Bacon and Egg Asparagus Salad

You guys.  This.  This was sooooo tasty.  I usually prefer my vegetables roasted, but I decided to try out this recipe from skinnytaste because....well, bacon.  Apparently if you get Whole30 approved bacon and Dijon this works in that program.  I'm not doing anything whole30, but if all the food taste like this I could be convinced!

Asparagus Salad

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Ingredients:  
1 hardboiled egg (peeled and sliced)
1 2/3 c. chopped asparagus
2 slices of bacon (cooked and crumbled)
1/2 t. Dijon mustard, 1 t. extra virgin olive oil, 1 t. red wine vinegar, pinch of salt and pepper
Instructions:
1.  Bring a pot of water to a boil.  Add the asparagus and cook for 3 minutes (tender, yet still a little firm).  Drain and run under cold water to stop the cooking.
2.  Mix the Dijon, oil, vinegar, salt and pepper in a separate bowl.
3.  Top asparagus with bacon, eggs, and drizzle with the vinaigrette.

Crockpot Butter Ranch Chicken

In the summer, it is my life's ambition to not turn on my oven.  I don't have a convection oven, so the last thing I want it to add any heat to this house in the Texas Summer.  I saw this recipe awhile back and it was so easy I had set it aside not really trusting the outcome.  I was sooooo wrong.  This was so yummy I created a new "keeper" label below so I won't forget to make it again....and again.  I house most of my recipes on this blog and not on paper form anymore (though I may work on that), BUT this turned out to be so easy and tasty I didn't want it to get lost on the web.
Basically-throw 4 pieces of chicken in a crockpot.  Sprinkled a pkt of dry ranch seasoning on top and a cut up stick of butter (1/2 c) (it melts as the chicken heats up).  Set on low for 8 hours.  Mine took less time.  It was falling apart and had so much flavor.