My husband is the cook in this relationship. Not only is he ridiculously good at it, but his passion for it is unmistakably strong. Even after a long day of work, he loves to come home and sweat over a stove. Where he finds the therapy in cooking, I find the trauma. From broken glassware to sliced fingers to tar-like burned casseroles to I-spilled-the-entire-pepper-canister-into-that-soup catastrophes, I am NOT your go-to housewife.
It's in our blood. He's Greek, he cooks. I'm Scottish, I destroy things.
But, through three years of off-the-cuff tutorials from my sweet, patient husband, I'm learning.
This is hands down the easiest (and one of the most delicious!) recipes I've ever tried.
/ Ingredients /
4 raw, boneless, skinless chicken breasts (about 8 oz. eac
1 (15 ounce) can black beans (rinsed and drained) or 1 1/3 cup home cooked beans
1 (15 ounce) can of corn (rinsed and drained) OR pound frozen and thawed organic corn
1 (28 ounce) can diced tomatoes in juice, low sodium is best
1 (12 ounce) jar of your favorite salsa, no sugar added
1 (5 ounce) container of Greek Yogurt
1 packet of taco seasoning
(Modified from The Gracious Pantry)
/ Directions /
- Place the chicken breasts on the bottom of your slow cooker.
- Pour the tomatoes, salsa, and taco seasoning over that and then layer on the beans and corn.
- Cook on low for 5-7 hours stirring occasionally until the chicken easily falls apart when the pot is stirred. You should be able to easily shred the chicken with a fork
- Stir in Greek yogurt
The nice thing about this recipe is it's versatile and yields a large amount of food. We cooked for two and then were both able to munch on the leftovers for the next three days! For dinner, we spooned this over a fresh bed of lettuce, cucumbers and carrots and ate it as a taco salad.
Other ideas:
1. Eat as a chili with crumbled tortilla chips
2. Scrambled with egg whites for a fiesta of a breakfast!
3. Serve over rice, quinoa or couscous
What else might you do with this recipe?
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