I enjoyed our time with Blue Apron and Hello Fresh , I tried out lots of new ingredients and recipes. I liked that the home delivery option sent everything needed and I did not have to go out and get a big jar of spice ( or what ever) to try something new that called for 2 TBSP. When looking through my cook book collection that often stops me from trying a new recipe or ingredient.
I have recently ended my box meal deliveries because, I found for the two of us the portion sizes were insufficient and not budget friendly.
So Starting today I am back to Menu writing a system that has proven to work better for us.
Thursday: Shredded Beef Soft Tacos
Friday: Chicken Florentine Quesadillas
Saturday: Sausage Pizza
Sunday: Twin Roast Chickens
|Mikes New Snow Shoes|
- 1-1 ½ lb. Beef roast
- ½can enchilada sauce
- ½can chopped green chilies
Place the roast in the bottom of the slow cooker. Pour the enchilada sauce over. Pour the chopped green chilies over. Cook on low for 7-9 hours or on high for 5-6 hours.
One store bought Soft shell Taco kit or tortia's
Shred beef before serving.
Serving Suggestion: Chips and Salsa
Easy Homemade Salsa
- 1 can of whole tomatoes 15 oz, drained
- ½red onion, quartered
- a couple garlic cloves whole or minced (whatever you have)
- 1 Tbs of lime
- 1 tsp of salt
- 1 tsp of cumin
- a small handful of fresh cilantro (I used almost a whole bunch)
- ½can of jalapenos (I used a 4 oz can)
Put everything in a Ninja and blend until consistency is like you prefer. Serve chilled!
Note – this salsa is best once it sits together a bit in the fridge.