Take this Slow-Cooked Brisket in Onion Gravy as an example. Even when I’m extremely busy, I can find time for this recipe. I make the gravy the night before. Then in the morning, brown the meat, heat the sauce, put everything in the slow cooker and set it on Low. When I walk in the door later that day the aroma of garlic-spiked beef simmering with sweetly pungent onions greets me. That night I slice the brisket and serve it with green beans and mashed potatoes, doused with the gravy from the brisket. The next night, I go casual and chop up the leftover brisket, add bell peppers, chili powder and canned tomatoes and serve it on warm buns for a tasty version of Sloppy Joes that my family loves.
With this slow-cook-once, eat-twice strategy in mind, I’ve developed four slow-cooker recipes that provide the basis for quick-and-easy second meals. Besides the brisket, try Wine & Tomato Braised Chicken served over whole-wheat pasta one night and the next night take 20 minutes to transform it into a spicy gumbo. Serve pulled-pork sandwiches one night and the next add spicy chorizo and layer it with tortillas and cheese to make Pulled-Pork Torta. Tender eggplant and chickpea ragu transforms into a baked-pasta casserole with just 25 minutes in the kitchen on Night 2. Now that’s my idea of convenience food.Next: See these slow-cook once, eat-twice recipes »