Alright, so last week’s meal plan went out the window. I made chili. I made weird vegan no noodle lasagna and then I completely ignored everything else on the plan, even the stuff I re-planned after my post.

I would say it was a complete disaster but as Manatee reminded me, we didn’t order take out or run to the store for extra ingredients. We used what was in the fridge, freezer, and pantry and we made do the rest of the week.

And ironically, after planning all vegan meals, we ate a ton of meat.

In addition to being discouraged by a less than stellar start with a yucky first meal, I also picked out meals that had a lot of prep and by the end of the day, when Baby G needs more attention, prep just doesn’t happen in this house. Especially when it’s for dishes like Millet Burgers. Even I have to admit that they don’t sound appetizing.

This week I am setting myself up for success and doing all slow cooker meals. I’m using all of Stephanie O’Dea’s recipes.

What I like about Stephanie’s recipes is that she gets that slow cookers do not equal gourmet foodie meals. I mean, if I wanted a foodie meal, I’d make a foodie meal. When I use the slow cooker, I want something easy and tasty. I don’t want to brown meat or have to do pre-cooking. I don’t even want to have to thaw stuff out. I don’t even really want to have to think too hard.  I care so little that I do things like this when I can’t fit everything in the slow cooker.

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Yup, that is tinfoil covering the lid. Once the veggies cook down and my broth thaws, I will remove it. Don’t judge me. I have a baby.

This week’s lineup:

Veggie and Sausage Medley

KFC Inspired Chicken

Barbeque Chicken and Cornbread

Cabbage Rolls

And if I am really ambitious, I am going to make steel cut oats risotto with broccoli and cheese with the KFC Inspired Chicken.

I will keep you posted on how we do!

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Slow Cookers: Yay or nay?