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Item Barcode | Collection | Call Number | Status | Item Holds |
|---|---|---|---|---|
| 33607003491555 | Adult Nonfiction | 641.587 CONNER | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
In their first book, From Freezer to Table , busy moms and bloggers Polly Conner and Rachel Tiemeyer shared their tips and tricks for freezer cooking basics along with 75 simple, family friendly (and freezer friendly) recipes that also manage to be delicious and combat the usual opinion of tasteless freezer food. Now in their second book, they are turning their attention to the slow cooker and instant pot because freezer cooking and those handy cooking appliances in most of our cabinets are a match made in heaven! While freezer cooking allows for you to prepare meals in advance and store it until you're ready, your crock pot or instant pot means you can whip up that tasty, filling, and healthy meal by simply dropping it in, setting the cook time, and forgetting it. With recipes for family favorites, along with freezer to cooker basics, useful meal prep tips to keep you on track, and meal plans for the busy weeknights, Polly and Rachel have once again shown us that it's possible to live a healthy, busy life and still have a wholesome, kid-friendly dinner on the table most weeknights.
Author Notes
Polly Conner and Rachel Tiemeyer are the founders of Thriving Home (thrivinghomeblog.com), which they began in 2012 as a way to encourage other parents by sharing tips, anecdotes, and healthy recipes from their own homes. Thriving Home has risen to the top as a leader in the online freezer cooking space, and these time-strapped busy moms of three (each!) refer to themselves as "freezer meal evangelists." They are the authors of From Freezer to Table (Rodale, 2016). They live with their families in Columbia, Missouri.
Reviews (1)
Publisher's Weekly Review
Thriving Home bloggers Conner and Tiemeyer follow up From Freezer to Table with another family-friendly collection of hearty fare that can be prepped ahead of time, frozen, and reheated for mealtimes. The recipes include preparation instructions for both slow cookers and the Instant Pot, allowing readers to make informed choices regarding how and when they'll prepare dishes, such as cheesy chicken taquitos, Asian turkey meatballs, and a weeknight marinara sauce made with ground sausage and beef. Ease doesn't mean light on flavor, as evidenced by honey bourbon chicken breasts and Asian-style beef short ribs, which can prepped in minutes in the Instant Pot before dinner or cooked in the slow cooker while gone for the day. Though it may be tempting to race right to the recipes, readers would do well to read the authors' tips on the various appliances, noting, for example, that while the Instant Pot can handle frozen food, slow cookers cannot. The authors give solid advice on proper freezing (place food in a freezer bag in a circular shape) and thawing techniques, and label each recipe with icons indicating whether they are dairy-free, kid-friendly, or vegetarian. All of this adds up to a useful collection for home cooks pressed for time. (Jan.)
Excerpts
Excerpts
Introduction "How can I get dinner on the table tonight?" From our experience feeding our own families, writing a food blog, and teaching freezer-cooking seminars for many years now, we know this is a looming question you're asking almost every day. Hey, we are, too! We're guessing you understand the benefits of eating at home. You get just how important it is to look your kids and loved ones in the eye over a meal and talk about your day. You know that home-cooked food with whole-food ingredients is always better for you than eating out or grabbing processed junk from the store. You want to watch your budget and cook from scratch and/or in bulk to save money. 'Cause you're smart like that. But we also know that no matter how well any of us plans, getting a healthy dinner on the table on a weeknight can be a struggle. Life happens. You leave work later than usual. There's a whiny toddler hanging on your leg. You forget to throw dinner in the slow cooker that morning or to thaw a freezer meal in advance. You're ferrying children to baseball practice or piano lessons all evening. Maybe you're just bone-dead tired. That's exactly why we created this cookbook. With the use of your slow cooker or Instant Pot and your freezer, we're going to help you get a nutritious and delicious dinner on the table each night despite what life may throw at you. This cookbook is truly one of a kind. Out of the thousands of cookbooks on the market, there is nothing-- and we mean nothing --like it. Every recipe in this book can be made in the slow cooker or the Instant Pot. In addition to that, every recipe includes freezing instructions, and most can even be cooked straight from frozen in the Instant Pot. With our recipes in hand, you can prep meals ahead in bulk for virtually hands-free meals down the road. With two years of recipe development for this book and five hundred volunteer recipe testers on our team (seriously!), we are thrilled to teach you everything we've learned about freezer cooking for the slow cooker and Instant Pot. We truly believe this is going to be an incredibly valuable resource for the busy parent (or college student, or working adult) who values eating wholesome meals at home. Our recipes are all about versatility. Let's take a look at how our cookbook concept works to help get dinner on the table. About Our Recipes When we dove into creating recipes for this book, we had no idea we had signed up for one big tasty science experiment. Using our meat thermometers as our guide, we honed in on the perfect cooking times for all of our freezer-friendly recipes that your family will be making in the slow cooker or Instant Pot over and over again. As we created and developed an arsenal of amazing recipes, we worked hard to make sure all of them met these five goals: Goal #1 DELICIOUS. We aren't here to waste anyone's time. If a recipe wasn't one that our own families and our recipe-testing team enjoyed, it simply didn't make the cut. Like you, if we're going to spend time cooking, we want some yummy food on the table! So deliciousness was our first and most important goal. Goal #2 CAN BE MADE IN BOTH THE SLOW COOKER AND THE INSTANT POT. Every recipe in this book has instructions for cooking the dish in the slow cooker and the Instant Pot (or another electric pressure cooker). We worked hard to perfect the cooking times for each of these cookers to ensure you aren't overcooking (or undercooking) your food. Goal #3 FREEZER-FRIENDLY. Although every recipe in here was created and tested as a fresh meal, it also had to pass the freezer-friendly test. That means it must freeze, thaw, and prepare successfully, with no major textural or taste changes along the way. To make it easy for you, we've included simple freezer meal instructions at the bottom of every recipe. Goal #4 WHOLE FOODS. What makes our recipes stand out from freezer meals you might find elsewhere is that they are primarily made with whole-food ingredients. Each one reflects our commitment to the "whole-foods philosophy," where cooking at home, carefully selecting all-natural ingredients, and eating a variety of vegetables and fruits, whole grains, healthy fats, and local or organic meats are the foundations of a healthy diet. Goal #5 EASY TO PREPARE. If you're reading this book, we know you have a packed schedule. As much as you may love cooking (or not), your time is precious. So we've intentionally chosen recipes that are simple enough for anyone to make. We tried to find the shortest path to the best result in every single one. Excerpted from From Freezer to Cooker: Delicious Whole-Foods Meals for the Slow Cooker, Pressure Cooker, and Instant Pot: a Cookbook by Polly Conner, Rachel Tiemeyer All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.