Wednesday, February 26, 2014

5 way Chicken Santa Fe



I got this recipe from a really great friend over at The Hungry Mamma (Hi Chels!) her sister in law made this for a party we had around christmas time, and I fell in LOVE! 

4 large Chicken breasts
1 jar of medium salsa
1 can Black Beans, drained
1 can Corn, drained
5 TBS taco seasoning (or 1 package)
1 (heaping) cup of shredded cheese

Spray crock pot with cooking spray.
Place chicken on bottom of crock pot.
In a small bowl, add salsa, black beans, corn and taco seasoning and mix well. Pour over chicken and cook on high for 4-5 hours.
When chicken is done, shred and add cheese. continue to cook until cheese is melted.

This filling is SO versatile! You can basically use it for anything... but here are the 5 ways we've used it.

DIP: This is the easiest way! Top with sour cream and cilantro, and use as a dip for tortilla chips!
TACOS: Spoon into taco shells, add lettuce and sour cream.
BURRITOS: Spoon into tortillas and fold up to close. Cover with enchilada sauce and cheese. Top with sour cream.
NACHOS: Dollop filling over corn chips, and cover with cheese. Bake at 300 for 10 min or until cheese is melted.
ENCHILADAS: Spoon into corn tortillas and roll up. Place into a 9x13 pan and cover with enchilada sauce and cheese. Bake at 350 for 10-20 min.





Monday, February 24, 2014

Menu Monday


Monday: Chicken Noodle Soup and french bread
Tuesday: Chicken Parmesan and garlic bread
Wednesday: Turkey hot dogs and potato salad
Thursday: Chicken and asparagus pasta with breadsticks
Friday: Date Night
Saturday: Pancakes and bacon
Sunday: Grilled chicken and green salad

Wednesday, February 19, 2014

Chicken & Pesto Panini

MMM. Sandwiches have to one of my all time favorite meals, eating out, or eating in. Paninis have become a staple in our house after we got a George Foreman grill not too long ago! It's so nice to be able to throw leftovers in-between bread and have a delicious meal!

Chicken & Pesto Panini
2 slices sourdough bread
sliced (cooked) chicken
2 TBS pesto
1/4 cup mozzarella cheese
butter

Butter one side of each slice of bread, and place on slice, butter down, on a preheated panini press (or George Foreman) add 1 TBS of the pesto to the bread and spread around, then layer the cheese and chicken, and spread the remaining pesto on the other slice and add it to the top of the sandwich. Close panini press and cook until golden.
Dip in extra pesto, or ranch dressing.

*yes, I realize I added an extra N in panini on the photo, that's what I get for blogging so late!


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