My 3rd day of weekly planned meals and it is already going absolutely fabulous! There has been no stress of looming in the fridge wondering what's for Dinner. I have already pre-shopped for my ingredients and Sunday night I am ready to rock and roll! The best part of all these dinners so far has been the leftovers!
Prep Time: 15 minutes
Cook Time: 5-6hrs
6 servings.
I set the slow cooker on low for about 5.5 hours and after about an hour the house smelled absolutely wonderful! These were so easy to make and tasted so deliciously yummy! Perfectly paired with a Margarita!!! Cheers!
Ingredients:
1 pound boneless skinless chicken breast halves
1 can kidney beans, rinsed and drained
1 can diced tomatoes with mild green chilies, drained
1 each medium green or orange, sweet red and yellow peppers, julienned
1 medium onion, halved and sliced
2 teaspoons ground cumin
2 teaspoons chili powder
1 garlic clove, minced
1/4 teaspoon salt
Corn Tortillas
Shredded lettuce
Sour cream
Salsa
Cheddar and Jack Cheese, shredded
Corn or flour tortillas (Depending on how healthy you want to make these, the corn tortillas can be fried up for Tostada shells as I have done and as you can see pictured.)
Directions:
- In a 3-qt. slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.
- Remove chicken; cool slightly. Shred chicken and return to the slow cooker; return to warm setting.
- Spoon lettuce onto each tortilla, about 3/4 cup chicken mixture, shredded cheese, sour cream and salsa and top with another fried corn tortilla and repeat for 2 layers.
For leftovers, I whipped up a Creamy Cilantro Dressing to change it up and ate the leftovers in a salad the next day! Combine these basic ingredients in a bowl and refrigerate before serving and you'll have more than 1 cup of the delicious dressing ready to pour over any of your salad creations any night of the week!
Ingredients:
1 cup mayonnaise
1/3 cup whole milk
4 teaspoons finely minced cilantro
2 teaspoons lime juice
1 teaspoon white wine vinegar
1 teaspoon granulated sugar
1 teaspoon finely minced garlic
1 teaspoon finely minced onion
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon ground cumin Bon Appetite! Until tomorrow...
Prep Time: 5 minutes
Cook Time: 8-10 minutes
2-4 servings.
Loving this meal because it is semi homemade and such a perfect alternative to fast food when you reeeally want junk food. This week is kind of a nutty week and I needed something simple to make for dinner last night. Jason and I love Pepperoni and Pineapple Pizza so these are the toppings that we selected. You could use just about anything in your fridge! For an alternative to pizza sauce you could also use alfredo sauce to make a white pizza with spinach, mushrooms and leftover chicken or a buffalo wing sauce mixed with pizza sauce for something a little spicy topped with chicken, green onions, and celery drizzled with a homemade or store bought ranch dressing. (That is one of my FAVORITE pizza's) Whether its for dinner or a quick app, pizza never fails. I also was able to use the remainder of the cheese from the Tostada's the night before.
I threw together a mixed green salad with a light vinaigrette with lots of fresh veggies for some extra crunch.
Ingredients:
- Boboli pizza crust
- Pizza sauce
- Fresh basil,chiffonade
- Sliced pepperoni
- Fresh pineapple or a can of crushed or sliced pineapple
- Jack Cheese, cheddar Cheese, mozzarella Cheese, shredded
- Parmesan cheese, grated
- Italian seasoning
Preheat oven to 450 degrees. Brush olive oil directly on the pizza crust, cover with pizza sauce. Layer basil leaves, pepperoni and pineapple and top with shredded cheese followed by parmesan. Sprinkle Italian Seasoning over top and bake for 8-10 minutes or until cheese is melted and slightly golden.
Next up: Chicken Kiev, Sauteed Green Beans and Mashed Potatoes on Wednesday night!
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