Slow Cooker Beef Stew

1 ½ lbs. cubed stew meat
Small onion, chopped
3-5 potatoes cubed
5 carrots, sliced
2-4 celery stalks, sliced
1 14-oz. can stewed tomatoes
2 beef bullion cubes
1 clove garlic
2 Tbsp. cornstarch
3 tsp. tapioca
Salt & pepper to taste

Layer ingredients in slow cooker then pour 2 14-oz cans of water over the top.  Cook on low for 8-10 hours or high for 5-6 hours.

Stuffed Bell Peppers

2 bell peppers (any color)

1/2 cup water

1/4 cup uncooked rice

1 lb. ground beef

1/4 cup onion, diced

1 tsp. minced garlic
1 6-oz can tomato paste
1 Tbsp. milk or cream
1 tsp. white wine vinegar
1 tsp. Worcestershire

1 tsp. beef bouillon

1 tsp. brown sugar
1/2 tsp. dried parsley
1/4 tsp. salt
Shredded Parmesan

Preheat oven to 400°.  Cut peppers in half length-wise; clean out seeds and stem.  Place in small casserole dish, set aside.

Add water to small sauce pan and bring to a boil.  Add rice and simmer on low until rice is tender and water is absorbed (about 15 minutes).

Meanwhile, brown ground beef with onion and garlic in a large saute pan.  Add cooked rice, tomato paste, milk, vinegar and spices and heat.  Fill peppers with beef filling.  Top with Parmesan.

Cover with foil and bake for 25 minutes or until peppers are fork tender.

Beef Stroganoff

1-2 lbs. stewing beef
1 pkg. Lipton Onion soup mix
2 cloves garlic, minced
2 tsp. paprika

1 tsp. salt
2 cups beef broth
2 cups milk (divided)
4 oz. cream cheese
½ cup sour cream
½ cup flour
3 cups egg noodle pasta

In crock pot, add stewing beef, soup mix, garlic, paprika and beef broth.  Cook on low for 8 hours.

Before serving:
Boil egg noodle pasta in large pot filled with water for 18 minutes.

Using a container with a tight fitting lid, combine 1 cup milk with flour and shake well to create a slurry.  Remove any clumps with a colander or whisk. 

In a medium saucepan, combine other 1 cup milk, cream cheese and sour cream.  Bring to a low boil.  Slowly add flour mixture.  Cook over medium heat, stirring constantly until thickened.

Pour mixture into crock pot and mix well.  Serve over egg noodles or mix noodles into stroganoff.

Optional Mix-Ins:
Mushrooms
Peas

Sweet Potato, Quinoa & Black Bean Bowls

Roasted Sweet Potato:
1 large sweet potato, peel and diced
1 teaspoon extra virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt

Preheat oven to 425 degrees then line a baking sheet with foil & cooking spray. Toss sweet potato in olive oil and spices and spread on baking sheet. Roast for 12-15 minutes or until fork tender.

Or I've come to prefer these Parmesan Sweet Potatoes with this recipe HERE instead.

Quinoa:

2 cups water

1 cup quinoa

1/2 teaspoon kosher salt, divided

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon garlic powder

Juice of half a lime

2 tablespoon cilantro, chopped

Boil water in medium sauce pan.  Add quinoa and spices.  Bring to a boil, then             simmer for 15-20 minutes or until tender and water is absorbed.

Canned Black Beans, Warmed

Wild Coyote Cilantro Lime Ranch dressing*

Fresh cilantro, chopped

To assemble bowls, add sweet potatoes, quinoa, beans, dressing and cilantro to individual serving bowls.  Serve warm.

*found at Wal-Mart or Harmon's in the refrigerated salad dressing section

Crispy Smashed Potatoes

2 lbs. Yukon Gold potatoes

2-3 Tbsp. olive oil

Salt & pepper to taste

Garlic powder to taste

Place potatoes (peels on) in a large pot and add water to cover.  Bring the water to a boil over high heat, then reduce heat to simmer for 20-25 minutes, until the potatoes are fork-tender.  Drain and cool for 10 minutes.

Preheat oven to 450.  Place potatoes on a large lightly greased baking sheet.  With the base of a mug or metal measuring cup, smash each potato until it's somewhat flattened.  The potatoes will be about 1/2 inch thick after smashing.  Some potatoes may break apart, but this is normal.

Drizzle each potato with about 1 tsp. olive oil and sprinkle with a generous amount of salt and pepper.  Finally, sprinkle on some garlic powder.

Roast potatoes for 25-30 minutes until crispy, golden, and browned on the bottom.  Remove and serve with avocado aioli.

Avocado Garlic Aioli:

1 large clove garlic

1 large ripe avocado

1 1/2 tsp. lemon juice

1/4 cup. mayo

Salt & pepper to taste

In a food processor, pulse garlic until minced.  Add remaining ingredients and process until smooth.