Tuesday....Chicken Parmesan over Spaghetti, Bread, Salad
Wednesday...Stock the Crock Brunswick Stew (recipe below), Grilled Cheese
Thursday...Tacos with Ground Turkey & Pinto Beans
I recently received a copy of Phillis Good's new Cookbook, Stock the Crock. Good has written many cookbooks including the Fix-It and Forget-It series. I love a good slow cooker meal, takes the hassle out off the evenings. There are a bunch of recipes in this cookbook that I am anxious to try!
Brunswick Stew
4 medium new potatoes, peeled or not and cut into small cubes
2 medium onions, chipped
3 (14.5 ounce) cans crushed tomatoes
1 (32 ounce) box gluten-free chicken broth
1 (9 or 10 ounce) package frozen lima beans, thawed
1 (9 or 10 ounce) package frozen corn, thawed
4 tablespoons brown sugar
2 teaspoons salt
3 to 3.5 pound boneless pork butt roast, cut in half
fresh topper: 1/4 to 1/3 cup fresh snipped chives or their long green tops
1. Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
2. Place all the ingredients except the pork and fresh chives in the prepared crock. Mix every together gently but well.
3. Trim the fat off the roast. Settle the two halves of the roast into the slower cooker, surrounded by the other ingredients. Spoon the sauce over the meat.
4. Cover. Cook on Low 7 to 9 hours or on High 5 to 6 hours, or until the meat can be shredded with a fork.
5. Remove the pork pieces from the crock, one at a time and shred each with two forks. Return the shredded pork to the cooker. Stir the meat into the other ingredients.
6. Cover. Cook on High 10 minutes, just to be sure that the stew is heated through.
7. Spoon into a serving bowl. Top with fresh snipped chives or their tops.
Good's recipe also includes tips for reducing the recipe by half or using fresh veggies instead of frozen or making it paleo-friendly. Click here for a printer-friendly version.
Love a good slow cooker recipe! Let me know how the Stew turns out!
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