Jenna’s post yesterday got me thinking about food. And eating. And the continual challenge of finding the time and energy to get food on the table that doesn’t come from our local Indian food restaurant (or sub shop or pizza place…you get my drift).
While I used to enjoy some cooking, I find it difficult these days to dredge up the energy to prepare something exciting. The recipe below is our favorite, super quick and easy, solution to the dinner dilemma. I posted in a year or so ago, but it’s good enough for a repeat.
Slow cooker chicken tacos
4 frozen chicken breasts
16-24 oz jar of salsa
1 packet of taco seasoning
2 15 oz cans of beans, any type
1 Tablespoon sour cream (optional)
Tortillas
Put first four ingredients in the crock-pot. Cook on low for 6-8 hours. Before serving shred the chicken inside the crockpot, the chicken is so tender it just falls apart. Stir in 1 tablespoon of sour cream and voila… it’s done! Put in a bit of shredded cheese, some chopped tomato and lettuce and you have the tastiest meal ever.
How about the rest of you? What’s your favorite quick meal solution? Share, please! (Abigail’s new favorite phrase, uttered whenever someone else is eating. Especially when her brother has more cake/ice cream/treats left on his plate since he didn’t gobble it up as quickly as she did).
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I have a similar one for lentil tacos – slow cooker, lentils, broth and spices to add heat. They were so good!!
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Thanks! I love a recipe that can start with frozen ingredients. I may make this this week!
.-= becky@oursweetpeas´s last blog ..My kids make me laugh! =-.
Oops! I just read the “share a recipe” part of the post. Here is my go to meal. It is more of a Fall/Winter recipe. You can use a rotisserie chicken to save time.
Chicken Pot Pie
Makes 4 servings
1 8oz bag frozen mixed veggies
2 refrigerated piecrusts (such as Pillsbury)
1 can cream of chicken soup
½ cup of milk
2 cups chopped cooked chicken or turkey
½ tsp garlic salt
½ tsp black pepper
Preheat oven to 375. Defrost the veggies in a microwave for about 3 minutes. Coat the inside of your pie dish with cooking spray. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon the mixture into the crust and top with remaining crust. Place on a baking sheet and bake for appx. 45 minutes.
I am not exactly sure on the baking time b/c this recipe was for individual pot pies in ramekins and I just make one big pie. You are basically waiting for the pie crust to look like it is done.
.-= becky@oursweetpeas´s last blog ..My kids make me laugh! =-.
Thanks! I really enjoy your food posts. I like the “share please” comment. My kids have just started to say “Mommy, I smell something delicious!” when they come inside and smell cooking/baking. It cracks me up everytime!
Forgot to add – our favorite simple dinner is “make your own tacos” – ground turkey, corn tacos, shredded cheese, and whatever else we have – fresh spinach, tomato, avacado, corn, black beans etc.
Mmmm! Your recipe sounds great. I like to get slow cooker recipes from http://crockpot365.blogspot.com
Using the slow cooker gives me more flexibility about when to prepare meals, plus it saves money by cutting out convenience foods.
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I’ve found the simpler the meal is, the cheaper it is as well. We grill meat (chicken leg quarters, pork chops, hamburgers, pork tenderloin, etc) and then either grill veggies (squash mostly) or roast potoatoes and have either frozen veggies in the winter or sliced tomatoes in the summer. Easy and inexpensive.