Crunchy Cheesy Chicken

Pin It It's getting to that time of year when I don't mind turning my oven on to make dinner.  Over the summer it was so hot I didn't want to turn the oven on for anything so we did a lot of grilling.  This is a fabulous weeknight meal.  It can be whipped together in about 5 minutes and then you just put it in the oven and forget it for about 40 minutes.  And what's not to love about cripsy, crunchy, cheesy chicken?  While the chicken is cooking whip up a few side dishes and you have a fantastic dinner.

Crunchy Cheesy Chicken
4 boneless, skinless chicken breasts
1 cup flour
1 egg, beaten
1 cup shredded cheddar cheese
1/2 cup panko breadcrumbs

1. Preheat oven to 375 degrees.
2. Get out 3 plates or shallow dishes.  Place flour in one, egg in one and cheese and breadcrumbs in the third dish.  Mix cheese and breadcrumbs together.
3. Dip chicken in flour, then egg, then cheese/breadcrumb mixture.  Pat the cheese/breadcrumbs on the chicken so it sticks.
4. Place chicken on a foil lined baking sheet.
5. Bake 35-40 minutes or until chicken is cooked through.  Cooking times will vary depending on the size of your chicken.

Weeknight Chili

Pin It It's finally starting to look and feel like fall!  I'm so excited to light my fall scented candles and wear long pants and sweaters again.  Fall also means it's time for chili!  I love making a big pot of chili on rainy weekend days.  It's just so comforting and there are always leftovers for lunch during the week.  I call this recipe weeknight chili though because it is so simple and fast that it makes a great weeknight dinner during the cool months.

Weeknight Chili
1 lb ground beef
1 large yellow onion, diced
1 Tbsp minced garlic
1 can chili beans
1 can chili tomatoes
1 large can crushed tomatoes
1 cup water
1 packet chili seasoning
2 tsp white sugar

1. In a large soup pot brown ground beef with the onions and garlic.  Drain grease and return meat to the pot.
2. Add beans, tomatoes, water, seasoning and sugar.  Stir well.
3. Bring to a boil then reduce to a simmer.  Let simmer for at least 30 minutes. 
4. Serve with shredded cheddar, sour cream and green onions.
**I think this gets better the longer you can let it simmer.  It's great after 30 mintues, but fabulous after an hour**

Sweet Chili Mustard Glazed Salmon

Pin It So this is part 2 of my amazing anniversary dinner recreation.  The salmon that I had was coated with this delicious sweet chili and mustard glaze.  Even my husband who despises mustard kept stealing bites off my plate.  This is ridiculously easy, but sooo tasty.  I think this is my new favorite way to make salmon.  Serve with Lentil Stir Fry for a faboulous dinner!  Enjoy!

Sweet Chili Mustard Glazed Salmon
2 6oz. salmon fillets
1/4 cup sweet chili sauce
1 tsp stone ground mustard

1. Mix chili sauce and mustard together in a small bowl.
2. Grill salmon over medium high heat 3-5 minutes per side until cooked through.
3. Brush glaze over salmon during the final minutes of cooking.  (If you do it at the beginning it will stick to your grill and burn).

7 up Biscuits

Pin It I found these biscuits on Pinterest a while ago, but never had a reason to make them.  This week I made a point to fit them into our weekly dinner menu and boy were they delicious.  I literally had them in the oven in less than 5 minutes.  My husband was also super impressed.  They are buttery, flaky, fluffy and not at all dry or crumbly.  These will definitely be making a repeat appearance at dinner.

7 up Biscuits
Original recipe from Plain Chicken
2 cups baking/biscuit mix (like Bisquick)
1/4 cup butter, melted
1/2 cup sour cream
1/2 cup 7 up

1. Preheat oven to 425 degrees.
2. Cut sour cream into biscuit mix.  Pour in 7 up and stir til moistened.
3. Sprinkle extra biscuit mix or flour on a flat surface and pat dough to about 3/4 inch thick.  Cut out biscuits. (I used a drinking glass because I don't own a biscuit cutter)
4. Pour melted butter in the bottom of a 9 x 9 pan.  Lay biscuits on top of butter.
5. Bake 12-15 minutes or until golden brown.

