{our best bites} creamy roasted garlic and asparagus soup

I was a little skeptical when I saw this recipe. It's not my usual dish, but I was very pleasantly surprised. It was a great use of asparagus for a nice, light lunch. Another great recipe from the "Our Best Bites: Savoring the Seasons" cookbook. THANK YOU girls!

Creamy Roasted Garlic & Asparagus Soup
By: Our Best Bites

This light and creamy soup is a subtle and elegant addition to any springtime meal.  It's a great accompaniment to sandwiches and salads, or you could even serve it alongside a quiche.

Ingredients:
1 head garlic
2 Tbsp EVOO, divided
1 1/4 tsp plus 1/8 tsp Salt, divided
1/2 t black pepper, divided
1 pound asparagus (tough ends removed), chopped into 1" piece
2 Tbsp butter
1 medium onion, chopped (about 1 cup)
2 cups milk
1/4 cup flour
3 oz low-fat cream cheese
4 cups chicken broth
1 cup freshly grated Parmesan cheese

Directions:

1. Preheat oven to 425 degrees F. Remove outer papery skin from garlic head, leaving cloves intact. Slice off top 1/3 of garlic head. Discard or save for another use. Place remaining clove on an 8x8" piece of foil. Drizzle with 1 Tbsp oil and sprinkle with 1/8 tsp each of salt and pepper.  Pull edges of foil up around garlic and squeeze together at the top.  Place foil bundle directly on oven rack and set timer for 15 minutes.
2. Place asparagus on a foil-lined rimmed baking sheet. Toss with remaining Tbsp oil and sprinkle with 1/4 tsp salt and 1/8 tsp pepper. Spread evenly on baking sheet. After garlic has cooked 15 minutes, use a potholder to pick up the foil bundle and place it (still wrapped) on the baking sheet with asparagus.  Place baking sheet in oven and roast the asparagus about 20 minutes, or until asparagus is tender and can be easily pierced with a fork.
3. While asparagus and garlic are roasting, heat butter in a large stockpot over medium heat.  Add chopped onion and sauté until tender, about 3-4 minutes.  While onion is cooking, combine milk, flour, 1 tsp salt,1/4 tsp pepper and cream cheese in a blender and process until smooth; add to pot. Cook on medium heat, stirring continuously, until slightly thickened, about 2-3 minutes.  Add chicken broth. Bring to a boil and then reduce heat and cook over medium heat until slightly thickened, about 3-5 minutes.
4. Remove asparagus and garlic from oven. Carefully squeeze the garlic head with your hand and use a spoon to scoop individual garlic cloves and add them into soup pot.  Add roasted asparagus and use an immersion blender to blend until smooth. Alternately, place soup in blender and blend in batches until completely smooth and pale green in color.  Add Parmesan cheese to the hot soup and stir until smooth.  Serve with sandwiches or a salad.

{pioneer woman} beef stew

I was craving a nice Beef Stew. I haven't really ventured out for this much before. I found this recipe in one of my newer cookbooks. The Pioneer Woman always has wonderful recipes. The one is a keeper! Beef Stew recipe? Check!

THE PIONEER WOMAN'S BEEF STEW

Average beef stew is, well, average. But good beef stew is out of this world, as evidenced by the joy you'll experience while chowing down on this dang delicious version.

Ingredients:
3 T olive oil
1 T butter
2 pounds beef stew meat
1 medium onion, diced
3 garlic cloves, minced
1 can or bottle of beer 14 oz beef broth
4 cups beef broth
1 T Worcestershire sauce
2 T tomato paste
1/2 t paprika
1 1/2 t. sugar
1/2 t. kosher salt
freshly ground black pepper
4 new potatoes, quartered
4 carrots, unpeeled, roughly sliced
2 T all-purpose flour
minced parsley, for garnish (optional)
crusty bread, for serving

Directions:

1. Start by heating the olive oil and butter in a large pot or Dutch oven over medium-high heat. Throw in the stew meat and quickly brown it on all sides, about 5 minutes. Remove the meat to a clean plate and set aside.
2. Throw the onion into the pot, then reduce the heat to low. Stir the onion around to cook until softened, about 3 minutes. Then throw in the garlic and stir it around to cook for a minute. Pour in all the beef broth, add the Worcestershire sauce, tomato paste, paprika, sugar, salt and pepper.
3. Finally, return the meat to the pot, cover it, and simmer the stew over very low heat for 1.5 - 2 hours, or until the meat is very tender. If the liquid level gets too low, add 1-2 cups hot water as needed. 
4. Add the potatoes and carrots to the pot. Stir them in and continue simmering for 30 minutes more or until the vegetables are tender.
5. To thicken the stew, remove 1 cup of the cooking liquid and whisk in the flour. Pour the flour mixture into the pot and simmer for an additional 1- minutes, or until the stew is very thick. Add parsley at the end if desired.
6. Dish it up and serve it with crusty bread and a very, very hearty appetite.

