I have been told that children should be introduced to many different tastes before the age of 2 to help avoid fussy eating. Therefore from the moment that I started to wean my children I introduced a wide variety of tastes, obviously within the guidelines of what is recommended in weaning. I started with just one taste like sweet potatoes and then started adding mixtures such as carrot and swede and apple and pear. This then lead onto meals such as mashed up roast dinner, soups and spaghetti bolognaise. I make all my meals from scratch to ensure that there is a low salt content in them.Our entrees arrived as we were finishing the last bites of brie. David's macaroni had a sharp flavor from the Guinness and Irish cheddar cheese. Unfortunately, perhaps because of the Guinness, the sauce was runny and almost seemed soupy instead of the more traditional gooey slow cooker mac and cheese with bacon family circle. He still enjoyed it, but it left something to be desired.There are some steadfast rules when it comes to crockpot cooking. Some meals require ingredients to be added in stages. Most stews require the macaroni cheese delicious magazine to be cook for a few hours before firm vegetables are added.I am sure many Mums use this method, I know mine did on many occasions. Pureed Soups are fantastic for adding extra vegetables to try and get all those vitamins and minerals into your child. I also add vegetables to a macaroni cheese such as onions, carrots, cauliflower and broccoli although not all at the same time. Cheese sauce does make the vegetables more palatable for children although not very healthy so best only used sparingly!David's meatloaf was incredible. It is made with some traditional ingredients and some not traditional (including golden raisins) and is wrapped in bacon. The bacon was not soggy as you might expect but was actually fairly crisp and delicious. It was served with mashed potatoes, asparagus, slow cooker mac and cheese red wine gravy. The asparagus was just steamed but was cooked well. The potatoes were very well done and the gravy was exceptional. It wasn't thin and runny but was thick and almost chunky - very tasty with the meatloaf and the potatoes.Cooking with a crock pot is one of the easiest ways to cooks foods. For most recipes all you have to do is simply put the ingredients into the slow cooker and set the temperature on 'low'. Let it cook for 8 hours - the time you're usually at work - and then when you get home it's done. For some recipes you may have to put in an extra ingredient or two and let it cook for an additional 30-minutes or so after you get home. But when you compare that to the expense of eating out it's a no-brainer. Not to mention the health side of things.Much like my slow cooker mac and cheese, I don't limit my grilling to meat. Vegetables, potatoes, I love to grill everything! And, much like any other type of cooking, grilling can be as easy or as complicated as you choose.Say you want a very simple chicken noodle soup, but are afraid to slow cook the chicken all day. The approach is reasonably easy. Consider some chicken stock and the vegetables you want to have in the soup and warmth them up in the sluggish cooker. Permit the flavors to meld all day. When you get residence, use some frozen precooked chicken chunks and turn your heat up to large and add your noodles at this time as well. In about an hour, you will be ready to serve a homemade chicken noodle soup that will flavor impressive.With so many easy slow cooker recipes to choose from the slow cooker will end up ones favorite kitchen gadget. You have no more cop outs for not having the time to prepare all those fabulous dinners you have always dreamed of but never had the time to fix. Have some fun being imaginative and experience your slow cooker for many years.