Meal Planning Monday and and a whole lot of rambaling!

Meal Planing Monday is on hold for the time being, H's isn't around bugging me with the "whats for dinner?" every other hour, so I am taking a break from posting a menu, but I am starting to cook ahead, tonight we are having Lime Chicken Tacos (recipe at the bottom) made in the crock, since it is summer already, I am trying not to turn on the oven too much, its hot enough in here, so I wrapped up some potatoes in foil and they are cooking in the crock for tomorrows steaks (hopefully they will go on the grill!) I started to think about cooking ahead when I started watching Quick Fix Meals with Robin Miller on the food network, she has good ideas but sometimes her food is a little too "fancy" for me, we are a meat and potato kinda family so I just use her technique. Also there is a once a month cooking site that I have been looking at, I am considering a few of their recipes, but right now i have a 12# Turkey in the freezer and I only have 1 freezer bag so that wont really work out, maybe in the winter when its not a million degrees out! hmmm I need to cook that turkey!
Here is the recipe for the chicken lime tacos, I got it from Real Mom Kitchen she has a few "fancy recipes" mostly dessert which Haagen-Dazs or Ben and Jerry always provides here! We are going to be making the Firehouse Chicken, Sausage Oven Pancakes, and Honey Glazed Chicken so stay tuned for those reviews and pictures!


Lime Chicken Tacos
1-1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa
12 flour tortillas (6 inches), warmed
Sour cream, shredded cheddar cheese and shredded lettuce, optional

Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.