3 ingredient Crockpot Chicken Tacos

3-Ingredient Crock-Pot Chicken Tacos

Shared By: Two Healthy Kitchens

Yield: About 5 cups

 

Ingredients

• 1½ pounds chicken breasts
• 1 1.25-ounce packet low-sodium taco seasoning (see note)
• 1 16-ounce jar of your favorite salsa
• For serving: tortillas or taco shells and your choice of optional toppings, such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce

Preparation

1. Place chicken in the bottom of the crock-pot.
2. Sprinkle taco seasoning over chicken.
3. Pour salsa on top.
4. Cook on low (for 6-8 hours) or high (for 4 hours).
5. Just before serving, use two forks to shred the chicken.
6. Stir to evenly distribute salsa throughout chicken.
7. Serve immediately with desired toppings.

zesty slow cooker chicken bbq

• http://allrecipes.com/recipe/zesty-slow-cooker-chicken-barbecue/

• PREP
  10 mins
• COOK
  4 hrs
• READY IN
  4 hrs 10 mins

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

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• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing

• 
  
• 
  
• 
  
• 1/4 cup brown sugar
• 
  
• 2 tablespoons Worcestershire sauce

Turkey and pesto panini

Ingredients

1 

loaf soft French bread (12 ounces), split 

1/3 

cup 

store-bought pesto 

8 

ounces 

sliced roasted turkey 

4 

ounces 

sliced Swiss cheese 

1/4 

medium red onion, thinly sliced 

3 

tablespoons 

olive oil 

2 

tablespoons 

red wine vinegar 

kosher salt and black pepper 

1 

small head red leaf lettuce, leaves torn into bite-size pieces (6 cups) 

1 

avocado, cut into bite-size pieces 

Directions

1. Spread the bottom half of the loaf with the pesto. Top with the turkey, cheese, and onion. Sandwich with the top half of the loaf and cut into 4 pieces. Dividing evenly, brush the outside of the sandwiches with 1 tablespoon of the oil.
2. Heat a grill pan over medium heat and cook the sandwiches, pressing down occasionally, until the bread is crisp and the cheese has melted, 5 to 6 minutes per side.
3. Meanwhile, in a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and avocado and toss to combine. Serve with the sandwiches.

Penne with Herbs, Tomatoes, and Peas

• 8 ounces uncooked penne pasta $
• 1 cup frozen green peas, thawed
• 3 tablespoons extra-virgin olive oil $
• 6 garlic cloves, thinly sliced
• 3 cups cherry tomatoes, halved $
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup thinly sliced fresh basil leaves
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

Preparation

1. 1. Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking. Drain.
2. 2. Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic; cook 4 minutes or until garlic begins to brown, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in basil and parsley. Sprinkle with cheese.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Fresh Tomato-Feta Pizza

• 1 pound refrigerated fresh pizza dough
• 4 plum tomatoes, sliced $
• 2 1/2 tablespoons olive oil, divided $
• 2 garlic cloves, minced
• 1 tablespoon cornmeal
• 4 ounces feta cheese
• 1 ounce pitted kalamata olives, halved (1/3 cup)
• 1/4 cup fresh basil leaves

Preparation

1. 1. Let dough stand at room temperature, covered, for 30 minutes.
2. 2. Arrange tomato slices on a jelly-roll pan lined with paper towels; top with more paper towels. Let stand 30 minutes.
3. 3. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
4. 4. Combine tomatoes, 2 tablespoons oil, and garlic. Roll dough into a 14-inch circle on a lightly floured surface, and pierce dough liberally with a fork. Carefully remove pizza stone from oven. Sprinkle cornmeal over stone; place dough on stone. Arrange tomato mixture on dough. Crumble cheese; sprinkle over pizza. Bake at 500° for 19 minutes or until crust is golden and cheese is lightly browned. Remove from oven; top with olives and basil. Brush outer crust with remaining 1 1/2 teaspoons oil. Cut pizza into 6 large slices.

Penne with roasted tomatoes and garlic

• 1 tablespoon kosher salt
• 8 ounces uncooked spaghetti $
• 1/4 cup extra-virgin olive oil, divided $
• 2 pints multicolored cherry tomatoes $
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces Parmigiano-Reggiano cheese, shaved
• 1/4 cup small basil leaves

Preparation

1. 1. Preheat oven to 450°.
2. 2. Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook 10 minutes or until al dente. Drain pasta in a colander over a bowl, reserving 6 tablespoons cooking liquid. Return pasta to pan. Combine reserved cooking liquid and 2 tablespoons oil in a small saucepan; bring to a boil. Boil 4 minutes or until mixture measures 1/3 cup. Add oil mixture to pan with pasta; toss to coat.
3. 3. While pasta cooks, combine remaining 2 tablespoons oil, tomatoes, and garlic on a jelly-roll pan, tossing to combine. Bake at 450° for 11 minutes or until tomatoes are lightly browned and begin to burst. Add tomato mixture, 1/2 teaspoon salt, and pepper to pasta; toss to coat. Top with cheese and basil.

Pico de Gallo

• 2 medium tomatoes, seeded and diced $
• 1 medium-size ripe avocado, diced $
• 1/4 cup diced white onion
• 1 serrano or jalapeño pepper, seeded and finely chopped
• 2 tablespoons lime juice
• 1 tablespoon extra virgin olive oil $
• Salt to taste

Preparation

1. 1. Toss together first 6 ingredients in a medium bowl. Cover and chill 1 hour. Season with salt to taste.