Last semester, I started a tradition of prepping Wednesday night’s dinner alongside Tuesday night’s. I’d throw it all in the Crock Pot and turn it on in the morning before work. When I got home – voila! Dinner.
The problem is, there isn’t much choice from a vegetarian’s perspective when it comes to crock-potting and slow-cooking, which is a huge drag. It works really well for meaty dishes and not so much for us. However. I have come up with a few over the years, and while there have been some questionable results, most have been pretty sweet. So today I present to you recipe numero uno in my Crock Pot adventure: Paula Deen’s mac and cheese with a twist.
Now I love Miz Deen’s regular recipe (which I made here), but I can’t resist throwing in a few extra veg where I can. This one has fresh tomato, broccoli, zucchini and feta, but you could kick it up any way you like. I wouldn’t let it go much past the six-hour mark, as it does make a difference, unlike other recipes that can handle endless cooking. You don’t want too much stodgy stodge happening, so this one might not work for an all-day biz, but is certainly doable around lunchtime for dinner, which is what I did.
I’ve got a bunch of other vegetarian crock-pot winners up my sleeve, so stay tuned!