I don’t know about you but lately my dinner choices, which tend to rotate between the same 10-15 different dishes, have been seeming really stale and old. It want some more variety and different flavors and I know there are dishes that I’ve made in the past that I’m just forgetting about.
After all, variety is the spice of life, right? I think we’ve all been through this stage in our cooking careers. I really do enjoy cooking, but due to my limited time during the week and getting home so late from work and then packing in everything I need to get done on the weekends, it seems that I stick to the “usual suspects” for dinner because I know they’re really good and I also know they’re easy and quick.
One of the things I’m on the lookout for is some new and interesting low carb and preferably relatively low fat recipes for the crock pot. Since I leave around 6:30 AM and don’t get home again until about the same time in the evening, crock pot meals are absolutely the perfect way to have a hot and nutritious meal on the table.
I’m trying to think of different ways to cook pork and beef roasts, to perhaps throw a bunch of stuff in the pot to make a great creamy soup, or maybe a stew of some sort, so if anyone has any ideas I’d love to hear them.
I really like working with five ingredients or less if possible, or if there are more ingredients I like them to be ones that tend to be in just about everyone’s cupboard instead of stuff you have to haul out to the store to pick up or things that might be hard to find anywhere but an upscale grocery store or a specialty store.
While I’m at it I’d like to share one of my favorite recipes which I may have shared over the years already with you at some point. It’s a great and easy one though so it bears repeating.
This is a savory beef roast. It’s best made with a sirloin tip roast which I’ve been finding great sales on lately.
2-3 lb. beef roast
1-2 cans of cream of mushroom soup depending on how large your roast is
1 envelope of Lipton French onion dry soup mix
Pepper and a tad bid of salt to taste
Any veggies you may want. You can include potatoes, carrots, cabbage or onions, I often eliminate the potatoes in favor of lower carb higher fiber veggies.
Mix the soup mix with the mushroom soup in a bowl. Spoon half of it on the bottom of the crock pot. Add half your veggies. Then add your roast on top of them and then the rest of your veggies and the rest of your soup blend. Cook on low all day long. I let this cook a total of about 11-12 hours on a set timer which then switches over to warm once it’s done.
Delicious! It tastes like you spent hours cooking it and all it really takes is the chopping prep time.