^Do you use the plastic bag crockpot liners?

 

No, I've never heard of those. The crockpot is ceramic.

EDIT - Just saw what they are. I don't have a problem with cleaning the pot. I just soak it for awhile, then dump out the water and wipe it clean. Easy.

 

oooh no, I can't even imagine my wife's reaction to them

She gives me grief when I use a plastic tupperware to reheat crap in the microwave.
She doesn't really like food and plastic together and it's not just a lunatic fringe uninformed opinion.
Shes got a degree in biochemistry to back it up.

 

Made Vietnamese Bun for dinner at the request of the better half.
remarkably could probably fit into the I'm fat diet list as well.
simple cold cooked rice vermicelli noodles, shredded lettuce,thin julienne carrots and cukes, bean sprouts and a thin sliced half chicken breast from the wok.
topped with crushed peanuts and a rice wine vinegar and fish sauce.

all told probably 400-450 calories but very satisfying.

 

Raisin bread is pretty good!

 

Gonna make cranberry walnut bread next. The +1 said I should patent my chicken/sausage gumbo. Unfortunately, it's not my recipe. I'm sure he'll get some more authentic gumbo in Lafayette next week. And a lot hotter than mine, which he will love.

 

I stuffed zucchini with leftover beef and beans from our taco boat dinner the other night. Put a little cheese on top. The zucchini was a good substitute for pasta.

 

Sounds yummy.

 

Would you mind sharing that recipe, Deb? Sounds delicious.

 

^ Here it is:

1/3 cup flour
1/3 cup cooking oil
3 cups chicken broth
12-16 oz smoked sausage, sliced about 1/2" thick (I use Andouille sausage)
2-3 cups diced cooked chicken
1 1/2 cups sliced okra (I use a can, drained)
1 cup chopped onion
1/2 cup chopped green pepper (I use more celery instead - not a fan of green pepper in this)
1/2 cup chopped celery
4 cloves garlic, minced

Salt to taste
1/2 teas pepper
1/4 teas ground red pepper (I leave this out since the sausage is spicy - the +1 throws on the hot sauce for his)
Hot cooked rice

For roux, in a heavy sauce pan, stir together flour and oil. Cook over medium high heat for 4 min, stirring constantly. Reduce heat to medium. Continue to cook, stirring frequently, for about 15 min or until roux is dark reddish brown. Let roux cool.

Add chicken broth to slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours. Serve with hot cooked rice. Makes 6 servings.