Beef Pepper Steak for the Slow Cooker

 Crockpots are our friends.  You can load them up and forget about the responsibilities of dinner.  For working folks – dinner is done when you walk in the door.

This recipe has been around our house for a number of years and got a 4-thumbs up back in the day when we had boarders (a.k.a. kids).

Beef Pepper Steak

Beef Pepper Steak


Beef Pepper Steak


Beef Pepper Steak for the Slow Cooker
Press a crockpot into service and you will come home to the comforting smell of home-cooked dinner -- even when everybody has been at work all day!
Serves: 6
  • 1 pound of beef round or sirloin steak
  • Olive oil - a drizzle
  • ¼ cup Low Sodium Soy Sauce (we like Kikkoman)
  • One large onion chopped, more or less (one cup-ish or so)
  • 1 clove of garlic, chopped (I use a big heaping scoop of pre-chopped garlic)
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • 2 cans of diced tomatoes (or 4 baseball size fresh tomatoes if you are lucky enough to have a garden)
  • 3 large green peppers (or any color you prefer or have on hand) - cut in strips
  • Cold water - about ½ cup
  • 1 tablespoon corn starch
  • Brown Rice, cooked
  1. Cut the beef into small bite-sized pieces and remove any fat.
  2. Warm a drizzle of olive oil in a skillet and saute the beef strips until they are slightly browned.
  3. Place one can of the diced tomatoes in the crock pot
  4. Spoon in the beef pieces (draining any liquid away)
  5. Place the chopped onions on top of the beef.
  6. Pour the next can of diced tomatoes over the onions.
  7. Mix the soy, garlic, sugar, salt, ginger in a small bowl.
  8. Pour the soy mixture over the diced tomatoes.
  9. Place the pepper strips on top last.
  10. Turn the crockpot on low (for an all day workday) or high (for a faster week-end meal). Cook about 5-9 hours depending on whether you selected high or low heat and the individuality of your own crockpot.
  11. When the mixture has cooked it will be thin and needs thickening
  12. Place about ½ cup of cold water in a cup or dish.
  13. Spoon in a large tablespoon of corn starch into the cold water and stir to blend.
  14. Pour the blended corn starch mixture into the pepper steak mixture and stir well.
  15. Spoon the thickened pepper steak mixture over a serving of brown rice.

Beef Pepper Steak

FREEZE ME:  This freezes well in individual servings for a quick meal later.

HEALTHY – We use olive oil and brown rice to make this recipe a little more nutritious.  You could also decrease the amount of beef steak and increase the quantity of onion and peppers to further reduce calories and the amount of meat.

ECONOMY – already a very wallet-friendly entree.  To further reduce costs, watch for SALES and try your hand at growing  your own peppers and tomatoes.

Peppered delicious…..DebraJ

I did not receive any compensation or free gifts to create this post.  The ideas and opinions are my own.

Carry In Meals

 Quilters Play DayCarry in meals are a a helpful gesture for a lot of    life-changing events.  Probably the most exciting one that I can think of  is the birth of a new child, but sometimes the challenge is illness or other struggles that make things difficult for those we love.   When adversity is at hand we tend to feel helpless.  “What can we do to help?”   It is murmured by friends and family, but really what CAN we do to help?

A simple meal is a tiny gesture that feeds those we love and takes a little bit of responsibility off of them at the same time.

One of the easiest things to do is make a one-potter that keeps in the refrigerator for an extended period of time and is easy to transport.  The recipe below is one that I have used for a number of years.  It is nick-named “Quilters Stew” because I was involved in quilting for a number of years and this crockpot powerhouse would cook on its own all day allowing me to enjoy other things, including quilting projects.

Quilter's Beef Stew
This hearty crockpot stew cooks all day while you enjoy something else!
Recipe type: Crockpot
  • 1-1/2 lbs lean cut beef stew meat
  • 5 potatoes, but into bite size pieces
  • 9 carrots, sliced into bite size chunks
  • 2 onions, peeled and wedged
  • 6 stalks of celery, cut into bite size pieces
  • 1 package onion soup mix
  • 1 can diced tomatoes
  • ½ cup cooking sherry or red wine
  • 1 cup water
  • salt & pepper to taste
  • 2 tablespoons cornstarch
  • 1 cup cold water
  1. Place the bite size vegetables in the bottom of the crockpot. Place the beef stew meat on top. Sprinkle the entire pot with the dry onion soup mix. Pour the can of diced tomatoes over the top. Pour in the sherry and water.
  2. Cook on high for 8 hours.
  3. Just before serving, mix the cornstarch with the cold water and pour into the hot stew. Stir thoroughly as the stew thickens.


