Crock Zesty New Potatoes

Can double and will still fit in large Crock-Pot!

3 lb. new red potatoes washed
1 T olive oil
1 oz. dry Italian dressing mix

1. In a Zip-Lock bag, mix oil and dressing mix.

2. add potatoes an shake to coat.

3. Put in Crock and cook on low for 7-8 hours or high for 5 hours.

Servings: 8

Crock White Rice

1 C white rice uncooked
1 C water or stock
2 tsp salt
1 T butter

1. Put all ingredients in Crock-Pot.

2. Cook on low for 6-8 hours.

Servings: 4

Crock Plain Brown Rice

5 C water or broth
2 C brown rice
2 tsp salt
1 T butter

1. Put everything in the Crock.

2. Cook on high for 3 hours or low for 6 hours

Servings: 5

Crock Fried Rice or Quinoa

2 C cooked (left over) rice or quinoa
3 t butter
2 T Coconut Aminos (soy sauce sub)
2 tsp Worcestershire sauce
1/2 tsp pepper
1/4 tsp salt
1/2 onion chopped
1 C frozen vegetables
cooked meat (optional)
1 egg
sesame seeds for garnish

1. Put everything in Crock.

2. Cook on high for 2-3 hours of low for 3-4.

Servings: 6

**May want to add salt if using aminos in place of soy sauce.

Crock Lemon Red Potatoes

1 1/2  lb red potatoes, cubed
1/4 C water
1/4 C melted butter
1 T lemon or lime juice (or a half of the fruit fresh squeezed)
3  T fresh parsley sprigs, chopped
1 T fresh chives, chopped
Salt and black pepper to taste

1. Put water and  potatoes in Crock-Pot.

2. Cover and cook on high doe 2 1/2 hours, or until tender. Check not to overcook.

3. Drain.

4. Combine melted butter and herbs, add to potatoes and toss.

5. Salt and pepper to taste, and serve.

Servings: 6

Crock Lemon Ginger Carrots

2 lbs baby carrots
1 C butter cut into chunks
1/3C honey OR 1/2 C coconut sugar
1 lemon juiced and zested
2 inches fresh ginger root, peeled and grated

1. Put all ingredients in Crock and stir.

2. Cook on high for 5-6 hours.

3. Serve on the side or over rice, chicken, or noodles with juice.

Parm Chips

On a baking tray, form small piles of grated Parmesan cheese. Heat in oven at 450° F. Let them melt and get a nice color (be careful – they burn easily). Serve as chips, perhaps with some dip.

Dijon Roasted Cabbage

1 med head green cabbage
2 T melted butter
1 T dijon mustard
1 clove garlic, crushed
1/2 tsp pepper
  salt
1 tsp caraway seeds

1. Preheat oven to 400 degrees.

2. In a small mixing bowl, whisk together butter, mustard, garlic, salt and pepper, and caraway seeds.

3. Cut cabbage into slices, and lay on cookie sheet. Brush all sides with the butter mixture.

4. Bake for about 30-40 minutes, until crispy on the outside, and soft on the inside.

Cauliflower "Rice"

1 head cauliflower

1. Remove your floret form the heads as well as any brown spots.

2. Put florets into the food processor in batches and process until it resembles the consistency of rice.

3. Measure portions that suit your family into a freezer bag - lay flat and freeze.

4. Oven Cooking:

5. Preheat oven to 425F spread rice out on a baking sheet in a single layer. Add salt and seasoning as desired.  Bake for 15 minutes, turning rice once half way through.

6. Stove Top Cooking:

7. Put a little oil in a skillet or pot.  Add salt or seasoning as desired.  Toss and turn over med-high heat for about 5-10 minutes.

Servings: 6

Tips
http://www.everydaymaven.com/2014/ginger-coconut-cauliflower-rice/

Cajun Squash Fries

1 butternut squash peeled
1 T salt
1 T pepper
1 T garlic powder
1 T onion powder
1 T paprika
1/2 T chili powder
2 T coconut oil, melted

1. Cut squash in half and scoop out seeds. Cut into thin strips.

2. Combine all the spices in a bowl.

3. Place the squash on a tray and drizzle with coconut oil. Sprinkle the spices over top, and toss to coat.

4. Bake at 400 for 30 minutes. Half way through the baking, toss.