Tag Archives: salsa

Two (Similar) Slow Cooker Chicken Recipes

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When I was inquiring about what foods to have on hand after my surgery, a friend recommended throwing together this Crock Pot Santa Fe Chicken to have a bunch of leftovers on hand. I didn’t have time or energy to get things together that quickly, but decided that it still looked easy enough to put together after surgery. {Well, as long as I had everything in reach and had Rob pull out the crock pot!}

The recipe reminded me of this Slow Cooker Salsa Chicken that I’ve made in the past. However, I think the only real difference is that the Santa Fe Chicken recipe requires more ingredients than the Salsa Chicken recipe does.

Slow Cooker Salsa Chicken Ingredients:

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup salsa, homemade or purchased
  • 1 cup petite diced canned tomatoes ( low-sodium)
  • 2 tablespoons Taco Seasoning
  • 1 cup onions, diced fine
  • 1/2 cup celery diced fine
  • 1/2 cup carrots, shredded
  • 3 tablespoons sour cream, reduced fat

*This recipe is easy because these are ingredients that I have on hand most of the time. And when making leftovers, I can add anything else I’d like, including black beans, corn and any toppings such as cheese, sour cream or guacamole. Every time I eat it, it can be different.

Slow Cooker Santa Fe Chicken Ingredients:

  • 1.5 lbs chicken breast
  • 14.5 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.5 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste

*This recipe has more substance. The additional ingredients are easy enough that you can just empty everything into the slow cooker, turn it on and in 6 to 10 hours, dinner is served.

In my Santa Fe Chicken, I  used these cans to change things up a bit and add extra flavor:

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Here is a what my Santa Fe Chicken looked like after it was cooked and shredded:

Crock Pot Santa Fe Chicken

Crock Pot Santa Fe Chicken

I think it could have used a little more flavor and more tomatoes! {But you know how I love tomatoes.} Truth be told, these two recipes are pretty interchangeable. You can add more or less of one element to your liking. It’s just the amount of seasoning that you’ll have to decide for yourself.

Basically, you are making your own 

Chipotle Burrito Bowl or Taco Bell Cantina Bowl!

Either of these dishes can be served alone, over rice, in a tortilla, atop a salad or with tortilla chips. I didn’t think he would, but Rob said he’d even eat it if I made it with shredded pork instead of chicken.

And with that, here is my Monday Food Journal. Warning: I felt binge-y all day.

Breakfast

Mon-Bfast

Grapes and 90-second Egg Sandwich with cheese and spinach

Snacks

This is where the binge-y feelings began…

Weight Watchers Coffee Cake (individual sized)

South Beach Whipped Chocolate Almond Snack Bar – For the record, these aren’t that great. I got them because I had a coupon and thought they’d be a nice snack to tide me over. They taste a little bit like a Three Muskateers candy bar. However, this 100-calorie bar didn’t satisfy me like a piece of Dove Dark Chocolate would.

2/3 cup Neapolitan ice cream

Lunch

Poor Man's Caprese

Poor Man’s Caprese

Just like Sunday, I enjoyed grape tomatoes atop cottage cheeze with a drizzle of Italian extra virgin olive oil, reduced balsamic vinegar, salt and pepper. However, my tomatoes were getting a little too ripe and I needed to finish them up. Therefore, my Monday portion size was about twice the size you see here.

Snack

It must be that I’m not at work. I felt a little binge-y in the afternoon, too. Sure, I didn’t have a big lunch, but I had already eaten a bunch of morning snacks! For the afternoon…

First I had an apple along with this fruit dip:

Mon-Fruit Dip

Fruit Dip made with 2 oz greek yogurt, 1 tsp honey peanut butter and a shake or two of cinnamon

Another handful of grapes

2 Dove Dark Chocolates (almond variety)

Another South Beach Whipped Choc Almond Snack Bar

Dinner

Just as Biz would do, I put my Santa Fe Chicken atop a bed of spinach:

Mon-Dinner

There is some brown rice under the mixture, too. Then I added some extra toppings: salsa, a little cheese, half of a Wholly Guacamole 100-calorie pack and a dollop of Greek Yogurt (added at the last second and not pictured):Mon-Toppings

Snack

1/2 cup Neapolitan Ice Cream

Well, then I finished off the carton of Neapolitan Ice Cream. Okay, so there’s a reason I can’t keep ice cream in the house. I think this post of Katie’s came just in time! 😉

I also found another reason why I shouldn’t be eating ice cream everyday. I woke up craving (and have been craving) sweets. And it’s obvious that my sweet snacks aren’t satisfying that. Good news, I woke up this morning, ate a clementine and put that craving to bed!

What is your favorite Slow Cooker Recipe?

