We are almost there and I am so thrilled because it’s my favorite season. I keep checking the extended forecast, waiting for the first time the low temp is predicted to dip into the 60′s. When that happens, I will leap up and dance. Or at least make dance-like movements. (Dancing is not my forte.)
In addition to enjoying cooler weather, fall also reminds me of soup and Crock Pots. I love Crock Pots so much that I think they are right up there with the world’s greatest inventions–right after chocolate and Spanx.
Most of us women have a lovely fantasy of dinner time arriving and a lovely, easy, nutritious meal arriving on the table right along with it. However, usually by that time of the day, we’re tired, the kids are tired and to make it worse, everyone is hungry. And if you’ve ever noticed, hungry and tired do not make for the most joyful of combinations. (Or is it just our family that gets crabby when our blood sugar drops?)
Crock Pots To The Rescue!
A few days ago, I ran across some Crock Pot recipes that I thought were pretty cool. The only thing required is to find a brief non-stressed moment in your life, throw a few ingredients into a Ziplock bag and then put the bag in the freezer. On any particular morning when you know the evening is going to be harried (practices, homework, church meetings, etc.), you do just three things:
- Grab bag from freezer
- Cut bag open and put ingredients into Crock Pot
- Turn Crock Pot on low for 8 hours
Click on the link below for some great recipes using the Freezer Bag Technique.
YOUR CROCK POT RECIPES?
And also, since we are entering Crock Pot Season, if you have a super simple Crock Pot recipe to share with us, please leave it in the comments.
The one I’m going to share came from one of my readers a couple of years ago. Unfortunately, I don’t remember exactly what reader it was but if it was you, please let me know in the comments.
The Smith Family LOVES this recipe.
- Put 3 or 4 chicken breasts in crock pot
- Add two jars of Alfredo sauce. (I use the lite.)
- Add a can of Rotel tomatoes and stir in.
- Cook for 6-8 hour, stirring a few times. I add a little dried parsley toward the end.
- Serve over rice or noodles.