Stayseeliz Posted November 8, 2012 Share Posted November 8, 2012 We leave for swim practice at 6 and get home around 7:45. I need either crockpot meals I can serve right away when we get home so we can eat and the kids can get in bed. I made crockpot meatloaf last week but I still ended up having to make sides which took longer when we got home. We eat a lot of soups out of the crockpot but that gets old. Thanks for suggestions! Quote Link to comment Share on other sites More sharing options...
Pippen Posted November 8, 2012 Share Posted November 8, 2012 (edited) If I were doing meat loaf I'd go easy on the sides and predone things such as applesauce, corn muffins, salad I'd made up ahead of time, etc. Crockpot Chicken w/ Black Beans and Corn might work for you, except you'd need a few minutes to melt in the cream cheese when you get home. It says 30 minutes but I shred the chicken and mix in smaller chunks of cream cheese. http://www.food.com/recipe/crock-pot-chicken-w-black-beans-and-cream-cheese-yum-89204 My family likes these hot sandwiches. I use yellow and red peppers instead of the suggested green and leave out the pepper flakes. http://www.tasteofhome.com/Recipes/Hearty-Italian-Sandwiches Edited November 8, 2012 by Pippen Quote Link to comment Share on other sites More sharing options...
starwarsmomma Posted November 8, 2012 Share Posted November 8, 2012 those are both the same exact link? Quote Link to comment Share on other sites More sharing options...
Pippen Posted November 8, 2012 Share Posted November 8, 2012 those are both the same exact link? Not any more!;) Thanks for catching that. Quote Link to comment Share on other sites More sharing options...
kewb Posted November 8, 2012 Share Posted November 8, 2012 I usually make lunch our big meal (saving a portion for dh's dinner) and do grab and go for dinner. Sandwiches, hard boiled eggs, pancakes or waffles that I make in advance and freeze, oatmeal raisin muffins, etc. Quote Link to comment Share on other sites More sharing options...
medawyn Posted November 8, 2012 Share Posted November 8, 2012 Do you have a rice maker? I find a programmable rice maker + a crock pot = readier made meals. Sliced fruit and raw veggies can also round out a meal with very little prep time, even though it sounds cold in the winter! Quote Link to comment Share on other sites More sharing options...
Swimtaxi234 Posted November 8, 2012 Share Posted November 8, 2012 I usually make lunch our big meal (saving a portion for dh's dinner) :iagree: Quote Link to comment Share on other sites More sharing options...
sunriseiz Posted November 8, 2012 Share Posted November 8, 2012 Do you have a rice maker? I find a programmable rice maker + a crock pot = readier made meals. :iagree: This is what I am trying to do at least a couple of times a week. My biggest struggle is finding recipes that the whole family enjoys. Chicken doesn't work well for us....seems to get too "done". However, soups, stews, beans, and roast are all good. I've managed to do this 3 times this week so far (this is a "good" week, lol; my fingers are crossed for tomorrow). Oh, and extra rice can be frozen! Quote Link to comment Share on other sites More sharing options...
Only me Posted November 8, 2012 Share Posted November 8, 2012 Does anyone else notice that newer crock pots cook food at a higher temperature? I've had the same crock pot for 20 years and just replaced it last year when the lid broke. Even on low I find that chicken cooks way too fast and at a higher temperature than my old crockpot did. To the OP I have a similar problem and tonight I'm trying "muffin tin" meatloaf and potatoes. If you look on the Betty Crocker website they have a few ideas. Basically you can make "cup cake" meals and freeze them and reheat when you need them. I've never tried them before but they look good. I figure I will just add a bagged salad or fruit as sides. http://www.bettycrocker.com/recipes/meat-loaf-and-potato-cupcakes/6d4981e9-897c-4eef-a86c-eced67424ab5?nicam2=Email&nichn2=Core&niseg2=DME&nicreatID2=DME_11_04_2012 http://www.bettycrocker.com/Tips/TipsLibrary/Cooking-Tips/Create-Your-Own-Signature-Mini-Pie?nicam2=Email&nichn2=Core&niseg2=DME&nicreatID2=DME_11_04_2012 Quote Link to comment Share on other sites More sharing options...
caroljenn Posted November 8, 2012 Share Posted November 8, 2012 Hpymomof3, you're right. The crock pot manufacturers are making them cook hotter so we don't undercook our meats and poison ourselves. Pretty ridiculous when crock pots have been around for 30 years and there's never been a surge of poisonings... I actually had to get rid of my Hamilton Beach programmable crock pot and go back to an old school Crock Pot brand. You can get used ones at Goodwill and you test it by filling it with 2 quarts of water. Turn it on, and it should be at 185 degrees after 8 hours. I had one that didn't heat properly, and Goodwill took it back. Quote Link to comment Share on other sites More sharing options...
Stayseeliz Posted November 9, 2012 Author Share Posted November 9, 2012 Thanks guys. I really do want to keep our larger meal for dinner since the kids are starving when they get home from swim. I do think my crockpot cooks faster. I try to err on the shorter side of most crockpot recipes. Quote Link to comment Share on other sites More sharing options...
Joyofsixreboot Posted November 9, 2012 Share Posted November 9, 2012 We are sort of in the same boat with basketball practice. The kids are starving. I make a casserole ahead and have it in the fridge. i just microwave it when we get home. I tend to pick things that have veggies in them, then I throw a bag of salad on the table and some fruit. Also if I'm cooking a roast or chicken I put some potatoes, carrots, etc on top or in a second crock so they are ready. This week we've had or will have: Macaroni&cheese with ham and broccoli enchilada casserole and canned corn roast beef, carrot and potatoes crockpot hamburger potato casserole chili and corn muffins (baked ahead) Quote Link to comment Share on other sites More sharing options...
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