Southern Comfort

On a Friday, you may not be too interested spending your evening cooking a meal. There are just always better things to do than that. That's why we went with the Crock-Pot today. Although this recipe involved adding ingredients at different times and checking your dish here and there, it was still a lot easier the last hour or two than a normal meal would be. This may not be the healthiest dinner you'll have all week but its sure to free up some hours in your day.

Beef and Potato Stew

Ingredients:
6 potato's
1 pound ground beef+9
1/2 onion
1/2 cup cheddar cheese
1 can cream of chicken
1 can chicken broth
1/4 cup milk
1 Tbsp butter
2 1/2 Tbsp Worcestershire Sauce
1 tsp Italian seasoning
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cayenne pepper
2 Tbsp olive oil
salt & pepper to taste

Steps:
Heat cream of chicken, chicken broth, and milk in a Crock-Pot on high. Add seasonings, butter, oil, and Worcestershire Sauce to mixture and stir. While mixture is heating, peel and chop potatoes into 1/2 inch cubes, then add them to the Crock-Pot. While the mixture is cooking, chop and add half an onion. Let cook half an hour. Cook ground beef in a skillet, drain, and add to Crock-Pot. Let cook on high for four hours or more, stirring occasionally.  Add cheese half an hour before serving.

Tell us what ingredients or recipes you'd like us to try out with a college twist!