This one might very well be another staple meal prep recipe that I'll be adding to the rotation. The ingredients are minimal, prep is quick, and once it's in the slow cooker you are pretty much done! To get plenty of extra meals, I tripled most of the ingredients below with the exception of doubling the tomato paste and keeping the chicken stock at 1 cup. There was still plenty of sauce to cover all the chicken with that conversion. I did this in my Instant Pot using the slow cooker option, so at the end I did put the pot on Saute mode to reduce the sauce some and help shred the chicken. If your chicken breasts are larger, I recommend cutting them in half before throwing in the slow cooker. Anyways, I had friends in town this weekend, so I especially picked this meal out as something easy to whip up while I was busy hanging out with everyone. I paired it with an even easier and makeshift version of the Cilantro Lime Cauliflower Rice I have posted many times before -- instead of heating everything up on the stove top, I simply microwaved some plain frozen cauliflower rice bags, then tossed in a big bowl with some fresh cut cilantro, fresh lime juice, and salt. It actually still turned out just as tasty, in my opinion, and was a great pair with this Chipotle Chicken. Grab some salsa, guacamole, avocado, lettuce, or whatever you want to top and you've got yourself a tasty meal. This recipe is definitely worth saving for a weekend or day when you have no time to meal prep and still want something delicious to eat all week long!​

Slow Cooker Chipotle Chicken
Ingredients:

• ​2 Teaspoons ground chipotle chili powder
• 2 Teaspoons onion powder
• 1/2 Teaspoon garlic powder
• 1/2 Teaspoon ground cumin
• 2 Teaspoons sea salt, or to your taste
• 2 Tablespoons honey
• 1 – 6 ounce can tomato paste, 10 Tablespoons
• 1 cup chicken stock, or water
• 4 boneless skinless chicken breasts, about 2 1/2 pounds

Directions:

1. Whisk together the spices, sea salt, honey, and tomato paste in a slow cooker. Whisk in a small amount of chicken stock at a time until the mixture isn’t quite as thick before adding the rest of the chicken stock. Whisk until completely combined.
2. Place the chicken breasts into the tomato/spice mixture and turn to coat both sides.
3. Top the slow cooker with the lid and set the program for 4 hours on high heat or 8 hours on low heat.
4. When the cooking time is done, use two forks to pull apart the meat into shreds.
5. Serve immediately with your choice of sides. Rice/cauliflower rice are great along with your favorite taco toppings, like tomatoes, shredded lettuce, avocado, salsa, etc.

Original recipe found here

After hearing from a couple of good friends that this recipe is their favorite, I'm bringing this one back from when I last posted it in 2016. However, for some reason my sauce looks way darker then it did the last time I made it. The only difference this time around was I used my trusty Instant Pot to saute and slow cook in instead of a crock pot, and I left out the Arrowroot Flour. Which now that I write this out, I am sure that Arrowroot Flour would have lightened up the sauce color for sure. I am getting side tracked though. This meal still turned out delicious! I recommend using a can of full fat coconut milk for the most flavor. Garam Masala and Arrowroot Flour are the only ingredients that you may not have in your pantry already. Garam Masala is just a spice that you can find at most grocery stores. You can even search my site for recipes that use the spice to make sure you put it to good use! The Arrowroot Flour is just a thickening agent, which you can totally omit or swap for another thickening agent if you want. I skipped using it this time since the saute mode on the Instant Pot helps reduce/thicken the sauce up. I love these saucey recipes because I can easily heat up or microwave frozen plain cauliflower rice to pair with this, and be done with meal prep. Super easy, super quick, and super delicious! ​

​Slow Cooker Butter Chicken
Ingredients:

• 1 Tbsp Organic Coconut Oil
• 3 - 4 whole Garlic, crushed
• 1 whole Onion, diced
• 1 3/4 cup Coconut Milk
• 3/4 cup Tomato Paste
• 2 Tbsp Arrowroot Flour
• 2 tsp Garam Masala
• 1 tsp Curry Powder
• 1/2 tsp ground Ginger
• 1/2 tsp Chili Powder, Add more if you like it hotter
• 1 pinch Sea Salt
• 1 pinch Black Pepper
• 2 1/5 lb Skinless Chicken Breast

Directions:

1. Heat coconut oil in a large saucepan on medium high heat
2. Add onion and garlic, cook, stirring frequently for approximately 3 minutes or until the onions have become translucent.
3. Add coconut milk, tomato paste, arrowroot flour, garam masala, curry powder, ginger powder, and chili powder, stirring until well combined and the sauce has started to thicken. Season with salt and pepper.
4. Add chicken to the slow cooker, then add the sauce and mix through the chicken
5. Cover and cook on low heat for 5 hours. Cover and cook on low heat for 5 hours.
6. Serve with coriander and your favorite side.

