Easy supper

Slow simmered Beef Stew

1 1/2 cups fresh baby carrots
2 medium potatoes, peeled, cut into 1-inch pieces
1 medium celery stalk, cut into 1-inch pieces
1 (1.5 oz) pkg. beef stew seasoning
1 lb beef stew meat
1 cup water
1 cup frozen corn
1 cup frozen green beans

In a crockpot, layer carrots, potatoes and celery. Place stew seasoning on waxed paper or in plastic bag. Add beef; coat with seasoning. Add beef to crockpot; sprinkle with any remaining seasoning. Add water. Layer frozen corn and green beans on top. Cover; cook on low setting for 8-10 hours. Stir stew before serving.

Corn bread bites
(This recipe also makes a dozen muffins in a standard muffins tin; bake 17 minutes or until golden brown)

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup shredded sharp cheddar cheese
1/2 cup reduced fat sour cream
1/4 cup thinly sliced green onion
1 (8 3/4 ounce) can cream-style corn
Dash of hot sauce
1 large egg, lightly beaten
cooking spray

Preheat oven to 375. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir until just moistened. Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375 for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.