Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

"This is a creamy variation of a family classic. The Cream cheese addition takes it to the next level. Serve over hot, cooked egg noodles to complete this easy peasy dinner ."
Prep Time10 mins
Cook Time8 hrs
Course: Main Course
Cuisine: American
Keyword: high protein, nut free, soy free
Servings: 4
Calories: 376kcal
Author: Grandma Antoinette

Equipment

  • Slow Cooker

Ingredients

  • 1 pound cubed beef stew meat
  • 1 can cream of mushroom soup
  • 1/2 cup chopped onion
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup water
  • 4 ounces cream cheese

Instructions

  • In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
  • Cook on Low setting for 8 hours, or on High setting for about 5 hours.
  • Stir in cream cheese just before serving.

Notes

Nutrition Facts
Per Serving: 376 calories;
27.3 g fat;
9.5 g carbohydrates;
22 g protein;
97 mg cholesterol;
711 mg sodium

Healthy and Creative Recipes from Lexi’s Clean Kitchen

I have come to discover Alexis Kornblum’s wonderful website, Lexi’s Clean Kitchen, and her creative cooking.  From her healthy food section, I would like to start a series that provides nourishing recipes.  You can expect to find gluten-free, dairy-free, paleo-friendly, refined sugar-free, soy-free, and vegan-friendly recipes.  Each time, a dinner, snack, dressing, drink, or treat will be featured.

First up is Roasted Garlic Chicken and Veggie Primavera.  The dish has roasted garlic, delicious olive oil, Himalayan sea salt, a hint of spice, and fresh parmesan cheese.  Flavor heaven.  Here is the link to the recipe: lexiscleankitchen.com/2014/07/11/healthy-food-friday-zucchini-roasted-garlic-chicken-and-veggie-primavera

RoastedGarlicChickenVeggiePrimavera7

For dessert, you are having Nutella Swirl Pumpkin Muffins.  These muffins are spongy, moist, loaded with pumpkin, and hold a hint of sweet.  lexiscleankitchen.com/2014/10/03/healthy-food-friday-nutella-swirl-pumpkin-muffin

Nutellaswirlpumpkinmuffin9-Dr. P

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The Vegetable from the Fountain of Youth

“If you’re looking for the Fountain of Youth, kale may just be it!” Tom Gatto, a registered dietician, updates us on the nutritional powerhouse called kale. His discussion includes nutrient density, how to prepare it, and which vitamins, minerals, and antioxidants it contains and how they enhance our health.

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Concerned About Mercury Consumption During Pregnancy? The FDA Has Relaxed Its Stance

Two fresh sea bream on wooden board with herbs and lemonThe Food and Drug Administration of the United States has recently drafted new guidelines, reassuring pregnant women and nursing mothers that they should include more seafood in their diets.  This is because the health benefits far outweigh the risk of the mercury content.

The new suggestions advise eating 8 to 12 ounces of seafood a week, which means 2 to 3 meals per week.  The FDA also suggests that young children should also be eating fish 2 to 3 times per week in portions that are appropriate for their age.

Some important facts:

  • Fish are loaded with the types of omega-3 fatty acids that are high in DHA, which is important in brain and eye development.
  • The FDA suggests that women and children should consume fish low in mercury.  These include canned light tuna, salmon, tilapia, catfish, cod, shrimp, and pollock.
  • Four fish to avoid because of their high levels of mercury include shark, swordfish, tilefish from the Gulf of Mexico, and king mackerel.
  • Almost all fish contain trace amounts of mercury.  Mercury in high amounts can harm the brain and nervous system.

-Dr. P

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