Make Ahead Casserole Dishes or Crockpot Meals that don't use Canned Soups

[Anonymous]

Anonymous wrote:Just wanted to thank whoever recommended the crockpot blog. Made the peanut pork last night and it was so freaking good! Can't wait to use the leftovers inside lettuce leaves for a thai lettuce wrap sort of meal.

This one?

http://crockpot365.blogspot.com/2009/02/asian-peanut-butter-pork-crockpot.html

I will have to try it!

[Anonymous]

Anonymous wrote:

Question - can you put frozen meat directly in the crockpot - or do you need to defrost it first the night before in the fridge?

No, you should not put frozen meat in the crockpot.

Here's why:

Slow cookers typically bring meat up to at least 141 degrees within two hours of starting cooking, even on the low setting. This brings meats out of what is called the "danger zone" in terms of food safety. The danger zone is an unsafe temperature range for meats. At this temperature range of 40 degrees to 140 degrees Fahrenheit, bacteria is ready to grow rapidly on food leading to potentially very harmful food. When frozen meats are added to a slow cooker meal, the frozen meat is not brought out of this all important danger zone quickly enough. Frozen meats take well over 2 hours to thaw and start cooking in a slow cooker. Because of this, any frozen meats placed in a slow cooker are a breeding ground for bacteria for a few hours.

That said, tons of people will tell you they do it all the time and have never had a problem. But it's kind of like the people who say "my mom smoked and drank while pregnant and I turned out just fine!" It may turn out fine, or your family could get food poisoning. I use my crockpot often and I thaw everything first.

Thanks!

[Anonymous]

When you put the pork tenderloin in the crockpot do you add liquid? how long do you cook it for?

[Anonymous]

When you put the pork tenderloin in the crockpot do you add liquid? how long do you cook it for?

If you are asking about my pork tenderloin:

Pork tenderloin - Giant has these pre-seasoned pork tenderloins that are DELICIOUS in the crockpot. I like the garlic & herb one and the teriyaki one. (Tried the peppercorn one and it was too peppery for the kids.) I sear the tenderloin in a pan to get a nice crust on the outside, then put it in the crockpot with about 1/2 cup of water or low-sodium chicken broth & cook on low. This comes out SO tender and juicy. I use the liquid to make a gravy (strain into small saucepan and thicken with cornstarch & water). Serve w/ mashed potatoes or rice & a veggie.

I put in about 1/2 cup of water or broth. You just want a little liquid so it stays moist; you don't want the tenderloin halfway immersed in liquid. I usually cook it on low for 6-8 hrs. Definitely sear it in a pan first; it's an extra step but well worth it.

[Anonymous]

My favorite: black beans, cubed sweet potatoes (equal parts), 1 cup salsa. Beautiful and tasty.

[Anonymous]

Anonymous wrote:My favorite: black beans, cubed sweet potatoes (equal parts), 1 cup salsa. Beautiful and tasty.

Canned black beans, or dried & soaked? I might try this tonight...

[Anonymous]

My favorite: black beans, cubed sweet potatoes (equal parts), 1 cup salsa. Beautiful and tasty.

That sounds fantastic - I will definitely try it!

[Anonymous]

Anonymous wrote:My favorite: black beans, cubed sweet potatoes (equal parts), 1 cup salsa. Beautiful and tasty.

Oh my! Do you put it over rice?
YUMMY

[Anonymous]

I make the black beans/sweet potatoes/salsa. Canned beans: just throw them in w/ the sweet potatoes. Dried beans: soak overnight, then rinse, then cook w/ sweet potatoes. I don't put it over rice, but it certainly would work. I sometimes put in raw chicken pieces, to cook w/ the vegetables, for more protein. Yeah slow cooker!

[Anonymous]

Thanks for the suggestion about pulled chicken -- I tried it yesterday. Delicious and so easy!