Crock Pot Baked Sweet Potatoes.

Fall is finally here. The leaves are turning beautiful colors and the weather is cooler. Sweet potatoes are starting to make their appearance in the front of the produce section at the grocery store and are so incredibly inexpensive. My Grandma J loved sweet potatoes, especially this time of year, as she found it very difficult to pass up a good deal on anything, which is why I once ended up with 100 cans of soup that she practically got for free. Seriously.

So back to the sweet potatoes. She always baked her sweet potatoes and, I’m not sure what she did to them, but they were so delicious. Once I was in college and then law school, she would call me to let me know when she was making them so I could be sure to stop by for dinner. The funny thing about having a meal at her house was that she didn’t really consider what foods should go together. So for instance, you might have a baked sweet potato, spaghetti with a tomato meat sauce, chicken strips, pinto beans and corn bread for dinner. Just whatever sounded good to her that day or whatever was on sale.

This time of year, I always feel the need to have baked sweet potatoes and since the crock pot is my new best friend, I decided to give baked sweet potatoes a try in the crock pot. The result- success!

Crock Pot Baked Sweet Potatoes.

4-5 sweet potatoes (roughly the same size)

Wrap each potato in foil and place in crock pot. Cook on low for 8 hours. Serve with butter.

Crock Pot French Dip Sandwiches.

I have repeatedly confessed my love for the crock pot.  As my life has gotten busier, that love has only grown and, honestly, I can’t imagine life without it. A bit dramatic, I know, but it’s true. I think it’s so important to sit down as a family at the end of the day and share a meal together, especially since during the week, we spend so much of the day apart. The crock pot makes that easier to accomplish and allows me to be a mom, wife and attorney without sacrificing nutritious, home cooked meals for my family.  Win-win.

I’m always on the lookout for new recipes to try in the crock pot and I absolutely love this recipe for french dip sandwiches. I’ve made it at least five times since first trying it in August. The roast is perfectly flavored and so tender and moist. It’s great in sandwich form but it’s also delicious served over mashed potatoes. I believe this one has landed a spot in the permanent rotation.

When it comes to crock pot cooking, there is one thing that I feel very strongly about- the recipe must include very minimal prep work. What that really means is that I do not want to have to cook anything before I put it in the crock pot. For me, that’s just more dishes and things to do when the crock pot is supposed to make cooking easier. In the original recipe for the french dip sandwiches, the roast is seared before placing it in the crock pot. I chose to skip that for my convenience, but feel free to add that step back in if you so desire.

Enjoy!

Crock Pot French Dip Sandwiches.

Slightly modified from The Farm Girl

1 beef roast (3-4lbs) (I usually go for the ones with minimal marbling)

2  One ounce packages Lipton Onion Soup mix

4 cups water

2 tsp beef bouillon powder (or 2 cubes)

Sandwich rolls

Provolone or Swiss cheese

Place the roast in the crock pot. Sprinkle the onion soup mix and beef bouillon over the top, then pour water over the roast. Cook on low for 8-10 hours. Shred the roast with a fork and then let the shredded roast cook in the brothy goodness for 30 minutes to 1 hour. Assemble sandwiches and serve with the hot broth from the crock pot (in a small cup or bowl) for dipping.

Turkey Stroganoff.

I can’t believe it’s been so long since I posted my last blog. The past few months have been crazy busy and I just haven’t found the time to post anything. But don’t worry- I’ve still been making lots of good food (and even a few craft projects) to share with everyone!

This is an easy week night recipe that is a favorite in my house. I’ve made several different variations of this dish over the years but this has been the favorite by far.

Enjoy!

Turkey Stroganoff.

1 lb. ground turkey breast

2 lbs of sliced mushrooms (I used 1 lb. white mushrooms and 1 lb. baby bella mushrooms)

½ onion, chopped

2 cans roasted garlic cream of mushroom soup

1-2 c. chicken stock

2 tbsp. garlic infused olive oil

Salt and pepper

½ package whole wheat egg noodles

Prepare egg noodles according to directions on package. For the stroganoff, sauté the onions and ground turkey breast in 1 tbsp. olive oil over medium heat. Season with salt and pepper. Once the onions are cooked and the turkey is browned, remove the turkey and onions from the pan. Add remaining olive oil to pan and add the mushrooms. Stir frequently. Once the mushrooms begin to brown and look delicious, add the turkey and onion mixture back to the pan. Add in 1 cup of the chicken stock and stir, scrapping up any brown bits from the bottom on the pan. Then stir in the cream of mushroom soup. Add more chicken stock if needed to thin the mixture. Simmer for 5-10 minutes. Serve over egg noodles.