Here is a stew recipe that is perfect for all you people who are stuck indoors freezing (even though we had the stew last week and it was a beautiful 70 degrees all week ha ha!) This is a variation of a stew my mom used to make on the stove top. Ryan loves it, Tommy will actually eat it and it makes enough to last at least 2 meals.
In crockpot add:
1 small roast (or stew meat, but it isn't as flavorful)
1 can cream of chicken soup (or cream of mushroom)
1 small can tomoto sauce (or can of diced tomotoes if you like them)
1 can of french style green beans (drained)
1 small can of corn (drained)
2 large potatoes (chopped)
2 large carrots (chopped)
half of yellow onion diced
about a tsp. of minced garlic
beef boullion cube
pepper
Once everything is in the crockpot add enough water so that it barely covers the top of the food and cook on low for 8 hours or until roast is done. Take the roast out and shred then mix back together. This is really great served with cornbread or homemade bread.
Here is are latest menu- let me know if you have any good meal ideas or recipes you would like to share!
pizza- homemade with bacon on top- yum!
stew- 2 nights
peanut butter chicken- 2 nights
go out- Saturday we decided to try a Columbian restaurant near our house and regretted it.
After wasting $20 there we stopped at McD's after!
baked cod and 3 cheese bread
For the cod I tried a recipe I read on-line and we ending up really liking it. I didn't get the exact measurements... For 2 6 oz. pieces of cod I mixed approximately 3/4 cup lite mayo, 1/4 cup lite sour cream, 1 tbls. lemon juice, 1-2 tsp. dill weed and pepper. Pour over top of fish and bake at 350 for about 45 minutes.
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