Monday: school volleyball / club volleyball / girls club
Tuesday: volleyball referring / boys club
Wednesday: field hockey / evening church service
Thursday: school volleyball / club volleyball / bible study
Friday: OHL seasons ticket holders… Kitchener Rangers all the way!
Saturday: volleyball tournaments / birthday parties / date night
Sunday: church / volleyball practice – tournaments /  youth group

This is a snapshot of our week… every week… every day… from September to the end of June… and I’m sure I’m missing something, I feel like I’m always missing something.

Trying to get everyone at the dinner table all at once for a meal is a priority in our household. It’s a fight to do so at times but one well worth the extra planning. We have a small window to eat together as a family on a few of these nights. Those nights I need to be extra creative with dinner. I may work from home but that doesn’t mean I am always able to make an elaborate meal. Most nights I scour the internet for “30 minute dinners” and hope these easy dinners are nutritious and delicious. If I can use my slow-cooker, even better!

This past week, I knew Sunday was going to be a super-duper crazy day. Not just because we have church but because our daughter needed to be 30 mins away for volleyball practice, our oldest son needed to be at his school for a trip at the same time, the younger two wanted friends over, then we had a church leadership meeting at the same time that the teenagers had youth group. These are the days I wish I could clone myself!

In the morning I started the crock pot for lunch (Slow-Cooker Tex-Mex Chicken – served in fajitas) and in the afternoon I started supper (Italian sausage & noodles) made from leftovers I found in the fridge.


What I used (a slight variation from the Tex-Mex Chicken recipe I found on Kraft Canada):

2 lbs boneless skinless chicken breasts, cut into 1-inch-wide strips
1 pkg taco seasoning mix
1 green, red, orange & yellow pepper, cut into strips
1 onion, sliced
1 small can of diced tomatoes
1/2 cup of chunky salsa
4 cloves Garlic, chopped
1 lime, cut in half

Cracker Barrel Shredded Tex Mex Cheese
Sour Cream

What I did:

Layer the bottom of the slow-cooker with 1/2 of the sliced peppers
Add 1/2 the sliced onion
Place the chicken side by side on top of the peppers / onion medley
Sprinkle 1.5 tbsp of the taco seasoning mix over the chicken, turn the chicken and repeat with another 1.5 tbsp of seasoning mix
Add the Garlic evenly
Squeeze half the lime over everything
Layer the remainder of the peppers and onion over top
Sprinkle the remainder of the taco seasoning mix
Squeeze the other half of lime over everything

Slow-cook on High for 3-4 hours.
Remove the chicken and slice it into thinner, fajita serving sizes
Put the sliced cooked chicken back into the slow-cooker, stir and let cook for another 15-20 mins.
Serve on fajitas and top with sour cream and shredded Tex Mex cheese.


I’m so thankful to be a part of Kraft Canada What’s Cooking Ambassadorship. I love the new recipes I get to try and share with you and not just for the compensation I receive. All of my family participates when it’s #whatscooking time! 🙂


I'm the Cool Mom of 4, Married to the Preacher Man, but at times I'm a little more Sass than Saint!

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