I am currently fascinated with all meals cooked in a crock-pot. I purchased a lovely one at Wal-Mart before Christmas and have since used it multiple times making dishes that I once thought could only be made on the stove. I will share my famous Chicken and Dumplings recipe soon!
1 big container of vegetable stock
Salt, Pepper, Garlic Powder, and thyme to taste
1 lb. ground beef, cook separately then add to crock-pot
1 package celery (I used the whole package)
1 piece of squash
1 big can of chopped tomatoes
6 big carrots
1 small can peas
1 small can tomato sauce
1 can creamed corn
5 baby red potatoes, chopped
1 small onion, and
1 ½ cup uncooked whole-grain pasta of your choice, I used Penne. Do not add to the pot until about an hour before you are ready to eat because the pasta may absorb too much of the broth or become soggy.
Add all ingredients to your crock-pot and allow to cook between 6-8 hours on low. You will have enough to freeze, unless you have a large family. My crock-pot was completely full, which will leave plenty to freeze for colder days! Serve with cornbread for added comfort.
Emily Beth Leathers is a Masters student at Southwestern Baptist Theological Seminary. She enjoys all things homemaking. Her greatest desire is for Christians to grasp God’s design for the home and family. You can find her on Facebook, Twitter @agirlwaiting and her blog, A Girl Waiting {on her Lord}.
Reading God’s Story Schedule today, 1/29/13: Job 25-28
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About Emily Beth Davidson
Emily Davidson is a country girl from Mississippi in the big city of Fort Worth, Texas and loving life! Married in August 2014 to the man God hand-picked for her, she spends her days working in a corporate office, trying out new Paleo recipes, decorating and rearranging her 650 square foot apartment, Instagramming and completing her seminary degree at Southwestern Baptist Theological Seminary. She and her Texan-husband spend Friday nights watching Redbox movies and Saturday’s antiquing. Follow her on Instagram @mrs.emilydavidson.
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