Don’t let the busyness of life keep you from making a delicious meal for your family! Midweek Menu #67 is here to help with four easy to make recipes your family will rave about.

Midweek Menu #67 features an easy to make Crockpot Taco Soup, Roasted Asparagus, Green Chili and Cheese Cornbread and Three Ingredient Fruit Dip. A make ahead menu for busy times!

This week’s menu has a little baking, a little stirring with a bit of roasting and a whole lot of goodness going on! Each recipe is easy to make and all the prepping can be done the night before you want to serve supper.

The star of the show this week is Chicken Taco Soup. It’s made in the slow cooker and only requires about 5 minutes of prep time. This soup can also be made a couple of weeks in advance and frozen. It’s a great main dish to serve when you’re feeding a crowd, too. I always like to have some sort of veggie, on my menu and to keep things simple, Roasted Asparagus is what’s featured.

With a soup that’s as delicious as the one we’re serving, you’ve just got to have some warm bread to go along with it. This Cheese and Green Chili Cornbread has just the right amount of heat to complement the taco flavored soup. We’re keeping things light with Three Ingredient Fruit Dip to finish off the meal. Pick up your favorite fruit from the grocery then stir up the sweet, yummy dip for an unexpected dessert that might just have everyone “double-dipping.” Now, let’s get cooking!

Midweek Menu #67 Recipes: Click on the title for the ingredient list and cooking instructions with a printable recipe card included.

To save this menu along with all four recipes, PIN HERE!

Midweek Menu #67 features an easy to make Crockpot Taco Soup, Roasted Asparagus, Green Chili and Cheese Cornbread and Three Ingredient Fruit Dip. A make ahead menu for busy times!

Items You Might Need For This Recipe

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