Mushroom beef stew is an easy recipe for busy parents
After working all day and then opening up the refrigerator at 6:30 p.m. to see what can feed a family of four, it’s the worst.
Tired is the only word available.
That’s where delivery is so wonderful, and so unhealthy to diets and bank accounts.
Still trying to perfect my planning, I love the slow cooker but am so tired of what I make in them.
Recently, the “Busy Family Recipes” CrockPot book hit my desk.
Intrigued, I spend awhile looking through it for ideas.
Just like I guessed, some aren’t really throw-in-and-leave recipes.
Some, you leave for two to three hours - too short to cover the time of a workday but too long to prepare after work.
I’ll never do the French onion soup that requires lots of prep work including stirring and simmering at 8 minute intervals. If I had that time, I wouldn’t be looking in this book.
Also, once the list of ingredients hits 10, I’m out. So, forget the thai coconut chicken and rice soup – who has unsweetened coconut milk lying around anyway?
Honestly, I usually find a hunk of roast, throw it in and use the shredded beef in tacos, barbecue sandwiches and with mashed potatoes.
But, here are a few standards anyone can accomplish.
Feel free to add your own discoveries in slow cooking:
Slow Cooker Chicken Dinner
4 boneless, skinless chicken breasts
1 can (10 ¾ ounces) condensed cream of chicken soup
1/3 cup milk
1 package (6 ounces) stuffing mix
1 2/3 cups water
1. Place check in the slow cooker. Combine soup and milk in a small bowl; mix well. Pour soup mixture over chicken.
2. Combine stuff mix and water. Spoon stuffing over chicken. Cover; cook on low for 6- 8 hours.
Mushroom-Beef Stew
1 pound stew meat
1 can (10 ¾ ounces) condensed cream of mushroom soup
2 cans (4 ounces each) sliced mushrooms, drained
1 package (1 ounce) dry onion soup mix
Hot cooked noodles
Combine all ingredients except for noodles and place in the slow cooker. Cover; cook on low for 8 to 10 hours. Serve over noodles.
Cinnamon roll-topped mixed berry cobbler
2 bags (12 ounces each) frozen mixed berries
1 cup sugar
¼ cup quick-cooking tapioca
¼ cup water
2 teaspoons vanilla
1 package (about 12 ounces) refrigerated cinnamon rolls with icing
Stir together berries, sugar, tapioca, water and vanilla in 4-quart slow cooker. Top with cinnamon rolls. Cover; cook on low for 4 to 5 hours. Spread or drizzle icing on tops of rolls just before serving.
