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Zesty Beef Stew

On really busy days I love making use of my slow cooker. This hearty, no-fuss, zesty beef stew is the perfect busy day recipe.

1 pound beef stew meat, cut into 1-inch pieces
1 (16 ounce) package frozen mixed vegetables
1 (15 ounce) can pinto beans, rinsed and drained
1-1/2 cups water
1 (8 ounce) can pizza sauce
2 tablespoons medium pearl barley
1 tablespoon dried minced onion
2 teaspoons beef bouillon granules
1/4 teaspoon crushed red pepper flakes

1. Combine all the ingredients in a 3-quart slow cooker. Cover and cook on Low for 3-1/2 to 4-1/2 hours or until the meat is tender. Makes 6 servings.

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Eggplant Tomato Gratin

This delicious recipe from Campbell’s is a great way to enjoy the wholesome goodness of eggplants and tomatoes fresh from your garden or farmer’s market!

Vegetable cooking spray
1 large eggplant, cut into 1/2-inch thick pieces
1 (10-3/4 ounce)can condensed cream of celery soup
1/2 cup milk
1/4 cup grated Parmesan cheese
2 large tomatoes, cut into 1/2-inch slices
1 medium onion, thinly sliced
1/4 cup chopped fresh basil leaves
1/4 cup Italian seasoned dry bread crumbs
1 tablespoon chopped fresh parsley, optional
1 tablespoon olive oil

1. Heat the oven to 425 degrees F. Spray a baking sheet with cooking spray. Arrange the eggplant on the sheet in a single layer. Bake for 20 minutes or until the eggplant is tender, turning halfway through baking. Spray a 13x9x2-inch shallow baking dish with cooking spray.

2. Stir the soup, milk and cheese in a small bowl. Put 1/2 the eggplant, 1/2 of the tomatoes, 1/2 of the onion, 1/2 the basil and 1/2 the soup mixture in the prepared pan. Repeat the layers. Mix the bread crumbs and parsley with the oil in a small bowl. Sprinkle bread crumb mixture over the soup mixture.

3. Reduce the oven temperature to 400 degrees F. Bake for 25 minutes or until hot and topping is golden brown. Let stand for 10 minutes before serving. Makes 8 servings.

Emily

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