I haven’t posted a menu for some time, but I find them so helpful. I just want to be able to go to the monthly menu page and get some ideas. This blog is the place where I can organize my thoughts.

I’m trying to incorporate more slow cooker and oven meals because the school year gets so busy. There are days when I’m not home until dinner time. How am I supposed to cook something when I haven’t been home? I don’t do a lot of “30 minute meals” because it seems like too much work. I don’t mind something that takes an hour or two in the oven just as long as the prep time is short.

I also avoid slow cooker meals where you have to cook everything first. What is the point? I will say that I have made soups and stews early in the day and then transferred them to the crock pot until dinner time. I want to be able to do my prep work and cooking when I have the time. And that is rarely just before dinner time.

That said, Chicken Fried Steak is one of the most labor intensive (and messy) things that I cook. It is also high in calories and fat. (We don’t have it often, even when it is on the menu.) So, I schedule that dinner for a day that we have more time at home.

On the other hand Chicken Verde is just about as easy as you can get! It’s just chicken breasts and salsa verde (from a jar) in the crock pot. My family loves it. Even the child that complains that almost everything is too spicy likes it. Just buy a salsa that your family likes.

I am looking forward to Fall and all the cozy meals I can make. Can’t wait for Navy Beans! I love them in a bowl, on top of a baked potato or even on top of toast. I might have to move that up on the menu a bit. Getting hungry.

 
Well, it isn’t exactly pretty. But it IS a menu.