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Hi Friends,

As you might have noticed, I haven't been posting quite as much over the last couple of weeks. The kids got out of school for summer vacation at the very end of May, and we have been going nonstop ever since!

The first week of June, Bubba's Aunt Dori, Uncle Chris, and cousin Zayne came to visit. I had every intention of spending some of that time filming content and getting ahead on recipes, but that plan quickly went out the window. Instead, we spent our days doing what matters most: enjoying time together. We stayed busy, spent a lot of time outdoors, shared meals, laughed a lot, and made some wonderful memories. It was one of those visits that reminds you how important it is to slow down and enjoy the people you love.

As soon as their visit ended, we jumped right into another major milestone. My oldest son headed to the University of Southern Mississippi for college orientation. It is hard to believe how quickly life moves. One minute they're graduating high school, and the next they're walking across a college campus preparing for their freshman year. He starts classes at the end of August, and while there are definitely some emotions that come with this new chapter, we are all incredibly excited for him and the opportunities ahead.

With everything we had going on, I found myself leaning heavily on one of my favorite kitchen tools: the crockpot. When life gets busy, there is nothing better than being able to toss a few ingredients into the slow cooker and know that dinner will be ready when the day is done. Because of that, this week's meal plan is full of easy crockpot recipes that helped keep my family fed during all the summer chaos.

You'll find recipes with cook times ranging from 4 to 8 hours, so whether you're working all day, running kids from one activity to another, or simply want dinner waiting for you at the end of a busy day, there is something here for everyone.

Now let's get to this week's recipes!

-Caroline

In case you didn’t know, these are the ONLY two books I have on the market! Any other books with the “Mississippi Kween” name on the front are not my books! If you accidently got one of the fake books, you could request a refund from Amazon and also leave a review for the fake book to warn others it isn’t mine!

Recipes and Schedule

Monday 6/15 Red Beans and Rice

1-2 pounds smoked pork neck bones (optional)

2 pounds smoked sausage

1 1/2 pounds dry red beans

3 ribs of celery, finely diced

1 green bell pepper, finely diced

1 yellow onion, finely diced

4 cups chicken broth

4 cups water

2 tablespoons chicken Better than Boullion

3 tablespoons minced garlic

Season to taste with onion powder, garlic powder, salt, and pepper

Tuesday 6/16 Garlic and Leek Mashed Potatoes

3 leeks, cut thinly

3 pounds yellow potatoes, diced and boiled soft

2 sticks butter (reserve 1/2 stick for sauteing leeks)

3/4 cup heavy whipping cream

3 tablespoons minced garlic

Salt and pepper to taste

Tuesday 6/16 Mississippi Meatballs

32-ounce bag of frozen meatballs

1 packet Au Jus gravy mix

1-12-ounce jar pepperoncini peppers

1-10-ounce can beef consume

1 packet ranch seasoning

1/2 stick butter

Wednesday 6/17 Poor Woman’s Steak and Potatoes

2-3 pounds of beef stew meat

1 1/2 pounds of baby yellow potatoes

3 tablespoons olive oil

3 tablespoons minced garlic

3 tablespoons Montreal steak seasoning

2 teaspoons onion powder (split)

2 teaspoons garlic powder (split)

Salt and pepper to taste

Thursday 6/18 Salsa Verde Chicken

2-3 pounds of chicken breasts

1-15-ounce can of black beans, drained and rinsed

1-15-ounce can of fire roasted corn

1-16-ounce jar of salsa Verde (green salsa)

1 packet of chili mix

Season to taste with onion powder, garlic powder, salt, and pepper

Serve over cilantro rice and topped with cilantro, sliced avocado, sour cream, and cheese

Friday 6/19 Roast Beef Po’boys

2–4-pound beef roast

2 packets of brown gravy mix

Shredded iceberg lettuce

Sliced tomato

Dill pickle slices

Season to taste with onion powder, garlic powder, salt and pepper

Saturday 6/20 Alfredo Cabbage

1 head of cabbage, cut thinly

1 pound hickory smoked bacon

1pound smoked sausage

1 yellow onion, finely diced

3 cups heavy whipping cream

1 cup shredded parmesan cheese

3 tablespoons minced garlic

Season to taste with Cajun seasoning, salt, and pepper