This Low Fat Crockpot Veggie Stew is the perfect recipe to make on a chilly Sunday to have for the rest of the week!
You guys didn’t really think I’d tease you with a picture of my dinner this morning and not share it with ya’ll tonight, did you??
I must admit, I was so incredibly glad that I decided to make tonight’s crockpot dinner. It’s never easy heading back to work after 10 days off (well, at least for ME it’s not…) so knowing I had dinner waiting for me was a treat.
Jay and I really enjoyed the Burgundy Beef Stew that I made last week, so I decided another stew creation was in order. I didn’t have any beef on hand this time, however, so I just raided the veggie drawer and created a veggie stew!
I actually started prepping the stew last night by chopping up all of my veggies and placing them in the crockpot. (That’s why they may look a little dry…)
This morning, I simply uncovered the ready-to-go veggies, added some chicken broth and Italian seasoned diced tomatoes,
and some seasonings.
I gave it a quick stir, turned the crockpot on low, and I was out the door!
Nine hours later, I walked through the door only to be greeted with the most amazing aromas roaming in the air. Ahhh, hello dinner!
Before serving the stew, I used a similar method that I did for the beef stew to thicken it up; only this time I went with some cornstarch + water.
Twenty minutes later, we had veggie stew!
Lowfat Crockpot Veggie Stew
- 4 medium red potatoes, cut into 1/2 inch pieces
- 4 celery stalks, cut into 1/2 inch pieces
- 4 carrots, peeled & cut into 1/2 inch pieces
- 2 parsnips, peeled & cut into 1/2 inch pieces
- 1 red bell pepper, cut into 1/2 inch pieces
- 1 white onion, sliced
- 1 can (15 oz.) Italian-style diced tomatoes
- 1-1/2 cups reduced-sodium chicken broth
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 3 tbsp cornstarch
- 3 tbsp water
Place the cut up veggies into the crockpot, followed by the tomatoes, chicken broth, & seasonings.
Cover and cook on Low, 8-10 hours.
In small bowl, mix cornstarch and water and stir into stew until blended. Increase heat setting to High. Cover and cook about 20 minutes, stirring occasionally until thickened. ENJOY!
*Next time I make this, I’m thinking I’ll probably add some sort of protein. Possibly chicken??*
On another positive, and super-exciting note…I’m making progress with the bread machine!
On Saturday night, while our friends Joe & Kate were over visiting, I enlisted Kate’s services with the bread machine (she’s made some amazing bread!). We whipped up a simple loaf of white bread – figured we should keep things easy to start!
While my loaf still sunk a little bit, it came out of the pan in one piece, so HEY, there’s a HUGE step in the right direction! Jay and I snacked on some yesterday with breakfast, and I knew it would go perfect with tonight’s stew.
And to spread on our bread, I even mixed up a little impromptu herb butter!
Using about 2 tbsp light whipped butter, I added a dash (no measuring) of:
- garlic powder
- ground mustard
- Italian seasoning
- lemon juice
It turned out pretty good! Heck, everything turned out pretty good! I am a happy camper!
Tonight’s dessert will be another small piece of Wedding Cake, enjoyed while watching the premier of The Bachelor…
Life Is Good
Question for the Evening:
Has your 2011 gotten off to a great start?!?