As promised, here is the first installment for the Foodies at Homerecipe exchange!
Ingredients:
2 cans corn
1 can black beans
1 can chili beans
1 jar salsa
6 chicken breasts
Shredded cheese
Rice
(Makes 6ish servings)
How to prepare it:
1) Drain the corn and beans.
2) Mix together corn, beans, and 1/2 of the jar of salsa. Put in the bottom of the crock pot.
3) Lay the chicken breasts on top of the corn/bean/salsa mixture.
4) Cover the chicken breasts with the rest of the salsa.
5) Put the lid on and let cook for 7-8 hours on low or 3-4 hours on high.
6) When the goodness inside the crock pot is almost done, prepare the rice by following the directions on the package.
Plating the meal:
1) Put a bed of rice on the plate.
2) Spoon the crock pot mixture on top of the rice. The chicken should be so tender that it is falling apart.
3) Sprinkle the top with cheese.
Eating the meal:
1) Mix it together.
2) Enjoy.
Notes:
Paul and I just made this for the first time this week. We really enjoyed it, but like things a little spicier. If you are like us, here are some things we are considering for the next time:
1) Marinating the chicken in chipotle sauce before assembling the ingredients.
2) Adding some jalapenos to the mixture.
3) Adding some garlic and salt for a little more flavor.
This was really easy to make and made a lot, so you get a lot for your money. And, it is one of those lovely recipes that you can customize to your tastes and change up every time. I suspect that we will make this often, but will change it up each time.
And, we had leftovers for dinner last night, and it was almost even tastier day 2!
Calorie conscious note:
For those calorie counters, this is really a pretty healthful recipe. Calorie count will certainly vary by the ingredients that you chose, but you can count on the crock pot mixture to be in the 300s, then just add the rice and cheese (or don't) and you have yourself a very satisfying, yummy meal!
Ingredients:
2 cans corn
1 can black beans
1 can chili beans
1 jar salsa
6 chicken breasts
Shredded cheese
Rice
(Makes 6ish servings)
How to prepare it:
1) Drain the corn and beans.
2) Mix together corn, beans, and 1/2 of the jar of salsa. Put in the bottom of the crock pot.
3) Lay the chicken breasts on top of the corn/bean/salsa mixture.
4) Cover the chicken breasts with the rest of the salsa.
5) Put the lid on and let cook for 7-8 hours on low or 3-4 hours on high.
6) When the goodness inside the crock pot is almost done, prepare the rice by following the directions on the package.
Plating the meal:
1) Put a bed of rice on the plate.
2) Spoon the crock pot mixture on top of the rice. The chicken should be so tender that it is falling apart.
3) Sprinkle the top with cheese.
Eating the meal:
1) Mix it together.
2) Enjoy.
Notes:
Paul and I just made this for the first time this week. We really enjoyed it, but like things a little spicier. If you are like us, here are some things we are considering for the next time:
1) Marinating the chicken in chipotle sauce before assembling the ingredients.
2) Adding some jalapenos to the mixture.
3) Adding some garlic and salt for a little more flavor.
This was really easy to make and made a lot, so you get a lot for your money. And, it is one of those lovely recipes that you can customize to your tastes and change up every time. I suspect that we will make this often, but will change it up each time.
And, we had leftovers for dinner last night, and it was almost even tastier day 2!
Calorie conscious note:
For those calorie counters, this is really a pretty healthful recipe. Calorie count will certainly vary by the ingredients that you chose, but you can count on the crock pot mixture to be in the 300s, then just add the rice and cheese (or don't) and you have yourself a very satisfying, yummy meal!
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