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I hope New Year’s Eve was festive and safe for all, and I hope everyone enjoyed any extended time they got off over the holidays.

Now that holiday-themed recipes are in the past, we’ll look forward to some nice, easy, low, slow, hearty and hot meals to fill your bellies on these cold, dreary nights coming up.
I did crock pot recipes last year after the holidays, and they were a hit because it’s the perfect time to be able to enjoy these easy recipes!

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SLOW COOKER BEEF & BROCCOLI
2 lb. sirloin steak, or boneless beef chuck roast, sliced thin
1 c. beef broth
1/2 c. low sodium soy sauce
1/4 c. brown sugar
1 tbsp. sesame oil
4 cloves garlic, minced
4 tbsp. cornstarch
4 tbsp. water
1 head broccoli, cut into florets
White rice, cooked, for serving

In the insert of the crockpot, whisk together beef broth, soy sauce, sesame oil, minced garlic, and brown sugar.

Place slices of beef in the liquid and toss to coat.

Cover with lid and cook on low heat for 4 hours.

After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot, add the broccoli and gently stir to combine.
Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

Serve with warm white rice.

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I LOVE chicken and biscuits, and this is such an easy way to make them come to life!

SLOW COOKER CHICKEN & BISCUITS
3 chicken breasts, diced
salt, to taste
pepper, to taste
2 c. broccoli floret
2 c. baby carrot, diced
21 oz. condensed cream of chicken soup
1 can refrigerated biscuit

Place the chicken in a slow cooker. Sprinkle on salt and pepper. Add the veggies and condensed soup, and mix thoroughly. Cook on high for 3 hours.

Tear biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.

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PESTO MOZZARELLA CHICKEN PASTA
1 1/2 lbs. chicken breasts (3 chicken breasts)
1/2 tsp. salt
1/4 tsp. pepper
8 oz. jarred pesto  
1/2 cup salted butter
1/2 lemon
1 lb. dried rotini pasta (cooked and drained)
1/2 cup grated parmesan
2 cups shredded mozzarella
1/4 tsp. dried basil to garnish

Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
 
Near the end of the cooking time, cook the pasta according to the package directions and drain well.

Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.

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This one is a hearty family dinner that even the pickiest of eaters should like! And this couldn’t be any easier. There’s a decent amount of ingredients, but you just set them and forget.

FIRE ROASTED SHRIMP TACOS
1 lb. medium shrimp, peeled and deveined, tails removed (fresh or frozen then thawed) (see notes below for fresh shrimp)
1 tbsp. olive oil (or avocado oil)
1 tsp. minced garlic
1/2 c. chopped onion
1 bell pepper, chopped (about 1/2 to 2/3 cup)
14.5 oz. can fire roasted stewed tomatoes (diced work best)
1/2 c. chunky salsa
Kosher salt and black pepper to taste
1/2 tsp. cumin
1/2 tsp. chili powder or ancho chili powder (see notes for substitutes)
1/4 tsp. paprika or cayenne pepper
2 tbsp. chopped cilantro (extra for plating)
Optional toppings – chopped green onion, sour cream, avocado, jalapeño pepper, etc.
Tortillas to serve

First, prepare the shrimp if they are not already thawed. If using frozen shrimp, quickly thaw in water for 10 minutes before peeling. Pat the shrimp dry with paper towels.

Layer the shrimp at the bottom of the crockpot/slow cooker.  Drizzle 1 tablespoon olive oil on top. Add the garlic, chopped onion and bell pepper, and toss to combine.

Add the drained canned fire roasted tomatoes, salsa, salt, pepper, cumin, chili powder, and paprika to the crockpot. Mix together until seasonings are well combined with shrimp and vegetables.
Place slow cooker (crock pot) on low for 2-3 hours or on high for 90 minutes to 2 hours. Stir once, about halfway through cooking.

Check on shrimp after about 1 hour of cooking on high. If they look almost done, place on medium for another 30 minutes to an hour.

Shrimp are done and cooked through once opaque, looking similar to that of steamed shrimp.

Serve with gluten free tortillas and fillings/toppings of choice. Ex: chopped green onions, avocado, jalapeño, and extra cilantro to garnish.

TFD: When the snow falls and the white winds blow, the lone wolf dies, but the pack survives - George R.R. Martin

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