Happy Make My Menu Monday friends! It’s a freezing cold morning here, and it has me really missing warm weather and sun this morning. This picture was exactly a week ago watching the sunrise on the beach of Mexico. Perfection…
My Menu for the Week:
Tacos with guacamole
- I have some taco meat that I pre-made that makes it easy just to heat up & add all the fixings to!!
- Serve with taco shells, rice or cauliflower rice 🙂
These are super, super easy & here is what you need~
3 Tablespoons of Olive Oil
2 Tablespoons of Red Wine Vinegar
1 Ranch seasoning packet (or use a homemade version-1T dried parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, and 1/2 tsp salt)
*Throw everything in the crockpot, Cook on low all day, at least 8 hours
Holy Cow- it doesn’t get much easier than that!!
Out to Eat
Salad with leftover cool ranch chicken
Roast in the crockpot~
- I just put the roast in the crockpot in the morning
- Add some olive oil, potatoes, baby carrots, onion, garlic & seasonings to taste
- Cook it on low all day
Using the leftover meat from the roast- shred it and add BBQ sauce
- 1 can (15 oz) tomato sauce
- 1 cup water
- 1/3 cup honey
- 1 tbsp lemon juice
- 2 tsp onion powder
- 1 1/2 tsp ground black pepper
- 1 1/2 tsp ground mustard
- 1 tsp paprika
Combine all of the ingredients in a medium saucepan over medium-high heat. Stir to combine. Bring to a boil, and then reduce to simmer for 1 hour. Taste and adjust seasonings as desired. Serve with meat or store in an airtight container in the refrigerator.
Serve with buns or in a lettuce leaf!
Thanks for stopping by!
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