Hey, thanks for coming back for more super simple everyday suppers for your hectic holidays. Say THAT five times fast, I dare you. But really, did you try last week’s Pork Carnitas Tacos yet? If not, you should; I just know you’ll love them. This week, I’m sharing with you my quick and easy and Cute As A Button Baby Meatloaves recipe—really easy to put together, super delicious and so stinkin’ cute you’re going to feel guilty for eating them. But eat them you will, because they’re killer. I also have a great recipe for a crackpot Tortilla Soup that will knock your socks clean off and into the washer. This soup is so nutritious and so tummy warming for our cold November and December days here in the Great Northwoods of America. And, as a bonus, your kids will think the homemade crispy fried tortilla strip toppings are fun to eat. I love the easy preparation for this soup; just throw (well, maybe not throw, but gently place) all of the ingredients into your crockpot before your busy day, set your crockpot to “low,” and go about your life. If you’re anything like me, you’ll just love coming home to some really delicious soup, bubbling away in your slow cooker. Heck, it’s the closest I’m ever gonna get to my very own personal chef.

But first, I need to answer a burning question, e-mailed to me last week by reader Anne B. of Skaneateles. She asks, “Leslie, how do you do your grocery shopping? Do you shop for the week, or run to the market every day after work, like me?” Well, Anne, I’m going to share with you one of my biggest and best Happy Homemaker tips. Because I am one Happy Homemaker, and, if I do say so myself, a pretty good one at that. But I am also kind of a freak. Here’s why: I shop once a week, and I have a dinner “menu” planned out, in advance, for the next seven, count ’em, seven, days. I have always done this, and I get a lot of crap about it from my wicked and jealous girlfriends. Why I ever let them into my house, I don’t know. See, they laugh at my computerized shopping list (perfectly organized by grocery store aisles and food groups, thankeweverymuch), that is so lovingly pinned onto my kitchen bulletin board. They laugh at my coupons. They even laugh at my calendar, which clearly tells my dearest husband what he can expect for dinner on, say, next Thursday. They can laugh all they want, but I’m laughing all the way to the bank. Because all good shoppers know that shopping once a week is the best way to save moolah AND your sanity. Who wants to shop after a long day at work, and who wants to hear that dreaded whiney question, “MOM, what’s for dinner?” Not me, that’s fer sure. So anyways, hope that answers your question, Anne. Thanks for writing.

One last thing: If you missed last week’s column and would like a recipe, you can always check out our awesome website, www.Adirondackexpress.com. There, you can click on “Columns,” then on “Sugar and Spice”. The website always has at least the last five or so columns, in case you need to catch up. See you next week.

CUTE AS A BUTTON

BABY MEATLOAVES

Serves 6

1 1/2 lb. ground turkey (I use the 93%, low fat turkey)

2 cups fresh breadcrumbs

1/4 cup lemon juice

1/2 cup finely diced red onion

1 egg

2 tsp. Seasoned Salt (like Lowry’s)

1/2 tsp. oregano

2 tblsp. Worcestershire sauce

Sauce:

1/2 cup ketchup

1/3 cup brown sugar

1 tblsp. Worcestershire sauce

1/4 tsp. allspice

6 thin lemon slices.

Heat oven to 350 degrees. Mix first 8 ingredients together (I use my hands to mix). Form into 6 little loaves. Put the little loaves into a lightly greased 9X13 inch pan. Whisk all sauce ingredients together; pour evenly over meatloaves. Top each loaf with a lemon slice. Bake for 45 minutes. Wonderful served with some steamed vegetables or a side salad.

CROCKPOT TORTILLA SOUP

Serves 4-6

2 boneless, skinless chicken breast halves, cubed

1 white onion, finely chopped

2 cloves garlic, chopped

3 medium tomatoes, chopped

4 cups chicken broth

1/2 tsp. salt

1/4 tsp. pepper

2 tblsp. chili powder

1 4.5 oz. can chopped green chilis

3 tblsp. vegetable oil

6 corn tortillas, halved and cut into 1/2” strips

Optional: Shredded Jack cheese, chopped cilantro, chopped fresh parsley

Combine first 9 ingredients in a slow cooker. Cover and cook on “low” for 7-8 hours. Heat oil in large skillet. Add tortilla strips. Once lightly coated in oil, sprinkle with a little kosher salt. Cook, stirring, over medium heat until crisp and lightly browned. Drain on paper towels. Ladle soup into bowls and top with tortilla strips and optional toppings if desired.

Happy eating.

Please send all recipes or comments to P.O. Box 111, Old Forge, NY 13420, or e-mail them to lnwillard@hotmail.com.