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.


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.

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