Spice Up Your Life!
Hey everyone, I’m super excited for my very first Mealtime Monday! So, my boyfriend and I are doing this thing where we cook two meals every Sunday, one slow cooker meal, and one “regular” meal. Since he works nights, and lives on his own, it’s great for him to be able to grab leftovers and go! So we’re using Mealtime Mondays to share our discoveries, recipes and to rate the final products! This week, we’re talking Mexican!
SLOW COOKER TACO CHICKEN
-6-7 Boneless, Skinless Chicken Breasts
-Package of Taco Seasoning
-16 oz Jar of Salsa (I used Medium Salsa!)
So the first recipe we made was Taco Chicken in the slow cooker. This seriously could not be easier, OR more delicious! All you have to do is put 6-7 boneless, skinless chicken breasts in the slow cooker, pour in one packet of Taco seasoning, and one jar of salsa, stir it around, and then let cook on High for 4-6 hours or on Low for 6-8 hours. Once cooked the chicken shreds very easily with a fork. So you basically end up with shredded taco chicken that you can enjoy just like a regular taco! Top with guacamole, sour cream, MORE salsa, lettuce, tomatoes, you name it! Customize it to your taste! We loved this recipe, it was delicious and extremely easy, this recipe is a MUST TRY and we will definitely keep it in our repertoire.
Difficulty: Extremely Easy
Time: 4-8 hours
Nutrition: Pretty healthy, especially if you enjoy with fresh nutritious toppings on a whole wheat tortilla!
Leftovers: This is great all week. (Makes 12-14 smaller tacos or 6-7 big ones)
HEALTHY MEXICAN LASAGNA
-1 1/2 – 2 lbs. ground chicken or ground turkey
-1 Cup each diced red onions and diced green bell pepper
-2 tsp. minced garlic
-1 Cup canned no-salt-added black beans, drained and rinsed
-1 Cup diced tomatoes
-1/2 Cup frozen or canned corn
-1 1/2 tsp. chili powder
-1 tsp. ground cumin
-2 Cups your favorite tomato pasta sauce
-1 Cup medium salsa
-1/4 tsp. freshly ground black pepper
-4 large or 8 small whole-grain flour tortillas
-1 1/2 Cups packed shredded light old (sharp) cheddar cheese (I used Mozzarella, I HATE cheddar cheese)
-1/4 Cup chopped green onions
Preheat the oven to 375° and spray a 9″x13″ casserole dish with cooking spray. In a large, non-stick pot or skillet, cook ground chicken, onions, green pepper and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of chicken as you cook.
Add black beans, tomatoes, corn, chili powder and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa and black pepper then bring to a boil. Reduce heat to low and cover letting it simmer for 5 minutes, stirring occasionally then remove from heat.
Spread 1/3 sauce mixture over the bottom of the prepared pan. Top with 1/2 the tortillas, overlapping and cutting them as necessary to fit. Top with 1/3 sauce mixture, followed by 1/2 the cheese. Cover cheese with the remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and sprinkle green onions on top. Cover with foil and bake for 35 minutes. Uncover and bake for 10 more minutes. Let lasagna stand for 10 minutes before slicing for easier serving. Serve with light sour cream, or enjoy it on its own.
This recipe takes a little bit of time, but it’s very easy, and the results are amazing! It is SO delicious AND it’s pretty good for you too! What a bonus, right? We loved this recipe, and definitely decided we’ll be doing this one again, again this is a MUST TRY!
Difficulty: Moderately Easy
Time: About 1 hour
Taste: Delicious. Yum, yum, YUM. (After eating it for a week straight, my boyfriend asked if we could make it again. So there you go!)
Nutrition: This recipe is straight out of the Looney Spoons cookbook (which is an AWESOME cookbook to find new healthy recipes!), so it’s a great healthy option! Only 319 calories and 7.9g fat per serving! (Makes 8 servings)
Leftovers: Delicious all week.
Thanks for Reading!