Part of my family is heading to Disney World in a couple weeks.  Because I’m in the group going, I can’t seem to stay away from the Disney stuff.  That means I’ve been avidly reading the Disney Food Blog.  Disney and food are two of my favorite things.

The other day, I ran across this review of a new sandwich found in Animal Kingdom.  I new I had to try to create this!  Of course, I have no idea what it tastes like, other than the way it is described in the post.  Maybe I’ll get to sample the real deal while I’m there, so I can compare my version and Disney’s.

However, I have to say that the review was a great inspiration.  My version turned out full of flavor and tender.  My family loved it too.  And the fact that it uses the slow cooker is a bonus.  There’s just enough spice to make it interesting and give the meat a lot of flavor, yet it’s not burn-your-tongue hot.

Here’s what you’ll need to make these sandwiches: 

I love using my slow cooker in the summer.  We’ve even been known to use it on vacation.  In fact, I had a dream a few years ago that we were in Magic Kingdom in Disney World and I was pushing a stroller with a crockpot in in, looking for a place to plug it in.   I was a bit worried about all the food my Mom had planned to take on vacation with us.

The slow cooker is also a great way to cook without heating up the kitchen.  I do tend to make different foods in the summer, than in winter.  Here are some of my favorites: 

• Baked Chicken with Summer Vegetables
• BBQ Chicken Sandwiches
• Easy Pepper Steak in the Slow Cooker
• Chicken and Broccoli “Stir Fry” in the Slow Cooker
• Chicken Fiesta with Black Beans
• Southwestern Steak with Cornbread Dressing
• Honey Mustard Chicken
• Cantonese Sweet and Sour Chicken
• Chicken Shwarma in the Slow Cooker
• African Pulled Beef Sandwiches with Yogurt-Mint Sauce
• Salsa Verde Steak
• Slow Cooker Beans – make these and fill your freezer for fast meals
• Homemade Baked Beans in the Slow Cooker

And don’t forget dessert!  Chocolate Cobbler and Peach Crisp are delicious anytime of year.

Want to save even more time this summer?  Check out the free weekly menus + grocery lists.  Print, shop, cook – easy!

What are your favorite summertime slow cooker recipes?  Jump into the conversation in the Ebates Savvy Living Community!

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I have heard about the beans for years.  Yes, years!  And I can’t believe I had never tried them.  I first heard about them on the Sonlight forums, where they were made famous by Bethany of For the Love of Grub.

Bethany loves these beans and makes them often and tells the rest of us that we need to be making them.  Everyone who has tried them raves about them.

Do I take the hint and give them a try?  No, I wait 5 or 7 years before it finally hits me that I need to see what the fuss is about.  I mean, it’s just beans, right? They can’t be that much better than canned, right?

Call me a crazy bean lover!  These things are fabulous!

They aren’t spicy, and yet they’re flavorful.  They make a quick dinner, can be mashed or left whole and they’re great for stocking your freezer.

Bethany gives a lot of variations on her blog, but this is how I made them: 

Please ignore the slow cooker that needs to be scrubbed.  It’s okay, Mom.  I promise I scrubbed it and it’s clean now.

You can use these beans in tacos, enchiladas, burritos, etc.  Or eat them as a side dish.

3 ingredients and a slow cooker.  This couldn’t be simpler to throw together.

And it’s really good too!  I’m not sure why I thought to mix Teriyaki  and BBQ sauces, but the combination makes a flavorful sauce that was a hit with the kids.

Here’s what you’ll need: 

In addition to the teriyaki and bbq sauces, you’ll need chicken legs, of course.  I used a bag of frozen legs that I defrosted part way in the microwave.  You could also use any other cut of chicken or even pork or beef with the sauce.  And I thought it would be great on the outdoor grill.

Don’t worry about measuring exactly with this.  I used the whole bottle of each, but that was a lot more sauce than necessary.  Next time, I’ll go for 1/2 bottle of each.

The credit for this recipe goes entirely to my sister.  She knows how to kick things up a notch or three.

This variation on Hashbrown Casserole includes peppers, bacon, extra sour cream and french fried onions on top.  It may not win any nutrition awards, but I guarantee if you take it to a potluck your dish will come home empty.

