It’s getting pretty cold here in England now, so I’ve dusted off my slow cooker and have been using it at least once a week. I prepare all the ingredients the previous evening, then bung it all in the slow cooker before I go to work and turn it on low so that it’s ready for when I get back. There’s something really satisfying about coming back from work to a ready-made and ready-heated meal…and the house always smells amazing!
As I mentioned in my previous post, I’m in the process of batch-cooking and freezing meals ready for the arrival of our little one, so I’ve been doubling up a lot of my slow cooker recipes and putting the extra portions in the freezer.
Once it’s cooked and we’ve taken what we need for dinner I let it cool, then put it in the fridge overnight, which brings out the flavours a bit more (especially for the curries and chillis). The next day, I divide four portions between two tuppawares, label them and put them in the freezer, then we have the rest for dinner.
Here are my favourite healthy cholesterol-friendly recipes (fyi the Mongolian beef is incredible!):-
Beef Recipes *
* use extra lean beef