We’re into the full swing of two months of cooking, baking, and freezing for later. Despite upcoming celebrations, our families still need to eat every evening after their busy days.

Don’t despair!

Don’t fall prey to unhealthy take-out!

Instead, pull out your grandmother’s avacado green crockpot, or your brand new stainless modern version of a slow cooker.

Here are some time saving tips, even if you forget to defrost that chicken or pack of ground beef the night before. 

1. Grab the packet of frozen solid chicken pieces and throw them into the crock pot before you leave the house in the morning. Add salt, pepper, sage, and thyme with 2 cups of water or broth. Set on low and when you get home you can figure out what you’ll do with the already cooked and tender protein.

     – Add taco seasoning and shred for chicken tacos, enchiladas, or king ranch chicken.

     -Add canned tomatoes, oregano, and mushrooms for chicken spaghetti.

     -Add chopped celery, onions, minced garlic for a base for chicken and dumplings. Cut up canned biscuits in fourths, toss with flour, add to the shredded chicken and broth, cook on high for 30 to 40 minutes and you have chicken and dumplings. 

2. The same principle applies to groud meat. Put the frozen meat in the crockpot with 2 cups of water. Set temperature on low and cook while you’re gone all day. Decide in which direction you want to go when you get home.  

     -For Tex-Mex,  add taco seasonings. You could have loaded nachos, tacos, quasadillas, or chile.

     -For beef stew, use frozen cubed hashbrowns and mixed veggies, adding a prepared gravy mix.

    -For spaghetti, add a can of prepared spaghetti sauce.

Let your imagination go and become a creative cook. Don’t be stingy with your seasonings and use fresh ingredients and herbs whenever possible. Your family will thank you and maybe start requesting some of your creations on repeat! 

What’s for dinner?