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Crock Pot Mondays

11/5/2012

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I’ve decided to start a new blog feature which is to showcase a new crock pot recipe each Monday that I hope will help you as you meal plan for the week.  Many of you know my great love of the crock pot and making/freezing meals in advance…I have a total of 4 crock pots of different sizes/uses and they can really make a huge change in your weekly meal planning and prep especially this time of year and through the winter.  Due to personal preferences and crazy schedules – detailed meal planning may not be up everyone’s alley BUT having a delicious meal ready to go with little prep that cooks while you are doing something else is loved by all. 
Crock pot cooking is organized multi-tasking at its best!  Don’t forget to buy the crock-pot liners for easy clean up.  Can you believe that clean up issues are what people tell me is the main reason they don’t use it more!  Spend $2 for 3 liners and never look back! This recipe was bubbling away in my crock yesterday and was my lunch today.  I have adapted it from a Cooking Light 5 ingredient Cookbook:  
 
Mediterranean Beef Stew:
 2 large zucchini, cut into chunks
 1– 1.5 lb beef stew meat, “bite size -small cut” if pre-cut at 
         store or cut into ½’’ pieces at home
 2-14oz cans small/petite cut “garlic & olive oil” diced tomatoes 
         un-drained
 Generous shake over all meat /veg in pot of “shawarma meat” 
         spice blend.  
 
(Shawarma is a Middle Eastern/Mediterranean spice blend popular in Lebanon, Jordan, Israel and Syria. The blend contains coriander, cumin, allspice, nutmeg, pepper, etc. and has a smoky/sweet quality to it. 
It can be found in International Grocery stores or International areas of
supermarket.)

Layer zucchini, then meat and tomatoes, spice in pot.  Cook on low 8 hours or 5 hours on high if pressed for time.  Serve with hot buttered bread/rolls. 
Different and delicious!


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    Jen Payne, CPA, Professional Organizer and mom to two boys: Brendan (17) and Ryan (15).


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