By: Leanne Ely
It seems like the more you do to feed your family properly, the harder it is to keep the grocery budget in check.
Using the crock cooker is a great way to stretch a dollar for several reasons.
• You can use tougher, less expensive cuts of meat
• Traditional crock cooker meals like chili and soup tend to go a long way
• The convenience of this appliance saves you from spending money on take out
• Crock cookers use less electricity than stoves
Today, I’m going to share some tips with you to help you save even more money with this beloved kitchen appliance.
Make your own stock. If you know me at all, you know I’m pretty big on making stock. With a slow cooker, you shouldn’t ever have to buy canned or boxed broth again. Simply save up bones (I keep one zipper bag for chicken bones and one for beef), trimmings and juices from your roasts and freeze them until you have enough to fill your crock pot about half full. When you have enough, put them in the crock pot, fill the crock 3/4 full with water and let it cook on LOW for 8 hours or so. Then, you can use this homemade broth in your crock cooker recipes and for other uses.
Cook more than you need. Buy a very large, inexpensive chuck roast. Even if it’s much more than your family needs—as long as it will fit in your crock pot, bring it home with you. Put it in the crock pot, fill the crock cooker half way with water (which I would do only for cheap cuts of meat), and let it cook on LOW for 8 hours. Portion the meat and use it throughout the week in lunches and dinners. You can even freeze some of the meat to take out later in the month.
Buy from the Clean 15 list. Even if you make an effort to buy organic whenever possible, you can save a little bit of money on your grocery bill. Use crock cooker recipes that call for ingredients from the Clean 15 instead of the Dirty Dozen list so you can buy the less expensive, conventionally grown option over organic. (You can learn more about the Clean 15 at ewg.org by the way.) Many Clean 15 items are great for slow cooking, including onions, sweet potatoes and cabbage.
If you’re coming up short on crock cooker meal inspiration, are you in luck!
We have a great promo going on right now on our Crock Cooker Classic and Paleo Menus. Find out more here!
By: Leanne Ely
When I’m looking at a big rack of dried herbs in the grocery store, I often think of dollar bills chopped up and put into bags. For many dried herbs, you might as well just chop up a few dollar bills and sprinkle them on your food for the amount of flavor they add to anything! (Dried parsley? I don’t think so!)
Fresh herbs are used very frequently in my home. I use them in my salads (chop some fresh dill into a bowl of greens and you may never want to eat it any other way ever again!), my soups, with my roast meats, chicken dishes, sauces and the list goes on and on and on.
Fresh herbs don’t only taste great, but many of these fantastic aromatic little green wonders are just packed with nutrition. Sage, rosemary and thyme are much more than just a Simon and Garfunkel hit! These herbs are extremely healthy for you.
Fresh herbs: the basics
Fresh herbs add a certain something to your dishes that you just can’t duplicate with the dried variety. Once you start you won’t want to go back!
Cooking with fresh herbs can be intimidating at first, but it’s really pretty simple. You figure out which herbs go best with your favorite dishes, and you go from there!
But where do you start?
How about by learning which herbs go with what foods! Here’s a cheat sheet for you:
Basil: Amazing on pizza! Basil is almost peppery in flavor, it’s very fragrant and has a wonderful spicy bite to it. Basil almost a must for any dish containing tomatoes. The little leaves at the top of the bunch will be the sweetest.
Dill: Your fish will never the the same again! This grassy herb with its feathery leaves is often paired with fish dishes and it’s amazing in a vinaigrette.
Mint: If you plant your own mint be VERY careful. It is a prolific plant that can easily overtake your entire garden. It’s wonderful in beverages, with lamb and with peas. It’s also nice to chew on to freshen your breath!
Oregano: This wonderful earthy herb is a must for pizza but it’s also fabulous on eggs! Oregano is the one herb that is actually just as good dried as it is fresh.
Parsley: Parsley is great for everything from freshening your breath to chopping into salads, hummus, guacamole, soup – pretty much anything, really! It lends a nice freshness to anything you put it on. But the dried version? A waste of money.
Thyme: This citrusy herb is wonderful with seafood, poultry and many Mediterranean dishes. Here’s a tip for you! It’s a pain to tear off the tiny little leaves from their woody stems so use fork tines to strip them!
