Couple of Crock Pot Questions...

I have 3 in my family and I cut some of the recipies. I usually don't put in as much meat. I think it makes the perfect amount for us, more often than not there's only a little bit left over. I found a pound and a half is perfect for 3 people.

Updated

I have 3 in my family and I cut some of the recipies. I usually don't put in as much meat. I think it makes the perfect amount for us, more often than not there's only a little bit left over. I found a pound and a half is perfect for 3 people.

Updated

I have 3 in my family and I cut some of the recipies. I usually don't put in as much meat. I think it makes the perfect amount for us, more often than not there's only a little bit left over. I found a pound and a half is perfect for 3 people.

One of my favorite things to make is BBQ Pork. Cut an onion in slices and layer on the bottom of your crock pot. Place a 1.5 - 2 lb pork roast on top and pour a bottle of your favorite BBQ sauce over the whole thing. Cook until done (low heat 5-6 hrs or high 3-4). Take the pork out and shred it, put back in the crock pot and put on warm until ready to serve. We eat it with coleslaw on crusty french rolls. Delish!

I have a 6 qt and only have 3 in our fam as well. I don't double recipes, in fact, I cut mine in half and then just lower the cooking time. If the original recipe calls for 6-8 hrs, I cook for 4-5 when I cut the recipe.

Don't forget to spray or grease your pot! You will love it once you get the hang of it.

I vote for a good beef stew for your first time around. Cover the bottom w/water. Put in about 2 lbs of cut up salted/peppered stew meat in. Toss in a few chunks of carrots and celery to cover the meat. In a small bowl mix 1 c water w/a packet of Lipton onion soup mix and pour over meat and veggies. Set for 6-8 hrs. For the last hr, toss in 1 inch cubes of 2 potatoes. Enjoy!

My only suggestion/idea is to freeze your leftovers! There are tons of dishes that taste just as wonderful when reheated and you won't waste any food. You can pack into family meal-size portions or individual (lunch) size portions! Good luck! I got a huge crockpot a few years ago and I LOVE cooking in it! I second the vote for "pulled pork"!! YUM!

SUPER-DUPER easy and delicious beef roast.
One chuck roast. I freeze mine when I get them from Sam's club and I put it in frozen.
Drizzle about a Tbsp of Olive Oil in the bottom of your crockpot and turn it on high. Put in your beef and cover with the lid. (Same fresh or frozen).
Cut one med onion into rings and place all over beef. Add 1- 11/2 Cups of red wine, sprinkle with salt and pepper and 2 cloves garlic minced.
5 minutes prep time! If you put it in frozen at 10 AM, all day on high, your roast will be done at 430-5. You can put a fresh roast in at noon to be done at 5. It will get all browned and deelicious! Take out the roast and you can make gravy right in the crockpot with the drippings!
Too easy and yummy!

How about a 3-4 lb. pork roast and a bag of sauerkraut? You could add some kielbasi or smoked sausage as well. Pork and sauerkraut is the traditional New Year's Day meal here. Just add all stuff & pepper it generously--low for 8 hours.

I have heard that you can put a smaller casserole dish in a larger crockpot. Here's a discussion on it:

http://www.livestrong.com/article/479971-how-can-i-cook-a...

The important thing is that the smaller dish must not lie directly on the bottom of the larger crock pot liner. You might find a small wire rack designed for small toaster ovens or else make a sturdy ring of aluminum foil that the smaller casserole can rest on. You could reuse that.

My fav would be Hawaiian Pork Tenderloin
Pork Tenderloin - 2 would be appropriate - half frozen!
PRE HEAT your crock pot on high for 20 min you want it NICE AND HOT, put in your tenderloin(s) fat side DOWN then season - Lawry's Garlic Salt and Pepper of your choice generously - you should mostly see the seasonings atop the meat and little to no meat.
Cook for 3ish hours then add 2 bottles of Kokiman Sweet N Sour Sauce, a few sweet peppers in strips (orange, yellow, red) one of each at least then let that cook for another few hours (2ish) once the meat is nice and tender take TWO FORKS and begin to tear the meat if it does not pull nicely then walk away for another hour and try again. Just before you serve you want to dran a can or two of pineapple rings - chop them up to bite sized peices (I find the pre cut too big and the chopeed to mushy) add to the meat and serve. You can serve this with rice (brown is our fav), on Hawaiian Sweet Rolls with "sandwich" fixins, with tortillas with cheese (swiss or "mexican blend"), add onto pizza crusts with spinach and mozzarella cheese to make personal pizzas - really the options can be endless when you get to tasting and thinking up options.