Crocked and sharing…………by DebraJ

I did not receive any compensation or receive any free gifts to create this post.  The ideas and opinions are my own.



Beef Diablo

A quick little pot roast in the crockpot is always a hearty and welcome dinner to come on to after a long day at work.  You really can’t go wrong with a nice roast placed inside a crockpot regardless of what you add.  This recipe is a little different than some of the other roasts I have tried.  The ingredients blend together to make a thick paste to cover the top of the roast, and as the roast cooks it permeates the other items in the pot but continues to offer a little protective covering to keep the roast nicely moistened on the top.

BB_Beef Diablo

Peel the potatoes and onions.  Quarter the onions and thickly slice the potatoes (about an inch or so) and place all into the bottom of the crockpot.  Sit the roast on top of the vegetables.  Then mix the ingredients together in a small bowl that will form the paste.  Blend together — it looks a little weird, but give it a try.

Spread the paste mixture over the top of the roast.  Cover and cook in the crockpot using the suggested cooking times in the recipe below, but always keep your particular crockpot’s individuality in mind when you set your timer.  They are like children  – no two of them are exactly alike.

BB_Beef Diablo.2


Once the crockpot has finished cooking, allow the meat to rest for at least 10 minutes then move to a warm platter.  Dip the vegetables out of the crockpot with a slotted spoon and place around the roast.  The potatoes will be slightly golden from the influence of the mustard, but be brave – they taste very good.

Beef Diablo
..a little twist to change the basic potroast recipe.
Serves: 6
  • 4 pounds Beef roast - any variety. Less tender cuts work well.
  • 3 Potatoes, peeled/sliced
  • 1 Onion, sliced
  • 2 tablespoons Flour
  • 1 tablespoons Prepared mustard
  • 1 tablespoons Chili sauce
  • 1 tablespoons Worcestershire sauce
  • 1 teaspoon Vinegar
  • 1 teaspoon Sugar
  1. Trim all excess fat from roast.
  2. Place potatoes and onion in bottom of crockpot.
  3. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar.
  4. Spread over top of roast (cut roast in half, if necessary, to fit easily).
  5. Place roast in crockpot on top of potatoes and onions.
  6. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours). 4 to 6 servings (about 3 quarts).

 Roasted again………DebraJ

I did not receive any compensation or receive any free gifts to create this post.  The ideas and opinions are my own.

Chicken & Mushroom a la Stroganoff

I found a great deal on mushrooms at Aldi so I bought 3 eight-ounce containers  – after all they were a good price.  Now I am faced with thinking of a way to use them before they go slick in the fridge and at this point I am at a total loss.


I thought something in the crockpot would be a great idea on this cold and snowy day, so I went down to the basement and perused through the freezer and found a package of boneless chicken breasts.  So………….the experiment begins….

Here are are the ingredients I assembled:

3 eight-ounce packages of mushrooms, cleaned and sliced

1.5 lbs boneless chicken breasts

1 can healthy cream of mushroom soup

1 package onion soup mix

1/2 cup white wine

1/4 cup chicken broth (or water or wine)

Sour cream


I washed and patted the chicken breasts dry Chicken Stroganoffand cut them into bite-size pieces.  I drizzled a little olive oil in a nonstick pan and sauted the chicken pieces in the skillet until the were heated on all sides, but not cooked through.

Chicken Stroganoff

I then placed the warmed chicken pieces in the bottom of my large crock pot and placed the fresh sliced mushrooms on top.

Chicken Stroganoff

In a small bowl I combined the mushroom soup, onion soup mix and wine.  I used Moscato wine because (1) it was what I had available open and (2) I like it.  I realize better cooks than me will cringe and anyone with a thimble full of knowledge about wine will object – but hey, I never pretended to be an expert (and this IS an experiment).  Some experiments turn into fabulous results and others turn into big mess (but we won’t discuss those here).

