Slow cooker beef stroganoff, Slow cooker beef stew, Slow cooker oats

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The slow cooker or crock pot is so convenient to have a meal ready when you are gone all day. Try these varied recipes.
Slow cooker beef stroganoff
2 lb. beef stew meat, cut into 1-inch cubes
10 oz. fresh mushrooms, halved
1 onion, chopped
1 clove garlic, minced
1 C beef broth
2 tsp. paprika
1 C sour cream
2 TBS flour
1 TBS Dijon mustard
1 pkg. (16 oz.) egg noodles, uncooked
2 TBS chopped fresh parsley
Place meat, mushrooms, onions and garlic in slow cooker. Add broth and paprika. Cover with lid. Cook on low 7 to 8 hours (or on high 5 hours). Then mix sour cream, flour and mustard. Stir into ingredients in slow cooker until blended. Cook, covered, on low 15 min. Meanwhile, cook noodles as directed on package, omitting salt. Drain noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.
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Slow cooker beef stew
1 pkg. (.9 oz.) onion-mushroom soup mix
3/4 C fat-free reduced-sodium beef broth
1/4 C A1 Original Sauce
1 boneless beef chuck roast (2-1/2 lb.)
1 lb. red new potatoes
1 pkg. (16 oz.) baby carrots
1 onion, cut into 1/2-inch-thick slices
Mix first 3 ingredients until blended. Place meat in slow cooker; top with vegetables and soup mixture. Cover with lid. Cook on low 8 to 9 hours (or on high 6 to 7 hours).
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Slow cooker oats
2-1/2 C fat-free milk
1-1/2 C plain nonfat Greek-style yogurt
1 C water
1/3 C maple-flavored or pancake syrup
1-1/4 C steel-cut oats
1 pkg. (3.4 oz.) vanilla flavor instant pudding
3/4 C raisins
3 TBS flax seed
2 pears
1 C chopped walnuts, toasted
Whisk first 4 ingredients in slow cooker sprayed with cooking spray until blended. Add all remaining ingredients except pears and nuts; mix well. Cover with lid. Cook on low 3-1/2 to 4 hours, stirring after 2 hours. Chop pears. Stir into oatmeal. Serve topped with nuts.
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In the church bulletin: Ladies, don’t forget the rummage sale. It’s a chance to get rid of those things not worth keeping around the house. Bring your husbands.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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