by Leanne Ely, C.N.C.

So how do you determine whether or not your crockpot is going to work for that wonderful recipe you clipped out of the newspaper last week? Let’s say there is a Dutch oven recipe you found that you’d love to convert for your crockpot. How do you do it? Some general information will help.

Generally, crockpots cook on high at about 300 degrees and low at about 200 degrees. That is a very general statement because again, it depends on the age of the crockpot, the brand, the size—the variables are tremendous. I always advise trying recipes out in your particular slow cooker and making notes in the margin of the book or recipe, on what your real cooking times were, this will help you be successful with your crockpot.
The following is excerpted from my book, Saving Dinner (Ballantine) and will help you will those conversions. For those of you that own the book, this information is found in the form of a sidebar on page 10.
(Reprinted with Permission, copyright (c ) 2003 by Leanne Ely.)
Crockpot Cornucopia
All crockpots or slow cookers are NOT created equal. The following is only a rule of thumb—your mileage may vary.
Conventional Cooking Time: 15 to 30 minutes
Crockpot Cooking Time: 1.5 hours on HIGH – 4 to 8 hours on LOW
Conventional Cooking Time: 30 to 40 minutes
Crockpot Cooking Time: 3 to 4 hours on HIGH – 6 to 10 hours on LOW
Conventional Cooking Time: 50 minutes to 3 hours
Crockpot Cooking Time: 4 to 6 hours on HIGH – 8 to 18 hours on LOW
Most stews, pot roasts and other uncooked meat/poultry and vegetable combinations will require at least 8 hours on LOW or 4 to 6 hours on HIGH.
Remember that most stews, soups and other slow cooking recipes can be pretty forgiving, however not if you go out and leave an untested recipe alone for 8 hours. And even if you have a trusty, tried or true recipe, if you get a new crockpot, the game changes and what used to work, needs to have an adjusted time now (guess how I found that one out?).

Nothing is etched in stone(ware) when it comes to crockpots. Give yourself plenty of latitude when working a new recipe and enjoy the results of having your indentured servant do the work for you!

By: Leanne Ely, C.N.C

Have you ever gone to a cookout, having saved all your calories for a great grilled hamburger only to be grossly disappointed? That was me this past weekend (we had unseasonably warm weather!). The burgers were barely edible and had I known going in, I would have opted for the grilled chicken which as also on the menu. Sigh. Let me tell you what went wrong so you too, don’t kill your burgers.

First up, the meat. The gal who hosted the party is very fat conscious. I appreciate that, so am I. But when it comes time to slap your patties together, you need a little fat to make ‘em good. This is not what happened. Extra lean beef went into these dried burgers. It was also ground too fine, making it mushy. Ugh. Gotta have a little fat and make the meat coarsely ground.

Secondly, the fire. It was too cold. The grill has to be hot (and clean, did I mention clean? Black schmutz all over your burger is nasty! I don’t want to eat what you had the weekend before!). Make it hot, hot, hot. Clean the grill, get it hot and then let your burger sit till it’s ready to be flipped. If you flip it too soon, it will fall apart.

Third, defend against the urge to pat the patty! When you overly babysit the burgers, flattening it out with the spatula every 2 minutes, you are throwing the juiciness away and making a perfectly good burger into a hockey puck. Resist the spatula—they are for turning only, not patting!

Fourth, turn down the heat. Once you’ve flipped it once, turn down the heat, the grill will mark the other side nicely and now it’s time to get the middle cooked. Having your grill at about a medium heat will do that beautifully. When your burger feels a little bouncy in the middle, it’s cooked medium and is ready to be pulled. Remember, it will continue to cook for just a minute, so it will be just right once you dig in.

Fifth, let ‘em rest. Just 5 minutes is all you need. Then the juices settle, the pinkness goes away (unless you want the pink, which you really shouldn’t do for health reasons) and your burger is right for the eating.

