Baking thrills my soul even more than cooking meals, but we have rules about how and when I can do it because of what the kitchen looks like afterward. Our counter space is limited. Also, I am the dishwasher--and a slow one at that. Since I'm desperate to do some more cookie baking, I am aiming to keep things simple and not let the dishes stack up this week (for a change).
Nevertheless, the variety-lover in me couldn't help but insert the shrimp recipe from Stephanie's Let's Eat Challenge. And then I came across the Vietnamese Chicken recipe, which seems much easier than the chicken pot pie I first plotted. I've never used my slow cooker on back to back days before, so we shall see if I can get my meat and poultry thawed in time to make it happen.
- Sizzling Shrimp Quesadillas (new)
- Slow Cooked Venison Roast
- Slow Cooked Vietnamese Chicken (new)
- Arizona Skillet
- "Bun Oc" (Snail Soup, per my husband's request)