So day 4 of my slow cooker challenge and I’ve been really enjoying it! Everything just feels a little more organised and there is much less cleaning up to do too!
So tonight we had mushroom stroganoff or rather the adults did as neither kids are fans of mushrooms and Stevie had swimming so had her chicken and sweetcorn pizza.
We served this up with a portion of brown rice to make a quick, easy, delicious low calorie meal.
- 400g Mixed Mushrooms
- 2 shallots chopped
- 200ml Vegetable Stock (I used Knorr reduced salt Vegetable Stock – 1 tbsp. mixed with 200ml water)
- 2tsp Paprika
- 1 Can Condensed Mushroom Soup
- 4 garlic cloves crushed
Literally throw everything into the slow cooker – that really is all the prep you need! Perfect if you are in a rush and pop on low for 4-5 hours. Note: If you will be out of the house for longer than that it is worth investing in a timer plug so you can set it to come on when required! So there really is no excuse not to take advantage of using a slow cooker!
I also purchased a Fungi Fusions Ensalada from Asda which was £2 and meant I could have a variety of different mushroom types in this dish without too much messing around.
Overall absolutely delicious! I am really surprising myself! Although Friday we are supposed to be having lentil dhal but I think the hubby might be treating me with something different… we shall see!
- 246 Calories
- 13.8g Fat (of which 1.5g saturates)
- 21.2 Carbs (of which 13.3g dietary fibre)
- 9.3g Protein
- 72.8% Vitamin A
- 10.2% Vitamin C
- 3.2% Calcium
- 9% Iron