Beef Broccoli

Pin It I love Chinese food.  I love how quick it is to cook and how amazing the leftovers are for lunch the next day.  I like to try to make it healthier by using reduced sodium soy sauce and loading up on lots of veggies.  This entire meal was finished in less than 30 minutes.  This would be great for a busy weeknight, but your family will be super impressed.

Beef Broccoli
Adapted from Six Sister's Stuff
2 teaspoons vegetable oil
½ teaspoon fresh ginger, minced (or 1/2 tsp ground ginger)
1 tablespoon garlic, chopped
½ cup low sodium soy sauce
½ cup water
¾ cup dark brown sugar
1 tbsp cornstarch

1 lb thinly sliced sirloin or flank steak, sliced into strips
2 cups cooked broccoli, fresh or frozen
cooked rice for serving
green onions, chopped

1. In a large skillet heat oil.  Add garlic and ginger and saute for about 1 minute (watch closely).
2. Add soy sauce and water.  Dissolve brown sugar in the sauce and bring to a boil.  Boil for 2-3 minutes.
3. Dissolve corn starch in 2 Tbsp water and pour into the sauce for the final 30 seconds.  This will help thicken the sauce.  Remove sauce from heat.
4. Cook steak strips in a skillet until cooked through.
5. Add steak and cooked broccoli to the sauce skillet.  Return to low heat until ready to serve.
6. Serve over rice with green onions for garnish.

Crock Pot Apple Pork Loin

Pin It It's apple season and I have lots of apples at my house from a recent apple picking trip.  According to my husband this pork is "lick the plate" good.  It is also probably one of the easiest crockpot recipes I have ever made.  The apples almost melt away and make a nice sauce for the pork.  I was worried that the honey would make this too sweet for a dinner item, but I didn't notice much sweetness at all.  Go get some apples and make this delicious dinner!

This recipe was shared at Six Sisters' Stuff Link Party.

Crock Pot Apple Pork Loin
2 lb boneless pork loin (mine was slightly smaller and worked just fine)
2-3 Jonathan apples, thinly sliced (or any variety of apple you want)
2 Tbsp honey
garlic, salt, pepper
water

1. Slice slits 3/4 of the way through the pork, 1 inch apart.
2. Place 1 apple slice in each of the slits.
3. Season pork with garlic, salt and pepper.
4. Lay a layer of apple slices on the bottom of your crock pot.
5. Place the pork on top of the apples and drizzle the honey on top.  6. Layer the remaining apples on top of the pork.
7. Pour 1/2 - 1 cup of water into the crock pot or until it is about 1/2 inch deep.  This will keep the pork from drying out and help create a sauce.
8. Cook 3-4 hours on high or 6-8 hours on low. 
**I cooked mine for 8 hours on low and it was fork tender and fell apart like pulled pork

Steak Fajitas

Pin It I love the sizzle of fajitas cooking.  I also love how fast you can whip up an entire dinner when making them.  I marinated my steak for a few hours before cooking to help tenderize it and it worked wonders on my cheap cut of steak.  These were bursting with flavor from the marinated steak and the fresh veggies.

Steak Fajitas
1 lb thin cut steak
1/2 cup lime juice
2 Tbsp vegetable oil
1 Tbsp minced garlic (about 2 cloves)
1/2 tsp chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp dried oregano

2 bell peppers, cut into strips
1 large white onion, sliced

flour tortillas

Optional toppings:
sour cream
shredded cheese
guacamole
fresh cilantro leaves

1. Place steak, lime juice, oil and spices in a gallon size zip top bag, squeeze it a bit to mix everything together, and place in the fridge for at least 1 hour before cooking.
2. Remove steak from bag and pat dry with a paper towel.  Cook steak in a skillet over medium high heat about 3 minutes on each side or until deisred doneness. 
3. Remove steak from skillet and set aside.  In same skillet saute peppers and onions until starting to get tender and browned.
4. Slice steak into thin strips against the grain and return to the skillet.  Toss with peppers and onions.
5. Serve in warm flour tortillas with toppings of your choice.

Boneless Hawaiian Pork Ribs and Veggies

Pin It So here's one meal we used the Hawaiian sauce on.  This meal just screams summer.  Fresh veggies, grilling, delicious sauce...mmmm.  I also liked that almost the entire meal could be cooked on the grill.  The only thing I had to cook inside was some rice.  The leftovers were delicious the next day too!
This recipe was shared at the Weekend Potluck.  Check out all of the delicious recipes!

