My Labor Day Weekend was pretty chill with lots of relaxing, but I did get in quite a bit of cooking. (All photos are from the blogs the recipes came from.)
First I made Skinny Veggie Lasagna from Pinch of Yum. I always find lasagna a bit daunting because I remember my mom slaving over it, and worrying about breaking the lasagna noodles as they came out of the water. This one uses oven ready noodles which are genius (no boiling), so most of the time preparing was spent chopping veggies. I think I used way more veggies than the recipe called for, but it was delicious.
The next recipe was Autumn Chicken Stew from Gimme Some Oven. It may have been a tad bit hot outside for stew, but this was so tasty and really got me in the mood for fall and all my favorite soup recipes. Nate was helping chop veggies for this and I went to throw in the apples and he said “Apples?!?” Fruit in a chicken and vegetable stew is a little weird, but I think when he ate it he didn’t mind too much. I will say if you’re not a fan of hot or cooked fruit this one probably isn’t for you.
And finally the crockpot whipped up an old favorite, Pioneer Woman’s Drip Beef. We made drip beef tacos with flour tortillas rather than making sandwiches, but as expected they were fantastic.
Did you try any new recipes over the long weekend?
It got legitimately cold this past Sunday, and I was in the mood for soup. I’ve made a couple of pots of Chicken Tortilla in the past month, so I changed it up and made this meaty one instead. For me soup is a perfect lazy evening meal because it can be thrown together with already cooked portions of meat from the freezer and multiple cans of veggies out of the cabinet.
Black Bean Soup
1 lb ground beef
1 can black beans rinsed
1 can black bean or lentil soup
1/2 c. picante sauce (or more)
1. Brown the beef and drain off the grease.
2. Add meat, beans, soup, and picante to a pot and heat on stove until bubbly.
The weather here for the past few weeks has been fluctuating between not quite fall and near winter temperatures. But despite the too warm or too cold temperatures I’m in an Autumn mindset. This past week I picked up pumpkins, planted pansies, baked apple crisp, and made this veggie stew.
This is my mom’s stew recipe that I’ve been enjoying on chilly evenings for as long as I can remember. It’s simple and easy. I enjoy it as is, but any vegetable or spice you like could easily be added. The recipe calls for beef, but I’ve eaten it plenty of times without – you could even swap beef bullion for vegetable and have a vegetarian stew.
package of beef stew meat
3 beef bullion cubes
onion if on hand
1 can corn, drained
1 can green beans, drained
1. Brown stew meat in stew pot (don’t drain grease).
2. Add enough water to cover the meat plus a little more and the 3 beef bullion cubes.
3. Simmer the meat for 30 minutes (add more water as necessary).
4. Cut up as many potatoes, carrots and onion as you’d like and add to the pot.
5. Simmer the meat and vegetables until tender (approximately another hour) add water as necessary, but not too much (keep just enough liquid as needed for cooking).
6. Add corn and green beans a few minutes before serving.
I, like a lot of people, follow The Pioneer Woman. I’ve made quite a few of her recipes, and while they’re usually not the most healthy they tend to turn out very well and are a nice treat! A few of my co-workers turned me on to her Italian Drip Beef a year or two ago, and it’s been a favorite ever since. It really doesn’t get any easier than throwing all the ingredients into a crock pot, waiting five hours, and then enjoying the amazingness that is produced. I’m always a little nervous of recipes with peppers, because I don’t like spicy foods, but this one is pretty mild. The meat is great on tortillas too if you prefer something other than a sandwich.
I highly recommend this drip beef, and it is definitely the next recipe you should try.