Moms have a tough job. No one in their right mind is going to dispute that.

We have 24-hour shift, grueling workload and rarely have a day off. The benefits are great, but we aren't paid well. Add to it a day job (or night job in my case), and some things may have to run a lot more efficiently.

On weeknights, dinner needs to be healthful, easy and on the table before our 5 p.m. "shift change." Sometimes it's hot dogs and corn (not so healthy) and on my more triumphant days, I have a slow cooker simmering with a more healthful meal.

This past week, I got a few quick tips from other such moms who work tirelessly and still provide me with enough inspiration and relief to keep me going.

My own mother, who works two jobs and still finds time to take my picky eaters off my hands once in a while, brought over a slow cooker brimming with Pulled Barbecue Brisket (photo above) when she dropped them off. I quickly asked for the recipe (see below). The sharp peppery sauce was loaded with flavor and we piled the beef onto Ener-G Tapioca sandwich bread.

It goes especially well with a quick batch of coleslaw. I recommend using Aunt Mid's Creamy Cole Slaw Dressing (find it at Kroger in the produce department.) It is gluten-free and low-cal. Simply use about 1/2 cup per bag of pre-cut cabbage mix or broccoli slaw. Add salt and pepper to taste and toss and refrigerate for at least an hour so the veggies soak in the flavor. It's also good with sliced apples and walnuts.

My mother-in-law also has a full plate. In the heart of tax season, she is working countless hours six days a week, yet still has time to entertain and whip up a good meal for us when we stop by. We visited "Gram's" house on the lake one Sunday and learned all about ice fishing. The kids had fun sliding around on the frozen lake and playing with the catch of the day. When we went inside and thawed out, she, too, had a slow cooker filled with a warm and healthful meal. A hardy Chicken Chili was bubbling away. She brushed it off like it didn't take much thought. She has many more years of experience.

Maybe one day I will get to that point, but at the moment I am a little overwhelmed by the daunting chore of thinking up meals and cooking them on a busy schedule.

I am starting to think the slow cooker is a pivotal tool of the trade.



Gram's Easy Chicken Chili
1 pound cooked, cubed chicken
1 large can beans (I used Kroger Organics tri-color beans, but many Bush beans are also gluten-free)
1 jar salsa (Amy's, Muir Glen or here is a list of gluten-free salsa)
1 cup frozen corn
1 cup shredded cheese (optional)

Toss in slow cooker and cook on low 2-4 hours.

BARBECUED BRISKET SANDWICH

2 tablespoons chili powder

1 teaspoons sea salt

3/4 teaspoons black pepper

1/2 teaspoon garlic powder

1 1/2 pound beef brisket, trimmed

Heat broiler.

Spray cookie sheet lined with aluminum foil with olive oil.

Mix chili powder, salt, pepper and garlic powder in cup; rub on brisket both side and spray with olive oil. Transfer brisket to broiler rack. Broil brisket 5 inches from heat until browned, 5 minutes.

1 large onion, thinly sliced

1 cup ketchup (Heinz is gluten-free)

1/2 c chili sauce (Heinz is gluten-free)

1/4 c molasses

2 tablespoons strong brewed coffee

1/2 hot pepper sauce (such as Frank's)

Heat 2 teaspoons olive oil in large nonstick skillet over medium heat. Add onions and cook, stirring frequently, just until golden, about 8 minutes. Stir in ketchup, chili sauce, molasses, coffee, and hot pepper sauce.

Spread half of ketchup mixture over bottom of 5 or 6 quart slow cooker. Top with brisket and remaining ketchup mixture. Cover and cook unto brisket in fork tender, 7-9 hours on low.

Shred the beef and mix together well.