Look Who it Was Random video

Man's Survival Guide to Pregnant Wife!

2,042 views · Published 2 October 2017 · 5:32 · Indexed 10 November 2026

Channel: Three Sisters Homestead and Bakery · 2017 · People & Blogs

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See how Robert fends for himself while his wife is not feeling well because she is growing a human inside of her body! 
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beef and carrots
2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
1-2 pounds carrots, peeled and chopped into bite-sized pieces
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix (Like homemade taco seasoning.  Yum!)
Directions
Combine all ingredients in your slow cooker.
Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.


1 pound lean ground beef
1 medium-sized yellow onion, chopped (about one cup)
1 pepper (any color), chopped (about one cup)
1 cup frozen corn
2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning
10.75oz can of condensed tomato soup (You can also substitute one 14.5oz can of tomato sauce and 1 teaspoon honey)
1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)
1 box of Jiffy corn muffin mix* + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk)
*If you want to substitute a different brand of corn muffin mix or a homemade recipe, make enough for 6 muffins.  Any more than that will not cook through in the crockpot.
Directions
Add ground beef, onion, peppers, corn, seasoning, and tomato soup to crockpot.
Cover with lid and cook on “low” setting for 6-8 hours, until beef is cooked through.
Break apart beef and mix all ingredients.
Top with shredded with cheese and assembled corn muffin batter.
Add lid and cook on “high” setting for 60 minutes or until cornbread topping is cooked through.
Simple Slow Cooker Lasagna Soup
 

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INGREDIENTS
24oz jar of pasta sauce
4 cups of chicken broth
15oz can of cannellini beans, drained and rinsed
2.5oz of fresh baby spinach (about 3 cups) - this looks like a lot, but it cooks down in the broth
3 uncooked lasagna noodles, broken into small pieces
INSTRUCTIONS
Combine all ingredients (except lasagna noodles) in your slow cooker and cook for 6-8 hours on "low" setting.
Add noodles and cook for an additional 30 minutes.
BEEF AND BROCKLEY 
INGREDIENTS
2 lb round steak, thinly sliced (uncooked)
½ cup soy sauce
⅓ cup brown sugar
1 Tbsp minced garlic
½ tsp salt
¼ tsp black pepper
1 Tbsp sesame oil
2 Tbsp cornstarch
1 broccoli head, cut up (about 2 cups)
1 can beef broth (15 oz)
INSTRUCTIONS
Label gallon size freezer bag with name of recipe, date and cooking instructions.
Place all ingredients except cornstarch, broccoli and beef broth in bag and seal.
Place in freezer.
To Cook: Thaw in fridge overnight.
Dump bag in slow cooker; add can of beef broth, stir and place lid on then cook on low for 5-6 hours.
Remove ¼ cup sauce from crockpot and mix with 2 Tbsp cornstarch.
Stir back into the crockpot.
Add the broccoli, stir again and cook for another half hour.
Remove from slow cooker and serve over rice.

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