Thursday, February 23, 2012

Fiesta's and Siesta's.

Happy Almost-Friday, kiddo's! It's time for another edition of The Crockpot Files.  This week's crockpot gem is by far the easiest recipe you will ever find (ever), and SO good especially if you have a craving for Mexican.  This meal takes no pre-planning (you don't even have to remember to thaw out the chicken ahead of time) and about 2 minutes of preparation, which is key in a busy schedule.

Ingredients:


  • 2 frozen chicken breasts (yup, I did say FROZEN)
  • 1 can of Rotel
  • 1/2 cup of shredded cheese (you can choose any flavor you like: taco, mexican, colby jack, etc. I chose reduced fat marble jack (a combo of marbled cheddar and colby jack)).
Directions:

  1. Place the frozen chicken breasts in the slow cooker.
  2. Add the can of rotel and cheese to your liking.

3.  Cook on low for 8 hours.
4.  Ta-Da! Finally a crockpot recipe that only yields 2 servings (you could add more if desired).



Day one: I'm eating this with a side of mexican rice and peas.
Day two: I'm taking it to work, shredding the chicken breast (pulling it apart using forks), placing it in the microwave, putting it into a whole wheat tortilla, and adding cheese and salsa to my liking for a chicken taco that my co-workers are sure to be jealous of :) 

Seeing as it is Thursday and I'm worn out enough to need a siesta, this was the perfect meal for a day like today.  Escaping work, whining PT clients, and this wintery slush to an apartment with the scent of a Mexican fiesta wafting on by is the perfect way to welcome my almost-weekend.

 

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