It's a crockpot kind of week.

Crockpot meals can be life savers.  I'm picky about them though.  I'm not a big fan of crockpot recipes that involve cream of something soup and I really don't like having to brown meat or cook anything before-hand.  I guess I'm a bit lazy, but I just want to put it in the pot and have it cook and come out warm and yummy for dinner that night - no muss, no fuss (or minimal muss and minimal fuss).  This recipe is definitely in that category!  It's easy to put together, minimal steps are involved and the result is very, very tasty.  Pair it with a nice salad and some tortillas or tortilla chips and you have a nice and easy, well balanced meal!

Take it easy tonight with this pleasing crockpot meal.

Southwestern Crockpot Chicken   
Ingredients:
2 cups fresh or frozen corn (I now leave this out because my oldest does not like corn, except on the cob)
1 can black beans (or 1 1/2 cups if you make your own)
1 onion, finely chopped
2 cloves garlic
2 large breasts of chicken (boneless/skinless)
1 16 ounce container of your favorite  medium heat salsa (we also like to use a jar of my husband's homemade salsa verde) - medium heat is important for flavor, mild heat does not give enough flavor
1 tsp. ground cumin
1 tsp. paprika
*** I added 1 pkg of 1/3 less fat cream cheese (cubed) once and it made it deliciously creamy
*** Garnish:  Shredded Cheese, Avacado, Sour Cream, Chopped Green Onion, Shredded Lettuce...... use your imagination!

Method:
Add corn, rinsed beans, onion, garlic, cumin and paprika to the crockpot.  Mix together.
Next lay the chicken breast on top of the corn/bean mixture.
Now add the cream cheese (if using)
Pour salsa over the mixture
Cook on high for 1 hour and then turn to low for 4 hours.
Then shred the chicken with forks.
Serve with tortillas or tortilla chips and all your favorite toppings!

Click here for printable recipe

Deliciously Healthy!

Well, there is really nothing I like better than a recipe that is good for you but DOESN'T taste like it!  This is a recipe I found in an old Pampered Chef cookbook called, "It's Good For You".  I've adapted it slightly but not a ton.  It is so incredibly flavorful and creamy, but without the cream.  Their trick.... grating corn tortillas into the soup! When I first started making this I grated the tortillas by hand.  It's a hateful kind of job, but that must tell you how good the soup is because I did it often!  Now I stick the tortillas in my food processor and let it do the work for me.  A much better working situation, I must say.  The rest of the prep is extremely simple and the result is terrific.  I usually double the batch for our family so we have some great leftovers for lunches too. 

Get your soup on tonight with this healthy yet delicious meal!

Feelin' Mean, Lean & Green Chili 
(I also adapted the name a bit.  It's sort of a family joke.)
Ingredients:
8 corn tortillas, divided
2 tsp. olive oil, divided
1 cup chopped poblano chili peppers
1/2 cup chopped onion
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces
1 tsp ground cumin
2 garlic cloves, minced
3 1/2 cups chicken or vegetable broth
4 cups black eyed peas (or your favorite light colored bean)
1 1/4 cups salsa verde
1/4 cup snipped fresh cilantro

Method:
1.)  Preheat oven to 400 degrees.  Cut four of the tortillas in half and then into 1/2 inch strips. 
2.)  Toss with 1 tsp. olive oil and spread in a single layer on a baking sheets.
3.)  Bake for 10-12 minutes, or until crisp.  Stirring once.  Remove from oven.

4.)  Chop chili peppers (removing seeds and membranes) and onion.
5.)  Toss chicken with cumin in small bowl.
6.)  Grate or food process the remaining 4 tortillas.

7.)  Cook chicken in the remaining 1 tsp. of olive oil for approximately 5 minutes.
8.)  Add chili peppers and onions and cook until tender.
9.)  Add in minced garlic, cook additional 30 seconds.
10.)  Stir in broth, beans, salsa and grated tortillas.
11.)  Bring everything to a boil, reduce heat and simmer uncovered for 15 minutes.
12.)  Garnish with freshly snipped cilantro and with the baked tortilla strips.

Click here for printable recipe