I love making meals that are easy and that I know the entire family will eat. With Easter weekend coming to an end I thought I would make something for dinner tomorrow night with the Easter dinner leftovers in the fridge.
We had a leg of lamb for Easter dinner, so I still had quite a bit of meat, plus the leg bone. Hmmmm...what to make? Leftover Lamb stoup of course! What is that you ask? Well I took out my trusty slow cooker and added the following:
- leftover lamb meat, cut into small pieces (approximately 2 cups).
- the leftover lamb bone.
- a package of white mushrooms, sliced.
- 1 white onion, chopped.
- 3 stalks of celery chopped.
- 2 large carrots, peeled and chopped.
- 1 large parsnip, peeled and chopped.
- 4 cloves of garlic, peeled.
- 3 potatoes peeled and cubed.
- 1/2 cup barley.
- 1 tetra pack of low sodium chicken broth, approximately 4 cups.
- 1 tetra pack of low sodium beef broth, approximately 4 cups.
- freshly ground pepper, to taste.
I literally throw everything in the slow cooker at once, set it to low and let it cook for approximately 8 hours, and voila, dinner is ready.
The best thing about this stoup (thicker than a soup, but not as thick as a stew) is that there really are no set rules as to what you can add. I just open up my fridge and pantry, take a look and throw what I think will taste good into the slow cooker. I only added pepper to this stoup, because the lamb had a
lot of seasoning on it already, but again, you can add in any seasoning you would like. Mix
up the veggies and meat as well, I have used leftover beef roast and added in rutabaga as a veggie,
with yummy results.
An easy and healthy dinner that the whole family will love. Yummy!
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