Beef Stew


We didn’t have this for dinner tonight. I wish we would have. Instead I made something with a little curry in it. I learned something about Johnny that I didn’t know before. He absolutely HATES curry. It actually sent him running to the bathroom. I think he was just being dramatic. He didn’t actually get sick. Not quite the reaction I was hoping for when I spent an hour cooking. So the brand new bottle of curry is now in the bottom of the trashcan…. (I should have saved some to spike his food in case he ever makes me mad)

This on the other hand, he loved!

2 pounds Stew Meat
2 tablespoons Vegetable Oil
2 cups Water
1-1/2 tablespoons Worcestershire Sauce
1 Garlic Clove, minced
2 Bay Leaves
1 medium Onion, sliced
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Pepper
1 teaspoon Paprika
1 pinch Ground Allspice
3 cups Baby Carrots
3 Celery Ribs, chopped
2 tablespoons Cornstarch

Warm oil in skillet. Add meat and brown. Add water, Worcestershire, garlic, bay leaves, onion, salt, sugar, pepper, paprika and allspice. Cover and simmer for 1 and 1/2 hours. Remove bay leaves. Add carrots and celery. Cover and cook for 40 minutes.

Remove 2 cups of hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little of the hot liquid and return mixture to pot. Stir and cook until simmering.

Adapted from Paula Deen.

Servings: 8
Calories 353
Total Fat 18.4g
Total Carbohydrates 8.9g
Dietary Fiber 1.8g
Sugars 3.8g
Protein 36.0g
Nutrition Grade B

Today’s Leopard Print Find: Large Rain Leopard Animal Print Women Chic Umbrella with trim

Crock Pot Buffalo Chicken Wrap

The week was going so well! And then I had to do my least favorite household chore. :/ It had only been 4 months since the last time. I don’t think I want to do that 3 times a year. Although this time wasn’t nearly as bad as the first time. But I survived. Now if I can just survive the next few weeks of running the Book Fair at the school while trying to get ready for my cruise and the ball!

I’m trying to come up with some really easy meals to make these next few weeks. Thank goodness for crock pots. The best invention besides heated seats and leopard print.

3 lbs Chicken Breasts, boneless and skinless
9 oz Buffalo Sauce
1 cup Ranch Dressing
1 cup Salsa
1 cup Colby Jack Cheese, shredded
8 Sun Dried Tomato Tortillas

Place chicken and buffalo sauce in crock pot. Cook on low for 6 hours. Shred chicken. Warm tortillas and top each with ranch dressing, chicken, cheese and salsa. Roll tightly.

Servings: 8
Calories 490
Fat 18.2g
Carbohydrates 22.3g
Fiber 2.6g
Nutrition Grade B-

Today’s Leopard Print Find: Knirps Umbrella …