On Monday, I made Turkey Sloppy Joes in the slow cooker. I bring this up because several of my colleagues were openly admiring the leftovers that I had for lunch on Tuesday. I adapted my usual recipe for the crockpot by browning two pounds of ground turkey on Sunday afternoon, draining it, and transferring it to the crock. I doubled the rest of the ingredients and added them to the turkey, along with 1 to 1 1/2 cups of chicken broth. (The sauce is thick, and I didn’t want it to burn.) The I put the lid on and put the whole crock in the fridge. On Monday morning, I popped the crock in and turned it to low. The sloppy joes cooked for 11 hours. When we got home, I removed the lid to let some of the extra moisture escape. (The long cooking time is perfectly fine with this dish; the meat just gets really tender.) Because I made a double batch, three of us took this for lunch (Alex isn’t crazy about this so he had leftover pizza from Sunday) and there was still enough left over to freeze for another meal.
This methodology works with many (maybe most?) slow cooker recipes, making weeknight dinners super easy.
And that’s my Works for Me Wednesday tip: Use your slow cooker!
Incidentally, thanks to Mommy Making Money, I’ve discovered a very cool site called A Year of Crockpotting. Steph is using her crockpot every day this year and blogging about it, so she’s got a ton of recipes on her site. (And she’s on today’s Rachael Ray show!) She’s putting together a best-of list, but in the meantime, here are a few that she pointed out to me that I’ll be making in the next few weeks:
- Chicken Teriyaki
- Easy Lasagna
- Brie with Pecans and Cranberries
- Chinese Lemon Chicken
- and the most amazing recipe of all, Chocolate Frito Candy
For more Works for Me Wednesday tips, head over to Rocks in my Dryer.