Sixth, let’s eat. Toasted buns are best, stack the lettuce, tomato, and onion. Let the mayo, ketchup and relish have its way and dig in! Incidentally, my friend asked me for help with her burgers and this is exactly what I told her too, so don’t think I’m ratting her out! Anyway, here’s a recipe for a great side dish:

Asian Coleslaw
Serves 4

16 ounces shredded cabbage
3 green onions, chopped
3 teaspoons grated ginger root
2 cloves garlic, pressed
1 tablespoon low sodium soy sauce
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoon lime juice
1/4 cup lowfat mayo

Place cabbage and green onion in a large bowl.

In another bowl, whisk together remaining ingredients and pour over over cabbage mixture.

Toss, cover and refrigerate, allowing flavors to meld for at least an hour.

Nutrition per Serving: 108 Calories; 8g Fat; 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 243mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. Points: 3

If there is one thing I can promise you, it’s that your family is going to be hungry come dinner time and they are going to expect you to feed them. “Mom, I’m hungry!” Ever hear that plaintive wail? I know I have and that’s why we have Plan B to default to–Freezer Meals!

Our Freezer Meals are fresh, assembled, then frozen so they can be thawed and cooked fresh when you’re ready. What they are not are precooked, thawed and cooked again, watery casseroles a la Stouffers style (heck if you wanted Stouffers, you would have just bought it in the first place, right?). The quality of our Freezer Meals is stellar–see what Freezer Fan Kristy has to say–

“I just wanted to let you know you have a new fan! I used to frequent the “assemble your dinner and freeze it” places, but I knew there had to be a cheaper alternative. When I tried finding freezer recipes on the Internet, all I could find were casseroles! A friend suggested your website, and I am so thankful she did. Thank you so much!” -Kristy

Here’s the deal–You can assemble 5, 10, or 20 dinners in one fell swoop and pop them in the freezer. They are ready to go for those super busy nights; fresh, fabulous meals with good healthy, ingredients. Once assembled and frozen, you thaw when you need a meal, then throw it in the skillet or oven for a quick, healthy, homemade meal. These freezer menus have saved many a dinner!

So get your assembly on and get some dinners in the freezer! Seriously…what are you waiting for? Line the kids up, get Dad to help or better yet, pull some of your girlfriends together and get a bunch of meals done! How fun is that? All you need is the plan–and we’ve got a TON of them!

Get any of our 20 for the Freezers and get a full 20% off! (Just enter coupon code freeze20 at checkout.) And when you get those great Freezer Meals, guess what else you’re going to get absolutely F*R*E*E*? Our Super Bowl Menu–we do a fabulous one every year! This year there is Black Bean Dip with Tortilla Chips, Cheddar Bacon Ranch Pulls, Spicy Crock Cooker Chicken Drummies, Meatball Sliders, Touchdown Coleslaw, and Peanut Butter Cup Pizza.

This BRAND NEW bonus menu is ONLY for those who get the 20 for the Freezer Menus. Stock up and get them, 20% off and with our FABulous Super Bowl Menu! Get them NOW ——>Click<——–

Love,
Leanne

PS. Don’t forget to enter coupon code freeze20 at checkout to get your discount.

By: Leanne Ely, C.N.C

Happy Tuesday, Y’all!

And it’s time once again for Tricks, Tips and a Recipe. Today you’ll learn a tip, a trick and you’ll get a great recipe to try it out with. Isn’t that great?

Don’t forget tomorrow is the radio show, Saving Dinner with the Dinner Diva! The show is on every Wednesday at noon EST. Bookmark this page and show up tomorrow–http://www.blogtalkradio.com/flylady You can call in LIVE with your questions—about food, cooking, nutrition, anything you can think of! If you can’t listen live, you can always listen to the archives.

Today’s focus is on NUTS.

Here’s today’s TRICK: If you have a recipe that calls for unsalted nuts, but all you have is salted nuts, simply drop the salted nuts in a pot of simmering water for about 2 minutes, drain and let dry on a jelly roll pan or cookie sheet in a 250 degree oven till warmed and dried. The object is to dry the nuts, not toast them.

And here’s a TIP: Okay, so we all know nuts are healthy, but they can be a little on the fatty side! Here’s a great tip to reduce the amount of nuts in baking, but not lose the texture. Replace some of the nuts with Grape-Nuts cereal (like 1/3 of the measurement). You keep the texture, but lose some of the fat. Great tip!

