Drag out the slow cooker

Or did we ever put them away? Ours once sat in the unhandy, hard to get to corner of the kitchen counter. Lately it's been moved a tad closer to front and center, and now I can get to it a lot more easily. That's all to the good since dietitian Amy Campbell says that slow cookers are a must-have for health eating. Why? Because when

foods are cooked slowly at a lower temperature, the vitamin and mineral content of foods are preserved. And since you control the ingredients, you can make soups and stews using lower-fat, lower-sodium broths and lean cuts of meat and skinless poultry; include more whole grains, such as brown rice or quinoa in your meals; and even make desserts a little healthier by cutting back on some of the sugar and fat.

Her tips for slow cooking:

• Always thaw frozen food before cooking in a slow cooker.
• Only fill up the slow cooker one-half to two-thirds full. Any more than that and the food may not cook thoroughly; any less and the food may cook too quickly.
• Cook ground beef in a skillet before adding to the slow cooker.
• Add tender vegetables, such as tomatoes and zucchini, only during the last 45 minutes or so of cooking to avoid mushiness.
• Add spices and seasonings during the last hour of cooking for better flavor.
• Don't lift the lid too often — every time you take off the lid, you extend the cooking time by 20-30 minutes.

I use my slow cooker year round for roasts, stews, and the occasional pot of beans. Any favorite recipes out there?