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How To Choose The Right Slow Cooker

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Affiliate links are used in this post.

How to choose the right slow cooker for youAre you ready to give cooking in a slow cooker a try? It’s a wonderful way to prepare your family’s meals without having to spend hours in the kitchen stirring. Make a pot of beef stew that tastes like you’ve slaved for hours over the stove, when all it really took was dumping a few ingredients in your slow cooker and turning it on. And since you’re only using one pot, clean-up is a breeze as well.

Start with any slow cooker you currently have and make it work. See if you like the dishes it creates and if slow cooking works well for you and your family. If it does and you’re ready to shop for a new model, use the tips below to guide you in your purchasing decision.

Slow Cooker Sizes

How many people are you feeding? If you are planning on making mostly main meals, soups and stews for 4-6 people, a six quart model will be your best bet. If you’re doing a lot of cooking for crowds (church potluck anyone?), you may want to go with a bigger model. And if you’re cooking for two, or only plan to make side dishes and desserts in the slow cooker, a four quart one will suffice. If you’re not sure what to get, stick with the standard six quart version.  

This is very similar to my main slow cooker that I use multiple times a week to feed 6-10+ people. It cooks evenly, doesn’t burn anything, and is reliable.  Mine is a 6 quart size and is big enough for everything I do.  I also have a 4 quart slow cooker that I sometimes use for side dishes, potatoes, or desserts.

 

Popular Brands

There are quite a few different brands out there that make quality slow cookers. Favorites include Crock-Pot (of course…), Hamilton Beach, Cuisinart, and Kitchen-Aid. Sticking with a popular brand not only guarantees you’ll get a quality product, it also makes it easier to find parts down the road, should for example the lid fall and break.  Checking the reviews on Amazon is a huge help as well, because you get the benefit of other people’s experience.  Even if you’re buying off the shelf at your local store, hop onto Amazon on your phone and check the reviews for the item you’re considering.  Knowing what works for others has helped me make buying decisions that I’m happy with!

 

Used or New?

One question we haven’t addressed yet is if you need to buy a new slow cooker at all. As mentioned earlier, start with what you got. After that, it’s perfectly fine to look for a used model. You can find them very inexpensively at your local thrift store or yard sales. Heck, you may even have a friend or family member who will give you theirs. So many people have a slow cooker sitting in the back of their kitchen cabinet and never use it. Ask around, you may get lucky. And if you do, don’t be surprised if they ask for it back once they see, smell and taste some of the amazing meals you’re making in it.

 

What Bells And Whistles Do You Really Need?

There are some fancy slow cooker models on the market today. And there are some very affordable basic models that function with no more than a high or low cooking feature and they may do everything you need your slow cooker to do.

Think about what functions you really need. Retractable cords are nice, but it’s also not that hard to tuck the cord under the slow cooker when you store it. Having a “keep warm” feature is helpful. Do you need a programmable timer so the chili can start cooking itself even if you’re out running errands or just getting back to the office after a quick lunch? Take a look at what’s on the market and decide what you can and can’t live without. If this is your first slow cooker, start with a very basic model. You can always add another one with more features down the road.

(I used to have a slow cooker that had digital programming, which I thought would be nice for times when I wanted to switch to low or warm before I would be home, but the down side was that if there was a power outage, or if a child accidentally unplugged the crock pot for a minute, when replugged or when the power came back on, the crock pot didn’t! Instead it would sit there waiting to be re-programmed. Not cool!  I’m home most of the time, so the manual slow cooker works great for me.)

Having more than one slow cooker is definitely not out of the question if you enjoy this way of cooking. You can fix pulled pork in one, and still have room for Mac and cheese or a squash casserole to cook away in the second one as a side dish. And smaller models come in handy for hot dips, appetizers and desserts. Multiple slow cookers really come in handy around the holidays when you’re fixing a variety of different casseroles and the likes. If you can prepare a few of them in your slow cookers, you don’t have to worry about using up precious oven time. And it’s one more thing you can set and forget.

Head on over to Amazon or take a walk through the small appliance section of your local super store and see what your options and price ranges are. Take a look at the reviews on Amazon and see what folks like and what they don’t like. Then make an informed decision and get your first slow cooker. When you get it to the house is when the real fun starts… cooking with it.

 

Make it Smart and Easy!

Once you’re ready to start using your slow cooker more, I would encourage you to check out the awesome frezer-to-slow-cooker plans at Freezeasy!  The creator, Erin Chase, has thought of everything to make batch cooking, freezer cooking, and slow cooking super easy for you.  In fact, when you follow her easy instructions (she even has a video and goes through the whole process with you!) you can make a whole bunch of meals in under an hour!

Summer Freezer-to-Slow-Cooker Meal plans!

