Here’s Jacob’s Recipe for Crock Pot Cooking that aired on Tuesday, Oct. 31, 2017.
Meal: Vegetable Beef Soup
• 1 lb beef stew meat, cubed
• 3 small red potatoes, cubed
• 1 can peas
• 1 can corn
• 1 head of brocolli, chopped
• 1 can unsalted diced tomatoes, undrained
• 1 medium onion, chopped
• 3 celery ribs, sliced
• 2 carrots, sliced
• 2 cans unsalted beef broth
• Water (add last)
• Spinach (to taste/desire)
• Assorted Seasonings to Taste, between;
• Bay Leaves (4-6)
• Pepper (1/2 tsp)
• Oregano (1 tbsp)
• Garlic (1 tbsp)
• Basil (1 tbsp)
• Turmeric (1/2 tbsp)
Directions:
• Cube three small red potatoes into approximately 8 pieces each.
• Slice carrots and celery into small pieces.
• Chop onion into small pieces
• Cube beef stew meat into bite sized pieces
• Add all ingredients into crock pot. Add 2 cans unsalted beef broth. Mix in water until all the ingredients are at least partially submerged.
• Add seasonings to taste.
• Turn crock pot on low for 5-7 hours until cooked.
HOW TO SERVE
• Bread and Butter on the Side
THURSDAY, 11/2
BBQ Chicken
• 4-6 skinless boneless chicken breast halves (2-3 lbs)
• 1 – 18 ounce bbq sauce
• ¼ cup distilled vinegar (white vinegar)
• ¼ cup brown sugar
• 1 teaspoon garlic powder
• ½ teaspoon Worcestershire sauce
• 4-8 oz apple juice
DIRECTIONS:
• Add 4-6 skinless boneless chicken breast halves to crockpot.
• In a medium bowl, whisk together bbq sauce, vinegar, brown sugar, garlic powder, apple juice and Worcestershire sauce. Whisk until the sugar is completely dissolved.
• Pour the mixture over the chicken in the crockpot.
• Cook on low for 4-6 hours until the chicken is fully cooked.
HOW TO SERVE
• Pizza
• Flatbread
• Hamburger Bun w/ Spinach and Coleslaw
• Salad
• Green Beans and Bread and Butter