Meal Prepping 101 | Graphic by Kayli Thompson | The Wright State Guardian
Creating a delicious meal doesn’t have to be an intricate process this winter season. Utilizing cooking tools like the slow cooker allows for decadent meals with savory leftovers and little cleanup involved.
Roast beef with gravy
Cut your 3-pound chuck roast in half and place both halves into your slow cooker.
Salt and pepper the roast accordingly.
In a bowl, combine two 10 oz. cans of cream of mushroom soup with one-third cup beef broth and one pack of onion soup mix.
Pour this mixture over the roast and cook on low for about 10 hours or until meat reaches an internal temperature of 165 degrees Fahrenheit.
This dish can be served with a side of mashed potatoes and vegetables such as peas or carrots, whichever you prefer.
Use a ladle to pour gravy and juices from the slow cooker over meat and potatoes for added flavor.
Red beans and rice
Rinse one cup of red beans under cold water and then pat dry.
Pour beans into your slow cooker and then add four cups of water over the beans.
Let beans and water sit overnight.
The following day, drain and rinse the beans getting rid of the liquid from the night prior.
Return the beans to the slow cooker.
Add one medium diced onion, one teaspoon cumin, one teaspoon minced garlic and three cups of water to the slow cooker.
Cover and cook this mixture for about 10 hours on low or until beans are tender.
Remove the ham hocks and separate the meat from the bones. Add meat back to the slow cooker and discard the bones.
Stir in one diced tomato and one diced green pepper and cover the slow cooker once again.
Cook for another 30 minutes and then season with salt and pepper to taste.
This dish is best served with rice, either white or brown grains depending on your preference.
Pork roast
Place a two-to-three-pound pork roast into your slow cooker.
In a bowl, combine one 14-ounce. can of chicken broth, one cup unsweetened apple juice and one-half cup of dijon mustard.
Pour this mixture over the top of the roast and cover the slow cooker. Cook the pork roast for four to five hours on low.
For an easy gravy to top this delicious roast, strain the remaining juices and liquids from the slow cooker and skim the fat.
Take the remaining liquids and combine them with a cornstarch slurry over low heat on the stove.
The cornstarch slurry will thicken the liquid, and create a delicious gravy that can be served over top of the pork roast.
Serve this dish with a side of mashed potatoes and a vegetable for a delicious winter dinner.
Herbed chicken breast
In a bowl, combine one-half teaspoon of paprika, garlic powder, seasoned salt, dried thyme, dried basil and black pepper.
Rub these dried ingredients over three or four chicken breasts coating all sides of the breast.
Place the seasoned chicken breasts into your slow cooker and pour one-half cup of chicken broth over the top.
Cover the slow cooker and let the chicken breasts cook for four to five hours on low until the chicken has reached an internal temperature of at least 165 degrees Fahrenheit.
This dish can be served with any side dish, and is a quick and easy way to get an adequate source of protein for your meal.
Slow cooker hot chocolate
In your slow cooker combine six cups of milk, one can of sweetened condensed milk, two cups of semisweet chocolate chips, one-and-a-half cups of heavy whipping cream and one teaspoon of vanilla extract.
Cover your slow cooker and let this mixture cook on low for about two hours.
Stirring occasionally, look for the mixture to combine into one smooth consistency.
Serve this delicious beverage in a mug topped with marshmallows and enjoy.
