This Week’s Menu – Dinner Two Ways
Actually, it’s still three dinners, but you’ll get two full meals out of one round of slow-cooking. Oh, and the most perfect dessert for those of us that care more about taste than fancy ingredients.
[[ recipeID=recipe-8lcgq275h, title=The Best Spring Pasta ]]
[[ recipeID=recipe-8lcgqdde7, title=Slow Cooker Salsa Chicken Over Rice ]]
[[ recipeID=recipe-8lcgql10j, title=Chicken Enchiladas ]]
[[ recipeID=recipe-8lcgqpzfp, title=Delightfully Tacky Toffee ]]
(It should go without saying you make the Delightfully Tacky Toffee as soon as humanely possible after reading this post. Assuming that is a given, let us proceed…)
First up, enjoy The Best Spring Pasta. While we are in the asparagus season, I like to make this dish as much as I can. Bonus – it works great for lunch the rest of the week.
Then prep the ingredients for the Slow Cooker Salsa Chicken and get it going before work. Come home, make rice, slice an avocado and ta-da, dinner!
Chicken enchiladas come together pretty quickly using the leftover meat, so I’d just assemble that same night vs. dirtying up another dish. Pop the enchiladas in the freezer if you don’t need it for a while. Otherwise, will be fine up to 3 to 5 days in the fridge.