I love the flavors of Sante Fe Soup. Well, I love the flavors of Mexican food in general. On one of the more recent blogs I've found, Gina's Weight Watcher Recipes, I ran across this recipe. I do not use the crock pot much. When I do use it, its generally on the weekend. Which sounds crazy, right? I work during the week, so why not put dinner in the crock pot and have it waiting for you when you get home! I am gone from 7:30 to 5:00, so I think that would totally be overkill. Even in a crock pot. A roast would maybe last that long. But I have found that when I do chicken, especially chicken breasts, they are dry and gross being in the crock pot for 12 hours by the time we sit down to eat. That being said, I figured I would give this a try over the weekend. You can serve it directly over rice, or wrap it up in a flour tortilla with rice and cheese like I did. I really liked this. I wrapped mine up with plain brown rice, so it was fairly healthy. I would like to recreate it for the stovetop though. I'm just not much for the crock pot. Nothing against the recipe though, because its really yummy! I'm just not a crock-pot-kind-of-gal. I like to stand in front of the stove and pretend I'm on Food Network :)
1-1/2 lbs. chicken breasts (I used 3)
1 can Rotel, undrained
1 can black beans, drained and rinsed
8 oz. frozen corn (or the kernels from 3 ears)
1/4 cup chopped fresh cilantro
2 cups chicken broth
3 scallions, chopped (whites and a little bit of the green)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1-1/2 teaspoons salt
1 teaspoon black pepper
Combine chicken broth, beans, corn, Rotel, cilantro, scallion, garlic powder, onion powder, cumin and salt and pepper in the crock pot. Season chicken breasts with salt and pepper and nestle down in the juices. Cook on low for 8-10 hours or on high for 6 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust seasoning if needed. You can serve this over rice and top with desired toppings, or wrapped in a tortilla. I topped mine with cheese and sour cream. Avocado would have been fabulous!
**Update: I'm going to use this to make Clay some quesadillas tonight with the leftovers! Its a really versatile dish!
Enjoy!
(adapted from Gina's Weight Watcher Recipes)
I know a lot of you were looking forward to seeing this one. It did not disappoint! The best part about it was how quickly it came together. I sauteed the chicken breasts first and then assembled all the veggies. I did add a little bit of Asian Sesame dressing from my fridge towards the end because it seemed a little dry to me. Clay even ate it! He hates anything with lettuce, so I figured the cabbage part would be a total no-go, but he ate 3 of the wraps! He said he would have eaten more, but he was saving room for some cheesecake he picked up at Sam's Saturday :) I hope you guys enjoy this as much as we did. These are perfect for a quick weeknight meal!
1 tablespoon sesame oil (or substitute olive oil)
2 garlic cloves, chopped
1 10-oz. bag shredded coleslaw (or shred about 1/2 head of cabbage)
2 cups sliced or shredded carrots
2 scallions, sliced (I omitted these)
1/4 cup hoisin sauce
2-3 tablespoons Asian Sesame Dressing (optional)
2 tablespoons reduced-sodium soy sauce
10 flour tortillas, 6-inch size
3 cups shredded cooked chicken (3-4 chicken breasts or 1 rotisserie chicken)
In a large skillet, heat the oil over medium heat. Add the garlic, carrot and scallions. Cook, stirring occasionally, for 4 minutes. Add the cabbage and cook another 4 minutes.
Stir in the hoisin and soy sauce and cook 2 minutes (the hoisin sauce can be found on the Asian foods aisle. Its sort of the equivalent to an Asian barbecue sauce. Its priced around $2.50) Add the chicken; stir to combine with vegetables and heat through. This is where I added a squirt or two of Asian Sesame dressing, just to help combine the mixture.
To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.
Enjoy!
(adapted from Parents.com)
This is a quick wrap I throw together for lunch. I love roasted red pepper hummus, so I use that kind. The black beans are great for protein and fiber. And what's a wrap without a little cheese? Make this at night and pack it in the lunchbox for work the next day. Publix has their Sabra Hummus 2/$5. There is a great coupon HERE for $1/1 any Mission Tortilla. I bought the sun-dried tomato ones from Wal-mart. If you want to add other ingredients, I'm sure it would be good. I just thought less is more. I have to keep it simple getting lunch together in the morning! Because, let's face it, I usually make this in the morning on my way out the door with my tail on fire!
