Tuesday, September 30, 2008

Chicken, Corn and Bean Goodness

2-3 boneless skinless chicken breasts
1 small bag (2ish cups) of frozen corn or 1 can corn
1 can black beans, drained and rinsed
1-2 green, red, orange or yellow peppers, diced (i like medium-sized chunks)
3-4 cups medium salsa

Dump everything into the slow cooker; cook on high for 3-4 hours or low 6-8 hours. About half an hour before serving, take chicken out and shred with two forks. Put the shredded chicken back into the cooker until ready to serve. Serve with chips, cheese, sour cream, avocado or use as a taco filling. Leftovers are great for tacos or enchilada filling. Tastes even better the next day.

Serves 4.

Monday, September 29, 2008

Nacho Chicken

1 can cream of chicken soup
3ish cups of medium salsa
4 chicken breasts

optional seasoning combinations: salt and pepper, chili powder and cumin, lime juice and cilantro

2 cups of uncooked, long-grain rice
1 can (16 oz) low-sodium chicken broth
2 cups water
Optional: garlic salt and onion powder to taste.

Place chicken breasts in slow cooker; I usually put them in there while still frozen. Top with can of soup and salsa. Add in small amounts of optional seasonings if desired (add fresh herbs in at end). Cook on high for 3-4 hours or low for 6-8.

About half an hour before serving time, combine last 4 ingredients in rice cooker or large pan. Cook on medium heat until boiling; turn down the heat a little and cook until all the liquid is absorbed. Leave the lid on until the rice is done!

Serves 4. Great for entertaining since there are only two pots to clean up - and the appliances keep the dishes warm until you are ready to serve!

Cafe Rio Style Pork

1 Pork Roast (2-3 lb.)
1 Can or 1 1/2 cups of Coca-Cola
1 1/2 - 2 Cups Brown Sugar
1 16 oz. jar or 4 cups salsa (medium gives more flavor, but mild is fine)
1 tsp Garlic Salt or to taste

Place pork roast in slow cooker. Add water until level is halfway up roast. Cook on high for 3- 4 hours depending on size of roast.

Take roast out of slow cooker and place on cutting board. Drain water out. Cut roast into 3-4 large pieces, place back in cooker. Add coca-cola, brown sugar, garlic salt and salsa. Stir to combine; replace lid and cook on low for 3-4 hours.

About 15 minutes before you are ready to serve, take pork out of cooker and shred with two forks. Put shredded meat back in and change cooker to "warm" or low setting. Use pork in burritos, tacos, salads, nachos or on some toasted bread with melted cheese. Be prepared to have lots of leftovers!