But then there are the other type of Mondays. Those like today, where I did an entire weeks worth of ironing last night while watching Gossip Girl online (yay! Carl actually has wrinkle-free work clothes for the first time in WEEKS!). On days like today I have a clean house (thanks, Mom!) our laundry is almost completely caught up, I have one child who is getting the hang of potty training, my schoolwork in almost completely caught up and dinner is easy, delicious and already started at 11:00 a.m. I love Mondays like this.
We are having yummy shredded mexican chicken (recipe below), with this easy rice and this salad. Yum!
6-7 pounds pork tenderloin
3 (8 oz.) cans tomato sauce
2 (8 oz.) cans el pato sauce (in the yellow can)
2 cups brown sugar
1 cup water
Mix together sauce ingredients and pour over pork. Let cook in crockpot 8-9 hours. That's it!
I actually used frozen, boneless, skinless chicken breasts and thighs instead. This recipe is borrowed from one I found on Elizabeth Bryant's blog The Dish on Delish. However, I found it through NieNie Dialogues and can't seem to link directly to it, hence the writing out of the recipe.