Confession #86 – I’m getting a little anxious about the start summer. Which is crazy. I have always looked forward to being home in the summer, especially since I was able to pull my kids out of daycare and spend two glorious months pretending to be a stay at home mom. We all loved it.
Especially my husband.
Now that I am officially a stay at home mom, I should be even happier about summer starting…but I was spoiled this year with my daughter in pm kindergarten.
I had the best of both worlds, you see. We were able to spend all morning together, but everyday at 12:30, my daughter went to school and I was able to put my son down for his rest time.
And therefore I had some sanity. For about an hour or two a day.
This, people, will exist no more.
And trying to convince my 6 year old that we need to leave the pool, playdate, or park NOW to keep my son’s rest schedule in tact will be no treat.
Stay at home moms – any advice for me?
Anyway, while I typically think of winter being crock pot season, I envision using my crock pot a ton this summer for quick and easy meals to help me through the chaos.
And it’s easy to put a summer spin on them. Like this Crock Pot Quinoa Taco Casserole. Delicious on it’s own, it feels a little more summer-ish served in a lettuce wrap with a bit of fresh lime. Yum!
This is super simple (you don’t even need to cook the quinoa first!!) and perfect for lunch or even dinner throughout the week. Give it a try and let me know what you think!
Serving Size: 1/4 of recipe
- 1 lb organic ground turkey or chicken, cooked through
- 2 cups of bell peppers, diced
- 1/2 cup of black beans
- 1/2 of a red onion, diced
- 1 garlic clove, minced
- 1 can of tomatoes and green chilies
- 1/2 cup uncooked quinoa
- 1 T chili powder (you can add more to taste at the end)
- 1 tsp cumin
- 1 cup of organic chicken broth
- 2/3 cup of shredded cheddar cheese or Mexican blend
- sprinkle of salt and pepper
- fresh lime
- optional lettuce wraps or corn tortillas
- Place all the ingredients in the crock pot and cook on high 3 1/2 hours or on low for 6-8 hours. Taste and adjust seasonings, adding a sprinkle of salt and pepper, if desired. For the last half hour, add cheese and allow to melt.
- Serve alone, or as a taco filling. I used lettuce wraps for extra green and topped with a squeeze of fresh lime and a bit more shredded cheese. Yum!
21 Day Fix Container Count:
makes 4 servings, 3/4 GREEN (I used lettuce wraps for a perfect 1 GREEN), 1 YELLOW, 1 RED, 1/2 BLUE each