School began today and so it is time to have proper meals again that are super quick and easy. 

It is a good thing that I like my job because I don’t know how else I would have made myself go back today with the cozy kiddo in no hurry to get up.

My father-in-law gave me two great cookbooks for Christmas and this week one in particular is going to get put thorough its paces; the “Fast Slow Cooker Cookbook”.  The recipes in this book sound terrific but are not authentic to a cuisine so take the names they are given with a grain of salt.  I’m totally ok with that.

We’re starting off the week with pastry-wrapped salmon but tomorrow night is time for Thai Peanut Chicken” in the slow cooker.   It sounds super easy and will take moments to make.  I will even be able to make it with a baby in my arms.  Simply place in pot; 8 chicken thighs, 1/2 cup hot and chunky salsa, 1/4 cup of peanut butter, 2 T. lime juice, 1 T. soy sauce, 1 tsp grated ginger root.  Cook on low for 9 hours.  Rmeove the chicken from the pan, skim off the fat, sppon over the chicken.  Sprinkle with chopped peanuts and cilantro.

Next up will be:
Cranberry-Onion Pork Roast:  In a small bowl combine 1 jar of cranberry sauce and 1 package of onion soup mix.  Spread over a 2 1/2 lb. pork shoulder roast and let cooke for 8 hours on low.

I’ll figure out the rest of the week once the bin arrives with our fresh vegetables.  We’ll also be getting the house ready for the baby’s first birthday on Saturday.  I’m thinking about keeping it totally simple with mini pizzas and a really gooey cake.  I know, super basic but this is a kid’s party.

Michelle has taken awesome first birthday photos already and has treated me to a couple of them.  I just can’t believe how good she is because Madison was not in the mood to do much that day-somehow a great photographer always get amazing shots with no cooperation what-so-ever.  Here is just one.

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