It’s Officially Cold, Get Out Your Crock Pot


My mom is the coolest! She’s always thinking of things that I could benefit from, and the crock pot she got for me a few weeks ago is no exception. I have to say that the crock pot is one of the best inventions for a person like me. Between work, school, and overwhelming group projects, I have absolutely no desire to come home and take the time to cook dinner for my fiancé and me. Thanks to my handy crock pot, I no longer have to stress about that.

I gather the ingredients that I need (usually the night before), put in a handy Reynolds slow cooker liner (for easy cleanup), add the ingredients according to the recipe, turn the crock pot on LOW, and ta-dah…dinner’s ready when we get home!

So far I’ve made Traditional Chili, Pot Roast with Veggies, and most recently, Teriyaki Flank Steak with Rice. It amazes me all of the different types of food you can easily cook in a crock pot. My crock pot is my new best friend, and I’m sure my fiancé is much happier now that he can enjoy a home-cooked meal!



Here’s a recipe from Easy Slow Cooker Cookbook with a few twists a la Jacqueline.

Teriyaki Flank Steak with Rice

1 ½ to 2 pounds flank steak (Depending on the size of your crock pot)
1 (15 ounce) can sliced pineapple, liquid reserved
1 tablespoon worcestershire sauce
1/3 cup packed brown sugar (I substituted some with Splenda and it tasted fine)
3 tablespoons low sodium soy sauce
½ teaspoon ground ginger
1 (14 ounce) can chicken broth
1 cup uncooked brown rice

Roll flank steak, tie and cut into smaller steaks. (I skipped this part and it worked fine)

In bowl large enough for marinade to cover steaks, combine ½ cup pineapple juice, worcestershire, brown sugar, soy sauce and ginger.

Marinate steaks for 1-hour in mixture. (I let it sit overnight)

Pour chicken broth into slow cooker sprayed with cooking spray. (No need for spray if you use liner)

Add rice and ¾ cup water. Place steaks over rice and broth. (I added pineapple slices on top)

Cover and cook on LOW for 8 to 10 hours. (About the time you’re at work!)

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