Slight short-cut: This was my FIRST time making this stew (and it's a keeper!). I didn't read through the recipe closely enough. I didn't realize the meat had to simmer for 1.5+ hours, BEFORE I add the potatoes. Once I figured that out I finished dicing my potatoes, then put them in a bowl, covered them in cold water and put them in the fridge. I added then in @ Step 4. Magically, they only took about 20 minutes to cook and I didn't have to thicken the stew at all; adding the potatoes took care of it. Pretty nice! I think I'll do that same thing next time too. :) Beef stew may not LOOK very pretty, but MAN is it delicious!

Note: Stew freezes beautifully.

Beef Stew Provençal

A new year brings new resolutions. One of our's is to eat better, have MORE vegetables, less carbs and get healthier to maximize life! I was perusing one of my cookbooks (this one happens to be in ecookbook form although it is available in REGULAR book form) and was intrigued by this new take on beef stew. It was different but a good different. The slight orange flavor with the beef is good, but usual. Read on...

Recipe from: Well Fed 2 cookbook. 

Forget everything you think you know about beef stew. Bid adieu to waterlogged carrots and white potatoes, mushy gray-green lead and bland, brown gravy. Instead, imagine thyme-scented beef, just-tender zucchini, bright orange carrots, and briny black olives in a flavor-infused broth. It's both comforting on a chilly evening and special enough to serve to company. 

Ingredients:

3/4 c. Balsamic vinegar

1/2 T. Salt

1 T. Dried thyme

3/4 t ground black pepper

(1-) 2 medium oranges (next time I'll probably just use 1 orange)

2 lbs. boneless beef chuck/stew meat

2 t. Ghee/olive oil

1 medium onion, diced (1 c.)

2 cloves garlic, minced (2 t.)

2 bay leaves

1 14.5 oz fire-roasted tomatoes/crushed tomatoes

1 c. Beef broth

2 lbs. zucchini, diced

1 lb. carrots, diced

1 (6 oz.) can large black pitted olives  we are not an olive family

Directions:

1. In a medium bowl, mix the vinegar, salt and black pepper. Use your fingers to crush the dried thyme into the bowl. With a peeler or sharp knife, carefully cut the peel from an orange to make 2 strips thay are 1 inch wide by 3 inches long. Add the peel to the bowl, then squeeze the juice from the oranges to make about 1/3 cup; add to the bowl. Stir with a fork to combine. 

2. Cut the beef I to 1 inch cubes (unless it's already stew meat). Add the beef to the marinade and mix well to coat. Cover and refrigerate for 2-3 hours or up to overnight. Remove the meat from the marinade and keep the marinade; you'll add it to the stew later. Pat the meat dry with paper towels, then sprinkle with plenty of salt and ground black pepper. 

3. Heat a large deep pot over medium-high heat, then add the ghee/olive oil. When the ghee is melts, add the beef cubes to the pan in a single layer, being careful not to crowd the pan. (Everyone appreciates a little wiggle room when the heat is on.) Brown the beef on all sides in batches; remove the beef to a bowl as it browns. 

4. When the meat is browned, add the onions and garlic to the drippings (add a little more ghee or olive oil if necessary) and cook until soft and golden, about 7-10 minutes.  Return the beef to the pot and add th bay leaves, tomatoes, broth and reserved marinade. Stir to combine. Bring to a boil, then reduce heat and simmer, covered, for 90 minutes. 

5. Stir in th carrots. Let cook for 10 minutes, then place the zucchini and olives on top of the meat in the pot. Look an additional 20 minutes, covered, until the beef and vegetables are tender. Serve topped with minced parsley and a gentle drizzle of extra-virgin olive oil. 

(Low carb) chicken and bacon crockpot soup

I give hubby the credit for finding this one. He sent me the link and said "this looks good". I made it this past week and he was right! It was delicious- Low carb and loaded with flavor. Hubby was VERY pleased with this recipe discovery. It's a very filling, man-pleasing chowder.

