A new week is upon us and with it comes new busyness and excitement. R and G both have Halloween/Harvest parties at school this week, Thursday brings Trick or Treating (still don't understand why we have it on the 29th this year) and SPH has a busy work week too.
Each weekend I try and come up with a menu plan for the week to help ease the stress of each night's meal. With an extra busy week, I tend to focus on easy-to-prepare favorites, some of which can be made ahead or in the slow cooker.
This week includes our tradition of having Chicken Tortilla Soup before Trick or Treating. I love making this soup before the candy and sugar onslaught, as it is super healthy, filling and provides ample candy-gathering energy.
A new trick I use is to add more chicken breasts or thighs to the slow cooker during the cooking time of this soup. I pull out the chicken, shred it, and use it for Mexican Chicken Salad, a new favorite way to have a quick lunch.
Mexican Chicken Salad
2 cups shredded chicken
1/4 cup salsa
1/4 cup sour cream
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
juice of half a lime or lemon
shredded cheddar cheese
fresh cilantro (optional)
Mix the chicken, salsa, sour cream, chili powder and lime juice in a medium bowl.
To assemble, spoon about 1/2 cup of the chicken mixture in a tortilla, top with a bit of shredded cheese and cilantro (if using).
Roll up and enjoy!
Makes 4 large wraps.