Original recipe found here

My coworker was telling me about her sausage and peppers she made for dinner and I knew immediately what I was making for meal prep the following week. You are probably thrown off by the zucchini noddles and sweet potato glass noodles, but over top of all that is the Crock Pot Sausage and Peppers recipe below. I thought this entire meal turned out absolutely delicious and I seriously looked forward to eating it all week. I usually cut up the sausage more, but I was happy with cutting it into thirds for this meal - it made it extremely easy making sure I got an entire sausage serving in each meal. I found some Italian Chicken Sausages at BJ's and opted to use three bell peppers instead of two, but other then those minor tweaks I made the recipe as is. I sliced the onions and peppers the night before, so that I could wake up Sunday morning and quickly get this meal in the crockpot. The only prep left to do after that was brown the sausages and saute the onions, then everything went into the crock pot on low for 6 hours. Later in the day I spiralized about 7-8 zucchinis (this got me about 3 oz of cooked noodles in 10 meals), and I heated it on the stove top until they were soft. Besides adding some salt, I didn't flavor them with anything since I knew the sausage and peppers would have plenty of sauce. I also boiled up some Sweet Potato Glass Noodles (found at Wegman's) as my carb source in this meal. Those are just the vegetable and carb pairs I chose for this meal though. Feel free to use another spiralized or riced vegetable, whole wheat pasta, or rice instead. Of note, zucchinis are by far the easiest vegetable to spiralize yourself, so totally worth saving the extra money and skipping out on the pre-made zoodles. The two spiralizers that I own are the Veggetti (really only usable for Zucchini though) and this 5-Blade Vegetable Slicer (great for all vegetables, including potatoes). Anyways, the recipe itself was super easy to throw together and turned out tasting amazing. If you are looking for a new slow cooker recipe to make then I definitely recommend giving this one a try! 

Crock Pot Sausage and Peppers
Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil — divided
• 2 1/2 pounds Italian turkey sausage links — uncooked, in their casing, cut into thirds (sweet or spicy both work here, depending upon your preference)
• 1 large yellow onion — halved and cut into 1/4-inch-wide strips
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 cloves garlic — chopped
• 1/4 teaspoon red pepper flakes — plus additional to taste
• 1/4 cup chicken broth
• 1 large red, yellow, or orange bell pepper — cored and cut into 1/4-inch strips
• 1 large green bell pepper — cored and cut into 1/4-inch strips
• 1 (28-ounce) can crushed tomatoes

For Serving:

• Cooked whole wheat pasta
• Zucchini noodles

Directions:

1. Lightly coat a 6-quart or larger slow cooker with nonstick spray. Heat a large skillet over medium high. Add 1/2 tablespoon oil. Once the oil is hot, add half of the sausages in a single layer (do not crowd the pan or the sausages will not brown properly). Cook for 1 to 2 minutes on all four sides, or until the outsides are golden brown (the sausages do not need to be cooked all the way through.) Transfer to the slow cooker. Add the next 1/2 tablespoon olive oil and repeat with remaining sausages.
2. Increase the heat slightly. Add the final 1/2 tablespoon oil, then the onions, 1 tablespoon water, salt, and pepper. Cook until the onions are starting to brown and become tender, 5 to 6 minutes. Add the garlic and red pepper flakes and cook 1 additional minute, then add the wine. Let cook until the wine evaporates, scraping up any bits that have stuck on to the bottom of the pan. Transfer the onions and any pan juices to the slow cooker with the sausages.
3. Add the bell peppers and crushed tomatoes to the slow cooker. Cover and cook for 5 to 6 hours on low or 2 to 3 hours on high, or until sausages are cooked through and tender. (I prefer and recommend the low, long cooking time, as it makes the sausages more tender, but high works if you are in a hurry.) Serve over pasta or zucchini noodles.

