Happy St. Patrick’s Day!!

Saint Patrick’s Day is upon us with its green glory of shamrock’s, Shamrockleprechauns, and who can forget the corned beef and cabbage.

If you are like me, we typically have left over corned beef and cabbage for days.

One of the best ways to get leftovers out of the refrigerator is to turn them into something new!  Later this week, try this recipe to make room for your farmers market loot!

Ingredients:

Leftover Cabbage

Leftover Corned Beef – Diced

3 Large Carrots – Sliced

1 Large Onion – Diced

4 Russet Potatoes – Chopped

3 cups Low Sodium Beef Broth

Pepper, Garlic, Salt to Taste

Directions:

Place all items in the crock pot on low for 6-8 hours.  Serve with rolls.

 

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