You're pulling your hair out, there are things you need to do two days ago. You have errands to run and dishes to do. Demands on your time seem endless. Life is spiraling and on top of it all...you have 15 minutes to get dinner on the table.

Sound familiar?

Sometimes this leads to a quick meal (or no meal) where nutrients are low, or at least the flavor. A quick cheese quesadilla or a bowl of mac 'n' cheese may fill your belly, but it leaves so much to be desired, especially if it's happening too frequently. Do you miss the home-cooked meals and satisfied stomach/brain? Put your family first, and take some stress off your load. Everyone will be happier. Turn to a slow-cooker.

All it requires is a little planning ahead. Often, we have more time in the mornings (or can make time in the morning easier) than in the afternoon. Errands and pop-out-of-nowhere obligations seem to come up most often in the afternoon when dinner is pressing to be prepped. Doing it in the morning gets it off you're mind and lets you focus on those errands and pop-out-of-nowhere obligations (if they're important).

Another thing I love about the slow cooker is that if you plan it right, you may often have leftovers. Double-whammy time-saver! Leftovers are heaven-sent. They take even less prep and planning than a slow-cooker. If you can plan your meals to make at least double what you need (and maybe make a little more for your lunch), you'll find time you didn't know you had.

I rarely make a recipe smaller than what it calls for. I figure if I'm putting in the time and effort to chop an onion, I'll chop the whole thing rather than half of it. I never regret making more than needed. Just be sure to be wise about your leftovers, freeze them properly or use them in a timely manner.

Back to a slow-cooker (although we never truly left speaking of them), I have found and used a couple of recipes that call for few ingredients (and none that take prep-work: a.k.a. chopping onions. P.S. I highly dislike chopping onions. My hands stink for days! And I wash them constantly!) These few-ingredient recipes are easy to make in the morning and it requires 15 minutes of prep time.

The kalua is definitely a family favorite around here. It makes so much, and since you put it on rice, it goes far. For leftovers, I like to eat it in a wrap, quesadilla, make pulled pork sandwiches, and it would even taste good on a salad or pizza. (Ooo I only just thought of that, I'm going to have to try it. Kalua coming in the near future...). I personally prefer to use hickory flavored liquid smoke, but I've heard mesquite is more authentic. Both taste great.

The chicken isn't a roast obviously, but I see no reason why it can't be altered to be a roast recipe. Just change out the meat, cook-time, and measure of ingredients if necessary. I believe the flavor would work with most if not all meats.

Save some time, lessen the stress: smile more and use a slow cooker.