Peyton Kathleen

Sunday is the most important day of my week. If I don't get organized and get things done on Sunday, I feel like my whole week is thrown off! Between laundry, mass, lesson planning and sometimes traveling back home, I feel like Sunday is anything but a day of rest. Most importantly, Sunday is my grocery shopping and meal prepping day. Having breakfast, lunch and a couple dinners ready makes Monday through Friday so much easier. I try to plan out a menu, screen shot ingredients from Pinterest and get to work!  This week for my lunches I made pork chops, mashed sweet potatoes, oven baked broccoli and a garden salad.  I'll throw this in my lunch box with a pear or apple and a coconut flavored LaCroix and I'm all set! Teacher life is so different from office life, I'm so envious of Erik's hour long lunch breaks. Most of the time I'm eating while standing up at the copy machine or getting ready for my kids to come back in!  Anything fast, ...

Crock-pots are one of the greatest inventions of all time. They make things so tender and flavorful. I have been experimenting with crock-pot recipes lately; I really enjoy making roasts and soups, but this week I was craving some good ol' fashion Tex-Mex.  I love shredded chicken because it can be used in such a variety of ways and it is a nice lean meat!  Ingredients : 1 lb boneless sk inless chicken breast 1 1/4 cups of chicken broth 1 10 oz can of Rotel 1 packet of taco seasoning (I like Old El Paso) Directions: 1. Lightly spray the bottom of your crock pot with Pam (or use a crockpot liner) and place chicken breast on bottom. 2. In a small bowl mix Rotel, taco seasoning and chicken broth together. Pour on top of chicken. 3. Cover and cook on High for 4 hours or Low for 8 hours. 4. Using two forks, pull apart and shred chicken breast. 5. Put shredded chicken on tacos, a salad, slider rolls or in enchiladas!...