Crockpot Beef and Potatoes Au Gratin

• -1 lb. ground beef (plus a touch of salt and pepper to season)
• -3 lbs. peeled russet potatoes, sliced a ¼ inch thick (about 7 cups total after being sliced)
• -1 cup thinly sliced white onion
• -1 tsp. paprika
• -½ tsp. garlic powder
• -1 tsp. parsley
• -1 tsp salt
• -¼ tsp. pepper
• -3 cups shredded sharp cheese
• -½ cup chicken broth (or beef broth)

1. Brown the ground beef on the stove top. Add a touch of salt and pepper to season.
2. In a small bowl combine the paprika, garlic powder, parsley, salt and pepper.
3. Add half of the potatoes in the slow cooker. Sprinkle over half of the onions, half of the seasonings, half of the meat, and half of the cheese. Repeat the layers again.
4. Drizzle over the broth evenly over the layers.
5. Cover and cook on high for 4 hours. Do not open the lid during the cooking time or the potatoes will not get soft.
6. Serve and enjoy!

Crockpot Kung Pao Chicken

1/3 cup cornstarch (use arrowroot powder for paleo)

1/4 tsp black pepper

1/4 tsp salt

1 - 1 1/4 lbs boneless, skinless chicken breasts (about 2-3 pieces), cut into bite-sized chunks

3-4 tablespoon olive oil or avocado oil

**4 - 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store - see NOTE)

2/3 cup roasted cashews (or roasted peanuts)

1 red bell pepper, chopped into bite-sized pieces

1 zucchini, chopped into halves

Sesame seeds and chopped green onions, for garnish (optional)

Sauce (If you like this dish saucier - feel free to double the recipe)

1/2 cup low-sodium soy sauce (use gluten free tamari or coconut aminos for paleo if necessary)

1/2 cup water

4 tablespoons honey (use raw for paleo)

4 Tablespoons hoisin sauce (use gluten free or a homemade paleo

3 garlic cloves, minced

1 tsp grated fresh ginger

1/4 - 1/2 teaspoon dried red pepper chili flakes

Cornstarch slurry

2 tablespoons cornstarch (use arrowroot powder for paleo)

3 tablespoons water

1. In a large bowl or zip-top bag, combine the chicken, cornstarch, salt and black pepper. Shake until well-coated.
2. Make the sauce In a medium bowl, whisk together all the ingredients for the sauce, set aside.
3. Heat oil in a large skillet over medium-high heat. (You can skip this stove-top step if you prefer or are in a pinch. Just add chicken directly to slow cooker. Chicken will not have that crispy coating) Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into the slow cooker and pour sauce over top.
4. Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTES)
5. About 30 minutes before serving, whisk together the cornstarch and water in a small bowl and stir into the slow cooker. Toss in the dried red chili peppers, red bell peppers, zucchini and cashews, stirring to combine. Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up.
6. Sprinkle with sesame seeds, green onions and serve over zoodles, cauliflower rice, quinoa or your favorite rice.

Sausage, Spinach, and White Bean Soup

• 1 tablespoon olive oil
• 2 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 6 cups chicken broth
• Kosher salt and freshly ground black pepper, to taste
• 3 cups baby spinach

1. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
2. Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
4. Serve immediately.

Amish Beef and Noodles

• -2 1/2 lbs chuck roast
• -salt; pepper
• -1 packet onion soup mix
• -1 packet au jus mix
• -1 14 oz can beef consommé
• -12 oz canned whole mushrooms
• -1 10 oz can cream of mushroom soup
• -8 oz medium egg noodles
• -1 cup milk or cream
• -mashed potatoes, for serving

Heat a skillet over high heat. Add 1 tablespoon olive oil. Season chuck roast with salt and pepper, then sear in the skillet for 3-4 minutes, until browned. Flip and repeat on the other side. If your slow cooker has a "Roast" or "Sauté" setting, you could use this. 

Place the roast in the slow cooker, and sprinkle with the onion soup mix and the au jus mix. Pour the consommé and cream of mushroom soup over top and briefly mix together. Add in the mushrooms. 

Cook on LOW for 6 hours. 

Finely shred the chuck roast in the broth. Stir in the uncooked egg noodles. Recover and cook on HIGH for 1 hour. 

Pour in the cream and mix thoroughly. 

Scoop mashed potatoes onto a plate and top with a hearty helping of beef and noodles. 

From the kitchen of Cara Holbert

Kelley's Easy Cobbler

-Canned fruit of choice

-Or fresh fruit of choice (about 6 apples or peaches), peeled and cut up and tossed with cinnamon sugar

-One box yellow cake mix

-1 stick butter melted

Preheat oven to 350, spray a glass baking dish, put fruit on bottom, top with cake mix evenly, pour melted butter on top, covering the cake mix. Bake for about 40-45 min until golden brown and bubbly :)