My New Best Friend – The Crockpot!!
I hate coming home from work and having to think about what to have for dinner, prepare for it, make it and then FINALLY get to eat. I just want to come home and eat!
Enter the crockpot!
I have recently become more familiar with the crockpot. I actually have 2 crockpots now. One that is about 4 quarts and one that is 5. I was going to give away the 4 quart crockpot, but I’m rethinking. Just this week I had two going at once!
Time Saving Tips
In order to save time when it comes to cooking, I usually take a few hours once a week to cut up all the ingredients that I have in the fridge. If I know what recipes I’m making for the week, I’ll get everything ready for the recipes ahead of time.
For example, I cut several onions up so that they are ready to cook with. I do the same with mincing garlic. You can also buy them this way, but doing it yourself can save some money. It’s usually a little fresher if you do it yourself as well.
When it comes to prepping for the crockpot, I usually get everything out the night before, or the morning of so that I can just throw everything in, turn it on and head out. Once I get home, dinner is ready!
The other great thing about the crockpot is that it is typically food that you can freeze easily. The days that I have two crockpot’s going, I typically freeze one of them in lunch/dinner size portions.
Here’s a recipe to get started with. The good news is that leafy greens are in season right now, so be sure to get some great local leafy greens. Mine come very local… right out of my urban garden!
Savory Bean and Spinach Soup
Savory Bean and Spinach Soup
This recipe came from Fitness magazine last month. Yum! Makes: 6 Servings
- 3 14 oz. cans vegetable broth
- 1 15 oz can tomato puree
- 1 15- oz can small white beans (drained and rinsed)
- ½ cup uncooked brown rice
- ½ cup finely chopped onion
- 1 tsp dried basil
- ¼ tsp salt
- ¼ tsp black pepper
- 2 garlic cloves (chopped)
- 8 cups chopped fresh spinach or kale leaves
- In a 3 ½ or 4 quart slow cooker, combine all but the spinach or kale
- Cook on low 5-7 hours or high 2 ½ – 3 ½ hours.
- Just before serving, stir in spinach or kale.
- I found this to be great with a little Tony Chachere’s seasoning salt.
ENJOY!!
– Julie
