How to Make Easy Meals

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Ingredients:

2 pounds lamb cut into chunks
2 pounds white potatoes cut into 1/2 inch chunks
2 onions, chopped
3 to 4 cups water
Parsley
Salt and pepper to taste

Instructions:

Layer half of the potatoes in the bottom of a Dutch oven.  Next add half of the onions.  Place all the lamb on top of the potatoes and onions.  Place the other half of the onions on top of the lamb and finish with the other half of the potatoes.  Sprinkle with salt and pepper to taste.  Add a small amount of parsley to the top. Add enough water about 3 to 4 cups to come 2/3 of the way up the pan.  Place pan over high heat and bring to a rapid boil.  Once boiling place heat on low temperature and cover pan.  Cook approximately 2 hours or until potatoes are fork tender.  Stew should become slightly thick.  Water can be added during cooking if stew become to thick for your liking.

Ingredients:

3/4 teaspoon coarse salt, divided
1/2 teaspoon pepper, divided
1 pound boneless flank steak, cit into small chunks
1/4 cup all purpose flour
3 teaspoon olive oil, divided
1 1/2 cups coarsely chopped red onion
8 ounces sliced white mushrooms
3 cups beef broth
4 teaspoons tomato paste
3-4 large thyme sprigs
1 large bay leaf
1 pound baby white potatoes, unpeeled, cut in quarters
8 ounces baby carrots
4 teaspoon finely chopped parsley

Instructions:

In a heavy zip lock bag place the flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper.  Close and shake to incorporate all ingredients together.   Add meat to bag and shake to completely coat the meat.   Add 2 teaspoons of oil to a large Dutch oven.  Heat over high heat until oil is hot.   Add meat and brown about 3 minutes per side.   Remove meat.   Add onions and mushrooms to oil.  Cook until onion is soft about 5 minutes.   Add broth, tomato paste, salt and pepper.   Whisk until all ingredients are combined.   On medium high heat bring mixture to a boil.   When begins to boil add bay and thyme.   Continue boiling until it becomes a rapid boil.   Add potatoes, carrots and meat to boiling liquid.   Reduce heat to medium, cover and simmer approximate 15 minutes.   Remove bay leaf and thyme before serving.

Ingredients:

4 boneless/skinless chicken breasts, cut into small pieces
4 carrots, peeled and cut into chunks
4 medium potatoes, peeled and cut into chunks
1 cup corn kernels
1 can cream of mushroom soup
1/2 cup chopped onions

Directions:

Place all ingredients into crock pot (veggies at bottom). Cook on low for 7 hours.