- topicMeal Planningtagged by Serafina33, 7/4/13
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No-Prep Slow Cooker Recipes that you love?? (fish,poultry,vegetarian only)post #1 of 277/4/13 at 2:47amThread StarterI am in love with my new slow cooker (it's a huge one) that my mom sent me, and she sent along some slow cooker recipe books with it, but most of the recipes involve a half an hour at the stove cooking or sauteeing the ingredients ahead of time. BLAH! I want to prepare the cold ingredients and put it all in the crock and plug it in and be DONE. So I can do it quickly the night before, without firing up the stove and getting sweaty and spending half an hour or more in the kitchen, or then put everything in the crock the night before and stick it in the fridge, and then first thing in the morning take it out and plug it in and let it cook all day for that night's dinner.So who has an awesome recipe that involves NO PREP, just simple raw ingredients going straight in together?I found one on the internet, which is chicken, black beans (I use wet ones in cardboard cartons), crushed tomatoes I also buy in cardboard cartons, chicken broth (ok that involves a tiny bit of prep, I use my water boiler that I make tea water with to melt the bullion, takes three minutes) frozen corn, onions, garlic, leek, and cilantro. It makes a great southwest chicken stew that when served with shredded cheese and crushed tortilla chips sprinkled on top, is AMAZING.I want more! We don't eat red meat.post #2 of 277/4/13 at 6:41amCoat bottom of crock with olive oil
Cut onion into thick rings and lay them on top of the oil
Plop in a whole chicken
Butter goes under the breast skin and also on top. Sprinkle on seasoning of your choice
Stuff something in the cavity (sprigs of fresh rosemary, more onion, whatever)
If youre not saving the neck and giblets for your dog, toss them in the crock as well
Chop up your choice of veggies and toss those in
Save all veggie scraps!
DO NOT ADD LIQUID
Cook until chicken is done, carve the bird in the crock. When you've gotten off all the best meat and veggies, add veggie scraps, fill to the top with water and leave on high for 24 hours. Strain stock into mason jars and never buy bullion again.post #3 of 277/4/13 at 7:31amThread Starterpost #4 of 277/4/13 at 9:32amQuote:
Same. If my husband and child didn't demand meat from time to time, I would make a kick ass vegan. However, that whole thing up there sounds a little too good to pass up - a meal AND STOCK? Swoon. I am thinking I'll just wear gloves.
Are you on Pinterest? There are TONS of slow cooker recipes that involve little to no prep.post #5 of 277/4/13 at 10:00amThread Starterpost #6 of 277/4/13 at 11:24am
Here's one... earlier today I threw a boston butt pork into my crockpot. It's cooking now. I dumped a bottle of root beer over it and that is how it is cooking. It's on high for 5 hours. At the last hour, I will drain the liquid and throw in a bottle of BBQ sauce on it, and let it cook for that last hour. Took me minutes. No prep at all. For my sides, I made a macaroni salad, which will last a few days. Will be cutting up raw veggies as another side, and then will heat up baked beans right before we eat. Easy peasy. It's not a one-dish meal, however, but my sides don't take long. The mac salad and veggies can be done ahead of time.post #7 of 277/4/13 at 8:15pmQuote:
Ask the butcher to cut up the bird for you and package it in such a way that all you have to do is open it and dump it in the pot. Dump on the seasonings and that's it.
Making stock in this fashion is ZERO effort. Bullion might taste fine, but it's not actually stock, it's broth. Homemade stock is heavenly and doesn't contain autolyzed yeast extract and a bazillion milligrams of sodium. If you still need convincing, google "traditional foods bone broth".post #8 of 277/5/13 at 1:24amThread StarterThere aren't really butchers in the grocery stores here, and certainly the meat counter guys don't speak English. I just can't deal with parts of carcasses outside of the pre-cut filets or breast pieces, which gross me out enough already.
I've only ever seen whole birds already wrapped in plastic in this country, never unpackaged and ready to be prepared in any special way.
