If you know me at all, you have some idea of how busy I am these days. Between writing books, the day job as a film and TV critic, and grad school, life is never short of insane. I seem to like it this way. The truth is I get bored easily, and I like a good challenge. But even I have my limits. 
On top of everything I’m a wife and mom, and my one job in the house these days is to make sure there’s at least one good meal a day on the table. I used to hate to cook, but now I don’t mind so much. It’s time that is the problem. I’m working a lot of 19 hour days right now, and taking time to cook is tough. So I’ve developed some recipes that are so easy and make it look like I’ve been cooking forever. I thought I’d share some of them with you. Now mind you, I’m not into the whole lowfat, healthy thing, but here are some of my tricks.
Sunday Grilling: For two hours every Sunday I stand outside and grill enough to feed an army. I grill chicken breasts, hamburgers, hotdogs, pork chops and anything else we have in the freezer. I put these in baggies and we eat them throughout the week. I’ll add a sauce or gravy, boil some pasta (or brown rice) and throw in some veggies/salad and it’s a fast fix for those days when I’ve run out of time.
Chicken and Dumplings: This one impresses folks because it tastes like old-fashioned chicken and dumplings, but it’s the easiest meal you’ll ever make. Throw four chicken breasts in a big pot, add two cartons (6 cans) of chicken broth, and 1 tsp each of sage, cumin, minced garlic and then salt and pepper (those depend on you, but keep in mind the broth is salty already). When the chicken is cooked through (usually about 45 mins) shred it in the pot and let it cook a little more. Then put a can of Pillsbury Grand Biscuits on top of the soup and let them cook for about 10 minutes. Break the biscuits up as they boil and you’ll have bite sized dumplings. Good stuff.
Crockpot Saver: The crockpot is a busy woman’s friend. I use it at least twice a week. One of the easiest recipes I’ve made up is BBQ Chicken. Spray the crockpot with Pam to help with cleanup, then add four or five chicken breasts (depends on the size of your crowd), slice up an onion and throw that in. I like those banana peppers, but you can leave them out. Then I cover it all with about a third of a bottle of really good BBQ sauce. The good sauce is key. Then you can cook it on high for four hours, or low for six. shred it for sandwiches or leave it whole and you have some great BBQ chicken.
I make all kinds of chicken dishes this way. Add some kind soup/sauce to the chicken breasts and you have a wonderful meal in a few hours.
Well, those are just a few of my secrets. I promise to share more later. Maybe you guys could share some of your fast recipes. Oh, I forgot my favorite. Open one of those salad bags and throw in some of my grilled chicken. That one is healthy and easy.
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I also do pulled pork pretty much the same way you do BBQ Chicken, in the Crockpot, only I don’t add the BBQ sauce until the end because it tends to be a lot thinner and greasy. I use a bit of broth as my liquid with the pork loin.
Also a trick for easy shredding the pork is to use your mixer. Rather then do it by hand with forks for a bit of time; you throw your meat in the free standing or hand mixer and let her go. Just try to angle it to keep the shredded meat inside if your using the hand mixer.
With my Crockpot that saves cleanup time is the Reynolds Crockpot bags. They are totally worth it.
Oh and I love my party beef recipe too but you have to like mushrooms. You assemble it and throw it in the oven for 3 hrs.
Take stew meat or any other steak meat and cube it up.
In a casserole dish, throw the meat in. Add a can of cream of mushroom and golden mushroom soup. Add 1 pound of sliced mushrooms (I just buy the presliced button mushrooms.) Add 1 cup of sherry or if you don’t have the sherry substitute another red wine. Cover with foil. Put it in the oven at 350 for 3 hours. I usually pair it with egg noodles or mashed potatoes.
When I cook the brisket in the crockpot I hold the sauce to the end too. But for some reason the thinner sauce works with the chicken. I don’t know why. I’ve never heard of crockpot bags. I’ll have to check that out. I’m going to try all of these.
