Super easy crockpot tomatillo salsa chicken

Hello!

Thank goodness it’s finally Thursday!

Is it just me or has this been the longest week ever?

I don’t know what it is but I’ve been struggling to get out of the house on time each morning. “On time” in my world is early so it’s not like I’ve been late to work, I’ve just been less early. #firstworldproblems

But still, that’s not like me. I’ll be glad when the weekend is here! Maybe I can recharge my inner clock and get my mornings back in gear.

Although, I’m fairly certain I know why I was dragging a little this morning.

A quick thunderstorm rolled through last night. I know this because I was awakened at 12:30 by the LOUDEST and LONGEST clap of thunder I have ever heard. Seriously, I swear it was right about the house! And then, immediately afterwards, I suddenly had a 60 pound dog blanket.

Yep, this girl is afraid of thunder storms.

Luckily, the rest of the thunder rumbles were low and far away in the distance so she calmed down pretty quickly and decided to just lay next to me instead of on top of me. 🙂

 So, I’ve been using the hell out of my crockpot this week.

I’m hitting CrossFit after work every day so by the time I get home, I’m hungry and I don’t want to think about what’s for dinner.

I thawed some chicken breasts from the farmer’s market and decided to put this jar of tomatillo salsa we found at Harris Teeter to good use!

Super Easy Tomatillo Salsa Chicken
serves about 6, depending on how many chicken breasts you use

2 large boneless, skinless chicken breasts (or use a combo of breasts & thighs, if you prefer)
1 jar tomatillo salsa (make sure you read the ingredients and avoid fake stuff like high fructose corn syrup, etc)
1/2 cup chicken broth (I added this to cut down on the “green-ness” of the salsa)
salt and pepper to taste
Hot steamed rice
Black beans, rinsed and drained (optional)

Place chicken breasts in crockpot. Top with salsa and chicken broth. Season with salt and pepper.

Cook on low 8 hours. Serve over rice (and black beans), if desired.

OM NOM NOM!!!

I’ll be honest – the leftovers for lunch the next day were even better than the original dinner. So, if you can, make enough for leftovers!

Talk to me: Do you prefer red salsa or green salsa? Do you have any pets afraid of thunderstorms? Have you ever tried the “thunder coat?”

We’ve considered it but it’s expensive (like $60!) and it’s not like we can leave her in it all day during spring/summer when severe thunderstorms pop up without warning. THAT couldn’t be good for her.

– jennifer

Bring the Border to you with “A Thinner Mexican Dinner”

Hi there!

Yesterday was such a great day!  I don’t normally say that about Mondays – hell, who does?! – but I really enjoyed yesterday.

The workout at Crossfit was AWESOME and I hit some PRs (I Rx’d the weight and downgraded to the blue band for the pull ups!) and I got to flip some really heavy tires!

FUN!

I FINALLY met with the Orthopedist and got the “all clear” to get back to running. O. M. G. That’s like music to my ears!

Of course, I can’t just jump right back in to my marathon training plan. Wouldn’t that be nice, though? I’ve got to get back into it slow and steady and I’m okay with that.  I’ve been staying in good shape with Crossfit so I’m confident that I’ll be back in no time!

And, then there was dinner last night.

Oh. My. Goodness.

So. Delicious.

For all intents and purposes, it’s a taco salad.

But, different.

And, so much better.

You won’t find this at Taco Bell.

A Thinner Mexican Dinner
makes 4 servings

For the meat
3/4 pound lean ground beef (90% lean or higher)
2 cloves garlic, minced
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1/3 cup water

For the dressing
4 medium tomatoes, diced
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

For the salad
2 Romaine Lettuce Hearts, chopped
1/2 cup reduced-fat, shredded cheddar cheese
2 ounces baked corn tortilla chips
1 avocado, diced (I added this because avocados are YUM!)

1. Heat a large skillet over medium-high heat. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water ans stir until well combined and some, but not all, of the liquid has been absorbed. Remove from heat and allow the mixture to cool slightly.

2. Mix the dressing ingredients in a bowl; set aside.

3. Divide the lettuce among dinner plates, top with the beef mixture, and sprinkle with the cheese. Spoon the dressing over each salad and crush tortilla chips on top. Add avocado, if desired.

OR

Let each person build their salad they way they want. Thing 2 put the chips on her plate and topped them with the beef and lettuce and cheese (no tomatoes for her, thankyouverymuch) and made nachos.

Do whatever makes you happy!

4. Om nom nom!

Per serving:
Calories 440; Protein 32g; Carbohydrates 43g; Fat 19g (saturated 6g); Sodium 870mg; Fiber 11g

NOTE: Calorie count provided is for the original recipe without the avocado. The total will be different if you add avocado or any other toppings.

Recipe adapted from The New Abs Diet Cookbook

Question: How do you like to top your taco salad?

– jennifer

Crockpot Carnitas

Sorry about the delay. I had a bit of a “rain out” with the Wi-Fi today and had camera issues. You may now proceed to your regularly scheduled blog. 🙂

Hi there!

How was everyone’s Independence Day?

Mine was pretty great – I slept in, I relaxed, I cleaned, I got laundry done, I sat my butt on the couch and watched some TV. All great things!

And then, July 5th = work. 😦

Middle of the week holidays are tough for those who have to work on the day after. I couldn’t even pull myself out of bed for CrossFit this morning. It just wasn’t going to happen. My body said no.

So, I listened. And now, I have guilt. I walk a fine line between understanding that a day off is good for my body (especially when it demands one) and feeling like a slug when I take one. Especially since I’m not running right now.

I’ve got my fingers crossed that I hear about my xrays today. The doc said it could take 2-3 days for the radiologist to read them and he would call with the results. Technically, it’s been 3 days. Yesterday may have been a holiday but it counts as a day in my book! So, we’ll see. I probably shouldn’t hold my breath.

New crockpot recipe!

You know how much I love having my crockpot handle dinner for me. Seriously, the crockpot has to be one of the best inventions ever – especially if you’re a busy parent or just a busy person. (Caveat: You don’t have to be a parent to be busy.) Throw the stuff in, turn it on, and dinner’s ready when you come home! *swoon*

I can’t remember the last time I made carnitas. Carnitas are essentially braised or roasted pork that has then been shredded and can be served in tortillas, burritos, tamales, tacos, etc. However you want! I’ve done plenty of shredded beef and chicken but not pork. It was about time I tried it again! And, I’m so glad I did! These were perfect! The meat was tender and juicy and the sauce was flavorful and delicious. WIN!

Crockpot Carnitas
NOTE: this recipe is not spicy. if you prefer a kick, add a spicier chile powder and maybe a spicy barbecue sauce.

2-3 pounds boneless pork (try to find butt or shoulder, if you can)
1/4 cup diced onions
1 (4 ounce) can chopped green chiles
3 cloves garlic, minced
1 can (15 ounce) diced tomatoes (drain off the excess liquid)
1 tablespoon cumin
2 teaspoons chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon honey
2 teaspoons lime juice
2 tablespoons orange juice
1/2 cup barbecue sauce

1. Place pork in crockpot.

2. Mix remaining ingredients (onions through barbecue sauce) in a medium bowl and pour over pork.

3. Cook on LOW for 6 to 8 hours.

4. Shred pork with forks and serve in lettuce wraps (Paloe) or tortillas (not Paleo).

5. Om nom nom!

Recipe adapted from Life as a Plate

– jennifer