsp smoked paprika
• salt and pepper

Directions

1. In a small bowl, combine the poultry seasoning, paprika, salt, and pepper.
2. Sprinkle the spice mixture over the turkey breasts and then rub the spice mixture all over, using about 1/2-1 tsp of the softened butter on each breast.
3. Place the turkey in the bottom of a crockpot, and gently pour the turkey stock around it. Cover with a foil shelf and top with foil-wrapped sweet potatoes(if using).
4. Cover and cook on high for 3-4 hours.
5. Shred and serve!

Mushroom-Shallot Gravy (THM FP)

• Servings: 4-6
• Time: 10 minutes
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 8oz white mushrooms, diced
• 1 medium-sized shallot, minced
• 3 garlic cloves, minced
• 2 cups turkey stock
• 1/2 Tsp butter
• 1 tsp dried thyme
• 1/8 tsp xanthan gum
• salt and pepper

Directions

1. In a medium saucepan, melt the butter over medium-low heat. Add the mushrooms and shallots and saute about 3-4 minutes until soft.
2. Add the garlic, salt, pepper, and thyme, and cook about 1 minute.
3. Add the turkey stock and whisk in the xanthan gum.
4. Simmer over medium heat, stirring occasionally, until the gravy reaches the thickness you like.

Pesto Chicken Salad with Almonds (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Back in my hair salon days, I worked down the street from this amazing little lunch cafe that made the best everything. Tomato basil soup, tortilla soup, chicken salad, sandwiches, you name it – they were the best at it.

My favorite item was their basil chicken salad on their house-made cranberry nut bread. Although I can’t really do the cranberry nut bread, I can certainly recreate the pesto chicken salad at home.

This salad is quick and easy to make. The flavor is straightforward, yet unexpected.

This is fabulous on its own, or you can wrap it up in a low carb tortilla with some lettuce. It’s a great lunch item to make on a Sunday for the whole week. Plus, kids really love it. The flavor is simple, but very refreshing.

Pesto Chicken Salad (THM S)

• Servings: Multiple
• Time: 15 minutes
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 1.5 – 2lbs chicken breasts, cooked and shredded
• 1 c mayonnaise
• 1 cup fresh basil leaves
• 1/4 c fresh parsley
• 1/4 c EVOO
• 1 garlic clove, grated
• 1/4 c grated Parmesan or Asiago cheese
• 1 handful sunflower seeds or pine nuts
• 1/2 c sliced almonds (not necessary, but adds great texture)
• salt and pepper

Directions

1. In a blender or food processor, add the basil, mayo, EVOO, sunflower seeds, parsley, grated garlic, cheese, salt, pepper, and an ice cube. *NOTE: The ice cube will help keep the pesto mayo nice and green. Sometimes, when basil is chopped in a processor or blender it will get brown and “bruise.” The ice helps prevent that.
2. Blend until you get a smooth puree, and add it to the shredded chicken. If the mixture still seems a little dry, you can add more mayo if needed. Adjust for salt and pepper, and add the sliced almonds (if using). Toss it all together, and refrigerate or serve immediately.

Crockpot Roasted Chicken

I discovered the glory that is crockpot-roasting last year. I had so many variations of roast chicken, it was ridiculous. BUT. I did it all without roasting the inside of my house in daily 90+ degree heat.

I also love doing this with whole chickens, because they are CHEAP. Generally, you can get a whole chicken for less than you can get 1 pound of chicken breasts. If you make your own broth, it’s even better because you can use the bones and leftovers later.

Crockpot Roasted Chicken with Summer Veggie Hash (THM S)

• 1 whole fryer chicken with backbone removed (butcher can do this for you)
• 2-3 Tsp butter, room temperature
• 1/2 Tsp EVOO
• Montreal chicken seasoning (I used about 1-2 Tsp)
• 1 bunch beets, peeled and diced
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 medium eggplant, sliced
• 1 small red onion, diced

For the chicken, place it on a plastic cutting board and pat it dry with paper towels. Season it liberally with Montreal seasoning (or any blend that you like, make sure it has salt in it. If not, be sure you salt as well.), on the inside of the cavity as well. Drizzle with olive oil, and massage the soft butter all over the chicken until it’s thoroughly coated.

