Yes, the frozen meat works pretty well. Most of the beef I put in the CP (unless I'm at home) is frozen. Beans work really well, I've used pintos and black beans at various times. I may try them as a soup, tho, thanks, that sounds like a good idea. And different.
I am a nurse and therefore work 12 hour days. I LIVE by my crockpot. The best suggestions I can give are to:
1) Use frozen meat.
2) Get a programmable slow cooker if you don't already have one. Then, if the recipe calls for it to cook 8 hours on low, program it for 6. It will continue cooking on the warm cycle, and by "under-programming" it, you will prevent it from drying out.
The problem with the timer idea is that the meat sits out at room temperature - the perfect environment for food-borne illness until it starts cooking. It's dangerous.
Because my schedule is unpredictable (12 hour days + more if it's busy enough), I usually use both of those suggestions, and I never have any issues with dry meat. Good luck!
Success is not the result of spontaneous combustion. You must first set yourself on fire!
I would suggest that you prepare the food, and put the slow cooker on a timer so it doesn't overcook. I would think that once it's in the crockpot cooker it would stay cold until cooking time? Has anyone tried this? Fran
I'm at work, so I need a few good recipes for at least 10 hours on low. Anybody? I have my usual standby of beef roasts, (we have beef cattle) but chicken gets really dried out by the time I get home, even if it's submerged in juices/sauces.
I love making lasagna in my slow cooker. You cover the bottom of the pot with marinara sauce and then lay down a layer of lasagna noodles. Then you put a layer of ricotta or cottage cheese. Then a layer of marinara sauce mixed with either meat or veggies and a layer of grated mozarella. Put down a second layer of everything starting from the lasagna noodles and then cook it on low for 4 to 6 hours. It comes out really well and I like to freeze single servings to take for my lunches at work.
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