I have an easy supper idea to share. It is great on these cold winter nights.
The main course was a recipe I tweeked from Betty Crocker's website.
Steak and Pasta Soup
1 jar (around 26 oz) mushroom spaghetti sauce
2 1/2 cups water
1 lb boneless beef round steak, cut into 1/2-inch cubes (I purchased meat that was ready for stir fry and just cut the strips smaller)
9 oz refrigerated cheese filled tortellini (You could use ravioli)
Parmesan Cheese - grated
Pour the sauce, water, and beef into your crock pot. Cook on low 6 - 8 hours. Then turn heat up to high and add pasta. Cook for another 30 minutes. Serve with the cheese sprinkled on each bowl. If you have more then 3 - 4 people to serve you may want to double the soup recipe. We only had one serving left for hubby to take for lunch the next day.
I had been wanting to try making this Peasant Bread Recipe for awhile and this was the perfect meal to serve it with. Grocery Cart Challenge does a great tutorial so I will just let you hop over there to check it out. I made one loaf with Parmesan cheese on top and one with cinnamon and sugar. I have already made a batch again we enjoyed it so much.
I am linking to Grocery Cart Challenge Recipe Swap.