Lately I’ve made some pretty drastic changes in my life. These changes have led to night school, so I’ve had a reconsider how I’m going about cooking. I love to cook, especially dinner. I don’t want to give that up. So, my solution is to become an expert on freezer meals and the slow cooker. You’ll see a change on here, just in that a lot of my recipes will now include freezing options or be crock pot dinners. Luckily, my boyfriend can put the meals in the oven while I’m at school, and I have a delicious dinner to come home to after school. I only have three nights of school each week, so I can make the freezer meals in advance, then not have to worry for the rest of the week. It’s a bit of a daunting task, but the time-saving factor is huge. Sure, I could buy a bunch of frozen dinners, but it’s just not the same as making your own food.
Today’s recipe is a slow cooker one. I love that I can set everything up in the morning, and it’s ready with little prep work. Most of them are hearty meals too- like this one. It comes from Today’s Mama and is so delicious!
- 2 cans diced tomatoes, with juice
- 1 cup onions, diced
- 1 cup carrots, finely chopped
- 1 cup celery, finely chopped
- 4 cups chicken broth
- 1 Tbs. dried basil
- 1 cup Parmesan
- 2 cups half and half, warmed
- 1/2 cup butter
- 1/2 cup flour
Place tomatoes, diced onions, chopped carrots, chopped celery, chicken broth and basil in a crock pot. Cook on low 7-8 hours.
Thirty minutes before serving, melt butter in a sauce pan on low. Add flour and create your roux. Stir consistently 5-7 minutes, then add one cup of soup from crock pot. Stir until combined. Add two more cups, then stir again. Add back to crock pot.
Place warmed half and half, Parmesan, salt, pepper and additional basil (as much basil as you want.) Serve with warm French toast. Good, hearty food for your belly!
Freeze leftovers and use later!