Saturday, July 11, 2015

Crockpot Salsa Chicken

One of my favorite things is to know that dinner is cooking in the crockpot while I'm busy about my day. This recipe is so easy to put together quickly and there is no measuring! You can also easily add extra items you have on hand. Sometimes I add corn and sometimes I don't. I like to soak my black beans ahead of time and keep them in a bag in the freezer for when I need them. If you like canned beans, you can use those but I prefer to use my own soaked beans to reduce the sodium in this meal.
Add beans, salsa, tomatoes, green peppers, corn or any other beans or veggies you like.
Place chicken breasts on top. I like to use frozen chicken to allow for a slow start to the cooking process. It's so disappointing to have dried out chicken.
When you're ready to eat, shred the chicken. This can be a great stew, but I also like to place it in a tortilla with cheese and sour cream. Alert!! When eating it this way, it is VERY messy! I use a slotted spoon and still there's a lot of dripping.

Crockpot Salsa Chicken

2 pounds frozen chicken breasts
2 cups black beans
1 green pepper
1 cup frozen corn
1/2 cup diced onion
1 can stewed Mexican tomatoes, diced
1 jar salsa

Place all the ingredients in your crockpot and cook 8 hours on low. Shred chicken before serving.

Tuesday, September 3, 2013

Vegetable Frittata

Frittatas should be called "easy omelettes". The challenge for me is the need to time when to add veggies and cheese to an omelette and when to fold it. I usually don't have good timing and it cracks when I fold it over and the veggies end up falling out. Frittatas are the way to go and like an omelette, you can add whatever you have on hand. You can easily leave out the cheese if you want to make it a more low calorie dish. I like to add some parmesan cheese to my serving while it's still hot. I found this recipe in my All You magazine. I've reduced the amount of salt and occasionally use feta cheese.

Vegetable Frittata 
8 large eggs
1/3 cup milk
1/4 tsp. salt
1/4 tsp pepper
2 Tbsp. olive oil
1 medium zucchini, sliced
1 medium red bell pepper, diced
1/2 cup onion, chopped
2-3 cups spinach, chopped
4 oz. feta cheese (optional)
1/2 Tbsp. parmesan cheese per slice (optional) 

Preheat oven to 350°F. In a large bowl, beat eggs with milk, salt and pepper. Warm oil in a 10" ovenproof skillet over medium heat. Add onion and sauté until softened then remove from pan and set aside to sauté more veggies.
Place zucchini in pan and brown then remove and set aside.
Stir in spinach and peppers. Sauté until spinach is wilted and peppers are softened.
Distribute all veggies evenly in skillet and pour in egg mixture. If using feta, crumble on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes. Place skillet in oven. Bake frittata until set in center, about 15 minutes. Remove from oven. Let frittata rest for 5 minutes before serving.
Dinner's ready!