Thursday's Eats ~ Chipotle Chicken Fingers, Crockpot Scalloped Potatoes and Asparagus

Chipotle Chicken Fingers
click the link for recipe

I used chipotle chilli powder instead of chipotle powder (is there a difference?)

I also halfed the amount of chipotle chili powder because I didn't want it to be overpowering.

Both of these changes made it perfect!  Caleb thought I picked these up at the store and reheated them.  

 Crock Pot Scalloped Potatoes

1 c light sour cream

4 oz light cream cheese

1 TBSP Worcestershire sauce

2 lbs red potatoes

1 cup shredded cheddar cheese

Salt & pepper

Spray your crockpot with oil to prevent sticking.

Wash potatoes and thinly slice. Put the potatoes in a bowl and mix with the sour cream, cream cheese, Worcestershire sauce and salt & pepper. Place mixture in crockpot and sprinkle cheddar cheese on top.  Cover and cook on high for 3-4 hours, until potatoes are tender.  You could change the temperature to low and cook longer if needed.

Asparagus

rinse asparagus, cut off about an inch off the bottoms.

heat 2-3 TBSP of olive oil in a large skillet and add 2-3 cloves of garlic (or more).  

Add asparagus and cook on medium-low until asparagus is tender.