Simple Slow Cooker Beef Tips

This is a recipe that I first came across on my Pinterest feed.  I don't recall whom among my friends or family pinned it but I owe them a cookie.  This is quick and easy to throw together and there's a good chance you already have the ingredients on hand!  I've made this a few times now and it's one of my husband's favorites!

All you do is -

Heat about 1T of oil in a large pan or the stove top safe insert of your slow cooker.  Add the stew meat and brown until the meat is all nice and carmelized on the outside.  Remove the insert to back to the base or pour the meat and juices into your slow cooker at this point.

Browning first for better flavor!

Mix together your remaining ingredients, pour over the meat, and turn your slow cooker to low.

Pamtry staples are all in order

Carry on with your daily business and 8 hours later you'll have tender beef tips in gravy that are ready to be served over potatoes or noodles!

Served with crusty bread and a vegetable my kids will eat!



Simple Slow Cooker Beef Tips

2lb beef stew meat
1 pkg  dry onion soup mix
1 pkg reduced sodium brown gravy mix*
1 10.5oz can cream of mushroom soup
1c water
1T oil
Pepper to taste

1 – Brown the beef stew meat in the oil and season with pepper.

2 – Mix the Cream of Mushroom, Onion Soup, Gravy mix, and water in a large bowl.

3 – Pour over the stew meat and stir to combine.

4 – Cover and cook on low for 8 hours.  Serve over mashed potatoes or egg noodles.

Notes:  If crunched for time you can skip browning the meat beforehand.  Omit the oil.

*This is a salt heavy recipe which is why I recommend reduced sodium gravy mix.  I have also used Heart Healthy Cream of Mushroom soup in addition to the reduced sodium brown gravy mix to even further reduce the sodium - it was still great!

Lightly adapted from Just a Pinch Recipes

Ham and Bean Soup

Several days after we had ham for Christmas dinner, and despite that we fried up leftover ham with eggs for breakfast and had made dozens of ham sandwiches, I still found myself with a sizeable container of leftover ham.  So... the only logical thing left to do here was to make Ham and Bean soup!

This is a super simple recipe that can be whipped up from start to finish in 30 minutes thanks to using time-saving canned beans.  Of course though, as with all soups, the longer you let it simmer the better it gets!

Gettin' started!

Simmering away!

Ham and Bean Soup

2c leftover cooked ham, cubed

3T reserved fat/drippings (or butter)

2 stalks celery, chopped

2 medium carrots, chopped

½ medium onion, chopped

1t minced garlic

4 – 15 1/2oz cans great northern beans (drained and rinsed)

4c chicken broth

1t chili powder

1/4t pepper

Bay leaf

1 - In a stock pot or other large pan, sauté the carrots, celery, onion, and garlic in the reserved fat and drippings until tender. (Substitute butter if no fat/drippings are available.)

2 -  Remove the sautéed vegetables to a blender and add approximately 1 cup of the broth.  Puree until smooth to get rid of any visible evidence of vegetables and then return to the pot.  (If your family isn’t averse to chunks of vegetables then skip this part! )

3 – Add all remaining ingredients to the pot.  Bring to a boil.  Reduce heat and simmer for at least 15 minutes.  Remove bay leaf before serving.

Served with some crusty bread and butter

Fish with Spicy Tomatoes

This is one of the easiest, tastiest, and healthiest recipes I have ever come across!  It's been a busy weeknight go-to of mine for a while now and was in pretty heavy rotation while I was on a low-carb diet. 

Pictured here with flounder! 

 

I typically serve it over brown rice but also love it with roasted zucchini or a side of broccoli when I'm watching my carbs. 

Please note that the tomatoes have quite a spicy kick!  If spicy isn’t your thing then either substitute another can of diced tomatoes for the tomatoes with chiles, or cut the creole seasoning by half.



Fish with Spicy Tomatoes

4 – 4oz fillets of white fish (flounder, cod, or tilapia)
1T olive oil
½ onion, chopped
2 cloves garlic, minced
14.5oz can diced tomatoes, drained
10oz can diced tomatoes with chiles, drained
1T creole seasoning

In a large skillet, heat the oil over medium heat.   Sauté the onion and garlic in the olive oil for 2-3 minutes.  Add both cans of tomatoes and creole seasoning.  Stir until heated through.

Lay fish fillets over the sauce and cover.  Cook 10-12 minutes or until fish flakes easily with a fork.

Serve over brown rice and/or with a side of roasted vegetables