Last week, I had a few of my girls over (to watch Girls, incidentally), which gave me a chance to try out the cheesy chicken burritos and sangria recipes I’d recently dreamed up. I picked Mexican food because it’s a) pretty hard to mess up (when in doubt, add more cheese!), b) something even the picky eaters I know typically enjoy, and c) frickin’ delicious.
To make things easier on yourself, you can prepare the shredded chicken the day before by throwing a few boneless, skinless chicken breasts in a crock pot and shredding with a fork when cooled. Much love, crock pot, much love!
Chickpea, Kale, and Acorn Squash Pappardelle Pasta is too good not to share! It’…
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