Ingredients

2 pounds Beef — cubed
3 tablespoons Oil
1 cup Mushrooms — sliced
1 Small onion — chopped
1 can Tomato soup
1/4 cup Water
1 Bay leaf
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Paprika
1/4 pint Dairy sour cream

What’s next
Heat oil in skillet and brown meat on all sides. Place meat in crockpot and saute mushrooms and onion a few minutes in a skillet. To the crockpot, add all remaining ingredients except sour cream and onions. Pour mixture over meat and stir together. Cook for 7-9 hours. At serving time, spoon on sour cream and serve with noodles or rice.

Here’s a healthy, hearty and comforting stew to serve on cold winter nights. It makes good use of the ingredients that are in season, but can also be modified to include your favorite vegetables.

Ingredients

1 tablespoon vegetable oil
1 1/2 pounds stewing beef
1/2 cup chopped onion
1/2 cup sliced celery
3 cups beef broth
2 carrots
2 medium potatoes
1/2 cup baby lima beans
1 cup apple juice
1/2 cup frozen corn kernels
1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
salt and pepper, to taste
2 tablespoons flour
2 tablespoons cold water

What’s next
Brown the beef in a large saucepan (don’t overcrowd). When ready, toss in the onion and celery. After about 5 minutes, pour in the beef broth. Increase the heat and bring the mixture to a boil. Then, lower heat, cover the pan, and leave to simmer for about one and a half hours.
In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours.

Add the carrots, beans, potatoes and apple juice, then simmer until the vegetables are tender. Then add onions and corn, cooking for another 10 minutes. Add flour dissolved in a little water to thicken the stew. Season with salt and pepper. Now, chow down! Serve with cornmeal or hot biscuits.

Ingredients:

• 1 lb. ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 large jar spaghetti sauce
• 8 oz no-boil lasagna noodles
• 16 ounces mozzarella cheese, shredded
• 1 lb. ricotta cheese
• 1/4 cup milk
• 1 egg
• 1/4 cup Parmesan cheese, shredded
• 1/4 cup Romano cheese, shredded
• S & P, to taste

In a large skillet- brown beef, onion & garlic.  Drain.

Add spaghetti sauce into meat mixture & mix together.

In a medium bowl- mix together ricotta cheese, milk & egg.

Beat until smooth & mix in the mozzarella, Parmesan & Romano cheeses.

Get out your slow cooker or crock pot & spray down bottom & sides with non-stick spray.

Place 1/4 of the meat & sauce mix at bottom of crock pot.  Put a layer of noodles on top. Put 1/3 of cheese mixture on top, then repeat with sauce, noodles & cheese for another 2 layers.

Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender or until you’re tummy can’t take waiting any longer.

Look out for ‘I Can Never Say No to Chocolate Pudding Recipe’ post coming soon.

Eat well & Laugh often.

Ingredients:

• 2 pd whole chicken
• 4 tablespoons butter, softened
• S & P, to taste
• 1 tablespoon paprika

What’s Next:

Release the aggression of the day & wad 3 pieces of aluminum foil into balls, place them in the bottom of the slow cooker / crock pot.

Rinse your chicken thoroughly inside & out under cold, running water.  Pat dry with paper towels. 

Place chicken on top of aluminum balls.  Brush body (the chicken’s, not yours) will butter.  Season with S & P.

Sprinkle paprika on top of chicken & set the slow cooker / crock pot to high.

Cook for 1 hour, then turn on low & cook 8 – 10 hours- or until chicken is no longer pink & juices run clear.  You now have a delicious chicken to satisfy your hunger cravings & the cold weather blues.

Eat well & Laugh often.

Ingredients:

• 5 tablespoons butter
• 1 oz package dry onion soup mix
• 3/4 cup white rice
• 1/2 cup Parmesan
• 5 boneless chicken breasts
• 1 1/2 cups milk
• 2 x 10.75 oz cans cream of mushroom soup
• S & P, to taste

What’s Next:

In a medium bowl- mix onion soup mix, milk, cream of mushroom soup & rice together.  set aside.

In your slow cooker- spray lightly with non- stick spray & lay chicken breasts at bottom.  Place  1 tablespoon of butter on each breast & pour soup mix over top.

Season with S & P & sprinkle with the Parmesan cheese.

Turn crock pot on low & cook for 8 – 10 hours, or until chicken cooked throughout & ready to eat!

Eat well & Laugh often.