Crockpot: It's what's for breakfast!

• Meat: 1 lb ham, bacon OR sausage; cooked, degreased and crumbled/diced
• 1 small onion, diced
• 1 small bell pepper, diced
• 16 oz. hash browns, frozen
• 3/4 cup cheese, shredded (co-jack or cheddar are Crock Pot Girl's favorites)
• 6 eggs
• 1/2 cup 2% milk
• scallions (Optional)
• Salt & Pepper to taste

1. Grease or use a crock pot liner.

2. Layer ingredients starting with frozen hash browns followed by meat, onions, peppers, and cheese.

3. Repeat layer twice and top with scallions.

4. Beat the eggs, milk, salt & pepper together.

5. Pour over the layered ingredients in the crock pot (ensure everything gets moistened well)

6. Cover. Cook on low for 7 hours.

Happy Crocking!

Paella- on a stovetop!

Stovetop Vegetarian Paella

Serves 4 to 6

Enjoy this simple vegetarian version of classic Spanish paella. We added lima beans and peas for extra flavor and protein. Topping with grilled tempeh would provide an even bigger protein boost. Rice in paella should be al dente, so take care not to add too much water.

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, finely chopped
1 cup uncooked jasmine or basmati rice
1/4 teaspoon saffron strands
1 (14-ounce) can whole tomatoes, drained
1 small green bell pepper, cored, seeded and chopped
1 small yellow bell pepper, cored, seeded and chopped
1 cup frozen lima beans
2 cups gluten-free vegetable broth
1 cup frozen peas
Lemon wedges for garnish

Directions

Heat oil over medium heat in a large skillet. Add onions and garlic and cook for 3 minutes. Add rice and saffron and continue to cook, stirring constantly, for 1 minute more. Add tomatoes and stir to break up with a large spoon. Add peppers and lima beans and cook, stirring, for 1 minute more. Add broth and bring to a boil. Boil for 2 minutes, then reduce heat to a simmer. Cover and cook for 10 minutes. Check to see if more liquid is needed to prevent sticking. If so, add about 1/4 to 1/2 cup water, then cover and cook another 5 minutes.

Stir in peas and cook until just tender and liquid is absorbed. The rice should not be over-cooked, but just slightly al dente. (If not tender enough, you may add a bit more water and continue cooking.) Serve garnished with lemon wedges.

Chicken Pot Pies, for the cooler weather!

Chicken "Pot Pie" with Crunchy Brown Rice Crust

Serves 6

This is a delicious gluten-free and healthy alternative to traditional chicken pot pie. The Parmesan melts into the rice to create a tasty crust :)

Ingredients

1 tablespoon vegetable oil, plus more for greasing
1 tablespoon butter
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 pound sliced button mushrooms
2 teaspoons chopped thyme, divided
1 large carrot, chopped
1 rib celery, thinly sliced
1 small yellow onion, chopped
Salt and pepper to taste
1/4 cup brown rice flour
1 1/2 cups low-sodium gluten-free chicken broth
1 cup whole milk
1 cup cooked brown rice or brown and wild rice blend
1/4 cup shredded Parmesan cheese
1/2 teaspoon sweet paprika
1/2 cup frozen peas

Directions

Preheat oven to 400°F. Lightly grease a 9-inch pie dish with oil; set aside.

Heat oil and butter in a large skillet over medium high heat. Add chicken and cook, stirring occasionally, until no longer pink, 4 to 5 minutes. Add mushrooms, 1 teaspoon of the thyme, carrots, celery, onions, salt and pepper and cook until just tender, 6 to 8 minutes. Add flour and cook, stirring constantly, for 1 minute. Add broth and milk, stir well and bring to a simmer. Reduce heat to medium low and simmer until very thick, about 10 minutes. Meanwhile, combine rice, cheese, paprika, remaining 1 teaspoon thyme, salt and pepper in a medium bowl.

Stir peas into chicken mixture then season with salt and pepper and transfer to prepared dish. Scatter rice mixture evenly over the top then arrange dish on a baking sheet to catch any drips. Bake until bubbly and crust is crisp, about 30 minutes.