Delicious Recipes to Keep my Family of Four Happy and Full
Happy Monday! We’re back to our Paleo ways here in the Just Us Four household after having cheated just a bit with some amazing Indian food from our local place that we found out was closing! Yesterday was their last day so we definitely made sure we got some of their food and enjoyed it before it was gone for good. We’re back on track though and you HAVE to try this paleo pumpkin chili.
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Each week, we usually end up with at least one crockpot meal on our menu. I’m gone during dinner time on both Tuesdays and Thursdays and I know that Mathlete isn’t going to want to put any effort into actually making a dinner when he gets home. So, I get up and prepare something that cooks all day and is ready when he is home.
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So, it is definitely feeling like winter here. Our temperatures are staying in the 30s and 40s almost every day. I know the calendar says a few more days until the official start of winter but that hasn’t stopped Mother Nature from hitting us hard with wintery weather. After a day commuting out in the cold {or even watching it from the window inside my house}, I want something warm and comforting. Of course, Christmas is approaching so it isn’t like I have a ton of extra time to spend in the kitchen. That is where my recipe for slow cooker beef bacon chili comes in.
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For several years, Mathlete and I would have a small Thanksgiving at home before heading off to celebrate with family the next day. Of course, with only a few people, it didn’t make much sense to cook a huge turkey.
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I have such a love affair with my Crockpot. Once the weather starts to cool a little bit and I move away from grilling everything from burgers to fruit, I start using my slow cooker more and more. Mathlete isn’t always a huge fan of chicken cooked in the crockpot so I tend to stick to beef more often. This slow cooker Cuban beef is probably one of my favorite crockpot recipes to date. It is so full of flavor and ridiculously easy to make.
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Let’s talk about all the things I can throw into a tortilla, shall we? This week is Thai green curry chicken. Yep, you read that right: Thai…Burritos. This whole crazy burrito thing start when I stopped in at Giant the other day to pick up rolls only they carry. I was struggling with how to spice up our chicken for dinner and saw Campbell’s skillet sauces. I love anything that makes dinner easier but actually adds good flavors to the meal so I grabbed the Thai green curry version and hit the checkout line. Of course, I rarely do anything just as the package says and so their suggestion to serve the meal over a rice totally went out the window in my kitchen.
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