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!!

Weeknights = simple meals...But now that I've added healthy to my diet it seems to take more effort (You know, chopping all the healthy veggies). One of my main goals when cooking is to use ingredients that I already have without having to run to the grocery (Aka. Dollar General since I live in the b.f.e.), So tonight I had to think creatively of what I could make besides the usual spaghetti, taco salad, etc.

Then it dawned on me...Chicken Alfredo! I LOVE Chicken Alfredo!

Then I remembered these things called calories...and fat...So I decided to create my own healthy version of Chicken & Spinach Alfredo. Note: I already have a plan on how to make this healthier, and will post newer version if it turns out :)

So here goes...

Step 1: Boil 1 1/2 pound boneless skinless breast & shred.

Step 2: Chop 1 onion and 1 green bell pepper. Place in a stainless steel pot with 1 tbsp evoo and saute for about 3 minutes.

Step 3: Add 1 tbsp butter to Peppers and onion, stir until melted. Then add 1 tbsp flour and mix, let it cook for about 30 seconds.

Step 4: Add 1 cup chicken broth (I saved the broth when I cooked my chicken), stir and let thicken.

Step 5: Add 1/2 cup white wine, stir and thicken.

Step 6: Add 1 1/2 cup milk (I used 2%, but plan to use 1% next time to cut fat and calories), stir and thicken.

Step 7: Add 2 cups fresh spinach, cook for 3-4 minutes.

Step 8: Grate 2 cloves fresh garlic, and add 1 tsp italian seasoning, 1/4 tsp salt, 1 tsp ground pepper. Next grate 1/2 of a whole nutmeg (That's right! Grate it, you will love it!! I always grate fresh nutmeg anytime I cook with dark, leafy green veggies!).

Step 9: Add chicken, cook for another 2 minutes or until chicken is warmed through again.

Step 10: Add 1 1/2 cups shredded mozzarella cheese to you pasta (I used spaghetti).

Step 11: Then add your chicken mixture and use your spaghetti slotted spoon and toss together.

Step 12: Enjoy!!! I swear all the boys thought it was yummy and would never have known it was a healthy version if I had not have told them.