How come a great weekend doesn’t always make me feel like jumping out of bed and going to work on Monday morning?

Don’t get me wrong, I love my job, I think I just love my home more!  That’s fair isn’t it?  It sure doesn’t mean I don’t want my job…well this is probably just Juliespeak for yet another SLOOOOWWW Monday, so thank the Lord for Slow Cookers!! Do any of you have a 6 quart roaster?  I do and I barely ever use it!  I think that it could come in quite handy!  I also have a big 18 quart one for big gatherings!  I might try incorporating some recipes that we could do in the roaster as well…I will get back to you!  I haven't tried this yet, but it is a "skinnied up" recipe from Cooking Light... I substituted no yolk noodles for regular (you could also do whole wheat, just re-figure the points) and I cut the amount of meat and doubled the mushrooms to make the points value more manageable...I will let you know once I try it! 

Slow Cooker Beef Stroganoff 

7 Points Plus (6 Points-old system)

4 Servings

Ingredients

1 c onions, chopped    

1 T dried parsley    

2 T Dijon mustard    

3/4 t table salt    

1/2 t dried dill weed    

1/2 t black pepper    

3 cloves garlic, minced    

1/3 c all-purpose flour    

1 c fat-free beef broth    

8 oz fat-free sour cream    

4 oz no-yolk egg noodles, cooked    

8 oz lean beef round    

4 c mushrooms, sliced    

Instructions

Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.