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I don’t have time to cook. Seriously. I chase two young children around all day, haul a six year-old to school and back and a husband to school and work, I work from home, work away from home, serve at church, help with school, sew, craft, be friendly, keep clothes on people and the house liveable… I don’t have time to cook. Still, my family needs to eat. Or so they say.

For this purpose was the Crockpot invented. Oh, Crockpot, how do I love thee? Let me count the ways…. At least half of our dinners come to us courtesy of my trusty Crockpot’s lovely warm belly. I have lots of yummy Crockpot recipes but I rarely use them because I am a huge unmotivated dinner cheater. I have a loose formula that I use for my Crockpot meals and it hasn’t failed me yet. To try it for yourself, here’s what you’ll need:

Meat. Any size, any shape, whatever you’ve got.
(dry beans or lentils work great too)
1 package of onion soup mix or some garlic salt and your favorite seasonings.
1 can of cream of mushroom soup and/or 1 C of matching boullion
optional: garlic, onions, celery or anything your heart desires

Cook on low all day or on high through the afternoon and go from there. If I have a beef roast in the Crockpot, I will add onions, potatoes and carrots about halfway through the cooking process. I served these pork chops (above) over rice. Chicken? Leave out the onion soup and mix a package of Stove Top stuffing into a can of cream of mushroom soup and craisins and spread over top of the poultry and boullion.

The possibilities are endless, the crowds are pleased and tummies are full. The only flaw is with that yummy smell wafting through the house all hours of the day, by dinner time you’ll be ready to eat and eat good!

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