Friday, April 10, 2015

Another (amazing) Slow-Cooker Clean Eating 1 for 2 meals

 Two recipes here: 

- Salsa Verde Chicken Tacos w/ quick refried black beans


- Santa Fe Chicken Pizzas with Arugula Salad

Instead of making my own tomatillo sauce I just bought some decent ready-made salsa verde, that really cuts down on the grocery list! Both husband and toddler loved these meals. Husband said- you could open up your own pizza place with a pizza like this. Ha! Make your own gourmet pizza, friends!  - Enjoy


Salsa Verde Chicken Tacos Quick Refried Black Beans

Recipe selected from the eMeals Slow Cooker Clean Eating Family Plan.

Salsa Verde Chicken Tacos

Kid-Friendly
Serves 4-6

Ingredients

  • 12 tomatillos, husks removed
  • 3 jalapeño peppers, seeded and minced
  • 1 cup loosely packed fresh cilantro leaves
  • 1 cup chopped onion
  • 2 Tbsp fresh lime juice
  • ½ tsp salt, ½ tsp pepper
  • 3 lb boneless, skinless chicken breasts
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 (16-oz) pkg corn tortillas, heated
  • 2 ripe avocados, peeled and diced

Instructions

  1. Combine tomatillos and water to cover in a large saucepan; bring to a boil, reduce heat, and simmer 10 minutes.
  2. Drain and transfer to a blender.
  3. Add jalapeños and cilantro; process until smooth.
  4. Add onion, lime juice, salt, and pepper; pulse to combine.
  5. Place chicken in a 4- to 6-quart slow cooker; top with 1½ cups salsa verde, cumin and garlic powder.
  6. (Reserve ¾ cup salsa verde for serving and ¾ cup for Santa Fe Chicken Pizza recipe.) Cover and cook on LOW 8 hours.
  7. Remove chicken, and shred with 2 forks.
  8. (Reserve 3 cups shredded chicken for Santa Fe Chicken Pizzas recipe.) Return remaining chicken to cooker, and toss with sauce.
  9. Serve in warm tortillas with reserved salsa verde and diced avocado.

Quick Refried Black Beans

Serves 4-6

Ingredients

  • 2 Tbsp olive oil
  • 2 (15-oz) cans organic black beans
  • 1 tsp ground cumin

Instructions

  1. Heat oil in a large skillet over medium heat.
  2. Rinse and drain beans, and add to skillet.
  3. Cook, stirring frequently, 2 minutes.
  4. Add ½ cup water; mash beans with a fork to desired consistency.
  5. Stir in cumin; cook until thoroughly heated.

Time

Clock
30mPrep
8h 15mCook
8h 45mTotal

So the next night you can make:

Santa Fe Chicken Pizzas with Arugula Salad

Recipe selected from the eMeals Slow Cooker Clean Eating Family Plan.

Santa Fe Chicken Pizzas with Arugula Salad

Crowd Pleaser
Serves 4-6

Ingredients

  • ¾ cup homemade salsa verde (from Salsa Verde Chicken Tacos recipe)
  • 2 (12-inch) organic whole-wheat prebaked pizza crusts
  • 3 cups reserved cooked shredded chicken (from Salsa Verde Chicken Tacos recipe)
  • 2 cups frozen corn
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1 (8-oz) block colby-Jack cheese, shredded
  • 1 (5-oz) pkg fresh arugula
  • ¼ cup chopped fresh cilantro
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lime juice

Instructions

  1. Preheat oven to 400°F.
  2. Spread salsa verde over crusts.
  3. Top with chicken, corn, bell pepper, jalapeño, and cheese.
  4. Bake directly on oven rack 15 to 20 minutes or until crust is browned and cheese is melted.
  5. Toss together arugula, cilantro, oil, and lime juice in a bowl.
  6. Top pizzas with salad.

Time

Clock
15mPrep
15mCook
30mTotal