Stew Meat and Gravy

Stew meat in a crock pot is so tender and good!

3 lbs stew meat
1 cup water
2 tbls beef Bouillon (I use Better than Bouillon.)
1 tsp dried basil
1 tbls diced onion
1/2 tsp garlic salt
2 packets of gravy mix (I use Gluten Free)
2 cups water

Spray crock pot with cooking spray. Add beef. Mix 1 cup water and bouillon, basil, onion, and garlic salt. Pour over meat. Mix 2 packets gravy mix with 2 cups water. Pour over all. Cook on low all day. Serve over rice, potatoes, or pasta.

*If too runny, add a little flour and water prior to serving until thickened.

Breakfast Burritos

Ok, here’s a confession that would haunt the FDA… I used to make a batch of these, roll one up in tinfoil and my hubby would put it over the heat vent on his dashboard in his pickup on early mornings. That way he didn’t have to eat when he first got up and could eat when he got hungry an hour or so after heading out. If he was hopping on his horse first, he’d microwave it, then put it in tinfoil and pop it in his saddle bags. I don’t make them as much since we’ve gone gluten free and egg free (mostly). But, they also work great for a ranch crew for breakfast.

1 (16 oz bag) hash browns (I often diced left over potatoes)
12 eggs
1 large onion, chopped
1 pepper, chopped
1/2 lb sausage cooked and drained (or a package of bacon, fried)
12 tortillas (10in)
3 cups cheddar cheese, shredded
Salsa

In a large skillet, fry hashbrowns or leftover potatoes. Remove and set aside. In a large bowl, beat eggs and add onions and pepper. Pour into skillet; cook and stir until eggs are set. Remove from heat. Add hashbrowns and sausage; mix gently. Place about 3/4 cup filling on each tortilla and top with 1/4 cup cheese. Roll up and place on a greased baking dish. Bake at 350 degrees for 15-20 min until heated through. Serve with salsa if desired.

Crock Pot Potato Soup

My hubby loves this for lunch on cold days–especially if he’s been working outside.

8 large potatoes, cubed
1 tbls diced onion (or one onion)
2 tbls butter
2 tsp of vegetable bouillon
1-2 tbls parsley flakes
6 cups water
2 cups milk
1/2 flour (gluten free works!) mixed with water

Place potatoes, onion, bouillon, parsley, and water in the Crock Pot and cook all day on low or medium.
Half hour(ish) before serving add milk and flour mixture. After soup thickens, it is ready to serve.

For a creamier soup, use 1 can evaporated milk as milk substitute.

Garnish with bacon and/or shredded cheese. Or add 2 cups of diced ham to crock pot for a heartier soup.