One of the things you can do is utilize an oven-safe bowl (rectangular, oval or round depending on your crockpot's shape) and cook your food inside there. Often folks will add some water but not ever over half way up the side of your smaller container please. This assists in cooking evenly, but you might have to extend the cooking time a little.
Anybody familiar with baking cheesecake will recognize cooking in a "water bath" as a valid technique. It even works well with crocked steel cut oatmeal. Go figure, eh?
There is a recipe on Sparkpeople for Mexican Turkey meatloaf. I made it a couple years ago and the family loved it so I am going to try and make those in the muffin pans tonight as well. Great for portion control.
I had a friend tell me that because meat loaf takes to long to make what she does is makes hers in muffin pans. She said they are done in 20 - 30 minutes and you can freeze them as well. Thought I would share the idea!
What a good idea abt cooking chicken with salsa; I will try this and I usually put a jar of salsa in my home made soups. That is usually the only thing with salt in it and it works very well for my low sodium meals.
Tomorrow night I am making chicken and salsa in the crock pot. Take a few chicken breast and cook with salsa when done shread it and make chicken taco's. You could freeze 1/2 the chicken and use over a mexican salad or make sandwiches with. All kinds of things you would do with it. Put it in a wrap, etc. I normally just cook one package of 3 boneless skinless breast with a jar of salsa. Easy to make!
My husband and I use the crock to make meals just like we did when the children were home, we eat that night then freeze the left overs for following weeks, it cuts down on the grocery bill and on our cooking time.
Something else that I do is purchase two chicken breasts and I cook them in the oven at 400 degrees for an hour. Then I let them cool down, cut them into medallions or cubes and divide those into the little containers. Then I have chicken ready for chicken salad (cause I also boil 1 dozen of eggs at a time and keep them in the frig ready for whatever I need them for)...or a salad with chicken....or spaghetti with chicken (like chicken parmesan, sprinkle it with a little cheese) or chicken medallions with a baked potato topped with broccoli and whatever else is good to throw on there....or a quick chicken wrap or burrito or taco.
current weight: 307.8
Fitness Minutes: (7,536) Posts: 244 10/16/13 10:10 P
Here's something that I've just started doing, and it really comes in handy. I cook a pound of ground turkey or hamburger meat and then divide it into 1 or 2 ounce servings in containers. Then I buy the Heart Healthy spaghetti sauce and do the same. They get thrown in the freezer, or one set of that goes into the fridge.
When I'm in for something quick, I grab my pasta (sometimes spaghetti, sometimes rotini or penne) and cook 1 serving of that. While the pasta is boiling, I throw the meat and the sauce in the microwave or heat them together in the stove and BAM (as Emeril would say)....dinner is served!
I make soups and put 2 cup servings in the freezer. A cup of soup goes really good with a sandwich or salad. When I dont know what I want I look in the freezer and can usually find something that hits the spots.
Slow but will get there!
current weight: 251.0
Fitness Minutes: (2,309) Posts: 179 5/27/13 5:54 P
Lots of good ideas and techniques here, not just for crockpots or singles. http://www.motherearthnews.com/real-food/o ne-afternoon-cooking-for-many-healthy- meals.aspx?newsletter=1&utm_content=05 .27.13+RFSF&utm_campaign=2013+RFSR&utm _source=iPost&utm_medium=email#axzz2UWwyK2gQ
In loving memory of Jim W., killed at age 57 by diabetes caused by food addiction.
I do the really easy thing and it works great. Onions, carrots, celery with a little vegetable broth poured over it, put a small piece of browned tenderloin pork on top and set it for 9 or 10 hrs. and go to work! Great left-overs!
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