Oct 2, 2018
Some planning, preparation and a slow cooker are all that’s needed to have an inexpensive, healthy dinner ready when you walk through the door after a hard day at work. A slow cooker allows a variety of soups, stews, meats, casseroles and other foods to be prepared over an extended period of time. However, there are some rules-of-thumb and a few food safety guidelines to follow when you use a slow cooker. K-State Research and Extension nutrition specialist Sandy Procter has advice for getting the most out of your slow cooker.
Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.
Send comments, questions or requests for copies of past programs to email@example.com.
K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.