And your RECIPE (from regular Menu-Mailer):

Cashew Chicken
Serves 6

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
3/4 cup orange juice
1/3 cup honey
1/4 cup low sodium soy sauce
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil (preferably coconut), divided
4 green onions, sliced
3 large carrots, peeled and sliced
1 celery stalk, sliced
1/2 cup cashews
3 cups cooked brown rice

In a small bowl, combine juice, soy sauce, honey, cornstarch and seasonings.

In a skillet or wok, heat 1/2 tablespoon oil until it almost begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant.

Remove veggies from skillet and heat another tablespoon of oil until nearly smoking and stir-fry chicken strips until browned and tender.

Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.

Per Serving: 440 Calories; 12g Fat; 32g Protein; 52g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 497mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates. Points: 11

SERVING SUGGESTIONS: This recipe can stand alone with no additional side dishes. If you think it’s too lonely without one, throw in a green salad!

VEGETARIANS: Skip the chicken and substitute tofu.

By: Leanne Ely, C.N.C

Dear Friends,

In the past, we’ve talked about good oils vs. bad oils, we’ve dished on transfats, we’ve discussed artificial colorings, flavorings, and sugar substitutes. And if you’ve listened to my Blog Talk Radio Show (Wednesdays, at noon EST on FlyLady’s channel) you have no doubt heard me rail on high fructose corn syrup.

High Fructose Corn Syrup (HFCS) is scary stuff and something to be avoided. I know it’s in the news all the time now about how bad it is, but I want you to know why.

The consumption of HFCS has been indicted for the growing obesity problem in American and in the world. One reason is the increase of the use of HFCS—it’s cheap. Not only is it a concentrated sugar, it is also a preservative! And if that isn’t enough, HFCS is thought to be more readily converted to fat by your liver than straight sugar. YIKES!

Your body processes HFCS differently than straight sugar. HFCS blocks leptin, a naturally secreted chemical in your body, which regulates appetite. If your leptin ain’t working, your appetite can veer out of control. There is a definite link between the consumption of HFCS, high cholesterol and diabetes when animal studies were conducted. The jury is still out on how it affects humans, but in my humble opinion, I think it’s a smart bet to avoid HFCS anyway.

The biggest culprits of HFCS are soft drinks, fruity flavored beverages and processed foods—all high in calories, low on nutrients. The second ingredient in a soda pop after carbonated water is HFCS. So let’s say you fill up your gas tank at the local 7-11 and while you’re paying, you get yourself a little something to put in your own tank–a Super Gulp thing (64 ounces of cola). After it’s all gone and you’re chewing on the ice, you find you’re hungry. You may have had enough calories to guzzle (that’ll be 840 calories to be exact), but you sure didn’t get one nutrient. Your body is starving for REAL food, the kind that will help it function, think and perform for you. You can’t do that on empty soda calories.

How do you avoid HFCS? Glad you asked—here you go, 1, 2, 3 easy things to do:

*Read food labels…HFCS will be clearly marked on the ingredient list. The closer to the top of the list of ingredients, the more that’s in there.

*Eat cleaner. I promise you, you will not find HFCS in fresh fruits and vegetables!

*Replace the soda with water. Again, I repeat: REPLACE THE SODA WITH WATER. Not only is the HFCS horrible, you don’t want artificial sugars and the bone eating affects of the phosphates in soda, either.

Let’s fling the junk that’s holding us down. You ready to FLY? Grab your water bottle and let’s GO!

Love,
Leanne Ely, Your Dinner Diva
Saving Your Dinner for 11 Years!
http://savingdinner.com NOW with a Paleo option on our Menu-Mailer!

By: Leanne Ely, C.N.C

Boosting the intake of fiber in the diet should be tops on the list of anyone hoping to improve their nutritional profile.

Getting enough fiber in the diet will absolutely keep you regular—especially if you remember the other corresponding component to filling up with fiber—water. Think for a moment about your garbage disposal. In order to get it flushed out, you must run the water before turning on the switch. This is how you get things moving and flushed out. Your own personal waste disposal isn’t much different–you need both to make things work: fiber and water.

