This Week in My Kitchen

     

                                
     Ok ya’ll.  This week in my kitchen the pickings were slim.  We were out of town through Tuesday evening so that night’s dinner consisted of…..Chick fi la.  I give the people what they want. That only leaves two nights before Friday’s post.  Sooooo……I have a couple dinner recipes for you this morning and one amazing smoothie.  I cheated and pulled one off of Pinterest but it was so yummy I had to share.  You may get sick of my crock pot but I seriously LOVE it.  I may even use it more in the summer than I do during the school year.  It’s perfect for long summer days when you don’t feel like cooking after work or being at the pool all day with the kids.  Plus, like I’ve said, it keeps my kitchen super cool and allows me to knock out the dishes before dinner.  So this week’s crock pot choice is Slow Cooker Enchillada’s. Hop on over to pocketchangegourmet and check out the recipe…http://pocketchangegourmet.com/slow-cooker-enchiladas/

My hubby loved this by the way and my pickiest eater approved and ate almost every bite.  It’s going in my rotation. 

     Thursday night Jake had baseball so the boys had organic chicken nuggets with Alexia fries and I made Rob and I something yummy for after he got home.  Normally I would have something green on this plate…but I haven’t gone to the store since we got home from our trip.  I was using what I already had and keeping it simple. I was craving a grilled chicken sandwhich but I decided to give it a facelift.  These are my Grilled BBQ Chicken sliders on Hawaiin rolls with a sweet potato on the side…

Directions: 
Sprinkle your boneless, skinless chicken breasts with salt and pepper on both sides.  Grill about 8 minutes on each side. Baste chicken with your favorite BBQ sauce about 2 min on each side towards the end.  Cut chicken breasts in half and place on Hawaiin rolls.  Top with lettuce, mayo, tomato, pickles or anything else you like.  Rob wanted them plain which is why this picture isn’t more colorful. But you get the idea.   
Drizzle sweet potato with olive oil and kosher salt.  Bake on cookie sheet in 375 degree oven for about an hour and a half.  

     To top it off I wanted to share an amazing smoothie that I stumbled onto Thursday.  Lila has had bronchitis  and a sinus infection the past few days. My throat started hurting yesterday so I’m trying to catch this thing early.  I had bought some essential oils from a friend so I’m trying them out to see what I think.  I decided to put them to the test in my smoothie.  If you don’t have the oil it’s no biggie. 



Strawberry-Mango Lemonade Smoothie

1 Cup frozen mango chunks
1 Cup frozen strawberries
1/2 Cup vanilla unsweetened almond milk
1/2 Cup of water
1 Scoop your favorite vanilla protein powder
2 drops of lemon essential oil(or about 1/8 cup fresh squeezed lemon juice or to taste)
Splash of the Simply Lemonade Raspberry…trust me ya’ll it’s worth that tiny bit of sugar.  Yum. 
handful of spinach 
Optional: sprig of mint(I love adding mint to my fruit smoothies but again, it’s optional)

Blend all ingredients together and serve.  Add more liquid if needed.
Enjoy!

Have a great weekend and we’ll see you back here for Must Have Mondays: Tanks!! I’d love to connect with you!  What are your favorite go to weekly staples? Do you have a favorite crock pot recipe for summer?  Let me know!





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