Boneless Hawaiian Pork Ribs and Veggies
2 lbs boneless pork ribs, country style
1 green pepper, diced
1 sweet onion, diced
1 small summer squash, diced
1/2 cup pineapple, diced
Hawaiian Sauce

**any vegetables would be delicious.  Next time I plan on using some red pepper and shredded carrots.

1. Heat grill to medium high heat.  Cover a grilling basket with foil for the veggies.  My basket is from Target or Kohls.  If you don't have a grilling basket, fold a piece of foil to make a shallow dish.
2. Cook meat on one side of the grill, basting with sauce and cook veggies on the other side.  Boneless pork ribs should cook about 5 minutes per side depending on the size of your pieces.
3. When vegetables start to brown, add about 1/4 to 1/2 cup of the Hawaiian sauce and let the sauce and veggies simmer for 3-5 minutes.
4. When pork is almost done cooking, add it to the veggie pan so that it really gets coated in the sauce.
5. Serve over rice, with extra sauce if desired.

My grilling basket

Just before serving

Bacon Wrapped BBQ Scallops

Pin It Summer grilling season is in full swing.  I bet I use our grill at least 4 nights a week when the weather is nice.  Tonight I tackled scallops.  These were absolutely amazing.  I definitely regret not making a double batch so I could have leftovers (or just eat 3 helpings for dinner).  We will be having these in the near future for sure.

Bacon Wrapped BBQ Scallops
12 oz scallops - I used small 40-60 count, but feel free to use any size you want (I will probably use larger next time)
8-10 slices of bacon
1/2 cup BBQ sauce of your choice (I used Sweet Baby Ray's Honey BBQ)

6 skewers

1. Lay bacon on a papertowel covered plate and microwave for 2 minutes or until partially cooked.  (You could also partially fry the bacon on the stove, just don't cook it all the way)
2. Wrap bacon around scallops and place on a skewer.  Because my scallops were small I could get 3-4 scallops wrapped with one strip of bacon.
3. Grill skewers for about 1-2 minutes per side, basting with BBQ sauce.
4. Scallops are done when they become opaque.  Bacon will also get crispy.

Salmon with Mango Salsa

Pin It This is the perfect summer dinner!  It is light, healthy and refreshing.  The salsa pairs perfectly with any type of seafood so cook your favorite kind.  I grilled my salmon because it was nice outside, but f you don't have a grill you can always cook inside on the stove.

I'm participating in Weekend Potluck  and Strut Your Stuff Link Party again.  Click the links to check out all of the awesome posts!

Salmon with Mango Salsa
Salsa:
1 mango, diced
1/2 small red onion, finely diced
1/2 red bell pepper, finely diced
3 Tbsp fresh cilantro, chopped
1 lime, juiced
1/2 tsp ancho chile powder**optional
salt and pepper

Salmon
4 salmon fillets
1 lime, juiced
ground corriander
ancho chile powder, or to taste
salt and pepper

To make the salsa
1. Cut up all fruits and veggies.
2. Place in a bowl and toss with lime juice and cilantro.
3. Season with salt and pepper and chile powder.
4. Refrigerate until you are ready to serve.
5. Spoon over salmon for a delicious summer meal.

Salmon
1. Preheat your grill and coat grates with non stick cooking spray.
2. Lay salmon in a dish and squeeze lime juice on top.  Sprinkle fish with spices on both sides.  Don't let salmon marinate for more than 15 minutes or it will get mushy.
3. Cook salmon over medium high heat for about 3 minutes on each side.  Fish will turn opaque and flaky when done.

Copycat Cheesecake Factory Bang Bang Chicken and Shrimp

Pin It Whenever I go to The Cheesecake Factory I ALWAYS get bang Bang Chicken and Shrimp.  It is a Thai inspired dish with flavors of coconut, curry, peanuts and chiles.  It has veggies and rice covered in this amazing curry sauce.  You also get a massive portion so I have leftovers for at least 2 lunches.  I made this for my friends on "wine and dine" night and I have to say that this is pretty darn close to the real thing.  This recipe is a bit more complicated than my normal cooking, but it is definitely worth it!

