I'll keep a look out for an inexpensive electric one. I love the slow cooker for tenderizing tougher cuts, but it does cook – you know – slow.

I've been looking for some good pots and pans. I don't have a large frying pan. I'm thinking I should check out the thrift store for an inexpensive, seasoned, cast iron skillet. That's probably the most economical option. Plus, cast iron pans are durable. My mom has been using the same set since I was born.

Love the tip on buying inexpensive chickens. I never know what to do with all the meat that goes on sale. I think learning how to cook different varieties of food can save a ton of money. You're not just limited to the same thing.

I've heard of beef brisket, but I've never cooked it. I just did a quick Google search to see what it is. Sounds perfect for the slow cooker since it's one of the toughest cuts of beef.

I recently purchased a bunch of storage containers in anticipation of cooking more at home as well as freezing meals. My food budget still isn't where I want it to be, but I'm learning. Toy Lady at Dark Side of the Fridge has a blog post on preparing and freezing burritos:
http://darksideofthefridge.wordpress.com/2010/01/…

Can't wait to try them with some refried beans.

I hadn't really thought of it, but pork chops sound good in the slow cooker. I think I tried to cook some on the stove a few months ago using a recipe from Real Simple magazine and they were not delicious. I'm sure they'll turn out better in the slow cooker.

I've heard of beef brisket, but I've never cooked it. I just did a quick Google search to see what it is. Sounds perfect for the slow cooker since it's one of the toughest cuts of beef.

I recently purchased a bunch of storage containers in anticipation of cooking more at home as well as freezing meals. My food budget still isn't where I want it to be, but I'm learning. Toy Lady at Dark Side of the Fridge has a blog post on preparing and freezing burritos:
http://darksideofthefridge.wordpress.com/2010/01/…

Can't wait to try them with some refried beans.

I hadn't really thought of it, but pork chops sound good in the slow cooker. I think I tried to cook some on the stove a few months ago using a recipe from Real Simple magazine and they were not delicious. I'm sure they'll turn out better in the slow cooker.

With my slow-cooker, I often make beef brisket with cabbage. Get a piece of brisket (some come with seasoning packs), a head of cabbage, some onions, carrots. Add a little water and seasoning (if it doesn't come with a seasoning packet). Cook low for 8 to 10 hours.

Another thing I do is bulk cook my lunches. Instead of paying $3-$4 per frozen meal, I spend the day Sunday cooking and freezer the meals in a generic Gladware container. I made some mushroom-onion pork chops last week in my slow cooker. Took a can of cream of mushroom soup, sliced onion, bell peppers, pork chops and salt and pepper. Slow cook for 4 to 6 hours. Made a batch of brown rice. In each container, I put one chop, 1 cup of rice and 1 cup of frozen (not cooked) vegetables with a pat of margarine. At work, heat the meal up for 3-5 minutes in the microwave. The steam from the container cooks the vegetables and heats the entree. Takes me all of 5 minutes to put everything in the slow cooker and another 15-20 minutes to cook a batch of rice. To make a week's worth of this meal, I spent about $8 on a bulk pack of pork chops, $1.50 on a can of soup, $1-2 on onions and bell peppers and $1.50 on a 4 pack of generic Gladware containers (had a store coupon).

So, I made Pinto beans in my slow cooker for the first time yesterday. It was my second time ever trying to cook dry beans. I soaked them for at least 6 hours, then cooked them on low for 8.5 hours. I let them cool to room temperature, then I froze them. A friend asked me why I cooked beans just to freeze them. You don't wait until you get off work to prepare a dish that takes over 14 hours to prep and cook. Not if you want to eat that day anyway. Next time, I'll reduce the cook time to 7.5 or 8 hours. I kinda want a firmer bean.

I used yellow onions instead of green onions. Added about a clove or two of garlic. Fried them in a pan with a bit of olive oil. Added raw salted and peppered chicken, then cumin, then oregano. The Pace Picante sauce was not on sale and I wasn't about to spend $4 on an entire jar so I used Tostitos medium salsa instead. Transfered ingredients to the slow cooker and cooked on low for two hours.

What's interesting is that I don't think I made chimichangas as much as I made burritos. I took a tortilla to work, with some shredded cheese,and the chicken mixture I'd prepared, and assemble what was basically a burrito at lunch.

Maybe I can add some of those pinto beans I made in the slow cooker yesterday. Hmm.

I'll try my hand at oven-fried chimichangas this week. There's a lot of chicken left.