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No-Prep Slow Cooker Recipes that you love?? (fish,poultry,vegetarian only) - Page 2

post #21 of 27

that is a great website!!! I like it too!!

post #22 of 27

I agree, I am a big fan of real broth.

 

It's especially good during the winter cold/flu season. Boullion just will not do for your body what the real thing will do. I've not found a boullion yet that isn't full of MSG either. I was buying cans of low-sodium chicken broth to cook with but now most brands have MSG and other things I don't want my family to eat.

 

I wanted to add a tip on storage: If you don't have a use for the broth right away, or have a big quantity of broth, it freezes very well. I just pour mine into old cottage cheese tubs, about 2 inches deep in each tub. Put these in a level spot in your freezer until they set then you can remove them from the 'molds', and you will have a nice disc-shaped frozen brothsicle that is just the right size for cooking with, making a batch of soup or whatever. I wrap each frozen disc in a sandwich bag and then put them together in a gallon freezer ziploc. This is a compact way to store the broth and you can just take one out and thaw it when you need it. I always have broth on hand this way and it's so much tastier and healthy than anything you can buy. Very easy!

 

PS Just noticed that the original poster does not have good access to many meats. I think in any case where the supply is questionable I would either go with veggies (you can make a nutritious vegetable broth too - no meat required) for the slow cooker and do the meats in a pressure cooker....


Edited by OlderThanDirt - 11/7/13 at 8:35am
post #23 of 27
Thread Starter 
I'm the original poster and I don't have trouble with getting poultry, and I don't eat red meat. Must have been someone else.
post #24 of 27
Quote:
Originally Posted by OlderThanDirt View Post

I agree, I am a big fan of real broth.

It's especially good during the winter cold/flu season. Boullion just will not do for your body what the real thing will do. I've not found a boullion yet that isn't full of MSG either. I was buying cans of low-sodium chicken broth to cook with but now most brands have MSG and other things I don't want my family to eat.

I wanted to add a tip on storage: If you don't have a use for the broth right away, or have a big quantity of broth, it freezes very well. I just pour mine into old cottage cheese tubs, about 2 inches deep in each tub. Put these in a level spot in your freezer until they set then you can remove them from the 'molds', and you will have a nice disc-shaped frozen brothsicle that is just the right size for cooking with, making a batch of soup or whatever. I wrap each frozen disc in a sandwich bag and then put them together in a gallon freezer ziploc. This is a compact way to store the broth and you can just take one out and thaw it when you need it. I always have broth on hand this way and it's so much tastier and healthy than anything you can buy. Very easy!

PS Just noticed that the original poster does not have good access to many meats. I think in any case where the supply is questionable I would either go with veggies (you can make a nutritious vegetable broth too - no meat required) for the slow cooker and do the meats in a pressure cooker....

What a fantastic idea! I hate making broth and then not using it! It's such a waste of delicious healthy food. I have to try this freezer method. Thanks for sharing!

I have a 11wk old bambina and just did a fantastic stew over rice the other day.

Bought chuck steak from Costco and took half, chopped it into chunks and froze before the meat went bad. Couple of weeks later I bought carrots, potatoes and onions to make a stew. Dumped the frozen meat and turned it on low for a few hours with onions. Then added carrots and potatoes a few hours later and noticed the meat tasted fantastic while the carrots and potatoes weren't overcooked. I hate that about crock stews so I separated the cooking times!

I got a Ninja Multicooker which has a stove top option for searing meats/veggies before slow cooking. It's seriously the best thing ever. Thought the searing isn't as good as a skillet it really helps. I dint think I've had a meal come out of the thing that wasn't SO SUPER delish.

Serafina-- I know you are only about 5-6wks postpartum right? I saw up thread a gorgeous lasagna your kids and hubby made, you should repeat that recipe in your crock tonight. Yum.
post #25 of 27
Thread Starter 

Yup, we've had that lately on a regular basis, I'd say once a week!  I fed the freezer in the third trimester with the homemade sauce, and assembling it into the slow cooker takes less than ten minutes when the sauce has been thawed the night before, and the lasagne is so yum. Just have to remember to buy ricotta, cottage, and mozzarella cheese at the store, and then chop and mix it all together in a big bowl, and then start assembling layers.  THe problem is not overcooking the lasagne pasta, and I think I've mastered the timing now, only about 2.5 hours on low and it's really ready to go, more than that and you end up with the sheets of lasagne pasta going overcooked and mushy. The other problem is that I eat too much and I'm hoping to lose the pregnancy weight!!!

post #26 of 27

This one has been a hit multiple times in our house...

 

http://www.wholefoodsmarket.com/recipes/1882

 

And Whole Foods has some other great ones, many of which are "throw in the pot" type of recipes (these are my favorite kind too)...

 

http://www.wholefoodsmarket.com/site_search/slow%20cooker

post #27 of 27

We just recently got a slow cooker and have made a couple of vegetarian things that were easy and delicious!

http://www.stacymakescents.com/crock-pot-corn-chowder

http://pinchofyum.com/crockpot-sweet-potato-lentils

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