The first blog I ever read and the first bloggy friend I made are BOTH hosting Slow Cooker recipes in the next week, and I feel so inadequate. In 8 months of blogging about food, I have only posted one slow cooker recipe and have nothing new to share today. It is clear that the slow cooker is one appliance that I need to learn to use more often! I dearly love when dinner is done on time without the 5:00 rush to get it finished. I’ll be perusing the carnivals at
Heartland Renaissance (no longer available) and Passionate Homemaking carefully and bookmarking often!
Here are my one-and-a-half contributions to the cause:
- Slow Cooker Beef and Bean Stew a la Tuscany
- Hearty Lentil Stew (this one has an option to crockpot it, but I’ve never done it.)
A New Winner Recipe
Last week I tried this Southwestern Pot Roast from A Southern Fairytale. It was meant to act like a spicy stew, but because my venison roast didn’t fall apart after I sliced it, we ended up wrapping them in tortillas and made some of the best and easiest fajitas I’ve ever had.
A New Favorite
This summer I tried Cents to Get Debt Free’s Lentil/Brown Rice Casserole, and when I did the crockpot version, it became a new standby. Since I always seem to have shredded chicken in my freezer because I get whole chickens and make stock, I always need recipes that call for cooked chicken! I could make this every week and be happy; it’s so simple.
I changed it a bit (of course) by adding an 8 oz. can of tomato sauce and using fresh garlic (sometimes) instead of powdered. I often add some more veggies like broccoli stems or spinach, and…I see I added the chicken, too. I guess I changed a lot! Maybe I can post this one by itself someday after all. 🙂 I also add 1/2 tsp salt because my stock doesn’t start out with any at all.
The cheese makes the dish, by the way, so I wouldn’t recommend skipping that. Just add it during the last half hour or so while you prepare the salad/set the table. We also do a great Mexi version after I read in Phoebe’s comments that someone used 1 tsp. taco seasoning instead of the Italian seasoning.
I usually “soak” the lentils and rice in 1/2 or 1 cup whey and then decrease the chicken broth, but just by a smidge. It needs the extra liquid when soaking and in the slow cooker.
My Next Goal
Heartland Renaissance (no longer available) just finished a whole week of For the Love of the Slow Cooker, and she shared a dessert, beverage, breakfast, condiment, and a dinner. Seriously. This girl rocks out the slow cooker! You must check out her slow cooker recipes (no longer available), none of which have failed me yet (and I’ve tried an impressive number from her site).
Lindsay makes a good point that almost any soup can be thrown into the crockpot. Right up my alley!
Here’s something weird. I wrote and published this post this morning, and it’s gone. All gone. I had to write it over, so I hope it still says most of the good stuff! WordPress better not eat any more of my posts!
More Time-Saving Tricks:
- Easy Prep Food to Always have on Hand in your Freezer!
- Get the Salad on the Table FAST
- Reheat Leftovers Quickly and Save on Dishes – w/o a Microwave!