How to Save a Ruined Dinner

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This post uses affiliate links.

It happens to all of us at one time or another. We discover dinner didn’t go as planned and we don’t have a backup plan.  Unless you burned it to a crisp, there’s probably a trick you can use to make it better.  Here are just a few:

Too much salt added to your recipe? This has happened to many of us. You toss in a few of your go-to seasonings and a bit of salt for good measure, only to accidentally dump in way more than you planned on. Here’s what to do: Peel a potato and toss it into your pot, letting it simmer along with the rest of your ingredients.  Magically, the potato will soak up some of the excess salt!  Toss the potato when the meal is done cooking.  Voila!

Is the dish too spicy? Whether by accident or by design, sometimes a recipe ends up with a little too much kick for your liking.  You’ve got a couple options for fixing it:

  1.  Double all the ingredients except for the spicy ones, and then save the extra batch in the freezer.  So efficient!
  2. Sometimes adding a little bit of sugar or honey can reduce the spiciness of a recipe.  Add just a teaspoon or so at a time, stir well, and taste it.  Adjust as needed.
  3. Adding a little plain yogurt (Greek or regular), sour cream, or cream cheese can help calm down the spicy heat in a recipe while also increasing the creaminess of it.

Is your recipe lacking flavor? This is an easy one! Garlic, basil, and oregano are all great herbs to have on hand for quick flavor boost.  Start with a teaspoon of any one that you think will work with your recipe, then stir well and taste test.  Adjust as needed. 

Burned, baby, burned!  If you burn the edges or bottom of your pot as you’re cooking, stop stirring immediately. Remove the dish from heat and quickly remove the non-burnt part from the pan right away to prevent the spread of the burnt taste. Put the non-burnt food into a new pan and then do a good sniff and taste test to see if it is ok.  If so, you’re in the clear!  If you lost a significant portion of your food to the burn, you can always fill in with an extra side dish so everybody gets plenty to eat.  Frozen veggies are perfect for this and they only take a few minutes to prepare! 

 

Sometimes things don’t go as planned, whether in the kitchen or in life. It’s the nature of the thing, right?  Have you learned any tips or tricks that have helped you save dinner?  Please share in the comments!

 

 

 

Cheesy Veggie Chowder

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Cheesy Veggie Chowder

Are you ready for this gorgeous, warm, soothing soup? Oh yes!

 

 

Ingredients branded

In process 1 branded

Ingredients:

2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
1 celery stick, finely chopped (feel free to add more celery if you like celery; I don’t, so I don’t add much)
1 Tablespoon minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese

In process 2

Melt the butter in a large soup pot.  Add the onions, carrots, and celery.  Saute over medium heat until tender.  Add the garlic, then cook for a minute or two.  Add chicken broth and potatoes.  Bring to a boil and cook til the potatoes are tender.  Mix flour with water, add it into the soup and simmer until it thickens slightly.

in process 3 branded

Add the milk and chopped broccoli.  Cook until broccoli is tender and the soup is heated through.  Stir in the cheese til melted, and serve!  Yummy!

In process 4 branded

print this recipe

Family Friendly Recipes Week 3 Review

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So last week I followed the February Family Friendly Week 3 plan and here’s what we thought:

Ground Beef Stroganoff:  This was easy to make, but we felt it should have been saucier.  I will be fixing this recipe to reflect this.

Mexican Meatloaf:  While we had the ground beef out for making the stroganoff, it was a snap to mix up this meatloaf at the same time.  We made it in a bowl, formed it into a round right in the bowl, covered it and saved it in the fridge for a busy day when we needed an easy meal.  I had never made meatloaf in a crock pot before, and was pleasantly surprised to see that it turned out to be really good!  My 12 year old is not normally a fan of meatloaf, but he said that this is the one type of meatloaf he’d be happy to have again.  The flavor was good.  The only change I plan to make it to remove the crushed corn chips.  I felt that they made it smell a little weird, added some odd bits of texture every here and there, and didn’t add anything to the recipe itself.  To me, an unnecessary addition to an otherwise very good recipe.  Ours served 6 pieces that satisfied teenage boys.

Tarragon Chicken Casserole:  This was the day that we learned that we do not like tarragon.  It smells weird and adds nothing to the recipe.  Tarragon, be banned forever!  This recipe made a very full 9×13 pan, and was easy to prepare.  Honestly, I felt it needed a lot more flavor and I can think of many ways to improve it.  This recipe will be replaced with something else.

