Whew! What a whirlwind the past two weeks have been! I feel like I’m on a crazy ride at an amusement park and I’m just ready for the spinning to stop…
Hoping this week is a little less spastic and crazy, but who knows!
BUT! I am glad that I have my plan in place for our dinners this week. One of my sanity savers is knowing what we’re having for dinner and not getting caught off-guard with one of those “Uh, oh, what AM I cooking tonight?!?” moments.
Here’s what we have planned this week:
- Monday: Country Fried Steak, gravy & mashed potatoes
- Tuesday: Chicken Quesadillas (made with leftover crock pot Mexican chicken from this weekend – recipe below)
- Wednesday: Asian chicken stir fry
- Thursday: Leftovers
- Friday: Sloppy Joes
- Saturday: Chicken Parmesan
- Sunday: Mom’s day off (eat out for dinner after church)
Great Menu Idea for a Gathering:
We had our small group over for this weekend and I made a Nacho Bar for dinner. I had all SIX of my crock pots on the counter (I should’ve taken a picture!) filled with yummy goodness. I made ground beef (seasoned with Rotel tomatoes with chiles and taco seasoning) the chicken (below) and then had another crock with black beans and refried beans (it was a divided crock) and another with a cheese dip to top off the nachos (Velveeta & Rotel)
On the side, I had the following toppings:
- shredded lettuce
- diced tomatoes
- diced red onions
- chile peppers
- sliced black olives
- three kinds of salsa (including my Tomatillo-Avocado salsa)
- shredded cheddar cheese
Everyone LOVED it. I think I’ll be doing it again for another get-together. It was easy because I could do so much ahead of time and then the set-up for the dinner was fairly simple.
Crock Pot Mexican Chicken
Here’s the quick, easy and super-yummy crock pot Mexican chicken recipe I made:
1-2 pounds boneless, skinless, chicken breasts (or thighs)
1 package taco seasoning (I use the low sodium variety)
1 jar salsa (I use Newman’s Own Mild)
Place the chicken in the crock pot. Sprinkle the taco seasoning on top of the chicken & pour the salsa over it. Then cook on low for 6-8 hours or high for 4-5 hours. Shred chicken, return to crock pot (with the salsa juices) and serve. Makes great filling for burritos, tacos, nachos or quesadillas.
I may even make some chicken tortilla soup with some of the leftovers!