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One of my new Online BlogCon friends, Rachel from I Love My Disorganized Life was talking the other day about how when you are a stay-at-home-mom suddenly a lot more is asked of you. I know that this is true in my own life. I constantly hear “Oh, Brenna, you are free, can you run here? Do this?” Being the person that I am, I am now committed to too many things, and wondering how I will ever get to my own list of projects.
A perfect example of how my life has been lately can be reflected in this weeks “Cooking From Scratch” Challenge. When I went to make this weeks meal, I threw it in the crock-pot and ran out the door to do errands (that were not my own.) Well, you can probably guess what happened. By the time I got home, my meal was overcooked and horribly dry. It was then that I realized I have to much on my plate. I have been so busy I can’t even get around to working on the things I enjoy, cooking and sewing. Not to even mention how my busyness is effecting my poor 2-year old, who just wants mommy to play trains. Things have to change! I refused to be that person the who is stressed out, run around all the time. I am not sure where to start, but some different planning and prioritizing is definitely on its way. Most importantly I must say “No” more! But that is easier said, than done.
I have rambled on enough. This week I am directing you to someone who CAN cook Chicken Tacos, Aubrey from Real Housemoms. This is a fabulous recipe. The way she cook the chicken is very versatile, and leftovers can be used for enchiladas, salads or a favorite around here quesadillas. That makes it a great recipe if you ask me.
Our side this week, was Slow Cooker Refried Beans-Without the Refry. I did get home in time to save them, and they turned out wonderfully. I found this recipe through Six Sisters’ Stuff. I actually halved the recipe and wished I hadn’t (below is the full recipe.) The Refried beans were so good that they were gone the first night It was a great addition to our tacos and made into a wonderful dip, that we kept snacking on after dinner.
Slow Cooker Refried Beans- Without the Refry
- 1 Onion, Chopped
- 3 Cups dried Pinto Beans, Rinsed
- 1/4- 1/2 Fresh jalapeno pepper, seeded and chopped
- 2 Tablespoons minced garlic
- 1 Tablespoon salt
- 1- 3/4 Teaspoon black pepper
- 1/8 Teaspoon ground cumin
- 5 Cups of water
- 4 Cups of chicken broth
- Place all your ingredients in the slow cooker, adding the water and broth last. Allow to cook on high for 8 hours, adding more water if needed.
- If one cup or more has evaporated while cooking, turn you heat down.
- Once your beans have cooked and are very tender, drain, reserving the liquid. Using a potato masher or a fork, mash the beans, adding some of the reserved liquid until the desired consistency is reached.
- To make our dip we just topped our beans with a little salsa, cheese and sour cream. For more ideas check out the Six Sisters’ dip recipe.
I agree Brenna you have stretched yourself too thin!! You really do need more time for yourself and your family! Taking some time for yourself is the secret to every stay at home moms sanity!
Randi~Dukes and Duchesses
I’m pinning the recipe … it sounds great!