Chicken Stroganoff   Chicken Stroganoff



I poured the soup mixture over the chicken and mushrooms and drizzled the broth over the top for moisture.  The crock pot was set on low and it cooked for about 6 hours.

The smell is great, so I have high hopes.

Cook the noodles according to package direction and toss them with a little olive oil after you drain them.

Stir the sour cream into the chicken mixture just before serving.  Spoon the chicken mixture over the hot buttered noodles.

Chicken Stroganoff

HEALTHY:  I tried to keep the ingredients manageable so it would fit into a healthy eating plan using portion control

FREEZER:  I believe this would freeze well if it was placed in an airtight container prior to adding the sour cream.  After it is thawed, warm and add the sour cream just before serving.

ECONOMY:  This recipe was already fairly inexpensive due to the sale on the mushrooms.  The ingredients create a large portion to serve so the per person cost is low.

a la dinner…..DebraJ

Vegetable & Mixed Rice Pilaf

You can hardly imagine my shock when Dear Hubby brought a recipe to me and said “I would like to make this”.  He loves to eat and can cook the basics, but he has rarely plotted a culinary experience of his own (intentionally).

I encouraged him to go for it and after a quick trip to the grocery store to pick up a few missing ingredients, he was ready to load the crockpot.

Vegetable  Mixed-Rice Pilaf in the Crockpot

He cleaned and chopped the vegetables and placed them into the crockpot and added the olive oil.

BB_Veg mixed rice pilaf.2
Chopped veggies


BB_Veg mixed rice pilaf.3
Add the olive oil.


Add Olive oil to the vegetable mixture.

BB_veg mixed rice pilaf.4

Then he gave the vegetables a stir to coat them evenly with the olive oil.  Looks good!

 Now it is time to add the vegetable broth and the brown and wild rice.

BB_Veg mixed rice pilaf.6  BB_Veg mixed rice pilaf
All of the delicious spices for this recipe get added next.
BB_Veg mixed rice pilaf.7

After the spices have been added, give the entire mixture a good stir and you are ready to let the crockpot do it’s magic.

BB_Veg mixed rice pilaf.8
 This cooked for about 3-1/2 hours.  See recipe below.
 Vegetable & Mixed-Rice Pilaf


A healthy side dish in the crockpot
  1. 1 cup button mushrooms, sliced
  2. 1 cup fresh asparagus spears trimmed into 2 inches pieces
  3. 2 medium carrots, sliced
  4. 1/2 medium onion, chopped
  5. 1 teaspoon olive oil
  6. 1/2 cup uncooked brown rice
  7. 1/2 cup uncooked wild rice, rinsed & drained
  8. 1-3/4 cups fat-free, low-sodium vegetable broth
  9. 1 cup water
  10. 2 medium garlic cloves, minced
  11. 1 teaspoon dried basil
  12. 1/2 teaspoon dried thyme, crumbled
  13. 1/2 teaspoon salt-free all-purpose seasoning blend (Mrs. Dash)
  14. 1/4 teaspoon salt
  15. 1 tablespoon snipped fresh Italian parsley
  16. 2 teaspoons fresh lemon juice
  1. In the slow cooker stir together the vegetables. Add the oil, stirring to coat. Stir in the brown and wild rice. Stir in the broth, water, and seasoning.
  2. Cook, covered, on low for 5-6 hours or on high for 3-4 hours.
  3. Just before serving, sprinkle with pilaf with the parsley. Drizzle with the lemon juice. Using a fork, stir to combine the ingredients and fluff the rice.

We did add salt to this on our plate, so I guess that defeated the low-sodium properties of the dish.

Preparation time: 20 minute(s)

Cooking time: 4 minute(s)

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 8

Calories: 105

Fat: 1

Protein: 4

  ★★☆☆☆ 1 review(s)

Recipe by Answers at Walgreens — tested by

 Huh….I wonder what other magazines I should leave around for Dear Hubby to stumble upon?……..DebraJ

NOTE:  I did not receive any compensation or free products to create this post.  The ideas and opinions were my own.