For many of us, our slow cookers are the main appliance used during cold weather. Unfortunately, we tend to get stuck in a rut with the meals we plan using it.

Taste of Home has compiled a list of 92 winter slow cooker meals that could help get you out of that rut. And, if you are new to using a slow cooker, there are some gems that could get you up and running with some amazing results. Click HERE to see the list.

Enjoy!

Do you want to keep your budget under control, eat healthy, flavorful meals without spending a lot of time in the kitchen, and have an emergency back up plan Just In Case? Meal planning is your best option. Not sure where to start or how to proceed? Keep reading!

Things to Consider

Budget Your meal plan will be affected by the budget you set.

Availability Consider the foods available in your area as well as the equipment you have on hand. It is a good idea to have your calendar handy. If yours is a busy household, your calendar will help you determine how much time you have at any particular time to create your meals. You might also consider a regular cooking day. This might be once a week, biweekly, or monthly.

Balance If you are health conscious or have food allergy issues, your menu should be nutritionally balanced. You can achieve this by limiting, or removing, the foods that create allergic reactions as well as maintaining nutritional balance.

Recipes Choose recipes you can prepare in the time you have available. While favorites are an easy starting point, consider adding a new recipe once or twice a month, if not more often. You might consider developing a list of your favorite meals and then collecting recipes for those favorites.

Backup In case of emergencies have a backup plan in place. Keep an Emergency Meal or two in your pantry along with your regular staples. Consider foods that do not require cooking should the power go out. Don’t forget to have bottled water on hand, too.

Routine Pick a specific time and date to sit down and review your pantry and create your meal plan. This might mean sitting down the day before you plan on shopping. Gather the store sales flyers or check online to see what specials are on offer.

New Foods The best way to keep your meals fresh and interesting is to introduce new foods and recipes. Your next Family Favorite could be just waiting for you to try it.

Tools While you might start out with pen and paper, there are many different tools to help you plan your menu, create your shopping list, and contain favorite recipes.

Check out USDA Make A Plan HERE for more information.

Chef John Saves The Day…Again!

Chef John has a wonderful recipe for Roast Turkey that is easy and will give you just what you need to do for the bird and the gravy. One commenter mentioned that he roasts the bird the day before The Event, so he has plenty of time. Brilliant!

Chef John’s Roast Turkey and Gravy – Click HERE

Turkey can be inexpensive when purchased off season (not during holidays), so you might consider picking one up and roasting it when the pressure is off. 😀 Also, consider that, like chicken, you can take the cooked meat off the carcass and freeze it for later use.

Is Your Oven Calibrated Properly?

I often hear people complain that they have difficulty baking or roasting in the time specified by the recipe. Some say that they have to add more than an hour to the cooking time. This might indicate that their oven needs to be calibrated. This means that the temperature inside the oven matches the temperature you selected when you turned the oven on.

You can reach out to an appliance technician to come to your home and check your oven or you can do it yourself. Learn how to calibrate your oven: HERE.

I love a good roast chicken as much as the next person and I think a rotisserie chicken is wonderful, but…

I won’t lie, I love a good roast chicken. In fact, I have trouble not nibbling away at one, which could prove problematic. 😀 I love the potential of a roast chicken. Think of the meals that I could make out one: Roast on Monday, pot pie on Wednesday, soup on Friday… And, speaking of soup, I could make my own broth.

The only down side (besides my nibbling away at it) is that in order to get the meat off the carcass and use it, I will have to sit down and actually pull the meat off the carcass. Now, this isn’t a huge endeavor and it could be quite relaxing (queue some music or an audio book in the background…).

But what if I don’t have the time to do all that? Or, let’s be honest for a minute, if I just don’t want to do all of that?

I’ve long been a fan of large flats of boneless, skinless chicken breasts and thighs. While they cost a bit more* than a whole bird, the savings is in the fact that I don’t have to spend the time removing the skin and bones. All I have to do is put them in either the slow cooker or the oven and let them cook. The end result is a pot of cooked chicken that I can use for soups, casseroles, pasta bakes, etc.

*Yes, I am actually paying for someone else to do that work for me.

It is worth taking the time to see what your local markets carry and their price points. In my area, for example, it is not a huge difference between buying a whole bird, buying a rotisserie chicken, or buying the parts. The difference comes when you check different stores.

You can also look at the freezer case and check the prices for the frozen chicken that is not precooked. Don’t forget to check to see if the meat has been enhanced. You may not want that.

Chef John recently posted a Chicken Pot Pie Pasta recipe that caught my attention. I think the idea is a good one and is flexible enough to allow you to decide how you prepare the chicken. I would serve it with biscuits on the side. The only potential downside is the pasta will continue to soak up the sauce…but then depending upon how many you are feeding, this won’t be an issue. Check it out:

Before I Forget

I know lots of folks are a bit (!) intimidated by roasting a bird, be it chicken or turkey. My suggestion to those folks is to start small, with a chicken, and do at least one or two a month to get the hang of it. Then, when the holidays come around and you are facing the chore of roasting the Holiday Turkey, all you will really need to do is adjust your process from roasting a chicken to a turkey. Believe it or not, it really is that simple.