Here’s what you’ll need (add a container of french fried onion topping that didn’t make it into the photo):  

I really like recipes like this that are assembly only.  I baked it in the oven, but you could also do it in the slow cooker, if that’s more convenient for your day.

Answer this: How often do you go to potluck meals and what’s your favorite dish to take?

This soup has a lot of things going for it.

It can be made entirely in the slow cooker.

The chicken cooks in the soup, so no need for an extra step.

Just like taco soup, there are a million variations.  Use what you’ve got available in your pantry.

Here’s what I used: 

I also used an onion, which didn’t make it into the photo.

Here are a few variations:

• use both red and green peppers, or just a green pepper
• use a can of diced tomatoes with green chilis
• use canned corn, instead of frozen
• use kidney beans or red beans
• skip the rice
• skip the chicken and use a variety of beans to make it meatless
• top with cheddar, Monterey Jack or pepper Jack cheese

It will turn out different every time, but they will all be good!

I’m never going to convince my family to love sweet potatoes like I do.  But this dish did convince the to eat them.  My oldest daughter even said the sweet potatoes were pretty good.  She didn’t think she liked them at all, but decided to give them a try when I served this.

This is a basic, quick recipe.  The prep is easy – just 4 ingredients too!  Chicken and sweet potatoes are a great combination.  Add a little butter and brown sugar and they’re even better.

Here’s what you’ll need: 

Feel free to alter this recipe as you see fit.  Add more butter and brown sugar.  Or less.  Or add apples too.  Or use carrots instead of sweet potatoes.  I don’t think you can mess this one up.  Adapt away!

I would very much like to shake the hand of the person who invented the slow cooker.  Said person should be lauded with chocolate and roses and decadent coffee concoctions.

I’m naturally suspicious of cooks who don’t make good use of the slow cooker.  Why avoid something that is such a time saver, such a miracle worker?

Take this dinner, for instance.  Into the crock go pork chops, apples, onions and a bit of honey and Dijon.  Several hours later, you only need to add a green veggie and bread or salad and dinner is ready.  It practically fixes itself, leaving me with time to get stuff done spend time on Pinterest.

Here’s what you’ll need: 

Waking up to hot oatmeal is a joy.  And this Peaches and Cream Oatmeal is absolutely scrumptious!  It only takes a few minutes to prep in the evening.  I use my small slow cooker with a cheapo hack to make it programmable.

This recipe makes 4-6 servings.  The leftovers heat up well in the microwave.  It’s thick after being refrigerated, but just add a little milk to thin them down.

Here’s what you’ll need: 

I used peaches in light syrup, but you could use heavy syrup instead if you like it sweet.  My daughter and I both added a little sugar to our bowls, but it was just right for Jim without the added sugar.  What can I say?  We girls like our sweets.

Have a cut of beef in your freezer that you need to fix for dinner?  Not in the mood for a recipe?  No problem!

Here are some ideas to get you started.  No recipe required.

These ideas are for roasts or other cuts.  If you’ve got a nice steak, you’ll want to choose a different cooking method.

All of these ideas can be done in the oven or slow cooker.  The cooking time will depend on the cut of beef and how large the piece is.  As a general rule, beef roast or a round steak weighing about 2-3 lbs. will take 6-7  hours on high in the slow cooker.

9 ways to fix beef roast or other cuts of beef

1. Salsa – any type.
2. Diced tomatoes and green chilis.  Shred the meat and serve in tortillas or slice and serve with cornbread and veggies.
3. Enchilada sauce, shred and serve in tortillas.
4. Jar of gravy, add potatoes, carrots and onions cut in chunks.
5. Cream of mushroom soup.  Serve with baked potatoes.
6. Spaghetti sauce -  Pour over the meat.  Add green peppers and onions.  Serve over angel hair pasta.
7. Bbq sauce – Shred or slice and serve on buns.
8. Sprinkle with Italian seasonings, add onions, garlic and a splash of red wine.
9. Bay leaf, rosemary, salt and pepper, red wine or beef broth.
10. Make French Dip Sandwiches – Pour can of beef broth and 1 Tbs. worcestershire sauce over meat. Shred and serve on sub buns.