 

I think I'll be checking out more recipes from Peace Love & Low Carb! 

Chicken Bacon Crock Pot Chowder

This chowder is deliciously rich and flavorful.  If you are looking to impress your friends with your cooking skills, this would be the dish to make them. Although it keeps well in the fridge, good luck having any leftovers.

 

 INGREDIENTS

4 Cloves Garlic – Minced

1 Shallot – Finely Chopped

1 Leek – Cleaned, Trimmed, and Sliced

2 Ribs Celery – Diced

6 oz. Cremini Mushrooms – Sliced

1 Medium Sweet Onion – Thinly Sliced

4 Tbs. Butter – Divided

2 Cups Chicken Stock – Divided

1 lb. Boneless, Skinless Chicken Breasts

8 oz. Cream Cheese

1 Cup Heavy Cream

1 lb. Bacon – Cooked Crisp, and Crumbled

1 tsp. Salt

1 tsp. Pepper

1 tsp. Garlic Powder

1 tsp. Thyme

(2 Tbs. Peace and Love)

 

DIRECTIONS

Heat slow cooker on low setting

 

To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 Tbs. butter, 1 cup chicken stock, and salt and pepper.  Cover, and cook vegetables on low for 1 hour. (I love how pretty all the veggies look at this point! Don't worry, they simmer down and just melt in your mouth.) 

 

Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 Tbs. butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.)

 

Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan.  Add chicken stock to slow cooker.

 

Add heavy cream, cream cheese, garlic powder, and thyme to slow cooker.  Stir until well combined and there are no longer any visible chunks of cream cheese.

 

Once chicken has cooled, cut into cubes and add to slow cooker, along with bacon.  Stir until all ingredients are well combined.  Cover and let cook for 6-8 hours.  (There is a yummy smoky flavor to this chowder, no doubt from the bacon.) DELICIOUS! 

 

 

Makes 16 Servings: 

1 Serving:  1 cup

Calories: 236

Carbs:   2.5 net grams

Fat:   13 g

Protein:   16 g

Prep Time – 45 Minutes

Cook Time – 6-8 Hours

lasagna soup

What's this? I've never heard of such a thing. Well you're in for a tasty treat! We've added it to our soup rotation!

My friend brought this to our soup night a few months ago. It was a BIG hit, so I made it for Levi's birthday dinner! And it was a big success for us too!

Picture source

for the soup:

• 2 tsp. olive oil
• 1 lb. ground beef (original recipe calls for 1.5 lb sausage ONLY and no beef, but I think I prefer it this way)
• 1/2 lbs. sweet Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta (any shape will do; these just look like “lasagna”)
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

for the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
• 2 c. shredded mozzarella cheese

Preparation

1. Heat olive oil in a large pot over medium heat. Add ground beef, sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
3. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
4. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

chicken tortilla soup

Believe it or not, I made up this recipe, or rather, mismashed a couple recipes together, and it was AWESOME! Woohoo! I'm not generally the type to make up a recipe and have it come out well, or THIS well. Write this one down folks!

Chicken tortilla soup

1 can Ro-tel tomatoes
1 small can of V8 or tomato juice
1 small can of tomato sauce
1 bunch of cilantro
1 clove of garlic
1/2 green pepper - opt.
1 small onion
2 t. Cumin
2 cartons of chicken broth (approx 8 c.)
1 rotisserie chicken, shredded (or 3-4 chicken breasts, cooked and shredded)
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
4-5 green onions, chopped

1. Put 1st 8 ingredients (save a handful of cilantro for later ) in the blender and blend until smooth. Move this mixture to the refrigerator for 2+ hours to let the favors intensify.

2. Mix together marinating mixture and chicken broth in a large soup pot. Simmer for 1/2 hour.

3. Then add your chicken, corn, black beans, green onions, and your last bit of cilantro. Heat through and serve with tortilla chips, cheese, sour cream.

This soup gets better and better each day! Such great favors! And this makes a  BIG batch so I froze some for another time. That'll be tasty! Enjoy!

taco soup

This is one of my favorite soups, if not THE favorite. I love dipping tortilla chips in to scoop out each bite. Mmmm.

