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Yummy!!!

Thanks... I'm saving all of these!

try the pasta sauce over spaghetti squash...

also try it over the broccoli slaw package you can find in the produce department. I saw the idea on Pinterest, and it actually came out better than I expected (given that I found it on Pinterest ). I thought it was tastier than over spaghetti squash. The original pinner said to simmer the broccoli slaw in a little bit of water, until it was tender. But I sauteed it in some olive oil instead. My sauce had meat in it, so it made for a nice, filling meal for me.

Sorry; my new job is taking it's toll on my SI time...

I hesitate to suggest this because I've never tried them, but there is something called tofu shirataki noodles--made from soy. I understand you have to prep them carefully. Google The Hungry Girl to find out more about them.

If you made your sauce from chicken rather than meatballs, you could have chicken cacciatore one night and pasta/pasta alternative another.

The recipe book, Don't Panic, Dinner Is in the Freezer, I have found to be a great resource. Have enjoyed almost every recipe I've tried. Might find it in your library.

Delicious, moist easy turkey: 1 thawed turkey breast, 1 stick butter, seasoning as desired. In a large crockpot for 12 hours. Leftovers for multiple meals.

I wish more crockpot recipes were 10-12 hours. The usual 6-8 doesn't work if you work full time, commute 30 mn each way and maybe run errands on the way home.

I echo the whole chicken meal idea. Add in a lot of potatoes so you have for 1 big meal and use leftovers to make into pot pies. With the chicken and potatoes already cooked, the rest of the prep takes 15 min.

Left over chicken can also be added onto chicken pita pizzas. Add in some pesto, kale, peppers or whatever else you like and another 15 min dinner

I wish more crockpot recipes were 10-12 hours. The usual 6-8 doesn't work if you work full time, commute 30 mn each way and maybe run errands on the way home.

My current commute is approximately 45 minutes each direction, so I feel your pain! I've put frozen food directly into the crockpot in order to extended the cooking time. I usually reduce the required amount of liquid though, since thawing will produce some extra fluid of its own.

ETA: I always cook on LOW when using frozen food.

[This message edited by GabyBaby at 6:10 PM, October 30th (Wednesday)]

Pulled pork, definitely.

http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/

Trying this one tonight! It sounded so good. I am using two cans of chipotle peppers because they looked small. Hope it's not too hot! It was very easy to throw together!

Great thread! My fave crockpot dish - Carne Guisada:

2 lbs beef round roast

2 garlic cloves, minced

1 small onion, finely chopped

1 jalapeno pepper, minced (I often skip that, and it's fine)

2 cups beef stock

3 tbsp tomato paste

3/4 tsp salt

2 tsp chili powder

2 tsp cumin

1/8 tsp black pepper

corn or flour tortillas

1. Cut the meat into bite sized cubes, put into the crock pot.

2. Add the garlic, onion and chilis.

3. Add the tomato paste and stock. (I usually mix them together first)

4. All all remaining incredients except tortillas. 5. Cook on low for 6-8 hours.

Serve with tortillas and spanish rice. (I often eat it on corn tortillas with a salad).

I often skip the jalapeno, still tastes awesome - and I usually make a double batch and freeze some of it. Great dinner!

I'll come back and post some too, just getting too tired tonight...

You can start the crock pot before you go to bed. Then it will be done when you get up in the morning. Just pop the insert into the refrigerator and nuke it or heat on the stovetop when you get home from work.

The house smells amazing in the morning.

Pulled pork, definitely.

http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/

This is in the oven now... Hope it turns out!

I have finally mastered Killer Pot Roast

Recipe please!

Heforgot....

This is from Pioneer Woman's website.

http://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/

It's really good. I do use the wine... I used Merlot twice and then a Cabernet Savigon the third time. I use less rosemary and thyme than she calls for because we don't have fresh and I'm not overly fond of the intense flavor of rosemary.

Last time I made it I didn't have beef broth so I used a can of french onion soup and diluted it with enough water to make three cups.

I thought the gravy was better.

The spicy pulled pork was a little too spicy because I used two can of chipolte peppers... but it's good and we're going to have it for dinner tomorrow.

The spicy pulled pork was a little too spicy because I used two can of chipolte peppers... but it's good and we're going to have it for dinner tomorrow.

Yes! Two cans were definitely too much! Very spicy! I love how easy this was, and the pork was good in a tortilla.

We haven't eaten it yet... just nibbled.

Tomorrow we'll have it on brioche buns with our homemade coleslaw we made today.

Sounds yummy!! Two cans of chipotle??? Wow. That might be a bit too spicy for ME, even! You can cut the impact of the heat a LITTLE by adding something sweet (like sugar or a nectar) and a little butter- butter will smooth out the heat a little bit. (Now I sound like Paula Deen, y'all! )

I just went and looked at the recipe you used and see the sweet is already in there. If your slaw is sweet and creamy and the bun is brioche, that should cut the heat.

I made this weekend Eggplant Parmesan - a cooking light recipe (eggplant is baked instead of fried) - It reheated really nice - and lasts.

Let me know if you any of you want recipe.

FYI: we have a new cookbook that we are looking for recipes. Feel free to add these to that!

Link:

http://www.survivinginfidelity.com/forums.asp?tid=512882