Sometimes I like to start dinner at breakfast time – and a crockpot makes that possible. The food cooks in the time specified, but if you’re not home from work or not ready to eat, another hour or two doesn’t hurt. The temperature of electric slow-cookpots is low enough to preserve nutrients—yet hot enough to kill bacteria.

Tips for successful slow cooking:
Use the specified amount of liquid.
If you adapt another recipe with lots of liquid in which the juices cook away, reduce the amount of liquid (usually 1/2 cups less, unless you want stew).
Always cover tightly.
Cut vegetables bite-sized.
Trim fat from the meat.

¼ cup water
1 large onion, thin sliced
3-4 carrots, thin sliced
1-2 stalks of celery, sliced
¼ cups minced parsely, divided
salt to taste
1-1¼ pound pork tenderloin, trimmed and sliced
herbs and spices to taste (optional)

Put the water in the bottom of the slow cooker. Add vegetables and half the parsley. Add salt and herbs or spices. Mix the vegetables together and reserve ½ cup of this mixture.

Arrange pork tenderloin on the top of the vegetables. Scatter the reserves ½ cup vegetables and remaining parsley on top of the meat. Cover tightly and cook on low for 8 to 10 hours.

Variations:

• Add peeled and sliced white or sweet potatoes.
• Substitute any other lean meat or poultry. Experiment with game meats. They respond well to slow, moist cooking.

Find this and other delicious recipes to enhance your Yeast-Fighting Plan in The Yeast Connection Cookbook, available in The Yeast Connection Cookbook: