meals for the week: vol. 4

it's that time again!

plans changed a few times last week (i'm learning that's just life), so there are definitely a few repeats for this week. also, i've tried to link back to the recipes that i'm planning on following for some of them, which will hopefully help in your own meal planning. :)

i have a recipe to share with you all later this week, so keep an eye out for it!

meals :: 8/5-8/11

monday: farmhouse beef & bacon stew (it's in the crockpot now, and it smells amazing)

tuesday: fish taco bowls 

wednesday: paleo bacon meatloaf, baked potatoes, peas

thursday: chicken stew with kale and beans

friday: leftovers

saturday: shepherd's pie

sunday: bacon, chicken & green beans

breakfasts: very berry crisp, egg muffins, yogurt and granola, fruit

lunches: lunchmeat rollups, veggies & homemade ranch, tuna salads, chicken nuggets (for c)

snacks: seaweed, veggies & homemade ranch, cheese sticks, cinnamon almonds, fruit, popcorn

hope you have a great week!

love.

chicken salad (with a slow cooker).

hurray for a recipe post!

something about actually getting to share a recipe with you, makes me feel like maybe I'm getting a hang of this mother-of-two thing after all.

once the weather starts to warm, chicken salad quickly becomes a staple--for both lunch and dinner. and don't mind my odd title of this post, I just didn't want to call it a "slow cooler recipe" because sometimes I don't use it. but really, I mostly do. haha. 

also, this recipe makes a lot. but it's perfect to make the beginning of the week for a fresh, summer dinner, then having a whole week's worth of lunches. 

slow cooker chicken salad

serves a bunch

1 2.5lb bag of frozen chicken tenderloins, rinsed

1 1/2 tsp garlic powder, divided

1 tsp onion powder, divided

splash of olive oil, or other non-stick spray (such as coconut)

1/3 cup water

2-3 handfuls of red grapes, halved

3/4 cup mayonnaise, plus a bit more

2 tsp lemon juice

salt & pepper generously, to taste

directions

spray crockpot with non-stick spray (or swirl some olive oil around the bottom and sides). dump frozen chicken in, and season with about half of the garlic powder, onion powder, salt and pepper. pour water on top, and cook on medium/high for 5 hours.

once chicken is cooked, remove from liquid. chop/shred chicken and place in large mixing bowl. add grapes, remaining spices and lemon juice. then, add mayonnaise and mix well. at this point, you might need to add additional mayo and mix it again, just to make sure all the chicken is wet and sticking together well.

serve chilled on toasted bread, a bed of spinach, salad or just eat it. :)

love.