So often, I’m at a loss as to what to do with the Crock-Pot during the summer months. In fact, I’ll confess here and now that many summers, the slow cooker doesn’t even see the light of day, bless its heart, so averse am I to soups and stews and other Crock-Potterly edibles. But then I stumbled onto a new (to me) blog – A Year of Slow-Cooking. And my world is changing!
A recipe that Stephanie wrote about the other day caught my eye – Turkey Tetrazzini – and I knew I had to give it a try (with vegetarian substitutes, of course). Thursday nights can get hectic, what with crazy work hours and nearly end-of-week responsibilities, so I figured this would be the perfect night to give the tetrazzini a whirl!
And whirl it did. It took me all of 20 minutes to prepare the Crock-Pot this morning, and another 2 minutes’ worth of work (20 minutes of cook time) to prepare the spaghetti tonight. And this meal was worth every moment! What a fantastic dish. I loved the creaminess of the sauce and the way each component mingled together, from our Quorn chik’n to the chopped artichoke hearts to the peas. This is definitely a meal I’ll be making again – what a find! Thanks, Stephanie, for the recipe!
No stats today, but I just made my weekly run to the grocery store tonight so I’ll be back on track tomorrow. Thanks so much for your patience this week!
:)