But, I promise to ask next time I'm at the store and give it an honest try!post #9 of 277/5/13 at 6:43ampost #10 of 277/5/13 at 11:26amThread Starterpost #11 of 277/8/13 at 5:11pm
For what it's worth, you can generally do any recipe in the the "throw-it-all-in" method, but searing the meat and caramelizing the veg and all that first adds another dimension of flavor that you just won't get with a straight braise in the crockpot.
That being said, I do have a few favorites that qualify for the no prep style of cooking -
Rotisserie Chicken. I see someone else up thread suggested this and you said you're squeamish about working with a whole bird, but please try it! You don't really have to touch or do anything to it - just take it out of the plastic and plop it in there. The result is so worth it. As a matter of fact, just make your SO do it. :-)
Baked potatoes - just wrap them individually in foil and toss them in for 4-5 hours on low - put in some foil-wrapped garlic while you're at it for roasted garlic to smear on top with butter. So good!
Lentil soup from the book Slow Cooker: The Best Cookbook Ever. You're technically supposed to saute the veg first, but I've done it without doing that first and it was still just as good; it's a soup. Also, if you love to crockpot cook, pick up this book at the library. It's the bible of crockpot cooking. I liked the recipes so much I bought a used copy and it's been a workhorse in my kitchen ever since.post #12 of 277/9/13 at 10:48am
I second Kitchensqueen's baked potatoes - those are great. Just unwrap and put out on the table with some toppings (cheese, sour cream, onions, whatever vegetables you like).
Don't know if you can get these ingredients where you live, but this is my favorite chili. Very adaptable if you don't have exactly those beans - just use what you have:
I also make a chickpea curry kind of like this, except I use pre-packaged spices from the Indian market:post #13 of 277/9/13 at 10:51ampost #14 of 277/9/13 at 12:49pmBBQ sauce with meat (ground turkey or chicken breast or thighs) and chopped veggies. Add about 1/2 cup of water to keep from burning. use enough bbq sauce to keep it thick yet wet. Cook on low 6-8 hours (add 2 hours if frozen or super big portions). Serve on bun with some broccoli or other quick steamed veggies.post #15 of 277/22/13 at 5:59am
Red beans and rice is a great no prep meal
- add your beans, sausage and whatever other meat you wish into the crock pot with same cajun seasoning and enough water to cover the top, and bam! Magic!
My favorite is a white bean and kale stew with smoked turkey
- add smoked turkey wings, white beans and kale into a crockpot with onions, carrots, celery, fresh rosemary and thyme; cover with chicken stock and cook on love for 6-8 hours. Do not stir after cooking or you will mush up the beans. It's very lighty and healthy.
I also like to do black bean chili - same concept as regular chili but without the meat. I add black beans, red beans and cornpost #16 of 277/22/13 at 8:33amThread Starter
I found this thread http://www.diaperswappers.com/forum/showthread.php?t=56340 and I decided the lasagne recipe was the best for my fiance to try with my kids.
He did it! He bought lasagne and spaghetti sauce and ricotta and mozzarella cheese from the store (with my eldest) and then he and my youngest layered everything in the crockpot, uncooked lasagne sheets and all, even throwing in some cottage cheese on top and parmesean.
I didn't make dinner! First dinner I haven't made for everyone in ...ever! Yay! 31 weeks pregnant and loving the break.post #17 of 278/12/13 at 2:50ampost #18 of 278/15/13 at 3:41pm
I really need to start using my crock pot!
I have a few Freezer to crock pot recipes... all you have to do is take a afternoon to prep everything and put it in freezer bags (labeled of course) then in the morning, you pull out a meal, place it frozen into the crock pot then set and go! it's done by dinner time that evening!!
I've been gathering them from all over the web.... I'm just stick of it being 5:30pm and I'm wandering around the kitchen trying to find some thing to make for dinner.
post #19 of 278/17/13 at 1:18amThread StarterQuote:
EXACTLY. I hate it because I'm exhausted by that point in the day, I loathe the idea of work in the kitchen, and I'm hungry and grumpy.
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