Cheers~
Carrie

Mediterranean Salsa Dip

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I was inspired to post this recipe today by Katie over at Wish & Whimsy. She was inquiring about a healthy dish to bring to Christmas dinner. It got me thinking about the appetizer I’m bringing to a holiday party this weekend. It’s easy and one that people rave about and ask me for the recipe every time! Plus it’s something fresh and different from all of the heavy stuff you find at most holiday parties.

I think I found the recipe online years ago, but I’ve come to learn that it’s originally a Pampered Chef recipe that is paired next to hummus. Here is my adaptation:

Mediterranean Salsa Dip

  • 1 medium cucumber, peeled & chopped
  • 1 cup red onion, finely chopped
  • 1 small (4.25 oz) can diced or chopped black olives
  • 2 plum/Roma tomatoes, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons Italian Seasoning
  • 2 (4 oz) packages of crumbled feta
  • 4 tablespoons extra virgin olive oil

Just mix together and serve with your favorite chips, bread or pita slices. I use blue corn tortilla chips. Sometimes I use the garlic and herb feta, too! You can make ahead and chill to let the flavors meld; but it tastes great right away, too.

P.S. This is actually a doubled recipe, but I always make it that way because people devour it! {Plus, I plan to keep a small container for myself this time. I might just top a black bean burger with it!}

That simple!

What’s your favorite easy go-to holiday recipe?

Cheers~
Carrie

Cooking Like a Homesick Texan – Part 2

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This past weekend, I had time to really dig into The Homesick Texan Cookbook and try out some flavorful recipes. I spent Friday night making my own Mexican Chorizo and along with some Poblano Mac and Cheese.

But I wasn’t about to stop there!

Sunday morning’s menu included Breakfast Rellenos!

It had been ages since I’d had a chile relleno. When I saw Lisa Fain’s recipe for a Breakfast Relleno in The Homesick Texan, with my adoration for eggs, I knew immediately that they’d be one of her recipes I would attempt to make.

As I began to roast the poblanos and gather the rest of the ingredients, I noticed that at the end of the recipe, it stated to serve with salsa.

WHOOPS! I didn’t have any. However, I did get a tomatillo in my CSA box this past week. And while I couldn’t find a recipe that used just one tomatillo to make a salsa verde, I did see a few that used a combination of tomatoes and tomatillos. And because this recipe online looked pretty easy, I used it as a guide:

Tomatillo Salsa recipe I found at TheKitchn.com

In my half of the CSA box this week {I share with my friend Jen}, I received one tomatillo, a red tomato {well, many red tomatoes, but all but one were already consumed!}, a yellow tomato and a green tomato. That’s how I decided what I would be using to create my salsa. Let me remind you that I’m not much of an impromptu cook, so this is a big deal!

So once the poblanos were roasted, the tomatillo, tomatoes and seeded serrano chiles took their turn under the broiler. Then they went into my beloved food processor:

Pretty darn colorful, don’t ya think?

After puréeing the ingredients together, I tasted the salsa. It was a bit runny; I like my salsa chunky. I also thought that something was missing. So I added a touch more salt, a spoonful of minced garlic and a chopped {non-roasted, non-CSA} roma tomato that I found in my fridge.

While my friend Cinia makes the best salsa of anyone I’ve ever known, I do have to say that this one was still pretty darn good. In fact, Rob loved it. When I served it alongside the relleno, I didn’t think he’d comment on the salsa. I thought it would be more an afterthought. But the salsa is what he complimented me on first, without me even asking what he thought of it.

Breakfast Relleno with Roasted Tomato & Tomatillo Salsa

Okay, so sometimes I get too excited and start eating my creations before I remember to snap a picture for y’all. The relleno stuffing included some of the Mexican Green Chorizo that I made on Friday night along with onions, eggs, spices and cheese. Boy oh boy, was this tasty! And pretty darn easy to make, too. What takes the most time is roasting the poblanos, but very easy to do!

Later in the day, I wanted to make a snack {which ultimately became lunch}. I still had some serrano peppers to use and I wanted to try my hand at making my own Chile Con Queso instead of buying the cheese sauce that my husband so loves. It was actually very easy to make!

Tomatoes and cilantro added to the chile base of the sauce.

Adding the cheese 1/4 cup at a time:

Cheddar and Monterey Jack are used in this queso

Once melted and gooey, we enjoyed tortilla chips with the Chile con Queso and leftover salsa from the a.m.:

Tortilla Chips, Chile con Queso, and Roasted Tomato & Tomatillo Salsa

The queso was good, but could have been a bit spicier. Maybe I should have thrown that last serrano I had in there! Would I make it again? Probably not. Only because I don’t make nor buy cheese sauce like this normally. And it’s not a good thing to have around the house when I’m trying to shed a few pounds. 😉

That being said, we have a ton {not literally} of queso left.

What would you do with leftover queso besides eat it with chips?

Cheers~
Carrie