What a Crock

Pot, that is.
Over the past year, we have rediscovered the joys of cooking with a Crock-Pot. Today, I made a Weight Watchers Chili Mac recipe in ours, and it was really good. (A little on the tomato-ey side, but I think I can cut that taste down a bit next time by not draining the red beans as much.)
I highly recommend the use of a Crock-Pot, especially for the cooking disadvantaged. In the morning, throw in your ingredients, set your time (4, 6, 8, or 10 hours), and when you get home later in the day, voila!, dinner is served.
We’ve also been making a mean chicken chili dish, though I seriously doubt it’s on the new Weight Watcher-friendly menus we’re looking through. (Missus Phisch is back on the program, which means I’m back on the program, too, and could use the weight loss myself.)
The Crock-Pot is extraordinarily versatile. My sister-in-law has cooked spare ribs in hers, and says the meat is so tender, you can pick it cleanly from the bones with your fingers. As someone who really doesn’t like having to tear the meat from the bones with my teeth, this is something I’m going to have to try.