Original recipe found here

I will definitely be making this again... and again... and again! This one turned out SO delicious and was relatively easy to throw together. I used just over 5 lbs of beef, 3 Tbsp of olive oil, 2 granny smith apples, and juice from 2 medium oranges (which equaled 1/2 C). Besides those ingredient adjustments though, which were just to accommodate for the increase in beef, I made the recipe below as-is. When the beef was done pressure cooking, I set the Instant Pot to saute mode to reduce the sauce some, and stirred around frequently. Once the sauce was down to a more desirable level, I let the beef cool before measuring and distributing over top of plain cauliflower rice. Since there was plenty of flavor and sauce with this beef, I really don't think you need to worry about cooking up the cauliflower rice any special way. I personally grabbed some frozen plain cauliflower rice and heated it up to make for an even quicker meal prep. I love a recipe that can be done in one pot/pan, doesn't have a ton of ingredients or prep to it, and of course turns out tasting amazing. This recipe is all of that and more! 

Instant Pot Korean Beef
Ingredients:

• 4 pounds bottom roast, cut into cubes
• salt and pepper
• 2 tablespoons olive oil
• 1 cup beef broth
• 1/2 cup coconut aminos
• 5 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1 pear or Granny Smith apple peeled and chopped
• juice of one large orange or 2 small

Directions:

1. Season the cubed roast liberally with salt and pepper.
2. Heat Instant Pot to saute. Once the pan is hot coat the pan with the olive oil and in batches brown the meat on all the sides. Transfer meat to a plate while you’re working.
3. Once all the meat is browned de-glaze the pan with the beef broth, scraping up all the browned bits.
4. Pour in the coconut aminos and stir to combine.
5. Return all the meat back to the pan and then place the garlic, ginger and pear/apple on top of the meat, stirring lightly to slightly combine.
6. Finally add in the orange juice.
7. Place the lid on your Instant Pot and using the manual button on high pressure set to 45 minutes. Make sure the valve is closed.
8. Once the pot is done, release the steam and shred meat using a fork.
9. Serve over rice

Notes:
To make this recipe in the slow cooker follow all the steps 1-7. Slow cook on high for 4 hours or low for 6-7 hours.

Original recipe found here

Anyone else find it strange to read 'Lime Teriyaki', instead of 'Teriyaki Lime'?  I had that similar feeling when tasting this chicken for the first time too. The first couple bites were different; I've never tasted these flavor combinations together, or anything similar to it before. The more I ate it though the more I stopped being skeptical and realized I actually enjoyed it. Probably not the best way to describe a meal you enjoyed, but that is my honest review. I thought it paired pretty well with roasted sweet potatoes, but then again I kept asking myself all week if it would pair better with a rice/cauliflower rice combination. The hint of lime is definitely there and throws you off (or threw me off for sure). I almost wonder if it would pair well with roasted plantains or plantain chips. Either way, you can make this recipe in either the slow cooker or Instant Pot. I chose the Instant Pot this time around and doubled the ingredients to make enough food for meal prep. I also skipped out on the arrowroot starch and just put the Instant Pot on 'saute' mode to help thicken the sauce. If you are using the slow cooker option and don't have arrowroot starch, you can bring the extra sauce to a boil on the stove top to help thicken/reduce some. I know I say it after many of my posts, but if you try this one out please let me know what you think! This one obviously left me with quite the first impression, so I'd love to hear what others think. ​

​Slow Cooker or Instant Pot Lime Teriyaki Chicken
Ingredients:

• 2 lbs chicken breast
• 2 cloves minced garlic
• 1/2 cup chopped white onion
• 2 tbsp. freshly grated ginger
• 1/2 cup coconut aminos
• 1/4 cup apple cider vinegar
• Juice of 1 lime
• 1 tbsp. lime zest
• 1/3 cup honey
• 2 tbsp. tomato paste
• 2 tsp crushed red pepper optional
• 2 tbsp arrowroot starch (mix with 2 tbsp water)

Directions:
For your Slow Cooker:

1. Place the chicken in your slow cooker.
2. Whisk together the remaining ingredients (not the arrowroot) in a small bowl.
3. Pour marinade over chicken.
4. Cook on low for 4-6 hours
5. Add arrowroot and water, and mix into sauce. Let thicken.
6. Shred chicken with a fork.
7. Serve over rice, cauliflower rice, quinoa, or in a salad. Garnish with optional cilantro and green onion.

