It’s been hot this summer, so turning on the oven is not a happy thought until it cools down. Crockpot meals can save the day because they are a great way to de-stress your day by walking in the door to a home cooked meal!

I like to mix it up a bit. I use chicken, beef, lamb or whatever I’m in the mood for – they all work with the veggies. For variety, I take the meat and veggies out after they are cooked and make a gravy of the juices, then I cut up the meat and put everything back in the crockpot for a stew. If you want soup, don’t make a gravy out of the juice. Add some pasta if it tickles your fancy.

This is one of my recipes. We all have different food preferences, so put in your faves.

Crock Pot Veggies

Debra Oakland

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Course Mealtime

Servings

Calories 158.07 kcal

Ingredients

1 onion sliced, diced, or cut in rounds
4 cloves garlic
3 carrots cut in rounds
6 to 8 small potatoes cut in quarters
1 lemon cut in quarters and squeeze a bit over the veggies.
32 oz chicken, turkey, or beef stock
olive oil
salt & pepper to taste
1 sprig rosemary

Instructions

Put all your ingredients in the crock pot and add enough olive oil to coat the veggies. Mix it all up by hand. Take half the ingredients out.
Add your choice of meat, then cover with the veggies you removed.
Cook on high for 30 minutes.
Lower setting to low and cook for 2 hours.

Notes

A Few Suggestions:

Leeks, shallots or scallions
Brussel sprouts, parsnips, rutabaga, turnips, sweet potatoes, yams or Jerusalem artichokes
Peas
Mushrooms
Apples
Bacon
Lamb with a stout or porter beer instead of stock is a winner.
Lemon zest to pump it up a notch.
Herbs and spices.

I find a dash of cinnamon is great in beef.

Enjoy your Crock Pot Adventures!

This recipe appeared in the October/November 2017 issue of Elements For A Healthier Life Magazine.

Stock image from