Cooking without a kichen

So you might be wondering how we are surviving without a kitchen. It's been interesting! No, we're not eating out all the time. In "normal" times we only eat out once a week. Since the kitchen remodel we've only upped that number to twice a week. We've been eating a lot of salads and sandwiches for lunch. We've been getting a little creative for dinners. Last Sunday I cooked a beef roast in the crockpot. We ate it on tostadas the first night. We made grilled quesadillas with it for 2 more dinners, and I had enough left to freeze for another meal sometime. We've been grilling a lot and the weather has been perfect for it.

Tex-Mex Beef

Ingredients

• 2-3 lbs rump roast
• 1 (1 1/4 ounce) package taco seasoning
• 1 (10 3/4 ounce) can diced tomatoes
• 1 (4 ounce) can green chilies
• 1 small onion, chopped
• 1 small bell pepper, chopped

Directions

1. Place first 6 ingredients in the crock pot.
2. Cook on low for about 8 hours.
3. Remove the roast from the crock pot & shred using 2 forks.
4. Put the shredded roast in a serving bowl and add enough of the remaining crock pot sauce to moisten.