Short Cut Chicken Pot Pie

I really don't remember where I got this recipe. I was trying to make a healthier chicken pot pie, so I did not use cream, but used 2 soups instead. I think I cooked the chicken in the oven, and then cooked the onion with frozen peas, carrots, and maybe corn in a pan. I added to that some cream of chicken and cream of mushroom soups and cooked until thickened. I added the cubed chicken and then put it in a casserole dish. I used store bought biscuits and dropped them on top. I had hoped that they would cover the whole top of the pot pie, but it wasn't enough. I baked it until the biscuits were browned and served it with green salad.

Sweet Potato Risotto

I really can't remember where I got this idea or if I used a recipe. I think I cooked an onion and some frozen sweet potato cubes in a pan, then toasted the risotto with it and cooked as usual with chicken stock.

Breakfast Taco

I made this for myself one day with leftover foods. I put a layer of refried beans, scrambled eggs, cheddar and hot sauce. I think I wanted to remember to do this once in a while because it was pretty quick and easy and also filling.

Linguine Bolognese

Don't remember if I used a recipe or not. I'm sure I looked at some. I know I browned the beef as much as possible before adding san marzano tomatos and seasoning with basil and worcestershire sauce. Blake definitely liked this meal a lot, but unfortunately I did not remember to post what I did soon enough.

Moroccan stew with cous cous

I think this recipe was the inspiration behind this dish which I made in the slow cooker. We liked this meal a lot, but unfortunately I just don't remember what I did exactly. I think I followed this recipe as closely as I could. I'm sure I didn't use the garam masala or allspice though because I did not have any of that at the time. I also may have used smaller amounts of everything because my slow cooker does not hold very much.

1.5 pound stewing beef, chopped into bite sized pieces
1/4 cup all purpose flour
1 large red onion, chopped
4 cloves garlic, minced
1 parsnip, chopped
1 sweet potato , chopped
1 large carrot, chopped
1 28oz can tomatoes, chopped ( 796 ml)
1/2 cup raisins 125 ml
1 tsp grated fresh ginger 5ml
1/2 tsp cinnamon 5ml
1 tsp cumin 10 mL
pinch of nutmeg
1 Tbsp lemon zest
2 cups beef stock 500 mL* check after a few hours, may need to add some more.
Salt and pepper to taste
1 cup each dried apricots, add with veggies
Chopped fresh parsley
Slivered almonds

Directions:
1. Toss beef with the flour in slow cooker.
2. Add all veggies, tomatoes, spices and broth......stir.
3. Cook in slow cooker on high for 4-6 hours or until meat is cooked and veggies tender.
4. Top with slivered almonds and chopped parsley. Serve over couscous, rice or mashed potatoes