• 6 boneless skinless chicken thighs

• 1 pinch salt to season

• 1 pinch pepper

• 1 medium onion diced

• 2 tablespoons garlic minced, or 6 cloves

• 1 small yellow bell pepper diced

• 1 small red bell pepper diced

• 1 large carrot peeled and sliced

• 10 ounces mushrooms sliced

• ½ cup pitted black olives

• 8 sprigs thyme

• 2 tablespoons fresh parsley plus more to garnish

• 2 tablespoons fresh basil chopped

• 1 teaspoon dried oregano

• 150 ml red wine

• 28 ounces crushed tomatoes

• 2 tablespoons tomato paste

• 7 ounces Roma tomatoes halved

• ½ teaspoon red pepper flakes

Prep: Put all items in a gallon zip lock (it will fit!), seal, and label

To prepare: Thaw completely, put contents in a large crockpot, and cook on high 4-6 hours or low 6-8 hours. 

Best served with: pasta, polenta, or mashed potatoes

• 1 pound pork shoulder boneless

• 1 tbsp coconut aminos

• 2 tsp. vegetable base (I use Better than Boullion)

• 1.5 cup honey

• 1 tbsp ginger fresh ginger

• 6 cloves garlic minced

• 1/2 cup sriracha sauce

• 2 tbsp apple cider vinegar

• 2 tbsp coconut aminos

Prep: Put pork shoulder, coconut aminos, and vegetable base in a gallon ziplock, seal, and label.

To prepare: Thaw completely, ADD 2 c. water, and put contents of the bag in a large crockpot.  Cook on low 8-10 hours.  Can cook up to 12 hours.  Mix honey, fresh ginger, garlic, sriracha (leave out if you don’t want it spicy), apple cider vinegar, and coconut aminos.  Once the pork shreds easily with a fork add sauce.

Best served with: rice or leave some sauce off the pork and use in tacos!

• 1 ½ pounds boneless skinless chicken breasts, or thighs

• 1 small yellow onion, diced

• 1 15-ounce can black beans, drained and rinsed

• 1 ½ cups cup fresh or frozen defrosted corn kernels

• 1 15-ounce can diced tomatoes

• 1 15-ounce can diced fire roasted tomatoes with green chilis, such as Rotel

• 1 teaspoon ground cumin

• 1 teaspoon granulated garlic powder

• 1 teaspoon smoked paprika

• ½ teaspoon mild chili powder

• 1 teaspoon kosher salt

• 1 T. chicken base (I use Better than Boullion)

Prep: Put all items in a gallon ziplock, seal, and label

To prepare: Thaw completely, ADD 3 cups of water, and cook on low 6-8 hours or high 4-6.  Remove chicken and shred and return to pot.

Best served with: rice, quinoa, and your favorite toppings (sour cream, cheese, jalapenos, etc.)

• 3 pounds boneless beef chuck cut to 1 inch cubes

• 1 cup red cooking wine

• 2 tsp. beef base

• 1/2 cup tomato sauce 

• 1/4 cup soy sauce

• 3 garlic cloves finely chopped

• 2 Tablespoons thyme finely chopped

• 5 medium carrots sliced

• 1 pound baby potatoes I used tri color

• 8 ounces fresh mushrooms sliced

Prep: Put all ingredients into a gallon ziplock bag, seal, and label
To prepare: Thaw completely, ADD 2 c. water, and put contents of the bag in a large crockpot.  Cook on low 8-10 hours or high 6-8 hours.
Best served with: as is!

• 1 1/2 pound beef chuck roast boneless, sliced into thin strips

• 1 tsp. beef base

• 1/2 cup low sodium soy sauce 

• 1/3 cup dark brown sugar 

• 1 tablespoon sesame oil

• 3 cloves garlic, minced

• 2 tablespoons cornstarch 

• Frozen Broccoli Florets about 3 cups (I used one 14 oz bag)

Prep: Put beef, 1 tsp. beef broth concentrate, soy sauce, brown sugar, sesame oil, and garlic into a gallon ziplock bag, seal, and label

To prepare: Thaw completely, ADD 1 c. water, and put contents of the bag in a large crockpot.  Cook on low 6-8 hours or high 4-6 hours.  20 minutes before serving mix 2 T. cornstarch with water and add to the crockpot.  Add the broccoli florets at this time as well.

Best served with: rice 

• 1 yellow onion (about 8 ounces), chopped 

• 1 red bell pepper (about 8 ounces), chopped

• 3 garlic cloves, minced (about 1 tablespoon)

• 1 teaspoon ground cumin

• 1 teaspoon ancho chile powder

• 1 (15 ounce) can no-salt-added black beans, drained and rinsed

• 1 (14.5 ounce) can fire-roasted diced tomatoes

• 1 cup fresh or frozen corn kernels (from 1 ear)

• 1 cup uncooked quinoa, rinsed

• ¾ teaspoon kosher salt

• ¼ cup chopped fresh cilantro

• 4 ounces Cheddar-Jack cheese blend, shredded (about 1 cup)

• 1 ripe avocado, cubed

Prep: Put onions through kosher salt into a gallon ziplock bag, seal, and label
To prepare: Thaw completely, ADD 2 c. water, and put contents of the bag in a large crockpot.  Cook on low 6-8 hours or high 4-6 hours.
Best served with: cilantro, cheese, and fresh avocado