I have the worst luck with crock pock chicken! It always seems to come out so dry, even when I cook according to the times you suggested here. Granted, shredding it for pulled bbq would definitely take care of that… For lunch we’re having crock pot beef stew I put on yesterday but it wasn’t cooked in time for dinner. Yeah, I am not a Crock Master.
Jody, You crack me up. It may not be you, it may be your crockpot. Seriously. We bought a new one and runs hotter than my old one. SO much so that I’ve had to knock an hour off of some of my recipes.
sounds yummy, I’ll have to try those.
I know, I wrote these up, and now I’m hungry.
Since I love to cook that has never been a problem, but as you say it is time! When you have worked all day the last thing you want to do is come home & immediately start in on dinner. However, my days of dealing with that are done. The crockpot was my friend when I was a single, working mom. There was still a good meal plus when I got home after work the house smelled so good!
Here is a version of stew which I’ve always just called Wine Stew! It can be done in the crockpot but I prefer it on top of the stove, which means it does need to be stirred once in awhile.
2 pounds stew meat
2 tablespoons of oil (not needed if done in the crockpot)
1 can golden mushroom soup
1 can V-8 juice, 6 oz.
1 package dried onion soup mix
1/2 cup Red table wine
Brown beef in heated oil in Dutch oven, or put all ingredients minus oil in Crockpt
Combine mushrom soup, V-8 juice, dried soup mix & wine with stew meat cook on top of stove for about 2 hours. If it cooks down to much (stove top only) just add a little water. Serve over noodles or rice. I prefer noodles. Fix a vegetable and/or salad you have your dinner. Especially good on a cold winter night!
I usually just put everything in the pot at once, not bothering to brown the meat! This is a very tasty dish! I have another version that is minus the V-8 juice and uses Cream of Mushroom soup also delicious. If you have any questions just email me.
Have you checked out Rachel Ray’s cookbooks? I believe she has one that is 30 minute meals. she usually keeps it pretty simple.
Now that I am retired with lots of time I like to cook from scratch with fresh ingredients. I also love trying new recipes. The only drawback is there is only me & I sometimes get tired of cooking for me!!! Summer is the worst as I hate cooking when it is already hot!!
That sounds really good.
I love my crock pot!! My newer one is hotter than my old, too, so I’ve had to adjust my recipes, especially for chicken.
One of my favorites is Split Pea Soup. We’ll be making it later this week, with our ham bone from Easter!
1 ham bone, with bits of meat still attached
1 bag split peas (12-16 oz)
1 onion, chopped
3 cloves garlic, minced
2 carrots, chopped
1 large potato, diced (optional)
Thyme
Pepper
Chicken or veggie broth, or water
Salt (optional)
Put ham bone, split peas, onion, garlic, carrots and potato into the crock pot. Sprinkle thyme and pepper over the top. (I usually put some in and then add more at the end if it needs it.) Add broth or water to cover everything, plus an inch or so. If using water, you may want a little more salt. Stir it all together and cook on low for approximately 8 hours.
I usually serve with fresh bread from the bread maker, or cornbread muffins!
I’ve never had split pea soup. I’m going to have to try it.
I’m currently doing Weight Watchers right now and the easiest recipe I have is 8 can soup.
1 can black beans(actually calls for corn, but had too much corn if you add an entire can)
1 15 oz can sliced potatoes
1 14.5 oz can diced tomatoes
1 15 oz can green beans ( I like the cut green beans best)
1 15 oz can Veg All
1 15 oz can Hormel Turkey Chili without beans(I actually use the one with beans)
1 can Hormel chili beans
1 can Rotel tomatoes
You just empty all the cans into a dutch oven and heat until warm. Serving size is about 1 1/2 cups and you get about 8 servings total. Freezes well if you don’t have lots of people to eat it all at once. When my brother visits, I serve it with cornbread or biscuits.
Hi Candace, the BBQ chicken recipe sounds great. I could almost taste it.
Peace and love,
Paula R.