perfect whether you have fully stocked cabinets or things are looking desperate. at minimum, you need:
3 avocados (this is the perfect ratio to a bag of tortilla chips)
juice of 1 lime
1/2 tsp salt/to taste
then, add however many of these things you have on hand:
1/2 tsp red pepper flakes
3 cloves minced garlic
1/2 tsp cumin
1 tbs dried cilantro
1/4 cup diced onion
1 small tomato, diced
1 tsp white vinegar
1 jalapeno, diced and seeded if you don’t want it too spicy
combine, mash, and enjoy!
Perfect for a cold day when you feel the sniffles coming on. Serves 4 but easily doubled based on the size of your Crockpot.
2 boneless skinless chicken breasts
1/2 onion, diced
15 oz. canned black beans, drained/rinsed
1 cup frozen corn (fresh or canned/drained works too)
14.5 oz. can diced tomatoes (do not drain)
3 cloves minced garlic
chili powder to taste
red pepper flakes to taste
1 1/2 cups chicken or vegetable broth
1/2 cup water
to serve: tortilla chips, shredded cheddar cheese, sour cream, diced avocado
Combine all ingredients in the Crockpot. Add the chicken last so you can stir the soup. Cook on high for 3-4 hours or low for 6-8 hours.
When there is about 30 minutes left of cooking time, remove the chicken and shred with two forks. Return to Crockpot, stir, and finish cooking.
Two ingredients. Set it and forget it. Perfect as a taco filling. Quantity is easily variable.
boneless skinless chicken breasts
your favorite jarred salsa
For each chicken breast, add 8 ounces of your favorite salsa. Two chicken breasts = 16 ounces salsa.
Cook on low for 4 hours or until cooked through. Shred and stir before serving.
really easy and just as good as a restaurant. makes ~4 side dish servings
3 tbs olive oil
1/2 white/yellow onion, diced
3 cloves garlic, minced
2 cups long-grain white rice
2 cups low sodium vegetable broth
14.5 ounces fire-roasted tomatoes
8 ounces tomato sauce
1 cup corn (I used frozen but canned/drained would work as well)
Mexican seasoning blend to taste (I made my own)
Heat the oil in a large skillet. Cook the onion for 2-3 minutes, until softened. Add the garlic and cook until fragrant.
Add the dry rice and cook for 3-4 minutes, until the rice is coated in the oil and just starts to brown.
Add the broth, tomatoes, tomato sauce, corn, and seasonings. Bring to a boil.
Cover the pot, lower the heat to a simmer, and cook 12-15 minutes until the rice is cooked through. Remove from heat.
The perfect vegetarian taco filling or side dish. Serves ~2.
1 tbs olive oil
1/2 onion, diced
1 1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1 15-ounce can black beans, drained and rinsed
1/4 cup water
Heat the oil in a medium saucepan over medium heat. Cook the onion until softened, about 2 minutes. Stir in the spices. Add the beans and the water.
Cover the pan and reduce the heat so it simmers. Cook for 5 minutes, then mash about half of the beans using the back of a fork or a potato masher. If there is any liquid left, simmer uncovered until evaporated.