Monday - Slow Cooker New Orleans Rice and Beans
Tuesday - BBQ Sandwiches, chips
Wednesday - Slow Cooker Salsa Chicken Wraps
Thursday - Chili Mac
Friday - Pizza Night (girl's night out for Mommy!)
Saturday - Grilled Salmon, Baked Potatoes, Corn on the Cob
Vinegar Slaw
1 head of cabbage, shredded
1 green bell pepper chopped
1 onion chopped
2 carrots chopped or shredded
Shred, chop the veggie and place in a large bowl
Marinade ingredients:
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup vinegar
1 cup cold water
1 tsp salt
1/2 tsp pepper
Combine the above ingredients in a small bowl and pour over veggies. Stir well and store in refrigerator for a minimum of 24 hours and serve cold. This picture is right after I mixed and shook it in a tupperware bowl.
New Orleans Rice and Beans
1 pound dry red beans
1 green bell pepper chopped
1 onion chopped
3 garlic cloves, chopped
1/2 pound andouille sausage
3 tablespoons Old Bay seasoning
7 cups water
Cooked Rice
Place first 6 ingredients in a 4-6 qt slow cooker, cover with the 7 cups of water and cook covered on high for 7-8 hours. Serve over cooked rice. Fast, easy meal that my entire family loves (especially my baby that LOVES beans!)
Crockpot Salsa Chicken Wraps (a Pinterest inspired meal)
4 boneless chicken breasts
1 cup salsa
1 can cream of chicken soup
1 packet of taco seasoning
1/2 cup sour cream
6 tortillas
Place chicken in crockpot. Cover with taco seasoning and a mixture of soup and salsa. Cook on low for 7-8 hours. Shred cooked chicken with a fork and stir in sour cream. I serve as a wrap by placing in tortillas with rice and black beans.