Check out Weekend Potluck to see lots of awesome recipes!

Bang Bang Chicken and Shrimp
Adapted from Firehow.com
Curry Sauce:
olive oil
1 small white onion, diced
3 garlic cloves, minced
2 tsp fresh ginger, grated
1 cup chicken broth
1/2 tsp cumin
1/2 tsp paprika
2 Tbsp red curry paste (to taste)
1/2 tsp crushed red pepper flakes (to taste)
3 cups lite coconut milk
salt and pepper to taste

1/2 cup shredded carrots
1/2 cup zucchini, julienned
1/2 cup frozen peas
1/2 cup caulifour, chopped into small florets
2 chicken breasts
1 lb shrimp, peeled
green onions
toasted coconut
chopped peanuts

1. Drizzle olive oil in a large skillet.  Add onion, garlic and ginger.  Saute until starting to brown.
2. Add chicken broth, cumin, paprika, curry, red pepper, salt and pepper.  Stir well.  Simmer for 5 mintues.
3. Add coconut milk and bring to a boil.  Let simmer for 20 minutes until sauce begins to thicken.
4. Meanwhile, cook chicken and shrimp in a separate skillet.  Cut chicken into bite sized pieces.  Set aside when done.
**Make peanut sauce.  Directions below.
5. When sauce is starting to thicken add veggies.  Simmer for 10 minutes or until carrots are tender.
6. Add chicken and shrimp to sauce a few minutes before serving.
7.  Serve over rice.  Drizzle with peanut sauce and top with chopped green onions,toasted coconut and chopped peanuts.

Peanut Sauce
1/4 cup creamy peanut butter
2 Tbsp water
4 tsp sugar
1 Tbsp soy sauce
1 tsp rice vinegar
1 tsp lime juice

1. In a small sauce pan combine all ingredients.  Whisk to combine.  Heat until mixture begins to bubble.
2. Cover pan and remove from heat until ready to serve.
3. Drizzle on top of meal before serving.

Pulled Pork Quesadillas

Pin It The pulled pork that I made yesterday made way too much for Albert and I to eat in a meal.  I love leftovers, but eating the exact same thing for 3 days in a row can get  very boring.  I made these quesadillas out of some of the leftovers and they were an amazing lunch.

Pulled Pork Quesadillas
I didn't include measurements because you can make these as big as you want
Pulled pork
flour tortillas
gruyere cheese (or cheese of your choice)

1. Heat up leftover pork.
2. Heat a skillet over medium heat and spray with cooking spray.
3. Lay out a tortilla and spread pork and cheese on one half.  Fold the other half on top and place in the skillet.
4. Cook 3-4 minutes per side until golden brown and cheese is melted.

Notes- I heat up my porkl first because I found that I don't cook the quesadilla long enough to heat the pork all the way through without the tortilla getting to brown.
I chose gruyere cheese because it melts very nicely and has a mild flavor that pairs well with the BBQ pork flavor.

Curry in a Hurry

Pin It I love Thai food, but I don't make it at home very often.  I saw a recipe for soup that uses Ramen noodles and that inspired me to make some curry with Ramen noodles as the base.  It was delicious and fast.  This would make a great lunch or fast dinner.  This is one of those versatile recipes that you can use any veggies or meat that you want. 

Curry in a Hurry
2 cups chopped veggies (I used red and green peppers, onions, carrots)
1 can lite coconut milk
2 Tbsp red curry paste (or to taste)
1 package Ramen noodles (any flavor)
1/2 lb shrimp, peeled

1. In a small pot, boil the Ramen noodles until cooked.  Don't use the seasoning packet.
2. Meanwhile, in a large skillet, saute veggies in a little olive oil until tender.  Add the shrimp to the pan and cook until pink.
3. Add coconut milk to skillet and stir in curry paste.  Allow sauce to come to a boil and simmer for about 5 minutes.
4. Add cooked noodles to the skillet and toss with sauce.

Crock Pot Dr. Pepper Tacos

Pin It Another crock pot gem.  We just got back from a trip to Mexico and had lots of delicious, authentic mexican food.  Now these are in no way authentic, but they are at least a step up from regular ground beef tacos (which I also love).  Don't be fooled by the title, these puppies are SPICY!  Slow cooked beef in a savory, spicy sauce.  These tacos are great with my Mexican beans.

