Eating Healthy in a Tough Economy!

The Art Of Slow Cooking!

After having a week of crazy evening commitments and struggling to stay away from fast food alley, I am going to plan on pulling out my slow cooker, dusting it off and using it in the next few weeks.  I had high hopes that December would be slow....not so much!  

Recently, I have had a lot of interest in slow cook programs, so the following is a helpful idea on freezing the ingredients for slow cooking ahead of time along with one of my favorite recipes!  Enjoy!!

 Tips for Freezer Cooking with Slow Cooker Recipes

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  Cooking with a slow cooker can be one of the easiest ways to have a meal ready to eat when you walk in the door after a long day.  Slow cookers are great to use because all you have to do is place the ingredients in the slow cooker and turn it on.  Here are a few tips to make slow cooker cooking even easier:
  
  
  • Set aside time for food preparation.  Consider doing more than one recipe to prepare for more than one meal.
  
  
  • Chop vegetables and meat separate.  Be sure to chop pieces, especially meat, into small chunks.  This will prevent any food safety issues. http://www.fsis.usda.gov/pdf/slow_cookers_and_food_safety.pdf
    
  
  
  ·         Freeze meat separate from fruits and vegetables.  Place the bags or containers together for easy assembly of recipes.  If using bags, lay bags flat in your freezer to save freezer space. 
  
  
  ·         Attach the recipe or label the containers for easy assembly.
  
  
  The day before you are going to prepare your slow cooker frozen ingredients, remove them from your freezer and place in your refrigerator.  If they are still frozen, quickly run cold water over the container or bag long enough so they will be loose.  Place meat in a microwave safe bowl and microwave so that meat is thawed out.  Assemble and cook the food according to your recipe.  Handle leftovers in the same manner you would other food items.  Separate large amounts into shallow containers and refrigerate within two hours after cooking is finished.  Do not reheat food in the slow cooker, use your stove top or microwave and be sure the temperature reaches 165 degrees Fahrenheit. 

Veggies chopped and ready to go!  Always cut meat on separate cutting board.

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Veggies in 1 bag, Meat in a separate bag

Lay flat to freeze(be sure to label)

 

Slow Cooker Chicken and Rice: (Serves 4 to 6 people)

Ingredients

4 to 6 boneless chicken breast halves, without skin

1 (10 ¾ ounces) can low sodium cream of mushroom soup

½ c. water

¾ c. rice, uncooked

1 ½ c. low sodium chicken broth

1 to 2 cups frozen green beans, thawed

Directions

1. Place chicken breasts in slow cooker.
2. Pour cream of mushroom soup and water over chicken.
3. Add the rice, chicken broth, and green beans. (Do not stir, keep it layered.)
4. Cover and cook on low for 6 hours, or until chicken is cooked and rice is tender.

**Slow cooking is a wonderful way to avoid Fast Food Alley!  Find time in your schedule to prepare ahead, freeze several meals in advance.  Pull the ingredients from the freezer the night before, and assemble before leaving your home.  It is a wonderful thing to come home to meal that is ready to go!  Be sure to contact me if you have any questions on slow cooking.  One more fantastic way to eat healthy, stay on your budget and avoid putting your money into those fast food places!

 A sound mind, sound body is the recipe to living happily ever after!  Have a happy and healthy holiday season!