1 lb. hamburger
1 small onion, diced
1 pkg taco seasoning
2 c. water
1 14 oz can crushed/diced tomatoes
2 15 oz. cans kidney beans, drained and rinsed
1 small can of mushrooms
1 can Tomato Soup
1/2 t. cumin
1/4 t. salt
1/4 t. pepper

Directions:

1. In a large pot, cook onion in 1-2 T. oil for a few minutes, then add the hamburger. When hamburger is cooked through and onions are soft and translucent, set aside and drain off fat.
2. Then add taco seasoning, water, and everything else to the hamburger and onions. (Feel free to add more cumin, salt and pepper if you need to.)
3. Bring to a boil, then reduce to low. Take off lid and let simmer 20+ minutes.

Top with:
Fiesta cheese
sour cream
crushed tortilla chips (or keep them whole and use them to SCOOP it up!)
chopped tomatoes
diced onions

*Variation? Use 1 lb. ground chicken or diced chicken breast, and use CHICKEN taco seasoning.

oamc

That is, Once-A-Month Cooking. The concept of once-a-month cooking (OAMC) is to spend a set time cooking, be it a day or two, but with an end result of having enough meals to last through the whole month. OAMC recipes usually involve freezing the meals until needed. This has increased in popularity over the past few years in response to the global recession. Several websites now provide OAMC tips and tricks.


Back in October, 3 moms and myself joined forces to do this. It was a success! We all contributed supplies and foods, prepped everything so we could just get together one morning and assemble it all. Since most recipes make a 9x13, I split each recipe into 2 8x8, which is better for our smaller family. We made these 4 recipes and I brought home a total of 10 meals! I still have a few in my freezer! Thanks gals! It was a deliciously successful venture!

Bruschetta Chicken Bake
White Bean Chicken Chili
Sarah's Chicken Enchilada Casserole
Chicken Tortilla Soup
 Pizza Bake (which is essentially, a box of noodles, a jar of spaghetti sauce, mozzarella cheese, and add your favorite pizza toppings. Mix all and bake!)

Here are some other websites if this OAMC interests you!
Once a Month Mom
Real Food 4 Real People
And there are a TON more!

white bean chicken chili

A new soup recipe! Its simliar to this recipe, but with a little twist. We really like it, and freeze part of it for later! Works great!

2 T. olive oil
1 medium onion, chopped
1 clove of garlic, minced (or 1/4 t. garlic powder)
3 chicken breasts, cooked and chopped
9 oz. package frozen WHITE corn
2- 15 oz. cans Great Northern beans, undrained
7 oz can diced green chilies
1/2 t. cumin
1/2 t. coriander
1/2 t. oregano
1/4 t. cayenne pepper, opt.
3 c. chicken broth
3 T. lime juice

Toppings:
grated cheese (pepper jack, or fiesta)
sour cream
salsa
green onions, chopped
corn tortilla chips

Directions:

1. In a large pot, saute onion and garlic in olive oil.
2. Add chopped chicken, and everything else. Stir until well blended.
3. Bring to a boil, and then turn heat to low and simmer for 20-30 minutes.
4. Serve with toppings and enjoy!

Note: the original recipe reads "I personally think this soup is better the next day...and I add a lot more garlic and cumin to make it more flavorful. Also,you can add the sour cream (1 c.) and cheese (about 2 c.) and stir it in well to make the soup more creamy; do this right before serving it!

chicken tortilla soup

This soup is REALLY yummy, and if you don't want to eat all of it within the next few days, freeze some. It works great!

6 c. chicken broth
1 can cream of chicken soup
1 8 oz. package cream cheese
1 roasted chicken, shredded (or 2-3 chicken breasts, cooked and shredded)

1 can whole kernel corn, drained
1 can black beans, drained and rinsed
4-5 green onions, chopped
fresh cilantro leaves, chopped (to taste)
1 can diced tomatoes
2 t. cumin
1 white onion
shredded carrots

Directions:

1. Heat chicken broth, cream of chicken sop and cream cheese in a large pot. Stir with wire whisk until smooth.
2. Add chicken and all remaining ingredients. Heat through and serve with cheese, avocado, salsa, chips or whatever you like!

creamy white chicken chili

This recipe is tasty, and very simple. We will be making this again. This recipe's original home is from here. I tweaked it only a little.

Creamy White Chicken Chili

Serves 4

1 lb boneless skinless chicken breast, cubed
1 medium onion, small diced
1 T vegetable oil
2 cans cannellini beans, with juice
14.5 ounces chicken broth
2 4-ounce cans chopped green chilies- I only used 1 can because we like things PRETTY mild at our house
1 tsp salt
1 tsp cumin
1 tsp oregano
1/4 tsp cayenne
2 garlic cloves, minced
1/2 cup half & half
8 ounce reduced fat sour cream

Directions:
- Heat the oil in a large pot over medium high heat.

- Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent.

- Add the garlic and cook for another three minutes.

- Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.
- Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.

When we tasted it we were both very surprised at the flavors. I don't know. Just looking at it being all creamy you expect one thing and then get a little zing and some other flavors. It was a NICE surprise.

a few new recipes

Our family has been so blessed by so many who've brought us some delicious food after the birth of our new babe. Thank you SO much all of you!

My sweet friend/visiting teacher brought us the most delectable chicken pot pie I think I've ever had. I mean, its a Food Network "Barefoot Contessa" recipe, so how could it NOT be amazing?! So, here it is (The Barefoot Contessa) Ina Garten's Chicken Pot Pie.

I am lucky enough to have a fellow foodie blogger (if I can call myself that). She posts recipes every week and I have used a TON of her's.  A few weeks ago she and her hubby brought us some Crockpot French Dip Sandwiches. They were amazing!  I will be making them again! Thanks Kelly! DeLISHious!  

Check out Kelly's other yummy recipes over here. Might I recommend her:
Pulled Pork (which I've yet to try, but it's one of her favorites so I'm sure it's amazing!),
along with her recent post of Strawberry Cupcakes found here,
Homemade Chicken Noodle Soup (I made this with some leftover turkey and it was the best homemade chicken noodle soup I've ever had- SO good),
and Cookie Dough Truffles (from Paula Deen). If I can think of other recipes of her's I've used but haven't posted, I'll do so.

This past week I made Kelly's Garlic Lemon Shrimp with Orzo and Broccoli, listed below. It was SO good! It's similar to my Asparagus & Shrimp Pasta but I think her recipe held up better, meaning as leftovers mine is more dry but I still really like it. To each his own. This recipe of her's will be on our rotation, just as I know it's on her's. So tasty!

Garlic Lemon Shrimp with Orzo and Broccoli

1 cup orzo
1 broccoli crown, cut into bite-sized pieces
1 tbsp olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 lemon, juiced and zested
1/2 cup white wine or chicken broth
kosher salt and course ground black pepper, to taste
1 tbsp butter
1 pound large shrimp, peeled and deveined
2-3 tablespoons parsley, chopped
1/3 cup Parmesan cheese, grated
Direction
- Bring a medium saucepan of water to a boil, add the orzo and cook until al dente (about 8-9 minutes). During the last 2-3 minutes of cooking, add broccoli to the pasta water. Drain orzo and broccoli and set aside.
- In a large saute pan, heat olive oil over medium-high heat, and add onions. Cook until soft and translucent, about 4-5 minutes, then add garlic and cook for an additional minute.
- Add lemon juice, zest, and wine/broth to saute pan and bring to a boil. Reduce heat, summering for 2-3 minutes. Season with salt and pepper.
- Stir in the butter, and continue stirring until melted
- Add the shrimp to the saute pan, and cook until pink and cooked through (about 4-5 minutes). Add the orzo and broccoli, parsley, and cheese to the shrimp and toss gently to combine
- Serve immediately
- *We discovered this is even delicious and amazing COLD as well!

Some other recipes I've tried out lately include:
Baked French Toast with Raspberry Sauce
I was not as pleased with this recipe as my husband was. He really liked it. I think it just wasn't what I was expecting- it was more custard like than actual french toast-like, so I won't be making it again. Oh, and I used frozen strawberries instead of the raspberries.
Baked Ravioli
This Everyday Food recipe was AWESOME! It looks very simple and I didn't have high hopes for it, but it proved me wrong and will now be on the rotation. Even Jackson liked it! Write this one down!

Light & Fluffy Bread (aka Sara's Homemade Bread)
This was SO delicious AND I was able to use some of my whole wheat flour from my food storage!  It was a big hit and very easy to make.

This smaller batch of bread works well with or without a bread mixer.

