I am now experimenting with one crock pot recipe per week. We attend church on Saturdays at 5:30pm and so by the time mass is over, we load back up in the car and get home it is close to 7pm. At that point dinner needs to be ready and yummy. I figure with winter approaching quickly comfortable meals from the crock pot are just what we need. Here is my first one…where I have parsnips the recipe actually calls for potatoes, but I try to limit our starches. The parsnips at such a flair to this recipe, but I do think it needs a bit more…maybe some thyme next time :)
Ingredients:
6 medium parsnip, thinly sliced
1 medium onion, thinly sliced
salt and pepper to taste
15 oz corn
15 oz peas
1/4 cup water
1.5 pounds of lean ground beef, browned
10 3/4 oz can of cream of broccoli soup
Directions:
1. Layer 1: 1/4 of parsnips, 1/2 onion, salt and pepper
2. Layer 2: 1/2 corn
3. Layer 3: 1/4 parsnips
4. Layer 4: 1/2 peas
5. Layer 5: 1/4 parsnips, 1/2 onion, salt and pepper
6. Layer 6: remainder of corn
7. Layer 7: remainder of parsnips
8. Layer 8: remainder of peas
9. Layer 9: ground beef
10. Layer 10: soup
11. Cover. Cook on high for 4 hours. Enjoy!
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