Have I mentioned before how much I love my crock pot? Because it's a lot. Even if I have, it is worth repeating. I currently have a 3-quart stainless steel with just two settings (low and high). I'd love to get another, larger one - like the Hamilton Beech Programmable or the Crock Pot Cook and Carry - so that I can cook larger roasts and things like ribs.
Anyway, I found the blog A Year of Slow Cooking and was inspired to try cooking a week's worth of dinners in the crock pot. Note: all the recipes on A Year of Slow Cooking are gluten free or include modifications to make them gluten free.
Monday - Super Easy Cranberry Roast served over mashed potatoes
Tuesday - dinner out
Wednesday - Chicken Makhani with rice
Thursday - leftover chicken
Friday - Asian Shredded Beef as tacos with slaw from Korean Beef Soft Tacos
Monday's dinner was another edition of Adventures with Beef: Chuck Roast. I found some modifications to the sauce in the comments of the recipe that I followed: dump cranberries from can into a bowl, add 1/4 cup orange juice, 2 T. lime juice, 2 T. soy sauce, and 1/2 t. ginger. I thought this helped the sauce not be too sweet, but in the future, I would probably add some garlic and a bit more OJ. Maybe even some grated orange zest? I think it could use a bit of tweaking because it was kind of sweet and one-dimensional for me.
On to Wednesday. I love the chicken makhani that comes from a food cart near where I work. I am pretty sure it's hand made by the old Indian woman who runs the cart. The recipe linked here was quite good! I substituted chicken breast for chicken thighs because that's what I had in the freezer and omitted the cayenne because Andy is not a huge fan of spicy food. I also used Greek yogurt at the end. Surprisingly, even he liked this! It turned out really well and I will definitely make it again. Almost as good as the Indian cart. :)
Tonight we are having leftovers since I had to be out of the house extra early. I will keep you posted on Friday's dinner.