6 c. whole wheat flour
2 T. vital wheat gluten (or 1/2 c. high gluten (80%) flour or 500 mg vitamin C)
2 T. dry yeast
2 1/4-1/2 c. warm water (120-130*)
2 T. oil
2 T. honey
2 eggs
2 t. salt

1. Mix 3 c. flour, wheat gluten, and yeast in mixer bowl equipped with kneading arm.  Add warm water and mix for 1 minute.  Turn off mixer, cover bowl, and let dough sponge for 10 minutes.  Add oil, honey, eggs, and salt.  Turn on mixer. Add remaining whole wheat flour, 1 c. at a time, until dough forms a ball and cleans the sides of the bowl.  Knead 5-6 minutes (in bowl).  Turn off mixer, cover bowl, and let rise 20 minutes.  Mix for 1 minute to knead dough down.  Preheat oven to 150*.
2. Lightly oil hands.  Divide dough into equal portions. Shape into loaves and place into lightly greased bread pans.  Turn off oven.  Place bread in oven, and let rise until double in bulk.  Leave bread in oven and heat oven to 350*.  (Bread may also rise on countertop until double.) Bake in preheated oven.  Remove from pans and let cool.
3. Bake at 350* for 30-35 minutes.
4. Yield: 2 regular-sized loaves

Slow-Cooker Pot Roast
Did I mention I love the Everyday Food Magazine? I've found SO many good recipes in there, including this one. I love slow cooker recipes, especially on Sundays when I can throw it all in and it cooks while we're away at church. As soon as we got out of the car in the GARAGE we could smell the heavenly aroma. Mmmm.

The link above is the original version, I modified it a bit, noted in italics below.
Serves 8

• 1 c. water
• 2-3 T. cornstarch
• 8 medium carrots, cut into thirds
• 2 medium onions, each cut into 8 wedges too much onion if you add the dry onion soup like I did
  
• 1 envelope dry onion soup mix
• Coarse salt and ground pepper
• 1 beef chuck roast (3 pounds), trimmed of excess fat
• 2 tablespoons Worcestershire sauce
Directions
1. In slow cooker, stir together cornstarch and cold water until smooth. Add carrots and 1/2 packet of onion soup mix; season with pepper, and toss.
2. Sprinkle roast with other 1/2 packet of dry onion soup mix, along with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 8-10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. (At this point we put the pan juices in a saucepan and proceeded to make a gravy to go with it. The juices were delicious so all we added was additional water and the thickening to make the gravy.) Serve roast with vegetables and pan juices (or gravy).
   
   Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.

too easy clam chowder

We LOVE this recipe! It's a hit every time!

It's so easy, I almost feel bad taking credit for it. :)

1 small onion, diced and sauteed in 1 T. butter
3 - 10 3/4 oz. cans cream of potato soup
2 - 10 3/4 oz. cans New England clam chowder
1/4 c. butter, cubed
1 pt. 1/2 & 1/2 (regular or fat-free, makes NO difference in taste)
2- 6 1/2 oz. chopped clams, rinsed thoroughly
1 T. dried parsley
1/4 t. salt
1/4 t. thyme
1/8 t. pepper

1. Combine all ingredients in slow cooker.
2. Cover, and cook on LOW for 3-4 hours.

taco corn chili

This sounds like a weird recipe, but the SUPER SWEET CORN is a nice surprise, really.

low fat, low cholesterol, low calorie
recipe from Betty Crocker

1 lb. lean ground beef
1 - 15 oz. can reduced-sodium kidney beans, drained & rinsed
1/2 envelope taco seasoning mix
1 -1 10 oz. can diced tomatoes, undrained**
8-10 oz. frozen SUPER SWEET corn, thawed & drained (put it in a strainer and run cold water over it for a few minutes while you're browning the meat)
2 c. water
2 t. sugar

1. Brown beef in a 3-4 qt. soup pot (or whatever you have that's close to fitting this description). Drain off the fat.

2. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer uncovered for 18 minutes, stirring occasionally.

3. Serve with shredded cheese, tortilla chips, and sour cream for a delicious, healthy spoon taco!

**Need a little more heat? Substitute a 10 oz. can of diced tomatoes and green chiles, and use an entire package of taco seasoning. Keep the milk handy...?

rich & easy clam chowder

This recipe feels like CHEATING because it's SO EASY and SO YUMMY!

1 small onion, diced & sauteed in butter
3 - 10 3/4 oz. cans Cream of Potato Soup
2- 10 3/4 oz. New England Clam Chowder
2- 6 1/2 oz. chopped/minced clams, rinsed thoroughly (I HATE the surprise grit in your chowder)
1/4 c. butter, cold and cut into pieces (+ plus butter for sauteeing onion)
1 pt. 1/2 & 1/2 (regular or fat-free- makes NO difference in taste)
2 dashes of salt
1 dash of pepper
3 dashes of thyme
parsley, for color

1. Combine all ingredients in slow cooker.
2. Cover and cook on LOW for 3-4 hours.