I’ve been trying so hard to slow time down lately. It’s just now hitting me that Ivy is three. She is so smart and funny and grown up. I’m so proud, but it breaks my heart a little. Then little Reid is six months old and rolling and sitting and even has a tooth peeking through. Ugh 😦 Try as I might, time rolls on, picking up speed. I guess you could say that time keeps on slipping (slipping, slipping) into the future.
Let’s get to this week’s meal plan before I get too depressed thinking about how old I am and how big the kids are getting.
Ranch taco salad
Cheesy chicken broccoli and rice
Bacon and eggs
A pretty easy peasy week. I’m planning on making my roast in the oven. I did one that way a little while back and it was amazing. I’ve had the cheesy chicken broccoli and rice on the menu for a long time, but haven’t gotten around to making it. This week is the week!
I’m also planning on baking an apple “dump cake” sometime this week for my pastors at church. October is Pastor Appreciation Month.
A couple times in the past I have mentioned how I don’t like using packaged seasoning mixes, so I finally decided to make one of my own.
Since we eat a lot of taco and Mexican stuff, I knew that taco seasoning was the one I had to try.
I based my recipe on one I found on Pinterest. Find it here. I had all the ingredients on hand except for the crushed red pepper.
Taco Seasoning from your pantry
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- 3 teaspoons cumin
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon crushed red peppers
- 1 tiny pinch of sugar
- Add all ingredients in a small jar
- Put the lid on and shake it up
- Use 2 tablespoons per 1 pound of meat
You can modify to this recipe to meet your families likes/dislikes and to match what you have in your pantry.