I swear I have not been slacking… I just haven’t been keeping up with my typing. I have, however, been sticking to making my weekly menu and prepping everything on Sunday. The menu is flexible, so this week for instance, we did not have the salad I had scheduled for Thursday because I had eaten late at work, we then went out on Friday night… so the meals for those two nights moved to Saturday and Sunday instead.
Some of the winners are:
- Crockpot Acorn Squash – Although, hubby found it bland… so I think next time it needs some cinnamon or maybe pumpkin spice… I found it buttery (and I can have butter again! woohoo! another post at another time!)
- Shredded Chicken – see below
- Slow Cooker Chili – used this for baked potato toppings twice and freezes great!
- Slow Cooker Chipotle-Lime Chicken Thighs with Jamaican Rice and Peas – I left out the peas, only because I forgot them 🙂
- Slow-Cooked Lamb Chops
I have not made the Autumn Sausage Casserole yet as this is for this week and the Pumpkin Risotto was something that I made last fall and is still in my freezer! I will have to dig out that recipe, its in a magazine somewhere.
The salads are easy with me prepping the lettuce ahead of time and sometimes cooking the protein, I usually cook the chicken ahead of time, but not the pork or steak.
I have been making this for a few years and it is usually my go to for pot-lucks or Mexican themed parties. So simple and you can do it over night if you need to.
- Chicken breasts (I used 4 for my meal, I was serving 3 and wanted left overs. I have had two lunches and froze three more portions from that).
- Salsa (hotness of your choice, chunky or not does not matter everything will cook to nothing)
- Large onion sliced
- Chipotle seasoning (I usually use a bouillon cube that is chipotle flavored, just adds heat and flavor, so not a must!)
- Toss everything in your slow cooker (chicken can be frozen, mine always is) and cook all day while at work or over night. The take a fork and shred the chicken. Serve with tortillas and toppings of your choice or over tortilla chips for variation on nachos.