You can do this!

If you have been around here for any length of time, you know I often speak about my Magic Pantry (aka: Pantry Magic). The Magic Pantry is a collection of foodstuffs that enable me to create a variety of meals without being tied to a set meal plan. For those of us who like more versatility or variety, this is the perfect starting point.

The magic pantry might take a bit of time to develop but it is an easy process. Last week we talked about developing a shopping list based on menu items for the week. But what if you don’t shop every week? You can tailor your shopping to the amount of menu items you need, so don’t worry.

In my case, as a rule I shop monthly splitting my list between items from my local market and Yelloh. I have a reasonably set list of things I purchase to give me a base to pull recipes for. Every once in a while I will find a special or sale on something that catches my eye or I will find I am in the mood for something a bit out of the ordinary.

As cold weather moves in, I find I really enjoy making casseroles or putting items in my slow cooker (don’t forget those show cooker liners!) So, how does this include my Magic Pantry?

Casseroles are usually a combination of a cream sauce or soup, a starch, a protein and a vegetable or two or three. Now creating the cream sauce is not that difficult but you can use canned cream soups. Look for low sodium versions. I’ve used evaporated milk instead of cream in my sauces and they come out as rich and flavorful as if I used cream or full fat milk.

Some of us have our favorite casseroles but if you are stuck or looking for new recipes Taste of Home has an interesting collection of 60 of their favorite casseroles. Click the link HERE to see their list.

So, thinking about the magic pantry, I will need to have cream soup, rice or pasta, cheese, vegetables, something for a topper…perhaps bread crumbs or fried onions or maybe croutons that I can crush. I can use canned fish or chicken or pull same from the freezer or use ground beef or turkey. You get the idea.

Frankly, I’ve been thinking a lot about tuna casserole lately. I haven’t made one in years, but it seems to be heading to my menu soon!

Another thing I love to have is an alternative to a Make A Mess meal. My Make A Mess meals are those that require a bit more effort than usual. Sometimes they are just what I am in the mood for but other times I need to find an alternative.

My Chicken Parmesan is dead easy! Yelloh has some fabulous Italian style chicken breasts that are a regular on my order. Rao’s Marinara sauce is also a pantry staple. I simply bake up the chicken I need, cook pasta and heat the sauce, top with cheese and I have a Chicken Parmesan that is tasty, easy and economical. I can make some garlic bread to go along with it, too.

That same sauce and pasta could be matched with ground meat for Spaghetti Night or the chicken could be added to a plate with rice pilaf and steamed veggies.

If you would like to check out Yelloh’s latest catalog click on the link HERE. You could get 25% off your first order.

As you begin to develop your list of favorite meals, don’t forget to make notes of the brands you have tried. Quite often I try different brands of sauces, condiments, etc. Some I like, some I’m not a fan of, and every once in a while I find something amazing. This is especially important if you shop in a store that does not always carry nationwide brands.

Food For Thought

Now might be a good time to add a bag of cooking apples to your pantry. You can use them for a pie, a crisp, to make an apple cake or apple sauce. We are heading into the Fall Holidays, so keep this in mind as you contemplate your grocery shopping. Buying in advance those items you know you will use later can save you time and stress later on when prices and quantities shift.

Recipe archives that is…

For those of us old schoolers who have a collection of cookbooks and/or recipes in various formats, there is a bit of adventure involved when we pull out either a book, box or whatever and start digging to find the Next Different Thing For Dinner.

For those who don’t, the adventure can be rummaging around the Internet for the same thing.

The goal is simple, finding something new(ish) for our summer meal plans that don’t require loads of time, heating up the kitchen or stocking lots of stuff in the pantry other than what we normally would use.

Thankfully, there are lots of places to look: Food brands have their websites with recipes and usually a way to get the brand items either directly or locally. Or both.

Have you checked out your local library or book shops, specifically second-hand book shops? The library could be a great resource to test out cookbooks before you hand over the cash…or not. The second hand shops often have gems you might not find anywhere else. Cheap.

Yes, recipe sites like AllRecipes.com are great places to find new ideas, but sometimes you just want something…else.

Check your local markets to see if they offer recipes. You might be surprised to discover that there are lots of ideas that are easily accessed as you do your regular shopping.

Take advantage of local produce. That is a great way to control your budget. And, if you are inclined, see if you can score some items to put away for Winter. Your county agricultural department should be able to answer any questions you might have on how to do that.

As busy as Summer can be, don’t let yourself get stuck in a rut. Experiment a little. You never know, you could find your next House Favorite!