Hello My Friends,

Stroganoff, once only weekend special, can now be served weeknights thanks to your Slow Cooker.

Slow Cooker Beef Stroganoff

2

pounds beef stew meat

1

cup chopped onion

1

can (10 3/4 ounces) condensed cream of golden mushroom soup

1

can (10 3/4 ounces) condensed cream of onion soup

1

jar (6 ounces) Green Giant® sliced mushrooms, drained

1/4

teaspoon pepper

1

package (8 ounces) cream cheese, cubed

1

container (8 ounces) sour cream

6

cups hot cooked noodles or rice

1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles. Makes 8 servings.

Have A Wonderful Weekend My Friends,

Phil

Seems like the time of year to have some of those delicious Apples, so here's one for the Slow Cooker. This no-hassle roast is made by covering venison with apples and sliced onions then cooking it in the slow cooker. The apple does something magical and the gravy goes great with mashed potatoes.

Slow Cooker Apple-Scented Venison Roast

Ingredients

• 1 tablespoon olive oil
• 3 pounds boneless venison roast
• 1 large apple, cored and quartered
• 2 small onions, sliced
• 4 cloves crushed garlic
• 1 cup boiling water
• 1 cube beef bouillon

Directions

1. Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, onions, and garlic. Turn to Low, and cook until the roast is tender, about 6 to 8 hours.
2. When the roast has cooked, remove it from the slow cooker, and place onto a serving platter. Discard the apple. Stir the water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast. Easily serves 8.
   

Have A Wonderful Week Ahead,

Phil

Hi Friends,

Here's a delicious one I used during my days on the Atkin's Diet from "The Everyday Low-Carb Slow Cooker Cookbook".

Herbed Top Round Roast

Ingredients

• 1/2 cup red wine
• 1/2 cup water
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 1 tablespoon black pepper
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 3 lbs top round roast
• 5 garlic cloves, halved
• 1/2 medium onions, thinly sliced
• 2 pieces bacon, cooked ( not crispy)

Directions

1. Pour the red wine and water into the slow cooker crock; set aside.
2. In a small bowl, combine the herbs, pepper, salt, and olive oil; stir to combine. Using clean hands, rub the oil and herb mixture all over the beef roast. Place the roast into the slow cooker crock. Sprinkle the garlic and onions aroudn the raost and lay the bacon strips over the top of the roast.
3. Cover and cook on LOW for 10 hours.
4. Before serving, flip the roast over in the slow cooker, then turn the slow cooker off and let the roast rest in the slow cooker for about 15 minutes. Remove roast to a platter and let it drain for a few minutes.
5. To serve, use a sharp knife to slice the meat against the grain. If you like, dip the roast slices into the cooking juices before serving, or serve the cooking juices alongside the beef.

These Baked Taters certainly wouldn't qualify for Atkins, but they sure are good! I love this method. On my really lazy days, I do a baked potato bar for dinner with these and a few toppings made ahead of time. A terrific way to bake potatoes without heating up the kitchen.

Slow Cooker Baked Potatoes

Ingredients

• 4 baking potatoes, well scrubbed
• 1 tablespoon extra virgin olive oil
• kosher salt to taste
• 4 sheets aluminum foil

Directions

1. Prick the potatoes with a fork several times, then rub potatoes with olive oil, sprinkle with salt, and wrap tightly in foil. Place the potatoes into a slow cooker, cover, and cook on High for 4 1/2 to 5 hours, or on Low for 7 1/2 to 8 hours until tender. Serves 4.

Have A Wonderful Week,

Phil

Quote:

Hello My Friends,

Stroganoff, once only weekend special, can now be served weeknights thanks to your Slow Cooker.

Slow Cooker Beef Stroganoff

2

pounds beef stew meat

1

cup chopped onion

1

can (10 3/4 ounces) condensed cream of golden mushroom soup

1

can (10 3/4 ounces) condensed cream of onion soup

1

jar (6 ounces) Green Giant® sliced mushrooms, drained

1/4

teaspoon pepper

1

package (8 ounces) cream cheese, cubed

1

container (8 ounces) sour cream

6

cups hot cooked noodles or rice

1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles. Makes 8 servings.

Have A Wonderful Weekend My Friends,

Phil