Southwestern Chicken in the Crock Pot

Ingredients:
2 cans (15 1/4 oz.) whole kernel sweet corn, drained
1 can (15 oz.) black beans, drained
1 jar (16 oz.) chunky salsa, divided
6 chicken breasts*
1 c shredded cheddar cheese

Instructions:
1. Combine corn, beans, and 1/2 c salsa in crock pot.
2. Top with chicken.
3. Pour remaining salsa over chicken.
4. Cook on low 7-8 hours.
5. Sprinkle with cheese and replace lid until cheese melts.

*This is REALLY good with Pilgrim's Pride "Eat Well, Stay Healthy" Frozen chicken fillets!!

Chipotle Chicken Burritos

As I was planning meals and making my grocery list recently, I was trying to think of meals I make that don't require pulling out a recipe card. I'm not talking about recipes I have memorized, I'm talking straight from my head, thrown together meals I have made that turned out well. For example, chicken burritos. We LOVE Chipotle, and while we have recently made the switch from burritos to the burrito bowl, I still like to make burritos at home and pretend we're eating at this beloved restaurant :)

I experimented a little bit with different chicken and toppings, and this eventually came to my rescue. Yep, pre-packaged, pre-seasoned, fully cooked chicken. STOP! Don't look at the ingredient list or nutrition content...I haven't either, and I'm still sitting here typing this, so at least you know you won't die.

The best part (in my opinion) about burritos for dinner? No need for a side dish!!
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Chipotle Chicken Burritos

Ingredients:
flour tortillas, burrito-sized
John Soules Foods' Chicken Fajitas chicken strips (whatever size bag you need)
sour cream
canned black beans
shredded cheese, I like the "Mexican" bag or Monterrey Jack and Colby cheeses
rice (again, I go for easy, so I do 90 second rice in a bag...chicken flavored seems to taste the best on these burritos, the Garden vegetable has worked well, too)
canned sweet corn
Anything else you want: diced tomatoes, guacamole, etc...

Instructions:
(I like mine layered differently than Chipotle, but all of this is obviously your own preference)
1. Heat tortillas in microwave or however you prefer
2. Spread sour cream over tortilla
3. Throw chicken, black beans, corn, and cheese on top.
4. Roll it up ever so carefully and EAT! :)

Beef Enchiladas

Make sure to follow directions carefully on this one. I often mix up the order of things, and this one has a lot of steps!
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Beef Enchiladas
yummy!!!!

Ingredients:
1 lb. ground beef (can substitute shredded chicken)
1 can (10 oz. enchilada sauce)
1 can condensed cream of chicken soup
1 can condensed tomato soup
10 flour tortillas
2 c shredded cheddar cheese

Instructions:
1. Cook and drain beef.
2. Combine enchilada sauce and soups in a bowl.
3. Pour 1 cup enchilada sauce into greased 9x13 pan. Pour 1 cup enchilada sauce into beef.
4. Stir 1 c cheese into beef and sauce mixture.
5. Spoon 1/4 cup-fulls of beef mixture down center of tortilla shells.
6. Roll tightly and place in pan, seamside down.
7. Top with remaining sauce.
8. Cover with foil and bake at 350 for 25-30 minutes.
6. Cover with rest of cheese and bake uncovered for 5-10 minutes.

*This is a good meal to freeze. Just make an extra batch and freeze before baking. Thaw and bake according to above instructions!

Tofu Tacos

This is a classic for our family. Piece of cake to make, with very few ingredients and little prep. My kind of meal!!
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Tofu Tacos

Ingredients:
1/2 c water
1/4 c lentils
1 8 oz. can tomato sauce
Taco seasoning
8 oz. Extra firm tofu, chopped
Hard taco shells

Instructions:
1. In saucepan, combine water and lentils.
2. Bring to boil, reduce heat. Simmer (covered) 30 minutes
*or until lentils are tender and liquid is absorbed.*
3. Stir in tomato sauce and taco seasoning. Cook about 5 minutes.
4. Bake taco shells according to package directions.
5. Stir in tofu and heat through.
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I serve this with rice and some fruit. This meal is not the best as leftovers, so plan accordingly!