This was a nice change from our normal beef stroganoff. The sauce was a little juicier than the ground beef version which made me feel a little better about eating it. This was a nice easy Monday night dinner which I always appreciate on a Monday night.
Special Tools: Slow Cooker
WWSPoints: 10 points*
Prep. Time: 15 minutes
Cooking Time: 6-7 hours
2 Tbsp. flour
½ tsp. black pepper
1 tsp. paprika
½ tsp. garlic salt, or seasoning salt
2 lbs. chuck roast, cut into 1 ½” cubes
10 3/4 -oz. can cream of mushroom soup
½ cup water
1 ½ Tbsp. Worcestershire Sauce
2 cups chopped onions
1 garlic clove, minced
1 cup quartered fresh, small button mushrooms
1 cup sour cream
1 Tbsp. minced fresh parsley
- Combine flour, pepper, paprika, and garlic salt in slow cooker.
- Place beef cubes in flour mixture and toss until meat is well coated.
- In a bowl, combine soup, water, Worcestershire sauce, onions, and garlic until well mixed.
- Pour soupy mixture into slow cooker. Gently stir into beef cubes.
- Cover. Cook on Low 6-7 hours.
- Ten minutes before end of cooking time, stir in mushrooms and sour cream. Cover and continue cooking.
- Serve over hot buttered noodles or cooked rice. Garnish with fresh parsley, and bacon bits, if you wish.
Now Let’s Dish: This was so easy and delicious that I would definitely recommend it for an easy weeknight dinner. Egg noodles cook up pretty dang fast so we were even able to go for a walk once I got home from work and still had dinner on the table before 6:30. Pat on the back and a little rump shake for me.
The beef stroganoff I usually make is much thicker and made with ground beef but it is not something I can really enjoy on a Weight Watchers weeknight.
Served with egg noodles & Salad.
Reference: Fix-It and Forget-It New Cookbook
Slow-Cooker Mexican Barbecue Chicken Sandwiches
Yummmmy, filling and messy. Loved by all.
WWSpoints: Approximately 23 points*
Active: 35 min.
Total: 6 hr 35 min.
6 Large skinless, boneless chicken thighs (about 2 lbs.)
2 tsp. Ground cumin
1 chipotle chili in adobo sauce, chopped, plus 3 Tbsp. sauce from the can
1 cup canned crushed fire-roasted tomatoes
½ medium onion, graded
2/3 cup ketchup
3 Tbsp. plus 1 tsp. packed light brown sugar
¼ cup apple cider vinegar
1 Tbsp. Worcestershire sauce
¼ cup vegetable oil
2 cups shredded red cabbage
2 radishes, thinly sliced
3 scallions, thinly sliced
4 sesame hamburger buns
8 thin slices Monterey jack cheese (about 4 ounces)
- Season the chicken with salt and the cumin; transfer to a 6-to 8-quart slow cooker. Add the chipotle and adobo sauce, tomatoes and onion; toss to coat. Cover and cook on low, six hours.
- Remove the chicken to a plate and set aside. Transfer the cooking liquid to a fat separator. Poor the liquid into a small saucepan, leaving any fat in the cup. (alternatively, skim off the fat from the cooking liquid with a spoon.) Add the ketchup, 3 Tbsp. brown sugar, 2 Tbsp. Cider vinegar, and the Worcestershire sauce to the saucepan. Bring to a boil, then reduce the heat and gently simmer until the sauce is slightly thickened, 3 to 5 minutes.
- Meanwhile, with 2 Tbsp. Vegetable oil and the remaining 2 Tbsp. cider vinegar and 1 tsp. brown sugar in a large bowl. Add the cabbage, radishes, scallions, and half tsp. salt; toss. Set aside.
- Heat the remaining 2 Tbsp. vegetable oil in a large non-stick skillet over high heat. Add the chicken and cook, stirring occasionally and pulling it apart with tongs or a fork, until browned and crisp in spots, 3 to 5 minutes. Stir in all but half cup of the sauce; season with salt.
- Pre-heat the broiler. Slice the avocado. Put the roll bottoms on a baking sheet; top with the chicken and cheese. Broil until the cheese melts, about 2 minutes top with the slaw, avocado, and roll tops. Serve with the remaining sauce.
Now Let’s Dish- This was really good. I was not really sure if the kiddos would like it or not but it turned out they loved it. It was very filling. I could have had half of it with a salad or maybe a nice corn on the cob and been fine but instead I ate the whole darn thing.
Reference: Food Network Magazine September 2016
*The WW points are figured out by adding all of the ingredients and dividing them by serving sizes.
Recipe originally from Taste of Home Magazine
Monday nights are always the hardest nights to cook for me. I am not sure what it is exactly but I am always beat. That being said, we still must eat. I try to do either crockpot dinners or meals that I can prep in advance on Mondays. This meal reminded me of Thanksgiving so I made green beans and mushrooms as the side.
Prep: 25 mins.
Cook: 4 hours low
Makes: 4 servings
1 can (10 1/2 oz.) condensed cream of mushroom soup, undiluted
1/2 cup 2% milk
1 Tbsp. dried parsley
6 medium potatoes, peeled and thinly sliced
1 small onion, chopped
1 1/2 cups cubed fully cooked ham
6 slices processed American cheese (oh don’t you just love that word)
In a bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.
Now Let’s Dish-
Next time I believe I will use whole milk. The sauce was a little runny. I will also use half the onions next time, the amount used was a little over powering.
I definitely will lightly brown the chopped ham next time as well. Totally not necessary but I think it would add some more ham flavor.
I would be very surprised if your potatoes are not done in 4 hours. I feel like if I kept mine in much longer they would have become mushy.
If you are quick with potatoes this is a really easy recipe. Kids and adults liked it just the same.