Dinner Made Easy

For a vegetarian version, 2 cups of your favorite cooked grain can be substituted for the ground meat. Add all ingredients to the saucepot at once, and heat to a simmer over high heat; reduce heat to medium-low and simmer 10 minutes. Garbanzo beans or cannellini beans, and any canned diced tomatoes (up to 15.5 ounces) can be used in this recipe.

Looking for ways to make dinner prep effortless? Grab your slow cooker and five (or less!) simple ingredients to make these easy, flavor-packed meals. Whether you’re craving comforting a hearty pot roast, comforting chili or tacos with a kick of heat, turn to these slow-cooked recipes that are stress-free yet full of flavor.

Prep: 15 minutes • Slow Cook: 5 hours Serves: 6 2 Tbsp. olive oil 1 (3-pound) boneless top round beef roast 1 package (16 ounces) frozen stew vegetables 1 package (13 ounces) slow cooker pot roast sauce 1. In large skillet, heat oil over medium-high heat; add roast and cook 10 minutes, turning to sear all sides. 2. Place vegetables in 5- to 6-quart slow cooker; place roast on top of vegetables and pour sauce over roast. Cover and cook on high 5 hours or low 10 hours or until beef is very tender. Approximate nutritional values per serving: 411 Calories, 15g Fat (5g Saturated), 134mg Cholesterol, 737mg Sodium, 16g Carbohydrates, 0g Fiber, 53g Protein

Prep: 5 minutes • Cook: 20 minutes • Serves: 4 1 pound ground beef, turkey or chicken 1 Tbsp. chili powder 1 can (15.5 ounces) black, kidney or pinto beans, drained and rinsed 1 can (10 ounces) Mexican-style diced tomatoes 1 cup beef, chicken or vegetable broth

Toppings: sour cream or plain Greek yogurt, shredded Cheddar cheese and/or pickled jalapeño slices (optional) In large saucepot, add beef and chili powder; cook over medium-high heat 8 minutes or until browned, stirring occasionally. Stir in beans, tomatoes and broth; heat to a simmer. Reduce heat to medium-low; cook 10 minutes. Stir in salt and pepper to taste; serve topped with toppings, if desired. Approximate nutritional values per serving: 307 Calories, 12g Fat (4g Saturated), 67mg Cholesterol, 980mg Sodium, 24g Carbohydrates, 6g Fiber, 28g Protein

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Imagine having dinner ready and waiting for you to enjoy after getting home from a long day. With a slow cooker, this can be your reality. Requiring minimal effort and cleanup, slow cookers can be left to work their magic and produce dishes that are as flavorful as they are easy. Change the way you cook with these slow cooker hacks.

1. Know Your Ingredients: Keep these simple practices in mind to make the most of your slow cooker. Foods cooked on the bottom of the slow cooker will cook fast and retain more moisture since they simmer in the liquid. Ingredients like meats and broths need time to cook and develop flavors, so be sure to cook these ingredients longer. However, you can add quick-cooking products like cheese, milk, cream and pasta during the last 10 to 15 minutes of cooking. 2. Keep a Lid on It: Unless your recipe instructs you to stir, resist the urge to lift the lid. Lifting the lid to check on the food’s progress releases too much heat, and it can take as long as 30 minutes to heat back up to where it was before opening it. 3. Satisfy Your Sweet Tooth: Along with enticing entrées, slow cookers are great for mouthwatering desserts. For desserts with melted elements like chocolate, caramel or peanut butter, add the ingredients to jars, place them in the slow cooker and melt on high for 30 minutes. This prevents creating multiple messy pots and pans while producing dips or drizzles for pretzels, cookies, popcorn and more.

Prep: 10 minutes • Slow Cook: 2 hours Serves: 6 1 pound boneless, skinless chicken breasts 2 medium sweet potatoes, peeled and chopped 1 jar (16 ounces) chipotle salsa 1 package (11.5 ounces) Southwest-style chopped salad kit with yogurt dressing 12 (8-inch) soft taco flour tortillas 1. In 4- to 5-quart slow cooker, add chicken, potatoes and salsa; cover and cook on high 2 hours or low 4 hours or until chicken and potatoes are tender. 2. Transfer chicken to cutting board; chop and stir back into slow cooker. Makes about 6 cups. 3. Prepare salad kit as label directs. Makes about 4 cups. 4. Serve chicken mixture in tortillas topped with salad mixture. Approximate nutritional values per serving (2 tacos): 354 Calories, 9g Fat (3g Saturated), 52mg Cholesterol, 748mg Sodium, 46g Carbohydrates, 4g Fiber, 7g Sugars, 3g Added Sugars, 20g Protein

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1 Tbsp Country Crock®

Plant Butter with Olive Oil 2 lb. russet potatoes, scrubbed and sliced ¼" thick 1 tsp salt Pinch of black pepper 1 cup of your favorite vegan cheddar shreds 1¼ cup Country Crock® Plant Cream

1.Arrange the oven rack in the center of the oven.

Preheat oven to 325°F. 2.Coat the inside of an oven-safe skillet with Plant Butter. 3.Arrange layers of potato slices in the skillet. Sprinkle salt and black pepper evenly over the potatoes. 4.Distribute vegan cheese evenly on top of the potatoes. 5.Pour Plant Cream into skillet, and bring to a simmer over medium-high heat. 6.Transfer skillet to the oven and bake for 1 hour, or until potatoes are cooked and lightly browned on top.