For your Instant Pot:

1. Select the saute function on your Instant Pot. Once hot, add a bit of oil to cover the bottom of the pot. Saute onions for 2-3 minutes, select cancel.
2. In a medium sized bowl, whisk together sauce ingredients: garlic, ginger, coconut aminos, vinegar, lime, lime zest, honey, tomato paste, and red pepper flakes if using,
3. Place chicken inside your Instant Pot on top of onion. Pour sauce on top of chicken. Secure the lid and select the manual function. Cook for 7 minutes. Once cooking is complete, use a quick release. Be sure that all steam is released before opening your Instant Pot.
4. Open the lid, add arrowroot/water mixture. Stir and let thicken for a few extra minutes.
5. Shred chicken and serve over rice, cauliflower rice, quinoa, or salad.

Original recipe found here

My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I love using Garlic Sea Salt!)
• Optional: Cinnamon, Paprika, any other Spices

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (or whatever spices you enjoy).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.

​Sometimes I really wish my pictures did the meal more justice... Anyways, I probably say this for every curry meal I post, but if you enjoy a curry meal then you will enjoy this one! I didn't actually make this recipe as-is though, so I am not sure I can give an accurate review for it. Instead of the acorn squash, I used butternut squash, and instead of all of the spices listed after the lemon, I used the spices listed in the notes section. Both of those swaps were out of convenience though since it's much easier to find already cubed butternut squash at the grocery store, and I didn't already have all the spices listed on the original recipe. Whichever way you decide to make this recipe though, I definitely suggest browning the meat first, and also adding some salt. Other then that, I thought this meal was especially good over some roasted sweet potatoes! I also threw in some cauliflower rice just to add some more vegetables to this recipe, but I can see a mixture of cauliflower rice and regular rice being good too. Let me know if you try this recipe out and how you choose to make it! ​

Slow Cooker Squash & Ground Beef Curry
Ingredients:

• 2 lb Ground Beef
• 1 whole Acorn Squash, cut into 1/2 inch cubes (I used Butternut Squash instead)
• 13 1/2 oz Coconut Milk, (one can)
• 15 oz Pumpkin Puree, (one can)
• 1 1/2 cup Water
• 1 1/2 Tbsp Ginger Root, peeled and diced
• 5 cloves Garlic
• 1 whole Lemon, quartered
• 1/2 Tbsp Garlic Powder
• 1/2 Tbsp Onion Powder
• 1/2 Tbsp Turmeric Powder
• 1 tsp dried Cilantro
• 1 tsp dried Basil
• 1 tsp dried Dill
• 1 tsp ground Cinnamon
• 1/2 tsp ground Ginger
• 1/4 tsp ground Cloves
• 1/2 cup Cilantro, (optional) for topping

Directions:

1. Break up the ground beef into small pieces, as small as you can make them.
2. Add the ground beef and all other ingredients (except the fresh cilantro) to your slow cooker. Squeeze the lemons into the slow cooker before adding them.
3. Cover and cook on low for 4-6 hours or on high for 2-3 hours. If you're nearby, break up the chunks of ground beef halfway through the cooking time. If you're not, do so at the end.
4. Serve with cauliflower rice (you'll need about 1 1/2 - 2 cauliflower heads' worth of rice) and topped with fresh cilantro (optional).

