I flew home Saturday afternoon from Philadelphia after spending a couple of days visiting family. Saturday afternoon is such a better day to fly then Sunday. No crowds and I was able to have a date night with my husband, enjoy brunch with my tribe of 5 today, make a soccer game and get ready for a very busy week ahead.
“A Sunday well spent brings a week of content”
My calendar for the week is filled in including a quick simple meal plan that I am sharing here. I am constantly working on getting more organized and meal planning is one of those simple things that has really helped me with my week.
I pulled out one of my favorite cookbooks today for inspiration, The Skinnytaste Cookbook. I find cookbooks inspire me and they help keep me/get me out of the cooking rut. I so easily forget that I have a bookshelf full of them that it really makes it fun to pull one out.
At this time of year with the hustle and bustle of the school year the crockpot once or twice a week is a lifesaver. Check out the Slow Cooker Jerk Chicken Tacos (recipe below) and Enchilada Chicken soup which can also be done in the Instant Pot. I’m still new to Instant Pot cooking but I am trying to use it more often since it is such a time saver and makes life easier.
Slow Cooker Jerk Chicken Tacos
- 3 garlic cloves, crushed
- 3 tbsp jerk seasoning
- kosher salt
- 1.5 lbs boneless chicken breasts
- 1 tablespoon lime juice
- 1/4 fresh OJ
- 1 tablespoon fresh chopped cilantro
- 1 large mango, diced
- 1/2 medium avocado, diced
- 1 tbsp chopped red onion
- 1 tbsp chopped cilantro
- 1 1/2 tbsp lime juice
- 1/8 salt
- freshly ground pepper
For the chicken: Combine garlic, jerk seasoning, and 1/4 teaspoon salt and spread it over chicken. Put chicken, the lime and orange juice and cilantro in the slow cooker and cook on high for 2 hours.
For Salsa: In a medium bowl combine mango, avocado, red onion, cilantro, lime juice and salt & pepper. ReRefrigeratentil ready to serve.
Remove chicken from slow cooker and shred with two forks. Pour any liquid from slow cooker over shredded chicken.
Heat corn tortillas and fill 1/3 cup of chicken and 2 tbsp of salsa in each taco.