Quote:
This kinda thing is why I wish I had a slow cooker. The parm rinds sound like a brilliant idea.
Have $17 and either an Amazon Prime account or $3.99 for shipping? Then here you go:
http://www.amazon.com/gp/product/B008GS ... ge_o01_s00
A quart and half is good for dinner for two plus seconds, three meals solo, or lunch for four if you add some sides. I just ordered a second one so I can make a side and a main at the same time. In addition to the chicken stew I've made
venison chili from half an onion, a couple tablespoons of my mother's chili seasoning, two beers (one for me, one for the pot), a can of mexican-seasoned stewed tomatoes, a pound of ground venison, and a couple smoked porkchop ends
baked potatoes, came out wonderfully nutty and excellent with some leftover chili
overnight baked sweet potatoes, served for breakfast split with a nice dollop of greek yogurt,
and I've currently got a batch of shredded "mexican" chicken cooking. An extra-large chicken breast, three-quarters of a jar of (expired) fire-roasted salsa, a couple shakes of red pepper flakes, and a hearty dose of blackened/mexican spice rub on the chicken beforehand. At about 30 minutes prior I'll strip the kernels from a fresh ear of sweetcorn and thrown that in. For dinner I'm going to shred the chicken and mix it with the pot then serve it over leftover baked potatoes with some chopped romaine, shredded cheese, and a dollop of greek yogurt.