This week I’ll be heating my heels in the big apple for the grandest of all the lady blogging conferences.
The slow cooker taco meat from Monday is made by putting a sliced flank steak in the slow cooker with a chopped onion, 2 cups of water or chicken stock and the following spice mix:
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon red pepper flakes (or more if you’re not feeding toddlers).
Or, if you’re feeling lazy, just order the taco seasoning from Penzeys Spices. It’s my favorite. We cook it on low for 8 hours and then serve with rice and refried beans, in tortillas with all the fixins.
Tuesday: I premade 2 of these lasagnas on Saturday, and stuck them in the freezer.
Wednesday: This chicken pot pie reminds me of waiting for Dottie to arrive. Instead of making a big one, I make a few small ones in disposable loaf tins so the girls and James can have individual ones.
Thursday: My macaroni and many cheeses recipe sounds much loftier than the actual box of shells and cheese the girls will actually be eating.
Friday: I’m thinking James will have it all figured out.
Saturday: I come home! And we have this tomato soup waiting in the freezer.