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I need some help if I'm going to make this work to ride a couple days during the week in my effort to build up to a century.
Here's the issue. I leave the house at 6am and dinner is around 6:30pm. I need some ideas for healthy meals that can simmer for that long. The only thing I can think of is beans. Those can simmer all day with no problems.
Thanks in advance for the suggestions!
I wish I could be helpful, but there are only a handful of crockpot dishes that I find appetizing and healthful, and there are even fewer that can cook on low in a crockpost for 12+ hours without being pretty overcooked--even beans. This is especially true with most newer crockpots, as the "low" setting isn't as low as it once was.
So, I do what I can to make a couple of meals over the weekend that can stretch over the week. This week, I made a black bean and mixed pepper filling for burritos and ratatouille served over whole wheat pasta. Last week, it was grilled chicken marinated in garlic, yogurt and lemon, with an assortment of vegetables and mushroom, onion, spinach frittata and a side salad. In the winter, I make a lot more soups and stews. They, frankly, are my preference when it comes to weeknight meals, because they're easy to reheat and stretch a long way. I'd also note that if you do a lot of your prep work in advance, a entree- sized salad can come together really quickly. One of my favorites has grilled flank stead, sliced thin, with a relish of corn, avocado and roasted poblanos. I can prepare all of that over the weekend and then just throw it onto some mixed greens come dinner time.
Thanks for the suggestions Indy. Sounds yummy!
The problem/issue is that if I bike during the week I won't be home until probably 7 or 8. My partner gets home around 630 so maybe the idea of making something that can be frozen and then nuked is a better idea.
I often use the crockpot on the weekend, when I'm home earlier but still busy enough to want to come home to a ready-made meal. Mine has a warm setting, which helps with not overcooking things. Set it to low for 8-10 hours, and it will flip itself to warm. I also do a lot of cooking ahead like Indy describes. The rule in my house is that every recipe must yield at least two meals. It's virtually the same amount of prep work and yields plenty of food for packed lunches and "I can't think right now" dinners.
One of my favorite easy recipes is BBQ Apple Chicken. 6-8 boneless chicken thighs, a couple of peeled and chopped apples, and 1-1.5 cups of BBQ sauce. Cook on low for 8-10 hours. The chicken falls apart, but stays moist, like pulled chicken. (Like everything, I usually double this and we eat it all week or freeze extras.)
We have the same problem at my house, in that I'm the primary "chef" and I don't get home from my workouts until 7 or after. I workout in one fashion or another on Mondays, Tuesdays, Wednesdays and some Thursdays, so that doesn't leave a lot of room for cooking for the better part of the week. Freezing and nuking is an idea, but I don't freeze anything that I make over the weekends that is to be served during the week as most leftovers can be safely refrigerated for the week. We just reheat on the stove or microwave, as necessary. I often leave it to my husband to start reheating just before I'm due home or do a minimal amount of cooking (like rice or pasta).Quote:
Originally Posted by thekarens
It takes advance planning for sure, and there are some nights where I do have to rush home and make something that hasn't already been prepared or prepped in some way. My husband is, thankfully, often available to chop, grill, etc. as needed on those nights. We eat very little packaged food; nearly every meal is made from stratch, so it is doable. Admittedly, though, we only have two mouths to feed. I think it's harder to get leftovers to stretch with more than two mouths.....
I have the same rule, although if I'm lucky, I can also get a lunch or two out of most of what I make. My husband is a champ at eating a random assortment of leftovers for lunch and I can count on him to get every little bit out of the meals I make. Like Becky, I'm more apt to use the crockpot over the weekend for a meal that will yield leftovers for the week. I also try to make one meat entree and one vegetarian entree each week, as I really don't like eating meat at every meal. We also eat a side salad with most dinners. That means that we typically eat a bit less of everything else.Quote:
Originally Posted by Becky
I have the same problem with 12-hour days - too long for most of my favorite crock pot recipes. So now I usually prep all the ingredients while I'm fixing dinner. Then just before I go to bed, put everything into the crock pot and let it cook overnight. When I get up, I'll decant into a smaller casserole dish and put it in the fridge. Just heat it up at dinnertime.
My crock pot has settings where it will turn itself off after 5 hours or 8 hours, either low or high temp settings. It was a totally cheap crock pot, too.
I did a quick search. This one is nicer than mine, but it has the same feature: http://www.bestbuy.com/site/Hamilton...e-0000760cc1f0
When you say "turn itself off," do you mean that it goes from hi/low to "warm"? Mine goes to a warming feature when the alloted time or temp is passed/reached, but I've never used that feature for more than a half hour or so. I'm too paranoid about food staying at or above a certain temp to totally trust it.Quote:
Originally Posted by maillotpois
I like withm's suggestion of cooking overnight though. I might have to try that myself.
I have a couple of slow cooker cookbooks that I like. This one..Not Your Mother's Slow Cooker Cookbook is used a lot.
Alternatively, you can set a crock pot out and let it *start* cooking mid-day, so that it's ready before you get home. I don't have a timer on mine, but I use a cheap plug-in timer for those occasions when I need it (which isn't too often, I grant you).
My favorite crock-pot cook book is Slow Cooker Revolution by America's Test Kitchen. No inundation with cream of yuck soup, which is my primary complaint with most crock pot recipes. One down side is that there is a decent amount of prep with many of the recipes, including end prep once the food is done cooking. The other primary down side is that some of the recipes have exotic ingredients that I have trouble finding (and I live too far away from a Whole Foods Market - or as it is known at our house, "Whole Paycheck Market").