Fiber is much more than just oat bran or whole wheat bread. There are two types of fiber: soluble and insoluble fiber–one is soluble in water and the other is not. We need both in order to function optimally.

Soluble fiber sources includes apples, oranges, oatmeal, barley, dried beans and carrots. Insoluble fiber comes from bran, brown rice, popcorn, fruit and vegetable skins, and whole grains. No need to wring your hands over which fiber is contained in which food, just keep in mind that having a well-balanced diet with an assortment of fruits, vegetables and whole grains will help you get what you need fiber-wise.

The National Cancer Institute recommends 20-35 grams of fiber daily, but most Americans only eat 7-8 grams a day! So how do you get the fiber in? A part of the solution can be as simple as changing out the white stuff for the brown stuff: out with the white bread, white rice and white flour and in with the whole wheat bread, brown rice and whole wheat flour. This will pay off in huge dividends—you cannot afford to eat the white stuff. It’s like pouring white glue into your intestines. Not only are you not getting the nutrients you need from your food, but you’re also slowing digestion way down and setting yourself up for constipation and other fun stuff.

So bulk up—with fiber, that is. Here’s a good fiber filled recipe to get you going (and for some of you, that may mean literally! LOL) Don’t forget the water!

Honey Bran Muffins
Makes a dozen

1 1/4 cups whole wheat pastry flour (available in health food stores)
1/2 cup oatmeal
1 cup oat bran
1/4 cup honey
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 slightly beaten eggs
2/3 cup buttermilk
1/2 cup raisins
1/4 cup oil (preferably coconut oil)

Spray muffin pan with vegetable cooking spray or line with paper baking cups. Stir together all dry ingredients. Combine eggs, buttermilk, honey and oil. Add egg mixture to flour mixture; stir until moistened. Fold in raisins. Fill muffin pan 2/3 full. Bake in a 400 degrees oven for 15-20 minutes.

Per Serving: 175 Calories; 7g Fat; 5g Protein; 29g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 173mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Points: 5

Being gluten free and a Paleo chick myself, I know how important finding food and ultimately recipes the whole family can enjoy is. And doing it without the struggle and work, forget about it. I get that!! So we have you covered this week with our newest fabulous Freezer Menu, in two versions, both gluten free AND Paleo, all easy peasy and ready to make for your freezer! How great is that?

You know the drill when it comes to doing freezer meals–you assemble them all at the same time & freeze. Then when you need dinner, you thaw your chosen Dinner Kit, cook it up fresh in minutes and you’re done. Fun AND done; don’t you love it?

We do and so do so many of devoted Saving Dinner friends and family. Doing dinner with the freezer makes life a breeze and when you add in the fact that the whole kitten kaboodle is gluten free, wow!! Is that home run or what?

Here’s what you get in this snazzy bundle–40 recipes in all–10 each of beef, chicken, fish and pork–all the shopping lists, the assembly instructions, the freezing instructions, the fresh preparation instructions and of course, serving suggestions, nutritional info (including exchanges and points). The whole gluten free and Paleo enchilada. Love it!

With family-friendly recipes like Ranch Chicken, Teriyaki Pork Ribs, Kickin’ Grilled Shrimp and Italian Pot Roast, how can you go wrong? Your family will beg you for Roasted Tomato and Olive Skillet, Meatball Kebabs, Garlic Sage Pork and Lemon-Lime Salmon. This is just a sampling of the absolutely delicious recipes you’ll assemble, freeze, thaw and cook up fresh for your family. Can you see how fabulously this would work for your busy family’s schedule?

Both of these menus retail for $40, but today we have them for just $27, almost half off!!

BUT, for a limited time, we’re also throwing in our 20 for the Freezer Grilling Menu! MORE great freezer dinner kits like Heat Street Drumsticks, Korean Short Ribs, Thyme Rubbed Tenderloin, Blacked Salmon and much, much more. Grilling will keep the kitchen cool folks and when your grilling starts in the freezer, it cannot get any easier!

