Monthly Archives: September 2014
7 cup of diced potatoes (about half a can)
1 cup of diced onion
1 stalk of celery, chopped
1 medium bell pepper, chopped
2 cup of ham, diced
4 cups of hot water
4 small bouillon cubes
1 cup 2% milk
1/2 cup sour cream
Salt and Pepper to taste
1 cup of chopped cauliflower
I put all the ingredients together in my crock pot and placed it in my fridge. I like to prepare my meals in advance to free up some time for homework with my kids. I pulled everything out and plugged up my slow cooker before we left for the day. It was really nice coming home and not having to cook.
I didn’t take a picture of the final product but I will try to take one tomorrow when I eat some for lunch.
Chicken (2 leg quarters)
Penne Rigate (16 oz package)
Dice tomatoes (14.5 oz can)
1 teaspoon of basil
1 teaspoon of ground black pepper
1 medium onion, sliced
1 medium green bell pepper
1 teaspoon of ginger
2 teaspoons of salt
2 tablespoons of oil
1 tablespoon of butter
Boil pasta with 1 tablespoon of oil for about 10 minutes.
Bake chicken leg quarters and then remove the skin and pull apart. I baked my chicken in advance to save cooking time.
Slice the pepper and onion and set aside.
Heat a skillet with remaining oil and sauté the onion and pepper. Add ginger, black pepper, salt, basil and diced tomatoes and cook to your liking.
Drain cooked pasta and add the tablespoon of butter, the pulled chicken then the onion and pepper sauce. Garnish with parsley flakes and serve.
This was a last minute dinner idea that I came up with after baking the chicken leg quarters. I was able to cook dinner and go on a nice 3 mile run with a friend. everyone loved how this turned out and I can’t wait to come up with another recipe that the whole family is going to love.
$58 – vila.com
$36 – riverisland.com
$185 – johnlewis.com
1 pounds beef stew meat, cut into 1 inch cubes
1/8 cup of soy flour
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper
1 tablespoon of ground ginger
1 teaspoon of parsley flakes
beef bouillon (I used 4 small cubes)
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth (veggie broth works as well)
6 medium potatoes, diced
A handful of baby carrots, sliced
1 stalk of celery, chopped
1.Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2.Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
* I don’t always follow certain recipes because I like to be creative. This recipes calls for all-purpose flour but I used soy flour because I didn’t have any all-purpose flour. The original recipe said to use 1 bay leaf but I used parsley flakes. I like the creative aspect of cooking and it usually pays off. I am making this for dinner tomorrow night. I already did the prep work and all I have to do is plug up my slow cooker before we leave for the day and hopeful we will come home to a delicious beef stew. I also used a can of diced tomatoes and 1 tablespoon of ginger and that was not in the original recipe. I love ginger, I try to use it at least once a day in a meal, as cold or hot beverage.
I will post pictures and feedback from my munchkins, aka my food critics. Thank you for stopping by and I pray that you have a wonderful night 🙂
UPDATE: My food critics love it, it took some coaxing to get my 3 year old to try it. She is not a fan of potatoes so she initially refused to eat the stew since it has potatoes. She ate everything except the potatoes and I am perfectly alright with that.
It was nice coming home this afternoon, the aroma of the stew caught the kids and I off guard. They all became excited about dinner the moment we got home. I didn’t have much of an appetite today, I can’t wait to have it for lunch tomorrow. It is my “me time” so I better get going.
Below is a picture of the stew 🙂