Our family yearly, buys a 1/2 beef (100% pastured/grass-fed) and a whole hog (100% pastured/no-soy/corn in the feed) so I start with going to my deep freezer each day.

Also, we buy organic veggies almost exclusively, so I even save and re-use the peels, ends, and scraps of all my veggies and fruits for stocks/broths/gravies.

What I do each week: Take all the veggie peels/scraps/ends from prepping veggies each week that I store in a container in the fridge.

Add those scraps to a slow-cooker, with grass-fed/pastured frozen meat--usually roasts, but even several chops or steaks work. Pour one cup of leftover broth/soup from the fridge, or cup of water over the contents in the slow-cooker, set it on low, and about 8 hours later it is ready to be used for whatever.

For my husband and kids, I will put the meat (if shredded/pulled) over whole-grain rolls/buns, brown rice, or serve with homemade oven fries.

The broth (vegetable scraps and all) can be cooled and then blended in a blender if desirous of a smooth broth, and also can add a bit of tapioca starch, milk and salt to taste, for a delicious gravy.

Another thing I frequently use my slow-cooker for is soups. Again, whatever veggie scraps on hand may be minced or put into a food processor *before* putting into the slow-cooker, and then, whatever veggies you have on hand, slice or dice or chop to whatever size you want, and throw it all in to the cooker, along with whatever legumes or meats you have, and if any broth available, add that too. Otherwise, water works, and even a bit of juice if wanting a bit of sweetness in your soup. Turn on low, walk away, and several hours later, soup!

One more thing that I do is make up batches of dried legumes in the slow cooker, cool, and package into freezer containers, and then freeze. Then, when I do want to add beans to our meals, I pull out what I need and dump into the slow cooker with everything else. My kids "we don't like beans" actually eat SO many beans without their knowing, because I hide them in gravies (blended as a thickener) and soups (blended so they cannot see the beans).

Every week I make these both. I realize the chili may be to carby for some ppl, but it makes a great hot dog topper, too. And I can eat it and stay in ketosis.

Chili - https://www.pinterest.com/pin/A5qqiwAQQDYGeXebfbEAAAA/

And roasts - https://www.pinterest.com/pin/A3raqwAQQDYGufjACzEAAAA/

The chili lasts at least two meals for my family of four (usually two dinners and a lunch, tho it's also really yummy as an egg topper for breakfast). And the roast I also eat half one night with some lower carb veggie like green beans, and half the second night. Bonus, cook once, eat twice.

A favorite right now in my house is beef stew. This is a pretty good one.

http://peaceloveandlowcarb.com/2014/05/paleobeefstew.html

Another good one is meatballs cooked in marinara (there are many recipes out there). Top with some shredded mozzarella and serve with a salad, zoodles, etc.

http://www.ditchthecarbs.com/2015/11/04/self-saucing-meatballs-in-the-slow-cooker/

Slow cooking a pork butt right now. I cook it an Italian herb broth.