Crispy Slow Cooker Carnitas

Ingredients

• 4-5 lbs lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
• 1 cup beer (or chicken stock)
• 1 medium white onion, diced
• 4 cloves garlic, peeled and minced
• 1 tbsp chipotle powder
• 2 tsp cumin
• 1 tsp black pepper
• 1 tsp chili powder
• 1 1/2 tsp salt

Directions

2. Add all ingredients to a large slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.
3. Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker.  (Don’t discard the juices, we’re going to use them later!)
4. Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs.  Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
5. Repeat with the other baking sheet of pork.
6. Serve immediately in tacos, burritos, salads, or whatever sounds good to you!  This pork can also be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.

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Original recipe: GimmeSomeOven

Posted by Emilee

Slow Cooker Chicken Fajitas

Ingredients

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 lb boneless, skinless chicken breast, cut in half
• 2 tablespoons taco seasoning
• 4 cloves garlic, diced
• 1 lime
• 10 oz canned diced tomatoes with green chiles, drained 

Directions

1. Add half of the sliced peppers and onions to your slow cooker.
2. Layer the chicken and coat all sides with taco seasoning.
3. Top with garlic, the juice from one lime, and tomatoes (be sure to drain).
4. Add the remaining peppers and onions, cover and any remaining lime juice.
5. Cook on high for 3-4 hours.
6. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference).
7. Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve.
8. NOTE: If you find that there is too much liquid, you can remove till there is a desired amount before serving.
9. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!

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Original recipe: Tasty.co
Posted by: Emilee

Pico de Gallo

Ingredients

• 5-6 roma tomatoes, chopped
• 1 small onion, chopped (red is preferred, but others can be used)
• 1/2 cup fresh cilantro, chopped
• 2 Serrano or Jalapeno peppers, seeded and minced
• 1 clove garlic, minced
• 2 tbsp lime juice
• Salt and pepper to taste

Directions

1. Combine
2. Let sit for at least an hour, preferable overnight
3. Enjoy!

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Original recipe: HireTheStache.com

Posted by Emilee

Sausage Puffs

Ingredients

• 1 lb breakfast sausage browned and drained (can use mild or hot)
• 4 1/2 tablespoons of butter melted and cooled
• 1/3 cup coconut flour
• 2 tablespoons full fat sour cream
• 4 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 cups sharp shredded cheddar cheese

Directions

1. Preheat oven to 375 degrees and grease a cookie sheet.
2. Combine melted butter (I cool mine by popping the bowl in the fridge for 5 min), eggs, salt, and sour cream then whisk together.
3. Add coconut flour and baking powder to the mixture and stir until combined.
4. Add drained browned sausage.
5. Stir in cheese.
6. Drop batter by tightly packed spoonfuls on greased cookie sheet. I made 36.
7. Bake for 15-18 minutes or until tops are slightly brown.

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Original Recipe: Kasey Trenum

Posted by Emilee

Servings: 36 (single puffs)

Carbs/serving: <1g

Creamy Chicken & Broccoli Casserole

Ingredients

• 4 cups shredded cooked chicken breast
• 2 broccoli heads, cut into small florets
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon Italian seasoning
• 3/4 cup chicken stock
• 8 oz softened cream cheese
• 1 1/2 cups shredded mozzarella cheese
• Fresh cracked pepper, to taste
• Fresh chopped parsley, or garnish

Directions

1. Preheat your oven to 400 degrees and lightly grease a baking pan.
2. Spread shredded chicken in the greased dish and sprinkle with minced garlic, red pepper flakes, pepper, and Italian seasoning.
3. In a bowl or a large cup, combine softened cream cheese and chicken stock, until smooth. Pour the cream cheese mixture over the chicken in the baking dish.
4. Top with broccoli florets and shredded mozzarella. Bake in the oven for 20 minutes, until the cheese is melted and bubbly. You can broil for a couple of minutes to crisp up the cheese. 
5. Garnish with fresh chopped parsley and serve immediately. Enjoy!

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Original Recipe: unknown

Posted by Emilee

Servings: 6

Carbs/serving: 8g

Crockpot White Chicken Chili

Ingredients:

• 2 1/2 lbs boneless skinless chicken breast
• 30 oz white beans
• 5 oz green chili and tomato
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 3 chicken bouillon cubes
• 2 c water
• 2 cloves garlic
• 3 tbsp butter (salted)
• 3 tbsp white flour
• 1 c milk
• ½ c sour cream

Directions:

1. Place chicken breasts in the bottom of the slow cooker, and top with all ingredients EXCEPT butter, flour, milk and sour cream.
2. Cook on high for 4 hours, or low for 8 hours.
3. Shred chicken.
4. In a small sauce pan, melt the butter over medium heat. Add the flour and whisk for a minute or two until it's bubbly and smooth. Add the milk and continue to whisk until it's bubbly and thick, then add it to the slow cooker. Add the sour cream to the slow cooker and mix it in well.
5. Top with crushed tortilla chips, shredded cheese, avocado and cilantro.

