This week we picked a recipe I had done before in the crockpot for my daughter to prepare. I wrote about this recipe last fall- Autumn Chicken Stew on this same blog. It is a delicious hearty meal. It truly suits being a colder weather meal.
I did learn a few things this time around about the preparation of the meal. My daughter would have had a hard time preparing it all by herself. The recipe uses a whole medium butternut squash. Cutting up a butternut squash is not for sissies. It requires peeling and a cleaver to chop it up...not something easily done by someone in a wheelchair or for younger children! If I had thought ahead, our grocery store usually carries already cut up butternut squash in the fresh vegetable area. That could have eliminated one of the hassles. The sweet potatoes are also tough to slice into but she did manage to do those herself...smaller potatoes are better to choose since they are that much easier to cut up.
Overall she did a terrific job of preparing this crockpot recipe. She had the pot filled to the brim! When finished it was tasty and satisfying. A great Thursday night supper. The serving size is 1 1/2 cups stew with a 1/2 cup of couscous for a total calorie count of 380. We added a cup of raspberries to complete the meal with a menu calorie count of 432. A definite repeat.
No comments