April 15-21, 2013

Monday – Crock Pot Chicken, black beans and carrots (recipe below)

Tuesday – Spaghetti and Meatsauce

Wednesday – Blueberry French Toast Casserole 

photo from thegraciouspantry.com

photo from thegraciouspantry.com

Thursday – Spicy Bean and Rice Burritos (I’m subbing a half a pound of ground turkey for the pinto beans)

photo from tastykitchen.com

photo from tastykitchen.com

Friday – Veggie Pizza

Saturday – Off to Hazleton for 8 days! See you in a week!

 

Crock Pot Chicken Beans and Carrots
Serves 4

Ingredients

  • 1 lb. boneless chicken breast
  • 1 can black beans, rinsed and drained
  • 5-6 carrots, peeled and chopped
  • BBQ Sauce (enough to coat everything – I’m going to try 1 1/2 cups)

How To

  1. Layer in crockpot the carrots, cover with a layer of BBQ Sauce
  2. Layer in crockpot the black beans, cover with a layer of BBQ Sauce
  3. Layer in crockpot the chick, cover with a layer of BBQ Sauce
  4. Cook on low for 8-10 hours. (Mine cooks hot, so it will only need 6.)

Nutrition Facts: Calories – 375; Carbs – 56; Fat – 4; Protein – 32

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