Good Morning! Happy Superbowl Sunday!

We started the day with some bed head and a smile.

Then I headed out on a sunny 6 mile run while Brady taught Anna the mascots of different football, basketball, baseball and soccer teams. She loved it. He’s thinking we should sell his power point presentation.  As he says “she has tons of toys to teach her letters and numbers but none that teach her team mascots.” So watch for the latest and greatest new baby toy – a toy for teaching team mascots. If your husband wants a copy – let me know! 🙂

In other news involving dads, I made some shredded buffalo chicken in the crockpot for dinner with John and Hallie last night. Brady and John played paddle while Hallie and I caught up over a bottle of Pinot Grigio.

When they returned we had a colorful dinner.

Buffalo Chicken Wraps

Roasted Veggies

Quinoa and Black Bean Burgers

It was such a fun night!!

Crockpot Buffalo Chicken

• 4 boneless skinless chicken breasts
• 1 bottle of buffalo wing sauce
• 1 packet of dry ranch dressing mix
• 1 package of whole wheat wraps or any flavor
• toppings: mozzarella, blue cheese, lettuce, tomato, etc.

1. In a crockpot, place chicken, (3/4 bottle) sauce and ranch dressing mix.
2. If chicken is thawed, cook on high for 3-4 hours. If chicken is frozen, cook on high for 7-8 hours.
3. When chicken is cooked through and very tender, shred chicken with a fork.
4. Add more sauce and heat together for an hour or until you are ready to eat!
5. Serve as a burrito, on a baked potato, on a salad or just plain!

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