I’m a huge fan of using slow cookers. I love waking up to a ready to eat breakfast and coming home to a dinner I only need to put finishing touches on. Of course, you have to do a little work ahead of time and a tiny bit of planning.
You will end up saving money by avoiding take out and make great meals from inexpensive veggies, whole grains and beans. Think clean out the fridge pasta sauce, lentil soup, or even Indian curries all made by you!
It’s easy to make beans from scratch in a slow cooker and you won’t introduce the BPA that’s in most canned beans. Plus canned beans cost 2 to 4 times as much as dry ones. Cooking beans takes very little of your time when you cook them overnight or during the day. You can make extra ones and freeze them for another meal.
My main time saver is to simply prep the food for tomorrow’s dinner while I clean up after that night’s dinner. Then just store the chopped veggies in the fridge overnight. Depending on the recipe it only takes 10 to 25 minutes, which is time you might not have in the morning.
You can also cook chickpeas the night before and in the morning add some veggies and some spices and make up your own slow cooker creation.
Keep your pantry stocked with some dried beans and a few bags of organic veggie mixes in your freezer. You’ll always be ready to start a healthy meal in the slow cooker.
