Last week I was making a recipe similar to this at work, and I knew that I had to take the recipe home, modify it a bit, and make it for my husband – I KNEW he would love it. Of course I was right, and he gobbled it up. This dish is SO easy, essentially one pot, but you can cook it in a skillet too, if you want. That is the catch – if you cook it in a skillet, it’s going to be 2 pots because you have to cook the noodles first, but if you just use
Meat Stew 2 lbs Meat (whatever is on sale), cubed 2 Onions, chopped 1 small acorn squash, cubed 3 Zucchini, sliced 2 Celery stalks, chopped 2 Red Bell Peppers, chopped 2 tsp Salt .5 tsp Pepper 2 tsp Minced Garlic 1 14 oz can Canned Tomatoes 1 can Beef broth Put all ingredients in a ziploc bag and freeze. Thaw and add contents to slow cooker. Cook on high for 4 hours or on low for 8. Stir occasionally. Serves approx 5-6 people.