If there is one, would someone please  direct me to it.  Thank you!  (Needing O type recipes)

I found this site to be helpful pre-BTD/GTD: http://crockpot365.blogspot.com/2007/12/alphabetical-listing-of-recipes.html

You can modify the ingredients to make them compliant. These days, I enjoy modifying recipes to make them compliant. Have fun!

Oh, I saw a recipe using mochiko flour to make wraps. You can stuff them with meat and make gyoza, fruit filling, etc.

The recipes in the recipe database aren't crockpot-specific, necessarily, but a lot of effort from many people has been put into it for folks to use and enjoy: Recipe Center

I make grass fed bone broth in the crockpot.  First, I roast the bones in the oven to brown them well, and that pre-roasting gives the broth a much better flavor, imo.  Then I put them in the crockpot and fill that with water - usually about two quarts; add the juice of a lemon (you can add that later rather than at the beginning, tho' I add it early so I don't forget); and then I let everything simmer on low for about 24 hours minimum.  When finished, strain and let cool.  When refrigerated the broth is a jelly, but it melts when heated.  That broth is a wonderfully nourishing base for soups or stews.  I swear it is what kept me well all winter.  Sometimes I would have a cup in the afternoon with a little ginger and a pinch of sea salt added for flavor.  No colds or flus here.  Not once.  I don't know whether prevention is one of the noted benefits of bone broth, but it works well for me.

Here are a few Type O crock pot recipes from my blog:

http://www.lifeongreenlane.com/?p=233

http://www.lifeongreenlane.com/?p=253

I love the crock pot! Great for lamb as veal stews as well.

Lisa

Very lazy curry:

Place:
- lb of compliant meat/poultry cut in strips (may even be frozen)
- lb+ compliant frozen vegetables
- jar of most compliant curry sauce you can find

or

- tin of tomatoes and homemade compliant curry paste

or

- tin of tomatoes and spices of your choice

Fill empty jar or tin with a bit of water, swish to rinse out remaining sauce/tomato goo and add this water to slow cooker.  Stir to ensure meat, veg and sauce are all mixed well.  Turn slow cooker on to low.  

At this point I normally go to work so I don't know the minimum cooking time because I am normally gone for at least 10 hrs, often more.  So I would perhaps start with ~ 8 hrs, less if you don't use frozen ingredients.  If I know I'll be gone for a long time I add a fair amount of water, up to using equal amounts of water and sauce

Clearly you could make this much more elaborate, use freshly prepared veg and meat etc but this was conceived as assembly job using store cupboard/freezer content only - I make this when I have no time whatsoever  and want ot avoid all prep time.    

I like it!

I have found that diced lamb or beef with an onion, curry powder, chilli and ginger plus 1/4 cup of water is great. Set to low for 6 hours or high for 4 hours...

I don't like mixing meat with too many veg in the crock, the veg come out overcooked imho and I find are much tastier if added in the last 10mins of cooking (ie peas) or, on the side.

Another dish I like, is throw in diced eggplant, mushrooms, garlic(lots) and chilli with some evoo and 1/4cup water for 1-2hrs (until soft) and eat that for lunch.