Broccoli Quiche:  This was easy to whip up.  I actually made two, one with added mushrooms and one just the way the recipe was.  My pie shells were not big enough to handle all of the liquid that was made, so I think that part of the recipe needs to be tweaked so nothing goes to waste.  I liked how full of broccoli this quiche was, and was kind of amazed that it only needed 4 eggs.  It took longer to cook than the recipe called for, but it came out good and I enjoyed it very much.  My guys aren’t big on quiche, but they ate it and felt it was pretty good.  I think I’d like to keep this one, with some adjustments.

 

Overall we are enjoying trying out the recipes and having some new variety for our dinners.  I still plan to make the Pork with Mustard Sauce and Lemon Broccoli Pasta.  Maybe tomorrow.  

 

Chicken Potato Bake Was a Success!

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As many of you probably know, I came on board as new owner of Menu Planning Central about 6 months ago. Since I wasn’t the original creator of the menu plans, I’m slowly making my way through the various recipes and enjoying using menu planning in my own life.

Today I thought I would share some of what’s working for us with menu planning, and what recipes we’re really enjoying.  I did a little periscope episode about it, and also shared the details and some (very amateur photos) here!

First, I have all of this month’s recipes are printed out and organized in a 3-ring binder.  Each recipe is in a page protector, so the pages are easy to wipe off if any splatters happen while cooking.

I went through the 4 different types of menus that are available (Family Friendly, Frugal, Vegetarian, and Healthy) and picked the weeks that I want to use for this month.  This week we are eating the Family Friendly Week 3 option in February.
I use a page protector to turn my menu plan shopping list into a dry erase surface. I cross things out as I shop, and when I get home I can wipe it fresh and have it to use again next time.

My shopping lists are printed on card stock to make them sturdy enough for me to take through the store and cross things off as I go.  I have it in a page protector and use a dry erase marker.  So easy!  When I get home I can wipe off my lines and it’ll be ready to go again next time I want to use it!

Many of the recipes are designed to serve 4, and we usually are serving 6+, so some things I had to double.  There were also tons of staples that I didn’t need to buy because we already had them on hand.

All in all I spent about $110 on the ingredients I needed for 7 dinners, 2 brunches, and a dessert recipe for 6-8 people.  At around $11 per meal to serve this many people, it’s less than $2 per serving!  Much better than eating out, which happens too often when I don’t have anything planned.

Delicious chicken and potato bake

Tonite we had the Chicken and Potato Bake and oven roasted asparagus.  It only took about 30 minutes to assemble and pop in the oven, mainly because we had to scrub 12 potatoes.  My 12 year old son was my helper and he did a great job.  He loves to cook and watches all the cooking shows he can find, so this was a good experience for him.

Parmesan Italian Potato Bake

Other than the scrubbing and cutting, the potatoes were a snap to assemble. Since we were doubling the recipe we used separate 9×13 pans, but for people that need 4 servings, it can all fit in one pan.  I modified the recipe slightly by drizzling one stick of melted butter over the potatoes, then sprinkling Italian seasoning, and topping with grated parmesan cheese since it would melt better than grated.  I also used a combination of potatoes since I needed to use up both.  This worked fine with both thin skinned and russet potatoes.

Italian Chicken Bake: So easy!The chicken bake couldn’t be easier. You can use a cut up fryer chicken or any boneless chicken of your choice. I used boneless, skinless chicken breasts that I cut in half. It was perfect!  Simple pour Italian salad dressing on top and boom!  All done!

 

Oven roasted asparagusThe asparagus was not on the menu plan, but I saw a nice bunch of it at the store and knew I’d find someplace to add it in. This was a perfect meal for it!

All you have to do it wash the asparagus, cut off the tough ends, toss with some olive oil and some sea salt and black pepper. Bake in a 400 degree oven for 20 minutes. Yum!

 

Italian potato Bake

 

Let me just tell you–these potatoes were The BOMB! The combination of seasonings and melted parm were perfect. Just the right around of crispy, and so delectable!

 

Chicken Bake from Menu Planning CentralThe chicken bake also came out perfectly. It was so juicy and tender and flavorful–it almost felt like cheating to do something so simple and have it all come out so yummy!

My sons ages 12-17 gave this meal their stamp of approval, and so do I.  It is easy enough that anybody could make it, and it was delicious.  Bravo!

Later this week we’ll be enjoying Ground Beef Stroganoff, Broccoli Quiche, Mexican Meatloaf, Tarragon Chicken Casserole, and more!  I’ll try to report back about some of them.

 

Want to give menu planning a try?  You can sign up to get 4 weeks of done-for-you menus for FREE!  

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How To Choose The Right Slow Cooker

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Spread the love         Affiliate links are used in this post. Are you ready to give cooking in a slow cooker a try? It’s a wonderful way to prepare your family’s meals without having to spend hours in the kitchen stirring. Make a pot of beef stew that tastes like you’ve slaved for hours over the stove, […]

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