**Picture coming later. I forgot to take it this morning :)
1 flour tortilla (I used sun-dried tomato)
4 tablespoons black beans, drained and rinsed
1 tablespoon hummus (approximately)
1/2 cup shredded cheese (approximately)
Spread a thin layer of hummus in the center of a tortilla. Top with beans and cheese. Roll up like a burrito. Starting by folding the two sides over the filling; fold up the bottom and roll. If you want the beans heated, I would suggest warming them seperate then adding them to the wrap. I think its fine the way it is. The hummus doesn't do well in the microwave. I eat the wrap straight from the fridge when I bring it to work. Maybe I'm weird. I don't know :)
Enjoy!
I came up with this one night when I had some leftover grilled chicken breasts and wanted to change up dinner a bit. I happened to have some flour tortillas in the fridge and I figured if Chick-fil-a mixed chicken and eggs, then so could I! It turned out great. I've even made this in the morning before work, wrapped it in cling wrap, and warmed it up for lunch. This is a quick meal to throw together for breakfast, lunch or dinner. I made the chicken tonight, but you can certainly use leftover chicken breasts. Make sure you get some chicken breasts at Publix for $1.99 lb. before the sale ends Tuesday!
For two wraps:
1 chicken breast, cooked and sliced
4 eggs, scrambled
shredded cheese
light mayonnaise
2 flour tortillas
Spread mayo on two flour tortillas. In the center of the tortilla, layer chicken, eggs, then cheese. Fold up the bottom over the filling, then fold over the sides and roll. Wrap in a damp paper towel and microwave for 34-45 seconds to melt everything together. If you make this to take to work for lunch, wrap in Glad wrap or Saran wrap and microwave right before eating.
Enjoy!
I have been looking forward to this all day! The taco meat that I used for the burritos is going to do double-duty tomorrow night for the Taco Puffs. I also use this same meat base when I make taco salads. A great recipe to have, for sure. Right now Publix has their Ground Round $2.99 lb., but Winn Dixie has their Ground Beef $1.99 lb. Publix has the flour tortillas B1G1 and avocados for $.99, so its the perfect week to do burritos. I did get a can of corn at Publix also because they had canned Green Giant Veggies B1G1. Alright...enough about the sale. Here's the recipe:
Taco Meat:
1-1/2 lb. ground beef (remember, this is for two dinners)
1/3 cup taco seasoning (or 1-1/2 packets)
3/4 cup water
1 cup salsa
1 can black beans, drained and rinsed
1 can corn, drained
Brown the meat in a large skillet over medium high heat until no longer pink. Drain off excess fat and return to pan. Stir in taco seasoning and water. Cook over medium heat about 3-5 minutes. Add in the beans, corn and salsa. Cook for another 3-5 minutes over medium heat, or until most of the liquid is absorbed. Cover and simmer over low heat for at least 15 minutes. This really allows the flavors to combine.
Corn and Black Bean Burritos:
Taco Meat from above recipe
1 package Mexican rice (I used Rice Pilaf Knorr Sides- its all I had)
4 flour tortillas- burrito size
Shredded Cheese
Lettuce
Avocado + Lime
Olives
Sour Cream
Extra Salsa
Cook the rice according to package directions. I only had the Rice Pilaf flavor tonight, and I think I actually liked it better than the Mexican rice. But, use whatever you have on hand.
Warm the flour tortillas on a plate under a damp paper towel in the microwave for 45 seconds. Put one on a plate and begin to assemble. Put 1/3 cup rice in center near the bottom (the tortilla package at Publix has a picture on the back that shows you how to roll it). Put 1/2 cup taco meat on the rice and top with shredded cheese. Fold the sides over and starting at the bottom, roll up. If you have a hard time, you can probably google "how to roll a burrito"!
Once its rolled you can top it with whatever toppings you like. My favorites- lettuce, diced avocado with a squeeze of lime juice and salt, sliced olives, sour cream, and salsa.
This totally hit the spot tonight. Save your leftovers for Taco Puffs tomorrow night!
Enjoy!