I admit I hate cooking and I suck at it. Simpler is better for me, but occasionally I'll venture out if it's not too complicated.
Little of what I make is technically complicated. There's prep, yes, and it helps to stay organized, but that's about it. I came to cooking later in life--when I got married at 40. Granted, I enjoy it, but I don't think it's hard if you choose your recipes carefully and use the right equipment.Quote:
Originally Posted by thekarens
Do you have someone who leaves the house a little later who could turn the crockpot on for you? (My mom used to ask me to do this when she was leaving at 5am for work when I was a teenager. I epically failed many times, leaving us with no dinner. Choose your responsible party wisely)
Even if you don't, two recipes come to mind, super easy.
1. Kaluha Pork
From my awesome friend in HI. So easy. Can do it with chicken or turkey too. Also you could probably just do low all day long without turning it over. I never remember to turn it over.
4 lb pork butt (I used a shoulder roast)
2 Tbsp Hawaiian sea salt
2 Tbsp liquid smoke
water
Stab and slit the pork in many places (I made deep slits). Rub the salt all over the pork. Rub the liquid smoke all over the pork. Place in pot and pour enough water to an inch all around the pork. Cook on low for 3 hours. Turn the pork over. Cook on low for another 4-5 hours. Take the pork out and shred using two forks. Add enough of the remaining juices to moisten and salt the pork to liking. ONO!
2. Chicken w/ Enchilada sauce.
First, get some chicken. I'm thinking boneless skinless breasts, since deboning is a pain. And more rather than less, since you are going to have them in the crock pot all day.
Then get some canned enchilada sauce, red or green, whatever you like. Put the chicken in the crock pot. Cover the chicken in enchilada sauce. Cook it on low.
Shred the cooked chicken. Put some in a tortilla. Eat the chicken in the tortilla. Get another tortilla. Put more chicken in it. Eat that one too. Are you full yet? Ok, just one more.
Indy, I admire you taking on the cooking "later" in life. For various reasons it's always been my responsibility. It's a little ironic since my partner is an excellent cook and loves it, but she rarely has time. I do think though I'm going to try some of your suggestions.
Tangentgirl, we leave the house at 6 and the vampire child leaves at 6:30. Thank you for the recipes. They sound great!
It's not a crock pot recipe, but I just finished prepping jambalaya to cook on the grill. The prep is easy and the cook time on the grill is pretty fast.
Veronica
Pulled pork is my favorite. Pork shoulder is cheap, especially if you get it on sale. Put shoulder in crockpot, add liquid (I like beer or broth; I've seen some recipes that use soda and have tried one--it's still pretty good and not overly sweet or anything) and seasonings of your choice. Put lid on crockpot, turn crockpot on, wait. I've left it in overnight and it's been good.
Serve with salad or something. :)
Veronica all suggestions are appreciated!
Ollie, sounds awesome. Reminds me of beer butt chicken, which I occasionally make.
I like crockpot pulled pork, too. I use root beer as my liquid. Just don't cook it for 12 hours. That would be serious overkill. Oh, and it's not particularly healthful!
But here's the thing. Yes, it's easy enough to make, but in the time it takes you to pull the pork apart, you could grill a lean pork tenderloin. Crockpots are not necessarily time savers in my opinion.
I LOVE pulled pork. I can tell you it's not good pre ride up a mountain food though. :D
Veronica
So everything sits out, in the crockpot, at room temperature, on the counter for 4-5 hours before it turns itself on? I don't think I'd do that if there's any meat product in the pot.Quote:
Originally Posted by luvmyguys
It stays warm and I have used that for a while. It seems to work ok and doesn't cook the stuff too much.Quote:
Originally Posted by indysteel
When it's over 100 degrees, anything hot seems unappetizing. I make salads in the morning for evening meals. Here is one I love:
2 cans of beans (kidney and/or black)
1 chopped bell pepper
3 slices of red onion, chopped
1 cup slices green olives
1 cup frozen corn
2 tomatoes, diced
~ 1/2 - 1 cup sharp shredded cheddar (top dressing)
~1/2 cup fat free Catalina dressing
The longer it marinates, the better it is. I put the tomatoes on top & mix them in at the last minute since they can get a bit "mealy" sitting in the dressing. I put the higher calorie cheese on top before serving. You'll use less cheese = lower calories. The salad is fine without cheese also. Serve with tortillas, baked tortillas chips, a nice loaf of bread or cornbread.
Not sure if 15-20 minutes is too long for you but that's how long most dinners take for DBF and/or I to cook for two. Rice takes 10-15 minutes and so does cooking chicken and vegetables. Then you can decide if you want to make rice/chicken/vegetables for a Mexican, Chinese, or Thai meal! For Mexican, we add a can of Cuban style black beans and guacamole. For Chinese we add some sort of sauce (General Tso's probably) and peanuts. For Thai we just add curry paste with coconut milk or a curry sauce from a jar. Once we got into the swing of regularly cooking dinner it became astounding how quickly we could turn around a really satisfying dinner.
You know, it seems like a lot of dinner is prep work. So if in the morning, you chopped stuff and got chicken (or other meat) marinating, just to toss it in a pan or on the grill when you get home, you could be eating pretty quickly.