ALL of 3 of these great menus for just $27!!! Not $60. Nope. ===>$27<===

Love,

Leanne

By: Leanne Ely, C.N.C

Happy Tuesday, y’all!

You know the drill, it’s time for Tricks, Tips and a Recipe, our regular Tuesday installment where you’ll learn a tip or a trick and you’ll get a great recipe to try it out with. Doesn’t get much better than that, now does it?

Don’t forget tomorrow is the radio show, Saving Dinner with the Dinner Diva. It’s on every Wednesday at noon EST. http://www.blogtalkradio.com/flylady You can call in LIVE with your questions! If you can’t, you can always listen to the archives.

Today’s focus is on OLIVE OIL.

Here’s today’s TRICK:

Have you ever spilled olive oil or any other kind of oil for that matter? What a mess! The way to clean it up easily is to sprinkle a thick layer of flour over the top and let the flour absorb the oil (usually takes a few minutes). Then use a brush or some paper toweling to sweep it right into your dustpan and toss. Clean the area that was spilled on with some windex or something similar to remove the oil and flour residues.

And here’s a TIP:

If you buy your olive oil in huge gallon sized cans, you know the glug, glug, slosh problem resulting in spills that these big containers produce! The way around that is to even out the flow. You do that by introducing oxygen to the can on the opposite side of the pouring spout—use a church key and open ‘er up!

And your RECIPE:

Classic Vinaigrette
Makes a little over 1/2 cup (store in fridge)
Enough for a few salads, depending how big they are

1 tablespoon dijon mustard
4 tablespoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon sea salt
1/2 cup olive oil
Fresh ground pepper

In a bowl, plop all ingredients, except olive oil. Using a wire whisk, mix all ingredients well.

Keep whisking and add olive oil in a steady stream.  That’s all there is to it.

COOKING NOTES : Variations on a Theme:
You can add a clove of pressed garlic to make a garlic vinaigrette, snip fresh herbs in it or even change out the vinegar for a different flavor.  For an Asian flavor, try changing out the balsamic for rice wine vinegar and use 1/2 olive oil and 2 tablespoons of sesame oil.

By: Leanne Ely C.N.C

Dear Friends,

The freezer isn’t a cryogenic tank to park your food indefinitely. So many people buy food on sale (buy one, get one) or marked down (hit the grocery store first thing in the morning for great deals), but the only thing they really get out of the deal is inedible freezer burned food!

Let me say this as gently as possible: it’s better to buy food FULL PRICED than it is to buy stuff on sale and stash it into your freezer with no plan. That on sale stuff ends up petrified into an Ice Age remnant and becomes more clutter that has no purpose whatsoever except to remind you that you threw money away.

Now listen; there is no need to feel bad—we’re going to fix this! Yes, there is a way around this mountain and it’s actually pretty easy. I’ve got three points to help you negotiate that scary place called Your Freezer. Here we go.

1—Go On A Dig. I know you don’t want to go there, but you have to. You can’t make a plan to use this stuff if you don’t know what you have! Get in there and get ruthless. Toss out anything with a date that is more than a year ago. It’s no good anymore, I repeat, it’s no good anymore. You cannot raise the dead. Do not try and rescue it, resuscitate it, and please don’t fret over it. It’s over; just toss it and be done with it.

2—Put It On Paper. After you declutter the freezer, write down what remains according to date and type. For example, if you find 3 packages of chicken, write down the date on the package, the type of chicken and approximately how much so you know how to use it up. Flybabies, stick this page in the menu planning section of your control journal.

3—Make a Plan. Use your oldest food first. Find a recipe if need be, but get that food used! If you have a bunch of frozen vegetables, make those your side dishes this week and skip your usual purchases at the grocery store. Same with the meat, poultry or fish; use what you have and save a bunch of cash!

After you’ve done this, you’ll feel better, your freezer will be cleaned out (go ahead and wipe it down now that it’s practically empty!) and you can buy without guilt next time you go to the store. But just remember, you’re not starting over and stashing and dashing this stuff—you’re going to do it differently this time, utilizing the three points I just gave you to keep your freezer stocked, yet not packed to overflowing.

