We’ve reached that time of year where I want to spend less time in the kitchen and more time outside enjoying the nice weather. Although, as I write this it’s down pouring, but you know what I mean. With spring and summer I think grill, grill, grill for every meal, but the convenience of my crockpot never let’s me fully let go, even when nice weather is upon us. This meal plan is a combination of easy stove top meals, grilling and crockpot comforts.
I’ve never done fajitas in the crockpot, so I’m excited to give that recipe a try this week. Anything new you’re cooking up?
Here’s what we’re eating the next two weeks:
Sunday – Chicken Pasta Salad
Ingredients: left-over rotisserie chicken (shredded), 1 lb macaroni noodles, 1 block sharp cheddar cheese, 1/2lb red grades, ½ onion, mayo, 2 TBS sugar, ¼ milk, vinegar
- Cook noodles according to package instructions. Rinse with cold water until cooled.
- Cube cheese into small cubes. Halve grapes. Dice onion. Shred Chicken. Add to chicken in a large bowl.
- In a small bowl scoop to large spoonfuls of mayo. Add 2 TBS sugar, 2 dashes of vinegar and about ¼ milk. Whisk together until it resembles a thicker dressing.
- Pour the dressing over the rest of the ingredients and mix until well combined.
Monday – Venison Roast, Carrots + Sweet potatoes
Tuesday – Slowcooker Chicken Fajitas from Cooking Classy + Chips + Guacamole
Wednesday – Ham slice + green beans + au gratin potatoes
Thursday – Southwest Chicken Salad
Friday – Homemade Pizza + Salad
Saturday – Brats + Beans + Veggie Tray
Sunday – Chicken Kabobs + Grilled Potatoes + Onions
Monday – Cheeseburgers + Corn on the cob + Watermelon
Tuesday – Pan fried Walleye + Asparagus + Brown rice
Wednesday – Chicken Stir-fry
Thursday – Baked Ziti from Six Sister’s Stuff + Steamed broccoli & Cauliflower + Garlic bread
Friday – Grilled BBQ Chicken + Potatoes + Onions + Veggies
Saturday – Out to Eat
Happy meal planning!