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3 Hot Lunches to Enjoy at Work

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Everyone likes to bring their leftovers for lunch the next day. Bringing what's left from last night's dinner is a great way to enjoy a delicious home-cooked meal while saving money that would otherwise be spent at one of the restaurants near your office.

Since these slow cooker dishes are just as tasty the next day, they're ideal for porting to work in your Crock-Pot® Lunch Crock® Food Warmer, which can keep your meal warm during the morning hours. 

1. Seafood and Bacon Chowder
This delicious dish is perfect for the cooler months. Crock-Pot® Brand Ambassador Jenn Bare offers this protein-packed take on clam chowder, blending a variety of flavors for a filling and festive meal. 

Begin by placing your slow cooker on low, then frying 4 ounces of bacon in a skillet. Once the fat begins to run, add 1 pound of diced potatoes to the pan and fry the mixture for five minutes. Add 1 diced onion and continue frying for five more minutes. Pour the contents of the skillet into the slow cooker.

Place 1 pound of your favorite fish cut into chunks, or 1 pound of shrimp or scallops, into the slow cooker. Add 2 cups of milk, 1 cup of water, 1 bay leaf and 1 tablespoon Worcestershire sauce. Gently spoon some of the mixture on the seafood, cover and let cook for about 5 hours. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of milk, then pour into the slow cooker and let the dish cook for an additional 30 to 45 minutes.

2. Vegetable Ziti
​This simple comfort meal is great for the office - as long as you remember to bring plenty of napkins. Combine 1 pound uncooked ziti pasta, 2 cups grated zucchini, 1 cup grated carrot, 1 cup diced red pepper, 1 cup diced onion, 1 minced clove garlice, 1 28-ounce can of diced tomatoes, 1 15-ounce can of tomato puree, 1 teaspoon salt and 1/2 cup grated Parmesan cheese in your slow cooker, sprinkle 3 cups grated mozzarella cheese on top, then allow it to cook for 3 hours on high. 

3. Broccoli and Cheddar Soup 
Ideal for any cool and dreary day, this rich broccoli and cheddar soup from Jenn Bare will keep your stomach as happy as your taste buds. Coat a skillet with 2 tablespoons olive oil, then whisk with 1/4 cup whole wheat flour. Add 4 cups of chicken or vegetable broth and continue to whisk until there are no lumps. Pour this into your slow cooker, adding 10 ounces of frozen broccoli, 1 clove minced garlic, and salt and pepper. Cook on low for 6 hours, then stir in 2 1/2 cups cheddar cheese before serving.

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
 
 

 

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