In the future, remember to rotate your food and put the oldest on top as you add anything new to the freezer. Let your new mantra be To Fill, Not Spill. In other words, stock it but don’t pack it to overflowing. Remember that your pantry, fridge and freezer can all be major help in getting your family fed, but they can also be huge hindrances when they’re so jam crammed that you can’t see the popcicles through all the meat.

So go get ‘em, ladies! Set your timer for 15 minutes and watch your freezer be transformed from a burial place for forgotten food and into the storage unit it is meant to be!

Love,
Leanne Ely, Your Dinner Diva since 2001
Saving Your Dinner One Meal at a Time, http://savingdinner.com
Menu-Mailer now has a paleo plan, yee haw!

Need some help using up all that food in your freezer? Check our full line of freezer menus

By: Leanne Ely, CNC

One of my pet peeves is hearing people say, “I don’t have time to make dinner.” I took a survey once and to my astonishment found out that a lot of people fend for themselves for dinner on days they’re not going through the drive-thru. There is no set time to sit down and eat and there is no plan.

I think this is sad. To have “no time to make dinner” is the same as not having the time to invest in your family’s health and well-being. Taking the time to make dinner is an opportunity to just stop for a moment and connect. I’m not trying to guilt trip anyone here. Nor am I so out of touch that I think we need to go back to the days of June Cleaver and have pot roast every night and fresh baked pie.

The concept of being able to turn the stressors of your life into blessers really gave me a chance to think about this in my own life: when there is “no time” to connect and I’m rushing the kids from one activity to another and I’m overbooked too, those are the days when the kids are snapping at each other, I’m cranky and that’s when those horrid words leave my mouth, “I don’t have time for (fill in the blank).” It’s usually a statement smacking of martyrdom, too.

The truth is what we truly don’t have time for is allowing our relationships within our family go by the wayside. I am dead serious when I say dinner is ministry. Those faces across the dinner table from you are God ordained to be there—why not invest your time wisely in them, give them something good and nutritious to eat and spend a half hour at the table silently blessing them and thanking God for them? (As you remind them to close their mouths when they chew because you can see their tonsils).

The way to the dinner table is not an unmarked road. It’s not hard and it’s not rocket science either.  We get there by using the tools we have available. One of the most wonderful tools is the crock cooker. I use mine at least once a week with my new paleo menu…my subscribers clamor for it and I have to tell you, I wouldn’t be without one.

Think of it this way: 5 to 15 minutes of prep time in the morning, and a gorgeous aroma entices you when you walk in the door in the evening because dinner is READY. Toss together a salad (buy the ready to go stuff at the market if you “don’t have time”; just make sure it’s not Iceberg—no nutrition there), heat some whole grain rolls and you have a marvelous dinner to go. Soups, casseroles, braised meats and stews…you can’t beat a crock cooker! Take a peek at http://www.crock-pot.com/. This is Rival brand crockpot recipe website. Great stuff there and some good info on crockpots.

You HAVE the time; the question is will you INVEST the time in the most important people of your life? You can do it when you use your TOOLS. A crock cooker is a dinner saving tool that no home should be without.

Here’s a great recipe to put that appliance to work—from the Rival Crockpot site! (no nutritional info—this right from their site!)

Red Beans and Rice
Serves 6

1 pound dry red beans
1 medium onion, chopped
1 small green pepper, chopped
2 ribs celery, chopped
3 cloves garlic, minced
2 (14 1/2-oz.) cans beef broth
2 cups water
1 pound smoked ham, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon hot pepper sauce
3-4 cups cooked rice

In a large pot, cover beans with 3 times their volume of water and bring to a boil. Boil for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Discard water. Combine all ingredients except rice in stoneware. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours. Serve over hot cooked rice.

VEGETARIANS: Substitute veggie broth for the beef broth.
SERVING SUGGESTIONS: Big ol’ spinach salad with all kinds of veggies…go clean out the crisper! LOL

Want more crock cooker help? Be sure to check out our Crock Cooker Ebook series