Crock Pot Dr. Pepper Tacos
adapted from The Pioneer Woman
2 lbs beef stew meat or a 2-3 lb roast
1 can Dr. Pepper soda
1/2 white onion, sliced
2 whole chipotles in adobo (adjust amount depending on how spicy you want your meat)
garlic, salt, pepper

1. Season beef liberally with garlic, salt and pepper.  Put meat in a lined crock pot. 
2. Add onions and chipotles.  Pour soda over the top.  Cover and cook 7-8 hours on low or 4-5 on high.  You will know it is done with the meat can be shredded easily.
3. Shred meat and return to juices.  Serve as tacos or burritos with your choice of toppings.

My favorite toppings:
shredded cabbage
peach salsa
queso fresco (mexican crumbly cheese)
sour cream

Buffalo Chicken Salad

Pin It When I was in college our favorite restaurant to go to was Cheddar's.  I know that Cheddar's is a national chain, but we don't have any in St. Louis so it was a real treat to go down in Springfield.  My absolute favorite thing on their menu was the Buffalo Chicken Wrap.  I don't think I ever had anything else my whole 4 years down there.  It was lettuce, cheese, chicken, pickles and dressing all wrapped in a tortilla.  What made it even better was that you always had leftovers so you didn't have to cook for a day.  This salad was inspired by those awesome wraps.  Enjoy!

Buffalo Chicken Salad
** I didn't use measurement because this can be made for one or a crowd.
Iceberg Lettuce, chopped
Shredded carrots
Dill pickle slices
Shredded colby jack cheese
Chicken tenders or chicken nuggets/bites, cooked
Hot sauce of your choice
Ranch or Blue Cheese Dressing

1. Arrange lettuce in bowl.  Top with carrots, pickles and cheese.
2. Toss chicken pieces with hot sauce.  Lay on top of salad mixture.
3. Drizzle with dressing of your choice.

**This is most delicious when the chicken is still warm so it melts the cheese a bit.

Island Soyaki Stir Fry

Pin It I like meals that don't heat up my kitchen or require extensive amounts of preparation.  This gem is ready in about 20 minutes.  I love making stir fries in the summer because of all of the fresh veggies I can get at the farmer's market.  You can substitute any veggies that you want.  You could also play around with the protien.  This would be great with shrimp or pork.  I used Trader Joe's Island Soyaki sauce and Trader Joe's General Tsao Stir Fry Sauce to save time while providing excellent flavor.  Once you try these sauces you will always keep them around.  The possibilities are endless.  Enjoy!

Island Soyaki Stir Fry
4 cups vegetables/fruits, diced (or use frozen stir fry veggie mix)
I used pea pods, red and yellow bell peppers, broccoli,  pineapple, carrots, onions
2 cloves garlic, minced
1 tsp minced ginger
2 Tbsp olive oil
3 chicken breasts, diced (about 2 cups)
1/2 cup Island Soyaki sauce
1/4 cup General Tsao's sauce
salt and pepper
2 cups cooked rice (I used brown rice)

1. Heat a large skillet over high heat.  Add olive oil, ginger and garlic.  Saute for 1 minute.  Add diced chicken.  Season with salt and pepper.  Cook completely.
2. Transfer chicken to a separate plate.  In the same skillet add all of your veggies.  Cook about 5 minutes or until tender.
3. Pour sauces over veggies and stir to coat.   Return chicken to the pan.  Cook about 3 minutes or until the sauce starts to bubble.
**Depending on how much water is released from the vegetables, you might have to thicken the sauce using 1 Tbsp of cornstarch mixed with 2 Tbsp water.
4. Serve over rice.

Mexican Rice

Pin It This is one of my go-to, one pot wonder weeknight meals.  It takes under 30 minutes to make and it makes enough to feed a crowd so you have guaranteed lunch leftovers for a few days.  It also uses ingredients that I usually have on hand so I can whip it up quick.  Hope you enjoy it as much as we do :)

Mexican Rice
1 lb ground beef
1 box Spanish rice mix
1 can diced tomatoes with green chiles, undrained
1 can corn, drained
1 can black beans, rinsed and drained
3/4 cup shredded Mexican cheese
sour cream
taco sauce
green onions

1. In a large skillet brown ground beef.  Drain and set aside.
2. In the same skillet cook rice according to box directions, using the can of tomatoes with chiles.
3. When rice is done add corn, beans and beef.  Stir to mix.  Flatten the top of the mixture and sprinkle with cheese.  Cover to let the cheese melt.
4. Serve with sour cream, taco sauce and green onions.

