Saturday Superfoods

If you’re anything like me, cooking dinner in the slow-cooker is actually a fast way to get dinner ready. In fact it hardly takes any time at all to prepare! It never seems to fail in quality either. Even a cheaper cut of meat will be tender when cook over time.

One of the drawbacks of slow-cooked meals is that cooking over time will drain out the nutrients, which is why it’s best to use the drippings as part of the meal. The drippings have a lot of flavor too. I like to make soups, stews and sauces in the slow-cooker for tasty and nutritious meals perfect for any winter day. Here is a recipe to try.

Low- fat Slow-cooked Beef Stroganoff

Ingredients

o 1 lb lean beef stew meat, cut into 1" cubes
o Cooking spray
o 1 white onion, chopped
o 1 clove garlic, minced
o 1/4 tsp freshly ground black pepper
o 1 lb sliced mushrooms
o 1 cup fat-free sour cream
o 1 can Healthy Request cream of mushroom soup
o 1/2 cup water

Directions

Lightly spray frying pan with cooking spray, then cook meat chunks on high heat until all sides are brown. Combine all ingredients except sour cream and place in 4-5 quart slow-cooker. Cover and cook on low for 7-8 hours or high 4-5 hours.

Stir in sour cream. Cover and cook on high a few more minutes until heated through. Serve over wide whole wheat noodles.