Sage: Another easy one to grow at home, this aromatic herb is just wonderful with duck, turkey and sausage.
Rosemary: One of my favorites, rosemary has a flavor that’s almost like pine. It’s wonderful in meat, soups, stews and even breads.
Cilantro: This one seems to be loved or hated! Popular in Mexican, Asian and Indian cooking, cilantro looks like flat leaf parsley but it’s much different in flavor. Some describe it as tasting soapy!
When you bring your herbs home from the store, rinse them in cold water to remove any dirt or bugs (hey, when you buy organic, it happens!). Store them in water in the fridge, covered with a plastic bag and they should keep for a few days. This method does NOT work with basil. Instead, put it in water and leave it on your counter.
PS – The 21 Day Knock Out is happening!!! I’ll sneak you in, but you gotta come right now!!
By: Leanne Ely
I don’t know about you, but I have a really hard time buying produce that I can easily grow myself. At my house, we eat a lot of salad. As many of you know, I serve a large green salad with almost every meal that goes on the table. All of those heads of lettuce can add up!
So, I recently started looking into some ways to grow my own lettuce indoors and I thought I would share what I’m learning with y’all.
All you need is:
• A large round pot, about 6 inches deep (or a container of some sort with roughly the same depth)
• Organic potting soil (look for the kind with perlite in it—thats those little round white balls)
• Mesclun mix seeds (or whatever lettuce you like best)
• A sunny window
You’ll need a window that gets at least 6 hours of sunlight per day. If your lettuce doesn’t get enough sun, it will get tall and spindly and that isn’t what you want.
To grow your lettuce:
1. Fill your container to the halfway mark with soil. You can sprinkle some fertilizer on there if you want to. Moisten the soil and sprinkle a couple pinches of seeds on top. Sprinkle a little more soil over the seeds and spritz the surface with more water.
2. Water daily and keep the pot in the sun or under a grow light. The seeds should sprout up in about seven days and your first harvest should be ready in about a month.
To harvest your lettuce:
After you cut your lettuce the first time (leave the growing crowns alone!), you’ll only have to wait another two weeks for a fresh crop.
And it’s pretty much just that easy!
Fresh lettuce greens are just the best, aren’t they?
PS – The 21 Day Knock Out starts TODAY!!! I’ll sneak you in, but you gotta come right now!!
By: Leanne Ely
Not all bell peppers are created equal. First there are the colors – red, orange, yellow, and green are the most common. Second is the flavor – from sweet to hot. It is all from the same plant. The only difference is when they are picked. As the pepper gets riper, it gets not only a better taste, but it also gets more nutritive value. A red pepper is actually a fully ripened green pepper with a milder flavor.
Here’s Today’s Trick:
Bell peppers freeze well without being blanched, but it is better to wash them first. For maximum flavor and nutritional value, store them whole. Sweet peppers lend themselves well to drying and keep at least 1 year when dried. They are also good marinated.
Here’s a Tip:
Red pepper has more vitamin C than oranges and are also high in beta-carotene.
And your Recipe:
Chicken Verde Fajitas
1 1/2 pounds green tomatillos, husks removed
1/2 small onion, chopped
4 cloves garlic, minced
3 medium limes, juiced
2 small jalapeño peppers, seeded and diced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup chopped fresh cilantro
2 pounds bone-in chicken breasts
2 tablespoons cumin
3 tablespoon chili powder
2 teaspoons paprika
1 medium onion, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
Preheat broiler to high.
Slice the tomatillos in half lengthwise, and place cut-side down in a baking dish. Roast under the broiler 6 to 8 minutes, until skin takes on a darker color. Remove from the oven and let cool.
In a food processer, add cooled tomatillos, chopped onion, garlic, lime juice, jalapeños, salt, pepper, and cilantro. Blend until a puree is formed. Pour this mixture into a small freezer bag, remove excess air, and seal.
In a small mixing bowl, mix together cumin, chili powder, and paprika. Sprinkle this mixture evenly over chicken breasts. Place seasoned chicken in a freezer bag, remove excess air, and seal.
In a final freezer bag, place sliced onion and bell peppers, remove excess air, and seal.
