crock pot recipe | 360 Your Life with Brooke Thomas

Easy Weeknight Dinner

September 15, 2015 By Brooke Leave a Comment

I don’t eat Mexican food very often, but I LOVE it! And thanks to my crockpot, it’s a whole lot easier to make! This recipe is a favorite out of the Thankful 30 Crock Pot edition cookbook. The next time looking at your calendar makes you want to run straight for fast food, just take a breath and get out your crock pot. You’ll be glad you can end the day on a delicious dinner with your family. It’s gluten free, nut free and dairy free. The best part is you won’t feel like you are overloaded on carbs after you eat it!

Chicken Burrito Bowls

2015-08-27 20:14:00

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Ingredients

2 Tbsp. coconut oil
1.5 lbs. of skinless, boneless chicken breasts
1 14.5 ounce can diced tomatoes
1 15 ounce can organic black beans, drained and rinsed
1.5 cups chicken stock 1 cup organic corn

Spices

3 tsp. chili powder
2 tsp. sea salt
1 tsp. ground cumin

Instructions

Grease the bottom and sides of the crock pot with coconut oil.
Place chicken breasts on the bottom of the crock
Combine the tomatoes and spices in a small bowl and mix well.
Add the mixture in the crock pot.
Cook on low for 6-8 hours.
Add the black beans and corn for an additional 30 minutes if desired.
Shred the chicken in bite sized pieces with two forks. (You can do this right in the crock pot!)
Serve in a bowl and add desired toppings.

Notes

I love to add fresh avocados, salsa, goat cheese and a sliced lime.

360 Your Life with Brooke Thomas https://360yourlife.com/

Simple Spaghetti Sauce with Beef

January 12, 2015 By Brooke Leave a Comment

Can you enjoy Spaghetti without the bulge that often comes with a carb heavy meal? Absolutely! For the past several years, we have served zucchini noodles, spaghetti squash or quinoa noodles instead of traditional pasta. If you’ve never given them a try let this recipe be the one to convince you! You’ll love the taste and even more, you’ll love how you feel when you are done eating it. Start this in the morning and your house will smell like you have been cooking all day by the time you get home from work or picking up the kids from school. This spaghetti sauce is so great! I have also been known to just eat it alone or over steamed veggies or sautéed spinach.

Simple Spaghetti Sauce with Beef

2015-01-12 21:18:12

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Ingredients

2 tbs. coconut oil
2 lb. grass fed ground beef
28 ounces organic crushed tomatoes
**Note: I prefer 28 ounce cans of Eden Organic Whole Roma Tomatoes, peeled with no salt added.
28 ounces organic whole peeled tomatoes with juice
**Note: I prefer 28 ounce cans of Eden Organic Crushed Tomatoes.
2 large crushed cloves of garlic

Fresh Veggies

3 stalks of celery, chopped
1 onion, chopped
3 zucchini, chopped
1 bell pepper, chopped
2 cups fresh sliced mushrooms

Spices

3 tbs. oregano
2 tbs. basil
1 tbs. garlic powder
salt/pepper to taste

Instructions

Spread the 2 tbs. of Coconut Oil in the bottom of the crock pot and turn it on low.
Chop all fresh veggies and throw in the bottom of
crock pot.
Brown the beef very lightly on a large skillet set to medium-low heat. You can leave it a little pink so that it doesn’t overcook.
Add beef and all other ingredients.
Cover and cook for 4-6 hours on low.

Notes

I always brown beef or turkey before I put it in the crock pot. It’s better to be safe than sorry when dealing with raw meat. My new favorite crock pot is the new browning models on the market. The stove top safe DuraCeramic pot allows you to brown and saute in the same pot prior to slow cooking. No need to use a separate pan!

By Brooke Thomas

360 Your Life with Brooke Thomas https://360yourlife.com/

Healthy Crock Pot Cooking

December 10, 2014 By Brooke Leave a Comment

It’s finally here! After months and months of experimenting, tasting, experimenting, tasting, experimenting, asking my friends to taste, I’ve finally done it! I found 30 healthy and delicious dishes you can make in the crock pot. Here’s the best part.. the recipes cover everything from breakfast to dinner and even dessert! And since I’m not a natural born cook, you can bet these recipes are easy too. The cookbook is called The Thankful 30 Crock Pot Edition. You can find it at my online store right now and locally, at Healthy Home Market and Burn Boot Camp in Huntersville. At just $14.99 its a great christmas gift and inexpensive enough you can pick one up for yourself!

Here are three recipes to get you started… enjoy!

[Read more…]

Veggie Crock-Tata

October 28, 2014 By Brooke 4 Comments

What is better than a Veggie Frittata on the weekend. This is a great recipe for a small family or a larger group if you have visitors. This recipe has become a staple in my home on the weekends. I like to get up very early on Saturday morning before anyone else is awake and make this recipe, run to an early hot yoga class, and when I get home, my family is just getting up and I am able to sit and serve them a beautiful and healthy breakfast. It literally takes about 5 minutes to prep and 2 hours cook time in the crockpot.

Veggie Crock-Tata

2014-10-28 14:02:43

What is better than a Veggie Frittata on the weekend. This is a great recipe for a small family or a larger group if you have visitors.

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Prep Time

5 min

Cook Time

2 hr

Prep Time

5 min

Cook Time

2 hr

Ingredients

Parchment Paper
2 Cups of Sweet Potatoes or 1 Full Potato
12 eggs
1 Large Bell Pepper
1 Cup Fresh Sliced Mushrooms
1 Cup Fresh Spinach Leaves
Optional: Goat Cheese

Instructions

Line your slow cooker with parchment paper with extra room on sides do lift up.
Peel the sweet potato. Cut the potato and shred it in a food processor or high speed blender to create a sweet potato spread that will become the frittata crust. Spread the shredded sweet evenly on the bottom of the parchment paper as the first layer.
Add the veggies evenly on top of the sweet potato spread.
Whisk all 12 eggs together in a bowl. Pour egg mixture evenly over the top of the sweet potato crust and veggies.
Cook on high for two hours.

Notes