Back To School Rush

We are two weeks in folks, and I'm already counting down the days until Christmas break. Okay, so maybe it isn't quite that bad, but I can say for sure I know when Labor Day is...and every other day off is circled on the calendar in red! 

Not only do I want my boy back home with me, but I'm just tired. Exhausted. We both are. I know we will get back into the swing of things and it won't always seem so overwhelming, but I don't know if we will ever welcome that early morning alarm. What can I say? We like our sleep. 

Once again I'm trying to find ways for supper to be easy and stress free. By the end of the day, after homework is done (and there is A LOT of it this year) I'm simply too fried to have to think too hard about what I'm making for dinner; and I know so many parents out there feel the same way. 

On days like this we need all the help we can get, and our slow cookers can be our best friend. I love these because if you have a programmable Crock Pot, you can put them on in the morning so they can cook and shut off while you're gone at work, or busy at home. Or, the other option for folks like me, who don't have one that fancy, they only have to cook a couple hours, so you can put them on when you get home and still be eating at a decent time. Or, the third option, cook them when you are home, chill and then reheat the next day! 

Anyway you decide to do it, you will be a rock star to your family. These are cheesy goodness on a bun. Think sloppy joe, but with melted, ooey gooey cheese! Liquid gold right there! Add your favorite burger toppings, some fries and dinner is served! 

School days are a blur sometimes, but we still need to eat. Make it as easy on yourself as possible. Don't stress. Just sit down with your family, hear about their day and enjoy a meal!

Crock Pot Cheeseburgers

Originally Developed for The Children's Museum

2 lbs. ground beef

2 tsp. onion powder

2 tsp. garlic powder

1 c. dill pickle slices, finely chopped

2 TBS Worcestershire sauce

3 TBS yellow mustard

8 oz. Velveeta cheese, cubed

Salt and Pepper to taste

Pretzel Buns

Sliced Tomatoes

Lettuce

Ketchup

In a large skillet over medium heat, brown ground beef until no longer pink. Drain if necessary. Season with salt, pepper, garlic powder, and onion powder. Add mustard and Worcestershire sauce. Stir to combine. Spray Crock Pot with nonstick spray. Add beef mixture. Add cheese and pickles. Stir well. Cook on LOW for 2 hours until cheese melted. Serve on buns with toppings, or add your own!
*NOTE* I like to put the lettuce on the bottom of the bun to act as a barrier as to avoid squishy buns. And I use a little dollop of ketchup as “glue” for the tomato!

Shared at Weekend Potluck