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No-Peeking Beef Tips

No Peeking Beef TipsWe do not eat a lot of red meat in our house, and Mr.Picky refuses to eat roast.  These beef tips are the closest things to roast or stew I will be ever to cook again.  This is a crock pot recipe, and needs no attention (no-peeking).  The meat is so tender, and the sauce is pretty amazing.  I either serve these over mashed potatoes (when Mr.Picky is not home) or egg noodles.

No-Peeking Beef Tips:

  • 2 lbs. stew meat
  • 1 (10 3/4 oz.) can of mushroom soup
  • 1 envelope of onion soup mix
  • 12 can of lemon-lime soda or stock of your choice

Place stew meat in the bottom of slow cooker, and then sprinkle with onion soup mix.

Mix mushroom soup and soda together and spoon on top of meat.

Close the lid and cook on high for 4 hrs. or about 6-7 on low.  Do not lift the lid or stir until done.

Variations:

*I have added some sautéed mushrooms at the end, and even some sour cream to make it into a stroganoff.

*I did not have any soda the last time I made these and used some vegetable stock, turned out a little different but just as good.  Probably could use club soda as well and cut that sugar out.

* Substitute cream of celery or cream of chicken for the mushroom soup.

This recipe came out of my favorite slow cooker recipe book Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good.

Chicken and Rice

Oh, how I remember eating this growing up.  It is filling, easy, and delicious not to mention another comfort food for me.  I adapted the original recipe the other day because this is what I had in my fridge to use up.  Instead of baking it like my mom did (I do like it better that way), I threw it all in my slow cooker.  4 hours later chicken and rice was born and devoured.

Pictures do no justice but I am not a photographer by any means.  Some of the ugliest food is the best anyway.  In no way is this dish dry, the rice is covered in a gravy sauce and the chicken is incredibly moist.

Chicken and Rice:Chicken and Rice

  • 2 chicken breast (mine were still frozen)
  • 1 (10 3/4 oz.) can of cream of chicken soup (which I accidentally opened the other day), mom usually uses mushroom soup
  • 1 envelope of onion soup mix
  • 1 1/4 cup brown rice (which Mr.Picky hates but had no idea because the rice turns brown anyway)
  • 3 cups vegetable or chicken stock (or just water but I had some stock to use up)
  • 1/4-1/2 tsp pepper

I threw everything in and stirred it up.

Then placed my chicken in which floated because it was frozen.

Place on low heat for 5-6 hours, or like me I was short on time so it was 2 hours on high and 2 on low.

The chicken can be removed and just shredded and stirred back in, or sliced and served on the side.  As you can see I just pulled it out, shredded it a bit and threw it on top of my rice.

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