Chicken and Beans For Dinner – Slow Cooked!
It is important for us to eat dinner together as a family as many times a week as we will. We turn the TV off, perhaps select some music off one of our iPods and all sit down to enjoy dinner together. Now, as a busy family with 2 working fogeys and a kid with after-school activities, that is often simpler announced than done. Enter the crock-pot, which I suspect is one of the finest tools for a busy family. It takes minimal time in the morning to prep all of the ingredients and put them in the crock-pot, and when you return home at night, dinner is ready — or just about prepared — to eat. Here’s one of my fave recipes, one that will transpose into many meals.
Crock-pot chicken and beans four chicken thighs one jar medium or hot salsa one can pinto or kidney beans, drained 1 can black beans, drained one can corn ( use the no salt added kind ) one green or red bell pepper, sliced one packet taco seasoning Put the chicken in the base of the crock pot, then dust the taco seasoning on the top. Layer the beans, the corn ( undrained ), the bell pepper and then the salsa on top.
Put the lid on your crock-pot and turn it on low, for 6-8 hours. When you get home at the end of a busy day, your dinner is sort of prepared. Take 2 forks and shred the chicken, then mix the entire thing together. The first night I make this, we eat it on flour tortillas as tacos, with the addition of cut olives, cheddar cheese and avocado.
But as it makes way more than our family can eat, I portion up the remains into 3 boxes. 2 go in the fridge, and one is utilized later on in the week for taco salads.
To make a good home made taco salad, just get yourself some of the burrito-sized flour tortillas. You should buy taco shell molds at any store with a cooking section, and just spray the mould down with cooking spray, press the tortilla in it, and bake in the cooker at 375 degrees till crispy. Fill with your fave salad toppings, beginning with, naturally, the leftover chicken and beans that you have heated up in the microwave. You may use the leftover chicken and beans in a selection of alternative routes. By adding some low-sodium chicken broth to the mix, you can make a fast and filling soup. If you’ve a little more time, you can heat some corn tortillas in the microwave, roll the chicken and bean mix up in them, put them in a baking dish, cover with cheese and your favourite enchilada sauce, and you have got chicken and bean enchiladas.
For a brilliant fast dinner, warm the chicken and beans up and serve over rice. And for something a little different, make your own nachos by loading up tortilla chips with the chicken and beans, then cheddar cheese. Pop that in the microwave till the cheese liquefies, then add sour cream, salsa, cut olives and jalapeos. From that one day of using the crock pot, while you are busy doing other stuff, it’s possible to make at least 5 different meals. That gives you more time to spend round the table, catching up with your folks.
Katie is a long time article writer on many various topics and is only interested in helping people to read the best possible reviews on the internet. She has written on such items as the electric mattress pads and anti aging face creams.
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