One of my friends asked me the other day why I was using my crock pot so much...in the summertime?! Its a two fold answer. One, we are so busy with classes, work schedules and playdates (this week its vacation Bible school) that its too easy to pass up. Two, it doesn't heat up my house like a sauna! :) I have a great couple of recipes that that I will be posting this week to make like maybe a little easier for you as well! On another note, our "salsa" garden is doing well. By that I mean critters are eating our pumpkins and zucchini but won't touch the tomatoes, jalapenos and banana peppers. My hubby makes the best homemade salsa in the world so I guess I won't complain too much about the critters. Try out the recipe below!
Monday: BBQ ribs, crock pot mac and cheese (Recipe on Thursday), baked beans, salad
Tuesday: Breakfast for dinner
Wednesday: Leftover buffet- if its not movin, you can eat it!
Thursday: Crock pot beef and noodles (Recipe tomorrow), Freezer mashed potatoes, green beans
Friday: Pizza Night!
Saturday: Teriyaki chicken, grilled roasted garden peppers with tortillas, cheese and homemade salsa (recipe below)
Sunday: Burgers and dogs on the grill with baked fries and spinach salad
Garden Salsa
6 roma (plum) tomatoes, diced
1 sweet onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 bunch cilantro, finely minced
1 lime, juiced
1 teaspoon salt, or to taste
1 sweet onion, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 bunch cilantro, finely minced
1 lime, juiced
1 teaspoon salt, or to taste
We also add Jalapeno and banana pepper. Make sure to take out the seeds, unless you want the hotness!
In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve.
**We run everything in a blender b/c we like it thin but its up to you!
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