Make Ahead Meals You Need to Try

At the beginning of each year most of us set resolutions of grandeur that we all seem to forget only after a few short weeks. Lose weight, get organized, drop a bad habit, the list can go on and on. But one great habit that you can keep is to get organized in your kitchen by dusting off that slow cooker and making some delicious dinners ahead of time for you and your family. One of my secret weapons in the kitchen when I’m trying to eat healthier and still budget my time is to make full use of my Kenmore Slow Cooker. I love the versatility of this one cooking vessel that lets me dump practically any variety of ingredients into it and within a matter of hours, I have a scrumptious and satisfying meal to feed everyone in the house.

Now I could give you a laundry list of slow cooker meals I’ve prepared in the past and take up your valuable reading time, but instead I decided to create two new healthy meals and here’s the kicker… I’ve also included a special twist on how to change those leftovers into a completely new meal for the next night! Here’s to a healthier, more organized you in the New Year with some tips that you can hopefully put into motion. Happy Eating!

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Slow Cooker Mojo Pork Carnitas with Coconut Crema

*Turn these tacos into a healthy burrito the next night by cooking up a batch of quinoa and black beans. Then toss the leftover carnitas with a mixture of the quinoa and beans and then roll up in a large kale or collard leaf.

*Make a tortilla soup by sautéing some onion and garlic, adding in one box of chicken or vegetable stock, and place the remaining carnitas in the pot. Toss in some fresh vegetables like carrots and spinach then serve with the pickled radish.

*Toss the leftover carnitas with 3 scrambled eggs and top with salsa verde, serve on a corn tortilla for a delicious breakfast spin.

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Slow Cooker Vegetarian Kale Lasagna

*Make a delicious lasagna soup by sautéing onion, garlic, and crushed red chili flakes, add in 6 cups vegetable stock, and leftover lasagna. Simmer on low and season. Serve and garnish with fresh herbs.

*For the kids, use a fun-shaped cookie cutter and cut the leftover lasagna into shapes and serve over a bed of lettuce or steamed zucchini noodles for a power dinner!

*Turn breakfast into a kale lasagna omelet by chopping the leftovers and sautéing for 2 minutes in a non-stick pan then add in 2 beaten eggs. Cook for 2 more minutes and garnish with fresh grated cheese and chopped parsley.

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Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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