Greek Beef Stew

It's nice being able to cook a nice warm dinner without heating up the whole house during the summer.

Ingredients:
1 Boneless Beef Bottom Round Roast or Chuck Pot Roast (about 2lb)
1 - 16 oz Bag of Frozen Whole Small White Onion or 1 Fresh Small Onion
1 - 16 oz Bag Fresh or Frozen Whole Baby Carrots
1/2 c Dried Tapioca
1 3/4 c Beef Broth
1 - 5.5 oz 100% Vegetable Juice
1 Tbsp Brown Sugar, Packed
1/2 tsp Dried Cinnamon
2 Dried Bay Leaves

Chop the onion if you are using fresh onion.

Cut beef into 1 inch pieces.  I missed this step.  Haha  I ended up cutting the beef after it was done cooking.

Put the beef in the slow cooker and top with the onion, carrots, tapioca, and cinnamon.

Mix the broth, vegetable juice, and brown sugar in a separate bowl.  I added the cinnamon to this bowl, but it did not mix in.  That's why I suggest just sprinkling it on the meat.

Pour the mixture in the slow cooker.

Cover and cook on Low for 8 - 9 hours.  Serve over egg noodles or mashed potatoes.

I loved this meal!  The cinnamon gave it a really unique flavor.  I will be making it again!  Your family will love it.  This was a pretty decent sized serving.  You could serve it with a side of veggies and eat a smaller portion of the stew.  We added the tapioca a little late in the cooking process.  Therefore, they still appear a little white in the photo.  They will not be noticeable if you add them in the beginning.

Nutritional Info: (Not including the noodles)

419 Calories

12g Fat

2g Fiber

52g Protein

23g Carbs

10 WW PointsPlus

Chicken and Sweet Potato Soup

This was a great stew because it was so unique! I loved the hint of cinnamon in it.
Ingredients:
2 Sweet Potatoes
3 Gold Potatoes
1 lb Boneless Chicken
1/2 bag Baby Carrots
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Celery Seeds
1 teaspoon Basil
1 teaspoon Paprika
1 jar Stewed Tomatoes
1 can Chicken Broth

Begin by peeling all of the potatoes, cutting them into cubes and placing them in the slow cooker. Next, I put the chicken in the microwave for a minute so that it would be soft enough to slice. Then I cut it into cubes and mixed it in with the potatoes and carrots.

After this I added all of the spices on top and poured the broth and tomatoes over it all. Mix it all together (gently) and you are ready to go!

I cooked this on low for eight hours and then it sat on warm for three more.

I really liked this dinner. It was really different and something to look forward to having when you are stuck in a rut. I think it would be a really good Fall dish to make.

Nutritional Info:
6 Servings
WW Points Plus: 6
Calories: 238
Fat: 2
Carbs: 35
Protein: 17