How many times have you rushed to the grocery store after work, then wandered the aisles wondering what you were going to make for dinner? The fact is, we're all busy, and meal planning often gets pushed to the back burner.
A few simple shopping and preparation tricks are all you really need to make meal planning and preparation a lot easier. By planning ahead, you’ll see just how simple it is to make delicious meals all week long.
Put your slow cooker to good use during the hot summer months. Try Campbell’s® Slow Cooker Sauces – then check out the tips below and try one that sparks your taste buds. Your slow cooker may quickly become your new best friend this summer!
For Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce
Slow-Cooked Shredded Pork Tacos with Sriracha Slaw
Slow-cook 3 to 4 lb. boneless country-style pork ribs and 1 pouch sauce in 6-qt. slow cooker on LOW 7 to 8 hr. Shred pork. Stir 1 tbsp. sriracha and ¾ cup ranch dressing in medium bowl. Add 1 pkg. (16 oz.) coleslaw mix (cabbage and carrots) and toss to coat. Serve pork in flour tortillas topped with coleslaw mixture.
Slow-Cooked Shredded Beef
Slow-cook 3 lb. boneless beef chuck roast, 1 pouch sauce and 1 tbsp. honey in 6-qt. slow cooker on LOW 7 to 8 hr. Shred beef. Toss ½ cup sesame ginger salad dressing with 1 pkg. (12 oz.) Asian style chopped salad greens. Serve beef over hot cooked rice and top with salad mixture.
Italian-Style Slow-Cooked Beef Heroes
Slow-cook 3 to 4 lb. beef brisket, 1 pouch sauce and 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, drained, in 6-qt. slow cooker on LOW 7 to 8 hr. Slice beef and serve with sauce on long rolls topped with shredded mozzarella cheese and fresh basil.
For Campbell’s® Apple Bourbon BBQ Slow Cooker Sauce
Slow-Cooked Apple Peach BBQ Pork
Slow-cook 4 to 5 lb. boneless pork shoulder, 1 pouch sauce and ½ cup peach preserves in 6-qt. slow cooker on LOW 7 to 8 hr. Shred pork. Serve on hamburger buns.
Slow-Cooked Dry-Rubbed Apple Bourbon Ribs
Rub 3 tbsp. dry smoky barbecue seasoning rub on 3 ½ lb. pork baby back ribs, cut into serving-sized pieces. Slow-cook ribs with 1 pouch sauce in 6-qt. slow cooker on LOW 7 to 8 hr.
For Campbell’s® Hawaiian Luau Slow Cooker Sauce
Slow-Cooked Hawaiian Meatballs
Stir 1 pkg. (28 oz.) frozen Italian-style cocktail-sized meatballs, 1 pouch sauce and 1 can(8 oz.) crushed pineapple with juice in 6-qt. slow cooker. Slow-cook on LOW 5 to 6 hr.
Slow-Cooked Caribbean-Style Pork Stew
Slow-cook 4 lb. boneless pork shoulder cut in 1” cubes, ½ cup diced onion, ¼ cupcreamy peanut butter and 1 pouch sauce in 6-qt. slow cooker on LOW 6 to 7 hr. Stir in 1 can (15 oz.) black beans, and zest and juice of 1 lime. Serve pork mixture over hot cooked rice.
Slow Cooker Hawaiian-Style Chicken Thighs
Slow-cook 3 lb. skinless, boneless chicken thighs, 1 cup sliced red onion, ¼ cup sliced jalapeňo pepper, ½ cup unsweetened coconut milk and 1 pouch sauce in 6-qt. slow cooker on LOW 6 to 7 hr.
Slow Cooker Hawaiian Luau Chicken
Slow-cook 3 lb. skinless, boneless chicken breast halves, ½ cup chili sauce, 1 can (8 oz.) crushed pineapple with juice and 1 pouch sauce in 6-qt. slow cooker on LOW 6 to 7 hr.
Slow Cooker Spicy Apple-Bourbon Chicken
Slow-cook 3 lb. skinless, boneless chicken breast halves, 2 tbsp. hot pepper sauce and 1 pouch sauce in 6-qt. slow cooker on LOW 6 to 7 hr.
Before freezing raw ground beef, remove it from its packaging, put in a resealable plastic bag, then press flat to an even thickness. Storing the meat in the freezer is easier and it thaws in no time.
To hard-cook eggs, place eggs in a saucepan (do not crowd) and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain, cover with cold water, and let stand 5 minutes before peeling.
Leftovers are a smart (and delicious!) way to stay ahead of the dinner curve. By turning one meal into two, you can save lots of time in the kitchen, and bring fresh new flavors to the table. Try these great leftover ideas:
Time is tight enough during the week—sometimes your best bet for getting a start on dinners for Monday through Friday is to spend a little time on Saturday or Sunday getting prepared. These ideas can help you do just that: