So this week as I'm frantically studying for my OSAT test, I have challenged myself to spend as little time in the kitchen cooking, yet still have fantastic dinners ready for the hubby when he comes home from work. Luckily, I'm already addicted to using my Slow Cooker and so the real challenge is to find 6 days worth of recipes to use with groceries I already have (Keep in mind I have not gone grocery shopping since July 1st). Monday's recipe was a version of my Mother's famous Vegetable Beef Stew with tons of fresh/frozen veggies, and tonight we had Steak burrito's. I <3 my slow cooker!! Since I'm super busy studying I forgot to take pictures...OOPS!


Slow Cooker Vegetable Beef Stew


3 Pound Roast (Whatever's on sale)
3-4 Potatoes, diced
1 cup Brussel Sprouts
3 Carrots, peeled and sliced
1 bag Great Value Asparagus stir fry (Frozen veggies)
Shredded cucumber (YUM!)
1 Green bell pepper sliced
1 can beef broth
1 small can tomato sauce
Dash of salt
Ground black pepper
Garlic powder
***Fresh grated nutmeg***(This adds so much flavor!!!)
2 Tbsp cornstarch
Water


Prepare all veggies and place in the slow cooker, place roast on top. Add seasoning's and cover with beef broth, tomato sauce and water. Cook for 6-7 on low. Pull one cup of broth out and whisk with cornstarch. Pour the broth back in the slow cooker and cook for 1 more hour on low. It taste's yummy with corn bread :)


Slow Cooker Steak Burrito's


1.25 pound thin T-Bone steak, thawed
1 4oz can green chili's
3 Tbsp worcestershire sauce
1 Tbsp vinegar
1 Package taco seasoning
1 package Knorr Rice Sides Steak Fajita flavor
2 Cup water
Burrito size flour tortilla's
1 large tomato
Sour cream
cheddar cheese


Spray the slow cooker with pam. Rub the steak with the taco seasoning and place in the slow cooker. Add the green chili's, worcestershire, vinegar, Knorr Rice sides, and water. Cook on low for about 4 hours or until steak is tender. Shred the steak and stir the rice.


Heat 4-5 Burrito size flour tortilla's in the microwave for 25 seconds, fill with steak mixture, diced tomato, cheddar cheese, and sour cream. Fold like a burrito and toast in a skillet for 30 seconds on each side (Or until lightly browned).
Enjoy your super yummy, easy, quick dinner!!