Hooray for May! May means kids coming home from college, school's out for summer, Memorial Day weekend with friends and family, and lovely sunny days to plant veggies and flowers.

This May is a little busier than usual for me. We've sold our house and are preparing to move in a few weeks. Plus, my oldest daughter is expecting her first baby in July, so May equals baby showers and nursery decorating! What fun!

As you might imagine, planning and cooking has to take a back seat with so much else going on. But being short on time doesn't mean you have to sacrifice flavor or satisfying meals.

Instead of the regular Girls Dine In event, this month I asked a few friends over for a Girls Pack it In packing party. These gals were amazing. In under three hours, they dismantled my entire kitchen, breakfast room and family room. They wrapped, they boxed, they labeled.

For this "paper plate" evening, I threw together one of my favorite summertime suppers.
Here's the easy—peazy recipes. I hope you'll try this out on a busy summer night soon.

Pulled Buffalo Chicken Sliders

4 boneless, skinless chicken breasts
1 cup bottled Ranch dressing (any brand will do)
1 cup Frank's Red Hot sauce
1 stick of butter
1 packet HiddenValley Ranch dressing/dip mix
1/2 cup chopped green onions (optional)

Toss everything into a slow cooker. Cover and cook on low heat for 5 hours, or until the meat pulls apart easily with a fork. Stir once during cooking. When you are ready to serve, shred the meat with two forks, stirring into the sauce. Pile onto slider rolls.

I like to serve with celery, carrots and blue cheese dressing for dipping.

Strawberry Lime Margaritas

1 can frozen limeade concentrate
1 cup 100% Agave tequila
1/3 cup Triple Sec
1 cup frozen strawberries
Ice cubes

Add the first four ingredients to a blender in the order listed. It's important that your liquid ingredients are at the bottom, not the ice. Fill the rest of the blender with ice cubes, leaving enough room for your lid. It's not necessary to cram the ice in - just add until the blender looks pretty full. Blend on high for a minute or two until you achieve that nice, frozen drink consistency. Serve in margarita glasses with a lime wedge. Store any leftovers in a pitcher in your freezer and enjoy another round later!