*NOTE: If you don’t like your chicken sitting in its fat, make 4 foil balls to “prop” up the chicken before placing it in the crockpot. If you don’t mind it, just sit it down in there.

Place the chicken in the crockpot, breast side up, pop the lid on, and place it on high for 4-5 hours.

For the vegetable hash, combine the diced vegetables in a large bowl and drizzle with EVOO, salt and pepper. Toss to combine and turn them out onto a large parchment-lined baking sheet. Bake at 350 for about 40 minutes (I stirred every 15-20mins),  then turn the oven off and allow the veggies to cool in the oven.

I also made mashed cauliflower to go along with this meal.

What’s wonderful about doing whole chickens in the crockpot is that you get all the benefits of oven-roasting with none of the hassle. Who doesn’t like that?!

Crockpot Fiesta Ranch Chicken Tacos (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I love meals that you can spend 5 minutes prepping and then forget about for a few hours. Whether you have a busy afternoon schedule, work all day, or just don’t want to give dinner all your effort, this meal is perfect for you.

The Crock-Pot pulls all the heavy duty – all you have to do is pile the ingredients in, set it, and forget it.

These tacos are seasoned with homemade dry ranch seasoning mix – don’t be intimidated, it’s SUPER easy to make at home! Added bonus? No sugar, dairy, or other additives like the stuff off the shelf. Then I spiced it up a little with some smoky paprika, cumin, and chili powder which lend flavor and spice but not heat (perfect for the kiddos!). The chicken simmers together with the spices, tomatoes, chiles, and onions until it’s fork tender, juicy, and delicious.

[I mean, just look at that beauty! Tender, juicy chicken spiced to perfection and piled on warm, slightly crispy corn tortillas. Come. To. Momma.]

I chose to use gluten free corn tortillas as my wrappers. I was able to find Mission corn tortillas that were gluten free and THM compliant at my local Sprouts. If you have trouble finding them, these Del Campo Soft Corn Tortillas are similar in nutrition to Mission brand. Make sure that with any corn tortillas you always heat them gently in a dry skillet before using them – it enhances their flavor and helps draw out moisture so that they don’t turn to mush.

As far as toppings go, use any E-friendly toppings you wish: fat free sour cream, red or green salsa, hot sauce, lettuce, lime, tomatoes, scallions, radishes, or a light sprinkle of part skim mozzarella cheese. I squeezed lime over mine and it gave the tacos a nice zing of freshness.

This recipe makes a fairly large amount, so it’s perfect for a big family or a make-ahead meal for the week. This chicken would make a perfect salad topper as a rollover meal during the week – perfect for lunches or a quick-fix dinner.

My kids especially loved this meal! My daughter said multiple times, “These are the best tacos EVER,” and she’s in a bit of a picky phase. ^_~

• Servings: 6-8
• Time: 4-8 hours
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 3lbs chicken breast (frozen or fresh is fine)
• 15oz can mild fire-roasted tomatoes with green chiles
• 15oz can kidney or black beans, drained and rinsed
• 1/2 large onion, diced
• 1/2 Tbsp smoked paprika
• 1 tsp cumin
• 1/2 Tbsp chili powder
• 1 package gluten free corn tortillas (I used Mission. You can also use these Del Campo Soft Corn Tortillas.)
• Toppings of choice: lettuce, cheese, salsa, fat free sour cream, lime, etc.
For the Ranch Seasoning:
• 1 Tbsp minced dried onion
• 2 tsp garlic powder
• 1/2 Tbsp onion powder
• 1 tsp dried dill
• 2 tsp dried parsley
• 1 tsp salt
• 1/2 tsp pepper

