Mexican Style Chicken

Mexican Style Chicken

• 4 Boneless Skinless Chicken Breasts (defrosted or frozen)
• 1 package Taco seasoning
• 1 Lime
• 3/4 cup Water
• 1/4 large Onion roughly chopped
• 2 tablespoons Fresh Cilantro
• 1/2 Cup Cheddar Cheese Grated
• 10 Flour or Corn tortillas
• Sour Cream
• Salsa
• Shredded Lettuce

In your crock pot on high add Chicken, Taco seasoning, Onion, and water. Cook for 2 hours if frozen add an hour. Add Cilantro & juice of lime. Cook for another hour. I sometimes need to chop the chicken other times it seems as though it shreds itself just by stirring the crock pot. Warm your tortilla, top with chicken, cheese, sour cream, salsa, & lettuce.
I use leftover chicken for enchiladas or burritos!

 

Fresh Green Bean Salad

Fresh Green Bean Salad
Summer is here..I’ve been browsing the local farmers markets and in season is a great bunch of veggies for a green bean salad. Here’s my recipe…

• 1 pound Fresh Green Beans
• 2 Tomatoes, seeded, cut in strips 
• 2 tablespoons table salt plus 1/2 teaspoon
• 1/4 teaspoon Pepper
• 1/2 cup Kraft Italian Dressing (light, or creamy is good too)
• 1/4 cup Fresh red onion finely diced
• 1 clove Garlic minced

Trim one side of the green beans, then cut in half so as to reduce the size to fit into your pot. Bring a large pot of water to boil salted with the 2 tablespoons of salt. Add green beans and boil for 5 mins. Mean while, have a large bowl of ice water prepared. Then mix together the remaining ingredients for the dressing. Drain beans and immediately put into ice bath. Let cool completely. Add beans, tomato, and onion to dressing. Serve immediately. If making in advance add dressing just before eating.