- Crockpot Mississippi Pot Roast
- Crockpot Butter Chicken
- Carrot Cake Baked Oats
Mississippi Pot Roast
Mississippi Pot Roast
Makes four meal preps!
Ingredients:
Beef:
• 2 lbs stew meat or chuck roast, chunked
• 1 packet au jus mix
• 1 packet ranch seasoning
• 8-10 pepperoncinis + 1/4 cup juice
• 1/2 cup beef bone broth
• 2 tbsp butter (optional)
Mashed Cauli-Potatoes (Trader Joe’s Version):
• 3/4 pack TJ’s frozen mashed potatoes
• 1 (12 oz) bag frozen cauliflower
• 1/4 cup milk
• 1 tbsp butter
• Salt and pepper
Mashed Cauli-Potatoes (Homemade Version):
• 1 lb potatoes, peeled and diced
• 12 oz cauliflower florets
• ¼ cup milk
• 2 tbsp butter
• Salt and pepper
Instructions:
1. Beef:
• Add beef, au jus mix, ranch mix, pepperoncinis + juice, broth, and butter to crockpot.
• Cook on LOW for 8 hrs or HIGH for 4-5 hrs, until tender.
2. Mashed Cauli-Potatoes:
• Trader Joe’s: Cook mashed potatoes and cauliflower separately, then mash with milk, butter, salt, and pepper.
• Homemade: Boil potatoes and cauliflower together until tender, then mash with milk, butter, salt, and pepper.
3. Assemble:
• Divide beef and sauce into 4 glass meal prep containers.
• Add mashed cauli-potatoes. Let cool, cover, and store for up to 4 days.
To Reheat:
• Microwave on HIGH for 1-2 minutes.
Crockpot Butter Chicken
Crockpot Butter Chicken with Riced Cauliflower Rice
Ingredients:
• 1 ½ lbs chicken breasts, cubed
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger (or 1 tsp ground ginger)
• 1 can (14 oz) diced tomatoes or ½ cup tomato sauce
• 1 can (14 oz) coconut milk or 1 cup heavy cream
• 2 tbsp tomato paste
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp turmeric
• ½ tsp chili powder (optional)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp butter or ghee
• 1 tbsp lemon juice
• 1 tbsp honey or maple syrup
• 1 cup rice (jasmine or basmati recommended)
• 2 cups frozen riced cauliflower
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Instructions:
1. Prepare the Chicken:
• Add all ingredients except butter, lemon juice, honey and Stir to coat the chicken.
• Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
2. Finish the Sauce:
• stir in butter, lemon juice, and honey.
3. Cook the Rice and Cauliflower:
• Cook 1 cup of rice according to package instructions.
• Once the rice is cooked, immediately stir in the 2 cups of frozen riced cauliflower. Cover and let sit for about 5 minutes to allow the cauliflower to steam and mix well with the rice.
4. Serve:
• Serve the butter chicken over the riced cauliflower rice mixture.
Carrot Cake Baked Oats
Baked Carrot Cake Oats with Maple Cream Cheese Topping
Makes 4 (each baked in a 28oz meal prep container)
Ingredients:
Blended Oats Batter:
• 2 1/2 cups old-fashioned oats (blended into a flour)
• 2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 tsp ginger
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup shredded carrots
• 2/3 cup chopped walnuts
• 2 cups milk of choice
• 1/4 cup maple syrup or honey
• 2 tsp vanilla extract
• 2 eggs
• 4 tbsp melted coconut oil or butter
Maple Cream Cheese Topping:
• 8 oz cream cheese, softened
• 3 tbsp maple syrup
• 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F and grease four 28oz meal prep containers.
2. Blend oats into a flour, then mix with spices, baking powder, and salt.
3. In another bowl, whisk milk, maple syrup, vanilla, eggs, and melted coconut oil.
4. Combine wet and dry ingredients, then fold in carrots and walnuts.
5. Divide into containers and bake for 30-35 minutes, until set.
6. Mix cream cheese, maple syrup, and vanilla until smooth.
7. Let oats cool, then spread with cream cheese topping.
8. Store covered in the fridge for up to 5 days.