Notes
1. If you're not on the autoimmune protocol, replace the AIP curry blend (dried garlic, onion, turmeric, basil, dill, cilantro, cinnamon, ginger, and cloves) with 2 tablespoons of your favorite curry powder.
2. Another spice option is to make your own AIP Curry Powder, like this one, which combines much fewer spices, and spices that you are more likely to already have in your kitchen:

• 1 T. granulated garlic
• 1 T. granulated onion
• 1 T. turmeric
• 2 t. cinnamon
• 1 t. powdered ginger
• ½ t. ground clove

Original recipe found here

This meal turned out amazing! I was a bit hesitant to make this coleslaw recipe, but I am SO glad I gave it a try. Paired with the pork, it really made this meal super delicious and complete! Although I have been eating as paleo as it gets for the past 5 or so years now, I have never tried Primal Kitchen Mayo, or any mayo for that matter - just haven't found the need for it and avoided all recipes that called for it. Anyways, I decided it was time to give it a try with this coleslaw and it was totally worth it. However, I certainly didn't use anywhere near 1/2 cup like the recipe calls for below. I actually ended up using 1 1/2 bags of broccoli slaw (mix of broccoli, carrots, and red cabbage), 1 Tbsp Apple Cider Vinegar, 1 Tbsp Avocado Oil, 2 Tbsp Mayo, some salt, and a container of Pineapple Mango Salsa from Wegman's (approx. 8-10 servings). Super easy vegetable side to prepare for meal prep this week! I also had another 1 1/2 bags of broccoli slaw and an extra container of Pineapple Mango Salsa, so I could whip up a fresh batch of coleslaw later in the week. If I didn't convince you on the coleslaw, then at least grab a
fresh pineapple salsa from your local grocery store to top on this pork, or prepare your own with the instructions below. I also snuck in some plain cauliflower rice under all that pork too in case you're brainstorming other ways to get some vegetables into this meal. If you don't like any of those options, then the pork itself also turned out delicious and is worth trying. I made it in the Instant Pot on the slow cook option, so I could "saute" the extra sauce down at the end. We also had leftover pork for dinner some nights and dressed it up with some BBQ sauce to make a totally different meal, which was also really enjoyable. I'll end my ramblings there. Plenty of flexibility with this recipe to prepare it however you please! 

Slow Cooker Pulled Pork with Pineapple Coleslaw
Ingredients:
For the pulled pork:

• 3–4 pound pork shoulder (bone-in or boneless)
• 1/2 cup chicken broth
• 1/2 cup balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

For the coleslaw:

• 1–2 bags of coleslaw cabbage (or 1 bag coleslaw and 1 bag shredded purple cabbage)

OR

• 1/2 head of green cabbage
• 1/2 head of purple cabbage
• 1 tablespoon apple cider vinegar
• 1 tablespoon avocado oil (or olive oil)
• Enough mayo to make it the consistency of your preference (about 1/2 cup)

For the pineapple salsa:

• 1 large tub of pre-made pineapple salsa from Whole Foods

OR

• 2 cups fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup red pepper, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 Serrano pepper, seeded and finely chopped
• Juice of 1 lime
• 1/8 teaspoon of salt
• Optional: BBQ to top the pulled pork

Directions:
For the pulled pork:

1. Place pork in the slow cooker
2. Season meat with salt and pepper
3. Pour in chicken stock and balsamic
4. Cover and cook on low for 6-8 hours or until pork pulls apart easily
5. Remove from slow cooker and shred

For the pineapple coleslaw:

1. Add cabbage to a large bowl
2. Prepare the pineapple salsa if making it yourself
3. Add pineapple salsa to the bowl
4. Add oil, vinegar, mayo
5. Stir to combine so that coleslaw is evenly mixed
6. For best results, refrigerate an hour prior to serving to let the flavors combine
7. Top pulled pork with BBQ sauce and coleslaw and serve!

Notes:
If you’re using this for meal prep, you may want to double the coleslaw recipe depending on how large your pork shoulder is.

Original recipe found here

I figured it was about time I made another video. My goal with these videos is just to visually show people how easy it is to prepare meal prep or maybe just a healthier meal. Plus, all the recipes I post are truly ones that I enjoyed eating all week - no bland meals that will send you running to the nearest fast food establishment before the week is over. Enjoying what you are eating is kind of key with maintaining a healthier lifestyle long-term. Anyways, I'll move on to talking about this recipe now. I made this one in both the slow cooker and Instant Pot and both turned out equally delicious and packed with flavor. The first time I made this I served it for fajita night with my friends, so we dressed it up with corn tortillas (Siete’s grain-free tortillas are a great option), peppers and onions, salsa, guacamole, and other fun toppings. This time I made it for meal prep, so I simply paired it with cauliflower rice and had some extra salsa and mini to-go guacamole packs to throw on top of it. You can still totally go the fajita route for meal prep though, it was just much easier for me to quickly heat up some frozen cauliflower rice. Like I said, both times this meal turned out delicious! My friends absolutely loved this one for fajita night and I enjoyed it just as much for meal prep all week. I went half and half with chicken breasts and thighs, purchased already made salsa from the produce section at the grocery store (check the ingredient label on those - most are made with whole food ingredients and no added sugars or preservatives), then already had all these spices in my pantry. Another extremely simple recipe that turned out really tasty! 