To prevent freezer burn, place the filled bag in a second 1-gallon freezer bag; carefully squeeze the bag to force out any air, then seal. On the outside of the bag, label with the recipe name and date of preparation; place it in the freezer
Defrost your freezer meal the night before in the fridge. If you don’t have a full thaw at cooking time, remove it from the holding bag and place it in a sink of water to speed-thaw your food. New rules allow for thawing in hot water (100 degrees) with no issues regarding quality or safety (old rules said to use cold water for thawing, but this is no longer necessary – hot water is fast, effective and safe).
At time of cooking ingredients:
2 ripe avocados, sliced
1 head romaine lettuce
In a large crock cooker, add half of the tomatillo puree. Place chicken breasts on top of tomatillo puree. Add all vegetables and the rest of the tomatillo puree.
Cover and cook on high for 4 hours until chicken is cooked through. Remove chicken from crock cooker. With two forks, remove chicken from bone and shred. Return chicken to crock cooker and mix well.
Serve in romaine lettuce cups topped with fresh avocado.
Dinner Answers will give you what you need to get all your meals on the table, pronto. Click here!
By: Leanne Ely
It’s not easy being greens. So packed with goodness and fiber, yet so many people just push them around the plate without any respect for the nutrition in their pretty green leaves.
If you want to get the nutrients you need in your system, you have to get good and comfortable with eating greens. And since today’s produce is so deficient in many vitamins and nutrients, you have to eat as many greens as you can manage.
From late March through early May, there’s a wide variety of spring greens to enjoy, including:
• baby lettuces
• dandelion greens
Salad greens are chock full of phytonutrients, anti-inflammatory properties and antioxidants.
Eating spring greens provides you with many nutrients and minerals including:
• vitamins A, C, E and K
Greens can protect the body against diabetes, cancer, cardiovascular disease and hypertension. Greens can help your cells repair themselves and they can help detoxify the body. Eat a wide range of greens and eat them often, but always choose organic. Lettuce and kale are both on the Dirty Dozen list because of the high amounts of pesticide residue that have been found on them. If you can’t find organic greens, choose a different green veggie.
When it comes to choosing which types of greens to use in your salads, you really can’t go wrong. Experiment with different varieties until you find one you like best. I love putting fresh dill in with my blend of spring greens. Gives them a nice fresh flavor.
And when it comes to dressings, don’t toss your money away on the store bought stuff. Simply top your greens with a splash of extra virgin olive oil and some balsamic vinegar. Perfect.
Dinner Answer gives you great opportunity to use greens deliciously! Click here for details!
By: Leanne Ely
Unless you have grown a fruit or vegetable yourself, in your own organic veggie patch, I would hope that you’re giving your produce a good thorough wash before eating it.
There are a couple of good reasons why you should be washing your fruits and vegetables- even organic produce.
First of all, you really don’t know where that food has been. There can be nasty little bacteria critters in the soil that grows your food, the water that is used to hydrate the plants, on the hands of the people who harvest your food, on the hands of the super market workers who put the foods out to be sold, in the grocery cart you place the foods in, on your hands when you take the foods out of their bags and so on and so forth. Ingesting this bacteria could quite possibly lead to food poisoning and nobody wants that.
Then there are the chemicals. If you’re buying foods that are not organic, you definitely need to clean them well before putting them in your mouth. And I don’t mean just giving a quick rinse under the tap. You need to give that food a seriously good scrub.
How to properly wash fruits and vegetables
The folks at the FDA suggest that running water over your fruits and veggies, and using a brush to scrub cucumbers and melons and other tougher skinned foods is all you need to do to prepare your produce. But I think we need to go a tad further than that by cleaning our produce with a simple homemade fruit and veggie wash.
All you need is a solution of water and white vinegar – equal parts – and a regular old spray bottle.
For soft skinned veggies and fruits, soak them in the solution of vinegar and water for a couple of minutes and then give them a good rinse. For hard-skinned veggies and fruits, spritz them with the solution of vinegar and water, rub that solution in with a scrub brush, and rinse.
This combo of vinegar and water works to dissolve any pesticides and/or waxy residue from the skins of your produce.
You can find commercial products that will do the same thing, but I personally like to just mix up my own fruit and veggie wash.
After you wash all that produce, choose a recipe from our new Dinner Answers and make something delicious tonight!