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Original Recipe: unknown

Posted by Emilee

Tomato Basil Cream Sauce

Ingredients:

• 2 tablespoon olive oil
• 4 cloves garlic
• 1 ½ cup cherry tomatoes, halved
• ¾ cups heavy cream
• Fresh basil

Directions:

1. Heat olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. 
2. Add cherry tomatoes and cook until softened. (Tip: make sure tomatoes are facing flat-side-down.) 
3. Smoosh the halved tomatoes gently to determine if they're done; when soft enough they will release their juice and flesh with gentle prodding.
4. Reduce heat to low and add cream.
5. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. 
6. Season to taste with salt and pepper.

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Original Recipe: Life's Ambrosia

Posted by Emilee

Emilee's Famous Alfredo Sauce

This alfredo is great with pasta or as a pizza/dipping sauce.

Ingredients:

• 4 oz cream cheese (half of one brick)
• 2 cloves garlic
• 3/4 c parmesan cheese, shredded or grated
• 1 tbsp butter
• 1/2 c milk (sub heavy cream + water for keto)
• Garlic powder to taste
• Salt to taste
• Black pepper to taste

Directions:

1. Heat butter in a saucepan over low/medium heat. Saute garlic until aromatic.
2. Add milk or heavy cream. Allow to warm up, but not boil.
3. Add cream cheese and allow to melt. Stir until combined. (Tip: cut cream cheese into smaller bits so it melts faster)
4. Add parmesan cheese. Stir until smooth. 
5. Season with garlic powder and/or salt to taste.

(Note: If you'd like it thicker, add more cream cheese & parm. If you'd like it thinner, add more milk or heavy cream/water.)

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Original Recipe: Emilee

Posted by Emilee

Servings: 6
Carbs/serving: 4g

Puppy Chow

Emilee's HERETICAL Recipe

Ingredients:

• 9 c rice Chex
• 1 c semi-sweet chocolate chips or 6 ounces semi-sweet chocolate chips, melted
• 1⁄2 c smooth peanut butter, melted
• 1⁄4 c butter, melted
• 1 -2 teaspoon vanilla
• 1 1⁄2 c powdered sugar
• Paper bag

Directions:

1. In a microwave safe bowl (or on the stovetop with a double boiler) melt chocolate chips, peanut butter, and butter together.
   
   If using the microwave, set for 30 second intervals, stirring in between until combined.
   
   If using stovetop, stir occasionally until combined.


2. Add vanilla to chocolate/butters mixture
3. Coat rice Chex with the delicious goop
4. Dump all of this into the paper bag
5. Add powdered sugar
6. While holding the bag closed, and supporting the bottom, shake vigorously to evenly coat all rice Chex
7. Enjoy!

Deirdre's Recipe (the correct way)

Ingredients

• 7 c rice Chex
• 1 c semisweet chocolate chips
• ½ c peanut butter (chunky is better but either works)
• 1 stick (½ c) butter
• 2 c powdered sugar (or as much as needed)

Directions

1. Melt chocolate chips, peanut butter, and butter and mix until smooth.
2. Pour over Chex (in a paper bag or a large bowl). Stir to coat.
3. Add powdered sugar and mix/shake until perfectly coated and beautiful.

Note: The smaller box of Chex is about 10 cups total, so I like to do 1.5x the original recipe and use the entire box.

Edit: so after some experimentation I have determined that the Family Size box of Chex is something like 16c of cereal. Which means it breaks down nicely into two batches, if you're a little generous with your measurements. I've also determined that with my particular set of bowls, it's easier to mix/shake a 7c batch than a 10c one. IN CASE ANYONE WAS WONDERING.

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Original Recipe: unknown

Posted by Emilee and Piera, respectively

Chocolate Chip Pudding Cookies

Ingredients:

• 1 c salted butter, softened
• 3/4 c brown sugar
• 1/4 c sugar
• 1 (3.4 oz) pkg. instant vanilla pudding mix, dry
• 2 eggs (at room temp)
• 1 1/2 tsp vanilla
• 2 1/4 cup flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 c milk chocolate chips
• 1 c white chocolate chips (could also substitute for more milk chocolate chips)

Directions:

1. Preheat oven to 350°F.
2. Cream together the butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.
3. Beat in one egg at a time.
4. In a separate bowl mix together flour, baking soda and baking powder. 
5. Slowly stir into the wet ingredients. Then stir in the chocolate chips.
6. Line baking with baking mat and then spoon cookie dough onto the baking sheet. Bake for 8-10 minutes, or until the edges are set. You want the center to look a little underdone. Let sit on pan for 2 minutes, and then remove to a cooling rack.

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Original Recipe: unknown

Posted by Emilee