Slow Cooker Chicken Tacos
Ingredients:

• 4 lbs. chicken breast or thighs (recommend 2 lb. of each)
• 2 cup organic or homemade salsa
• 1/2 cup water
• 2 tsp. ground cumin
• 4 tsp. chili powder
• 2 tsp. garlic powder
• 2 tsp. ground coriander (optional)
• 1/2 tsp. cayenne pepper (more for more heat)
• 1 tsp. sea salt
• 1/2 tsp. black pepper
• Salad greens or Butter leaf lettuce
• Toppings: Fresh chopped veggies of choice, fresh cilantro, olives, avocado, fresh salsa, lime wedge etc.
• Optional: gluten-free tortilla (organic corn tortillas or Siete grain-free tortillas)

Slow Cooker Directions:

1. Place all ingredients except salad greens/lettuce and toppings in a slow cooker and cook on high for 4-5 hours.
2. Remove chicken and shred with 2 forks. Return to slow cooker and cook on low for an additional 30 minutes.
3. Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro and add desired toppings.

Instant Pot Directions:

1. Place all ingredients except salad greens/lettuce and toppings into the bottom of the Instant Pot insert. 
2. Lock the lid in place and flip the vent valve to “Sealing” position.
3. Select “Poultry” or “Manual” setting then use the +/- buttons to adjust the cooking time up or down to 17-19 minutes (depending on how thick your chicken breasts are).
4. When cooking time is up, allow pressure to release naturally for 10-15 minutes before releasing any residual steam.
5. Carefully remove the lid once all steam has been released and shred the chicken with two forks right in the pot. If meat seems watery, select the “Saute” setting and cook for 5-8 minutes or until liquid is reduced.
6. Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro and add desired toppings.

​Original recipe found here

Don't let the long list of ingredients sway you away from making this one! All you need is your pork shoulder, olive oil, beef stock, and a bunch of spices that you probably already have in your pantry. However, you can also purchase a jerk spice blend, like this Primal Palate Organic Spices Jerk Seasoning, and use 1/4 cup of that instead. See, not too many ingredients whatsoever! There are also instructions below for preparing this in the Instant Pot, slow cooker, or dutch oven, so plenty of options to accommodate everyone. Personally, I prepared this recipe as-is below in the Instant Pot and thought it came out full of flavor and absolutely amazing! If you are someone who enjoys preparing bulk protein quickly and with little ingredients, then definitely save this one. Not only was this super easy and simple to prepare, it also turned out tasting so delicious! I paired this with some roasted brussels and Instant Pot sweet potatoes, and truly enjoyed eating this meal all week long. 

Jamaican Jerk Pork Roast
Ingredients:

• 4 lb pork shoulder
• 2 tsp. cayenne pepper
• 2 tsp. dried parsley
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. dried thyme
• 1 tsp. course black pepper
• 2 tsp. kosher salt
• 1/4 tsp. ground cinnamon
• 1 tsp. ground ginger root
• 1 tsp. ground allspice
• 1/2 tsp. ground cloves
• 1 Tbsp olive oil
• 1/2 cup beef stock or broth

Directions:
For the Instant Pot:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Set your Instant Pot to Saute and brown the meat on all sides.
4. Add the beef broth.
5. Seal the top according to instructions and cook on Manual, high pressure, for 45 minutes.
6. Release pressure according to instructions, shred and serve.

For the slow cooker:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Sear the meat on all sides in a heavy bottomed pot.
4. Place the meat and 1 cup of beef broth in your slow cooker. (this is double the IP amount of broth because you’ll need it to offset the longer cooking time.)
5. Cook on high for 4 hours or low for 6 hours – or until the meat is tender.
6. Shred and serve.

