This week’s meal plan line up will have you ready for anything! Make ahead and freeze enchiladas, soup, chili, baked beans, and a fantastic chicken for the BBQ, and you’ll be set! Best part is everything transfers well to the lunchbox, so make a little extra and you’re mornings will go smoothly. What more could any Mom ask for?
When we were on vacation in Custer, SD, the Scott family graciously invited us to join them for a 4th of July BBQ. There we had the best ever bison baked beans and once we got home, Jake and I tried to re-create the recipe. This is the results-really yummy, full of various kinds of beans, buffalo, and bacon. Yum!
I’m always looking for new ways to make chicken, and as I read this amazing recipe from Bob over at Cotter’s Corner I couldn’t help but drool. I’ve known Bob for about 5 years, but didn’t discover he cooked until recently. I’m so glad I did-this is a recipe on my “must try soon” list!
Twice Baked Potatoes
Liza over at (a)Musing Foodie makes chili with a twist-no beans! Also, there’s ground beef and cubes of stewing beef to make it extra meaty and delicious. Prep everything, pop it in the slow cooker, and then come home to dinner simmering away.
Slow Cooker Beef Chili with a Texas Twist!
These enchiladas go great in a lunchbox, or for dinner! Lisa at Lunch Box Bento sent me this link and soon my mouth was drooling. The good thing is that they don’t have lots of cheese, which is nice for lactose intolerant tummies. Lisa says she makes one pan to eat, one for leftovers, and one to freeze. What a great idea on a busy school night!
Looking for a way to use up some fall produce? This soup makes a nice lunch or light dinner, and would be delicious with a bacon, lettuce, and tomato sandwich on the side.