This week I’m mixing new recipes with some old standbys. I’ve been making a lighter version of chicken enchiladas for years now (I’ll reveal the recipe at a later date) so that’s my choice for our Mexican food night.
In honor of our crock pot giveaway, I’m going to make pork tenderloin in the slow cooker using a recipe from A Year of Slow Cooking. I’ve been meaning to try more meat-type dishes. I’m not very comfortable cooking meat and think that the slow cooker is the ideal way to start. The boys in my family really like meat — and my youngest just switched to whole milk so I’m seeking out iron sources.