Meal prepping is a must for me when it comes to eating nourishing foods all week long. I’ve learned that if I don’t have healthy meals already in my fridge at the end of a long work day, then I end up eating whatever food is easily accessible. That usually means take out or a PB&J, which leaves me feeling bloated and with less energy the next day.
I love using the Crockpot for my meal prepping during the winter because you just can’t beat a warm meal waiting for you when you get home! This is one of my favorite Crockpot recipes. It’s a fast and easy prep, and you can use ingredients you have on hand.
- 1-2lbs of Beef Shank Bones
- Sea salt, black pepper, smoked paprika, and cayenne pepper to taste (This is my favorite winter day mix. Play around with different spices to change it up!)
- Vegetables used this round: 2 sweet potatoes, 2 cups of shredded green cabbage and carrots, 4 tomatoes, 1/2 yellow onion, 4 crushed garlic cloves (I used what I had on hand. This is a great way to use up the vegetables that are on their last legs).
- 2 cups of water
- Throw veggies (except for the garlic and tomatoes) into the bottom of the crockpot along with the paprika and cayenne pepper.
- Sprinkle the sea salt and black pepper to both sides of the beef, then add the beef on top of your layer of veggies in the crockpot.
- Slice your tomatoes in quarters and crush slightly over the crockpot to release juices. Then add on top of the meat along with the garlic cloves.
- Pour water over everything then cover and cook on low for 8 hours.
This recipe makes for a great foundation to meals for the rest of the week. During the winter, I almost always have spaghetti squash on hand so I will mix that in for an extra shot of veggies and my version of spaghetti with meat sauce. This recipe is also a delicious start to Taco Tuesday!
FYI, the extra broth and bones make for a fantastic beef bone broth which is full of nutrients and great for healing the body!