My all time favorite is chuck roast in the slow cooker.
4 lb chuck roast
1 onion chopped
carrots 2 inch pieces (optional)
Potatoes (optional)
1 can cream of mushroom soup
1 envelope Lipton onion soup
Pepper as desired
Sherry, one shot glass full (optional)
Put in slow cooker in the morning on low, cook about 6-8 hours. High, 3-4 hours.
Another thing you should look into is Keystone canned meats. I have used the chicken, pork, ground beef, beef chunks and there is turkey too (I have not used the turkey). These are really good meats and the sodium levels are low.
https://www.keystonemeats.com/collections/beefWalmart sells some of these meats but not all varieties. I order mine online most of the time. They have 28 oz cans and 14.5 oz cans. Plus, they sell turkey, beef and chicken broth.
Today, I am using the canned pork, mixing it with 15 ounces of sauerkraut and one chopped onion. The pork is cooked and the sauerkraut is processed in the can, so all you are really doing is warming it up for a few hours in the slow cooker on high. The canned ground meat is cooked, so if you are planning to have spaghetti sauce with meat, you could dump either homemade sauce or jarred sauce in the slow cooker then add a can of the ground beef. I have used the beef chunks and served over buttered noodles. You can use the ground beef for anything you typically use for recipes calling for it.
The one thing with the canned meats, is that they are cooked in the can while being processed at the factory. When you buy it, the can will have broth from the meat and natural fat that will float on top and the sides of the can. This can be easily scooped out with a spoon. The meat is cooked in the can with sea salt only. I always save the broth and if not needed freeze it for other recipes later on.
You can make a very easy chicken pot pie type meal too.
Can of chicken meat (28 oz)
bag of frozen mixed veggies (16 oz)
2 cans cream of chicken soup
Onion, chopped
Refrigerated Pillsbury Biscuits (follow directions and cook in oven, toaster oven or air fryer)
Mix all together except biscuits. All you have to do is heat this up for a few hours on high. Close to when you are ready to serve it up, cook biscuits and place on top of pot pie mixture when serving.
Now, to the other components. This is where you will need to spend about one hour on the weekend to prepare.
If your dinners will include pasta, rice, mashed potatoes you can prepare them in advance and freeze the in portion sizes.
If cooking pasta, cook to the shortest time suggested. Drain the pasta in a colander, run cold water over it. Toss to remove as much water as possible. I usually put mine in a Ziplock (2 gallon) bag) then pour about 1/4 cup olive oil on the pasta. Then toss in bag to cover pasta with oil. Let it sit for a short time. You can freeze the whole bag or portion it into smaller bags for individual portions. Remove as much air from bags, then freeze. Take out night before to thaw in refrigerator.
Mashed potatoes. Use Instant mashed potato flakes like the Idahoan brand. Or if you are super ambitious, make homemade. Once you have made the mashed potatoes and have let them cool, you can freeze it in a container or portion it out into individual portions. Take out the night before to thaw in refrigerator.
Rice. Cook to package directions. Let cool. Place in container or portion individually. Freeze. Take out of the night before to thaw in refrigerator.
They can all be warmed up in the microwave. Pasta can also be put in boiling water for a minute or two.
I also purchased several months ago this casserole dish and the brand is called Anyday. I love it! You can cook fresh broccoli that has been cut into florets, no water, for 4 minutes in the microwave! It comes out perfect! I have also cooked corn on the cob in this casserole the same way with no water. The casserole has a lid and it vents from the lid handle. It is very HOT so I have to be very careful removing the lid. That is the one thing that I wish was different but I just have to be careful. These would be wonderful to reheat your pasta, rice or mashed potatoes.
https://cookanyday.com/I am not affiliated with the two websites I have posted here. Just posted them to help if anyone is interested.
Here is one last recipe I found. I have not made this recipe but made something similar.
Shepherd's Pie
Ingredients:
2 cans (15 oz each) cooked ground beef
1 onion, finely chopped
2 carrots, diced
2 cloves garlic, minced
1 cup (150g) frozen peas
2 tbsp tomato paste
1 cup (240ml) beef broth
1 tbsp Worcestershire sauce
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste
4 cups mashed potatoes (use homemade or instant mashed potatoes to top)
Instructions:
Prepare the Filling: In a skillet, sauté the chopped onion and diced carrots over medium heat until the vegetables are softened.
Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking for another minute.
Add Ground Beef: Add the canned cooked ground beef to the skillet and mix well.
Add Broth and Seasonings: Pour in the beef broth and add the Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir to combine.
Transfer to Slow Cooker: Pour the meat and vegetable mixture into the slow cooker.
Add Peas: Stir in the frozen peas.
Top with Mashed Potatoes: Spread the 4 cups of mashed potatoes evenly over the top of the meat and vegetable mixture. If using, sprinkle shredded cheddar cheese on top.
Cook: Cover and cook on low for 5-6 hours or on high for 3-4 hours until everything is heated through and the flavors have melded together.
Serve: Let the Shepherd's Pie cool for a few minutes before serving.
I would probably not sauté the veggies but throw them in the slow cooker and they should soften while cooking. Just cut carrots on the small side.
