The three grands stayed over night Saturday. The twins spent a lot of time cutting with Ma’s scrapbooking scissors. They had a ball! It was interesting to watch their totally different approaches to cutting.
Always fun to have the grands. Following is the menu for the week. I’m trying a couple of new recipes. I’ve already made the Chicken Taco Chili for tonight, though I made it on the stove instead of in the crock pot. It’s very good. I left out the chilies, the taco seasoning, and the chili powder. And used fresh parsley instead of cilantro, because I do NOT like the taste of cilantro. The soup is very warming and delicious. It would be great with corn bread or with tortilla chips. Celery sticks would be good with it, too.
Crock Pot Chicken Taco Chili
Spicy Shredded Pork in the Crock Pot ~ I follow the pork recipe’s ingredient list, but I don’t blend them. I put the roast in the crock pot and throw everything in on top. I know it’s not the same as roasting it, so it’s different than the meat the original recipe would produce, but it’s still delicious! And easier.
Veggies / Ranch Dip
Beef / Bok Choy Stir Fry
Steamed Sugar Snap Peas
You’ll find more menu and recipe ideas at Menu Plan Monday.