Slow Cooker Beef Stroganoff

Here is a very simple, time saving and more healthy version of Beef Stroganoff. Enjoy!

Slow Cooker Beef Stroganoff
1 1/2 pounds beef for stew, cut into 1 inch cubes
1 medium onion, chopped 
2 tablespoons chopped fresh parsley 
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 (8-ounce) packages sliced mushrooms (about 3 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour 
1 cup fat-free, lower-sodium beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

Preparation

1. Place first eight ingredients (though garlic) in a 3-quart electric slow cooker; stir well.
2. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. 
3. Cover with slow cooker with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. 
4. Turn slow cooker off; remove lid. Let Stroganoff stand 10 minutes. Stir in sour cream.
5.  Serve Stroganoff over cooked noodles.

Notes:

• I used pre-cut stew for beef that I bought right at the meat counter....to save even more time.
• I also used Parsley from Gourmet Garden . The tubed parsley was easier and caused less waste, since I did not have the need for a whole bunch of parsley this week. Here is a link to their Parsley. http://na.gourmetgarden.com/us/products/parsley

Slow Cooker Mexican Chicken Chili

Nothing like some hot and spicy soup to warm you up on a cold say. With most of the country facing bitter cold temperatures, I decided to make some Chicken Soup in the slow cooker. This recipe is very easy and full of flavor.
Enjoy!

Mexican Chicken Chili
Serves Six

1 pound boneless, skinless chicken breasts cooked and cubed
1 medium onion, diced
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 cups frozen corn
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can low sodium chicken broth
1 (4 oz) can chopped green chilies
2 Tablespoons chili powder (reduce by half for a more mild chili)
1 Tablespoon ground cumin  (reduce by half for a more mild chili)

Place all ingredients in a slow cooker and stir to combine. Cook on low for 5-6 hours.

Notes:

• For a more hearty meal serve chili over rice (I personally like it over Cilantro Lime Rice)
• Garnish the chili with edible toppings like sliced avacado, sour cream or chopped cilantro for added flavor