Slow Cooker Fiesta Ranch Chicken

http://www.chef-in-training.com/2015/05/slow-cooker-fiesta-ranch-chicken/

SLOW COOKER FIESTA RANCH CHICKEN

 

This chicken is SO delicious and is completely universal for however you want to use it! It is packed with flavor and goes perfectly in any type of Mexican meal!

INGREDIENTs

• 4 large chicken breasts
• 1 package ranch mix
• 1 package taco mix
• 2 cups chicken broth

INSTRUCTIONS

1. Spray slow cooker with cooking spray and place chicken on the bottom.
2. Add ranch mix, taco mix, and chicken broth.
3. Cover and cook on LOW for 4 to 6 hours or until chicken is cooked through.
4. Shred chicken with a fork and serve over brown rice or in a taco.

Crisp Bean Burritos (Taco Time Copycat Recipe)

http://www.letsdishrecipes.com/2014/02/crisp-bean-burritos-taco-time-copycat-recipe.html

Ingredients

1. 6 (8-inch) flour tortillas
2. 1 (16 oz.) can refried beans
3. 1 teaspoon taco seasoning
4. 1 cup shredded cheddar cheese
5. 1 cup vegetable or canola oil, for frying
6. Salsa, for dipping

Instructions

1. In a medium bowl, mix together refried beans and taco seasoning.
2. Spread about 1/3 cup of the refried bean mixture down the center of each tortilla.
3. Sprinkle with 2-3 tablespoons of cheese.
4. Roll tortillas up tightly, keeping ends open.
5. Heat oil in a large skillet over medium heat.
6. Carefully lay 2-3 burritos in the skillet, seam side down, and cook for 30-60 seconds, or until golden brown. Carefully turn the burritos and cook the other side until golden. Remove from oil and lay on a paper towel lined plate or baking pan.
7. Repeat the frying process until all the burritos are cooked.
8. Serve with salsa for dipping.

Quick and Easy Veggie Chili

http://greatist.com/eat/recipes/quick-and-easy-veggie-chili

Serves 4 to 6

What You'll Need:

• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 red bell peppers, cored and diced
• 4 cloves garlic
• 1 1/2 teaspoons cumin
• 1/4 teaspoon cayenne pepper
• 1 tablespoon chili powder
• 1 15 oz. can kidney beans, drained & rinsed
• 1 15 oz. can black beans, drained & rinsed
• 3 15 oz. cans diced tomatoes
• 1 cup frozen corn
• Salt Fresh ground pepper
• Optional Garnishes: Low-fat sour cream, Greek yogurt, shredded cheddar cheese, sliced scallions, fresh cilantro
• *Note: If you don't have (or want to buy) the cayenne, chili powder, and cumin, you can use a low-sodium taco or chili seasoning packet instead!

What to Do:

1. In a Dutch oven or large stock pot, heat oil over medium heat. Add onions, peppers, garlic, cumin, cayenne, and chili powder, and season with salt and pepper. Stir together and cook until soft, 3-4 minutes.
2. Mix in beans, diced tomatoes, and corn.
3. Bring the mixture to a boil, then lower the heat and simmer for 30 minutes, stirring occasionally. Taste, and season with additional salt and pepper, if necessary.
4. Top with your favorite garnish and serve immediately. (If not eaten immediately, the chili will keep for about a week in a covered container in the refrigerator, or a couple months in the freezer.)

24 ways to use shredded chicken - website link

http://www.tasteandtellblog.com/24-ways-to-use-shredded-chicken/