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Reasor's Registered Dietitian's Pick Program

Navigating grocery store aisles for healthy and nutritional choices can be difficult and overwhelming. In order to help you and your family Eat Right and Feel Great, we have started our new Reasor's Dietitian's Pick program. This program was specifically designed by our Reasor's Registered Dietitian's in order to help educate our customers, as well as help you make healthier decisions in our grocery store aisles without it being overwhelming.

Visit our website weekly for the New Dietitian's Pick item or just look for the Dietitian's Pick tag in stores for the healthy items we've selected to make shopping healthy, quick and easy!

Each week our Dietitian's will highlight a healthier option in our aisles. Then, we will pass the nutritional information and benefits on to you.


Pick of the Week

Slow Cooker Beef Vegetable Stew
www.tasteofhome.com

Ingredients
  • 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 3 medium potatoes, peeled and cubed
  • 3 cups hot water
  • 1-1/2 cups fresh baby carrots
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon browning sauce, optional
  • 2 teaspoons beef bouillon granules
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 3/4 cup cold water
  • 2 cups frozen peas, thawed

Directions
Place the roast, potatoes, hot water, carrots, soup, onion, celery,
Worcestershire sauce, browning sauce if desired, bouillon granules,
garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover
and cook on low for 6-8 hours or until meat is tender.

Combine cornstarch and cold water in a small bowl until smooth;
gradually stir into stew. Stir in peas. Cover and cook on high for
30 minutes or until thickened. Yield: 8 servings (3 quarts).