About this Project
If you have kids, food is a constant.
Going to the grocery store without a plan can be overwhelming and expensive.
Planning your meals out for the week is key to winning with your budget and being prepared through the week.
We tend to choose from the same several recipes to make meals every week, and every family has their own flavor.
This is a project to make meal planning a *little bit* easier. I know it won't solve all our problems, but I hope it will provide some assistance for families on the go.
Add to slow cooker: chicken breast, beans, corn, salsa, cumin and chili powder. Mix and cook on low 8 to 10 hours. Serve with cooked brown rice. To make a creamier version, add ½ cup / 120 ml plain Greek yogurt the last 30 minutes of cooking.
Spray crock pot with organic olive oil cooking spray. Add chicken breast. Add the remaining ingredients. Cook on high for 6 hrs. or low for 8-9 hours. Just before serving, shred the chicken and stir the mixture well. Serving size: 1 cup
Cook rice as directed Boil chicken and shred, or use canned chicken Mix rice and chicken – add remaining ingredients Spread in 8×11 pan For topping, crumble the tube of crackers, melt one stick of butter, mix and spread on rice. Bake at 350 for 20-30 minutes
Cook on low 7 to 9 hours 160° = fully cooked
Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.