Directions

1. Mix the ingredients for the ranch seasoning together in a small bowl and set aside.
2. In a large Crock-Pot, place the chicken, onions, tomatoes (with juice), paprika, cumin, chili powder, and 1 can of water (I use the tomato or bean can to measure, because no dishes) and set on medium-high for 4-6 hours, or on low for 8 hours.
3. After the chicken is cooked through, leave the crock-pot on the “warm” setting and begin to shred the chicken between 2 forks. When it’s shredded add the beans and 1-2 Tablespoons of the ranch seasoning mix. It depends on how much ranch flavor you want here – I added about 1.5 Tsp and it was a strong flavor, but you can adjust for more or less. Whatever amount of the mix is leftover, put it in a zip-top bag to use later. Let the mixture stand on warm uncovered for about an hour prior to serving, so some of the water evaporates.
4. Prior to serving, prep the tortillas by placing them in a dry skillet on low heat and warming them on both sides. Then pile in the chicken mixture and your favorite toppings and chow down!

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Crockpot Barbecue Brisket

I love barbecue. I come from a long line of Southerners who know their stuff when it comes to barbecue.

Even though I don’t have the family-secret sauce recipe, I can still create something amazing.

However, I’m a little scant on supplies. I don’t have an outdoor grill or smoker, which are normally quintessential to barbecuing, and it’s *WAY* too hot to even think about turning the oven on for hours.

Enter in crockpot.

I love my crockpot for so many reasons. Mainly because it cooks everything for me, and I don’t have to lift a finger. The trick to tender brisket is to go at it low and slow, the crockpot’s specialty.

Originally, I envisioned this as a saucy barbecue with a beautiful bourbon-based sauce over top.

However, as my husband put it, “The brisket has such a strong, deep flavor it really doesn’t need sauce.”

I,  on the other hand, thought the sauce balanced out the slight bitterness from the coffee.

In the end, he enjoyed his sauceless and I enjoyed mine tossed in sauce.

Crockpot Barbecue Brisket (THM S)

Serves 4

• 2.5lbs brisket
• 1 Tsp ground coffee
• 1 Tsp chili powder
• 1 Tsp coriander
• 2 tsp garlic powder
• 2 tsp onion powder
• 1-2 tsp chipotle chile powder (it packs the heat, so use it wisely)
• 2 pinches red pepper flakes
• 2 tsp cumin
• salt and pepper
• 1 bay leaf

Mix the dry spices (except bay leaf) together in a small bowl. Remove the brisket from its packaging and pat dry with paper towels. Take the dry rub by the handful, and begin massaging it into all sides of the brisket. You don’t want it to just sit on top of the meat, you want to infuse the meat with flavor so don’t be ginger about it.

Once the meat is well seasoned, put it fat-side-up into your crockpot and place the bay  leaf on top. Set the crockpot to low and let it go for 8-10 hours.

Bourbon Barbecue Sauce (THM FP)

• 1 8-0z can tomato sauce
• 1 c water
• 1 c whiskey (something GOOD that you would want to drink)
• 2 Tsp tomato paste
• 2 Tsp apple cider vinegar
• 2 tsp blackstrap molasses
• 1-2 Tsp Swerve, or Gentle Sweet
• 1 tsp dry mustard
• scant 1 Tsp minced dried onion
• 1/2 tsp garlic powder
• 1-2 tsp liquid smoke
• salt and pepper

Combine all ingredients in a medium sauce pot over medium heat uncovered. TIP* I open the tomato sauce first, and then use it as my measuring cup for other liquids. Also, spray your spoon with coconut oil before measuring the molasses – it will help it not stick.

Bring the mixture to a boil and reduce to simmer for about 45 minutes to an hour. The mixture will reduce down and become thick and rich. Try not to judge the taste too much at the beginning. Do most of your adjustment at the end, when the flavor has had a chance to develop.

When the brisket is finished cooking, shred it between 2 forks and leave it to soak in the cooking juices with the lid off the crockpot.

Serve with or without sauce and your favorite “S” sides – I did sliced fresh tomatoes (a Southerner’s weakness) and steamed buttered broccoli.

Happy barbecuing!