Last week, I went on my first work trip post-baby. Lucky for me, my mom was able to come along so I didn’t have to be away from baby boy. I looked at flying to St. Louis (vs driving) but I really wasn’t going to save much time and I’m not ready to deal with the airlines and the damage they would cause to my stroller/car seat along with dealing with flying with milk! We had a great time on our little adventure and my meeting went well so it was a win-win. I guess I don’t know what I was thinking but St. Louis was BLAZING hot. It gets hot here in Tennessee but it was like boil your skin hot with matching humidity while we were there!
This week it’s been back to the grind and I’m all about quick, yummy recipes. For our wedding a few years ago, we were gifted a crock pot from our registry. I have had a lot of fun exploring different recipes and finding one’s that we like. Today, I thought I would share one of my absolute favorites and it’s a breeze to make!
You’ll need to have the following items:
- 2 lbs Beef Tips (we actually used beef “chunks” because that’s all Publix had)
- 1 Can Campbell’s Cream of Mushroom Soup
- 3/4 can water (only use 1/2 can of water if you want less gravy)
- 1 packet Lipton Dry Beef Onion Soup Mix
Throw in crock pot and stir occasionally. Cook on low 8-10 hours. My favorite side dish with this is mashed potatoes but this particular night we baked red potatoes for a change. Enjoy!