I always hate cooking the night before in order to have a dinner ready for the next day when we all race home for the evening hustle. But when I walk through that door carrying my weight in random work and daycare bags and heave two kids up the stairs, I am grateful that that dinner is ready to go.
Meal planning is not always easy but it sure does make a difference. Without a plan, I end up paying around $200 a week for groceries because I take a little bit of this and that and inevitably make impulse, hungry purchases. With a planned list is in hand that corresponds exactly to our weekday dinners, the final charge is more like $120!
This recipe was on this last week’s meal plan and it was pretty darn good and easy. As a crockpot meal, you toss in: 1.5lb of chicken, 2 cans of drained and washed white beans, 2 cups of salsa verde, 2 cups of chicken broth and then set to low for 6 hours. We served it with fresh squeezed lime and avocado and some sour cream would have been a nice addition too!