For the dutch oven:

1. Combine all spices in a bowl. Toss to combine.
2. Rub the roast with olive oil and coat with spice blend.
3. Sear the meat on all sides in a heavy bottomed pot or a dutch oven.
4. Add 1 cup of beef broth. (this is double the IP amount because you’ll need it if cooking on the stove.)
5. Cover and simmer on the stove top on low heat for 4 hours, or bake in the oven at 375 degrees for 3 hours or until the meat is tender and falling apart.
6. Shred and serve.

Original recipe found here

Yummm! This meal turned out tasting SO delicious! You can make the beef barbacoa in the slow cooker or Instant Pot (I used the Instant Pot), and you can broil it in the oven after if you want to make it crispy. There's not too much prep to this one besides dicing the onion and garlic, then preparing the rest of the ingredients into a sauce to poor over the browned beef. While you're waiting on the beef to cook you can quickly make the Cilantro Lime Cauliflower Rice, which is seriously so simple to prepare, especially if you purchase cauliflower that is already riced. If you need to add some more carbs to this just mix in some regular rice with that cauliflower rice and you're all set. This meal had an enjoyable citrus taste to it and was full of so much flavor! I definitely recommend giving this one a try for your next meal prep!

Beef Barbacoa (Slow Cooker or Instant Pot)
Ingredients:

• 3 lbs beef chuck roast, cut into 2 inch cubes (can also use beef brisket, I used a beef eye round roast)
• 1 medium onion, diced
• 6 cloves garlic, peeled and smashed
• 3/4 cup fresh squeezed orange juice (about 2 oranges)
• 1/4 cup fresh squeezed lime juice (about 2 limes)
• 2 tbsp apple cider vinegar
• 1 tbsp tomato paste
• 1 tbsp cumin
• 2 tsp chipotle powder
• 2 tsp oregano (fresh or dried)
• 2 tsp salt
• 1/2 tsp ground cloves
• 2 tbsp ghee (or other cooking oil)

For topping/serving:

• romaine lettuce (or sub Siete Tortillas or other sturdy lettuce)
• cilantro
• avocado
• lime wedges

Directions:

1. Cut beef into cubes and set aside. Prep onion and garlic as noted.
2. Combine orange juice, lime juice, vinegar, tomato paste, cumin, chipotle powder, oregano, salt and ground cloves in a bowl or jar and mix well.
3. (If you don't have a pressure cooker then skip to directions below) Press the sauté button on the instant pot and add ghee. Once hot, add in the beef and brown it on all sides. Press cancel on the instant pot once the beef is browned.
4. Add in the diced onion and garlic cloves and pour the juice/seasoning mixture all over everything.
5. Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
6. Manually release any remaining pressure and remove the lid. Shred the beef with two forks.
7. Serve beef in bowls over greens, in lettuce wedges or in tortillas with your favorite toppings.

Slow cooker instructions:

1. Follow steps 1-2 above.
2. Heat a large skillet over medium heat and add ghee. Once hot, add in beef cubes to brown, just a minute or so on each side until all sides are browned. Transfer beef to the slow cooker.
3. Add in the diced onion and garlic cloves and pour the juice/seasoning mixture all over everything.
4. Cook on low for 8-10 hours. Once the beef is finished, shred it in the slow cooker with two forks and mix it with all the juices. Serve as noted above.

Optional step (for crispy beef barbacoa):

1. Set your oven to broil.
2. After shredding the beef, use a slotted spoon to remove the beef and onions from the instant pot and place on a large sheet pan. Spoon some of the juices from the instant pot over the top of the beef in the sheet pan.
3. Place in the oven to broil for 6-8 minutes, until the beef begins to develop some brown and crispy edges. Watch carefully and cook to your preference.
4. Alternatively, you can simply transfer some of the beef to a skillet over medium heat and cook it until it's crispy, stirring occasionally. This method is easiest if you are re-heating the leftovers from the fridge.

Original recipe found here

Cilantro Lime Cauliflower Rice
Ingredients:

• 1 head of cauliflower (I used two bags of frozen cauliflower rice)
• 2 limes
• 2 cloves of garlic
• 1 handful chopped cilantro

Directions:

1. (If making own cauliflower rice) Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.
2. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
3. Toss with cilantro and juice from the whole lime.

Original recipe found here