Copycat Parrot Bay Coconut Shrimp with Pina Colada Sauce

Pin It I love Red Lobster.  I always get the coconut shrimp.  When someone says Red Lobster I automatically think of their coconut shrimp.  I never branch out and try something new because I love their shrimp so much.  Well it gets expensive to eat out all the time, not to mention that it's not completely healthy for you either so I decided to make a copycat version.  It is pretty darn close and a lot healthier too because it isn't fried.  Try it with Toasted Coconut Lime Rice and Cheddar Bay Biscuits and it will be almost as good as going out to eat :)

Copycat Parrot Bay Coconut Shrimp with Pina Colada Sauce

Shrimp
1 lb cooked, peeled shrimp, with tails on (I used medium, but large would be better)
3 Tbsp corn starch
1/2 cup pina colada mix (non-alcoholic, from bottle)
3 tbsp powdered sugar
1/2 cup panko breadcrumbs
1/2 cup sweetened, shredded coconut
cooking spray

1. Preheat oven to 375 degrees
2. Place cornstarch in a shallow dish or plate.  Mix pina colada mix and powdered sugar in a small bowl and place next to cornstarch.
3. Mix coconut and breadcrumbs in a small bowl and place next to pina colada mixture.
4. Dredge shrimp in cornstarch, dip in pina colada mixture, then dip in coconut mixture, pressing coconut onto shrimp. 
5. Place shrimp on a foil lined, cooking spray coated baking sheet.
6. Spray tops of shrimp with cooking spray to aid in browning.
7. Bake 10-15 minutes or until golden brown.  Depending on your oven ou might have to rotate the shrimp if some seem to be browning much quicker than others. 
8. Serve with pina colada sauce.



Pina Colada Sauce
1 cup pina colada mix
1/4 cup pineapple tidbits, chopped into very small pieces, or crushed pineapple
3 Tbsp powdered sugar
2 Tbsp cornstarch
3 Tbsp water

1. In a small saucepan add pina colada mix, powdered sugar and pineapple.  Stir until there are no more lumps of powdered sugar.  Bring to a boil.
2. Mix cornstarch and water, slowly pour into sauce, stirring quickly.  Allow to boil for about 1 minute then remove from heat.
3. Allow to cool to room temperature before serving. 

**Note this sauce is best at room temp.  If it is too cold it is too thick to dip with.

Wine Bar Sliders

Pin It Albert and I frequent the local wine bar.  In addition to their great wine selection, they have quite a tasty menu.  Last time we went we had sliders and they were fantastic.  They were so good in fact that I decided to recreate them for dinner later that week.  I have to say these turned out quite well.  Juicy burgers topped with melted gruyere, crispy bacon, red onions and roasted red peppers on a bakery fresh bun.  What more could you want?  I hope you enjoy them as much as we do.

Wine Bar Sliders
* makes 6
1 lb ground beef
2 Tbsp steak seasoning
1 Tbsp seasoned salt
3 strips of bacon, cooked
gruyere cheese (enough for 6 slider sized slices)
1/3 cup red onion, diced
1 large roasted red pepper, cut into short strips (I buy them in a jar)
1/4 cup mayonnaise
1 tsp basil pesto (or 1/2 tsp dried basil)
olive oil
6 rolls (we used bakery dinner rolls)

1. Mix ground beef and seasonings together.  Form into 6 sliders and grill.
2. Meanwhile, brown onions and red peppers with olive oil in a skillet.  It only takes about 3 minutes.
3. Mix mayo and basil together.
4. Top burgers with cheese for the last few minutes of cooking.  Cover and let the steam melt the cheese.
5. Spread basil mayo on buns, top with a burger.  Top burger with onions, peppers and bacon.  Enjoy!

**you can substitute your favorite cheese if you can't find gruyere.  We just like how it melts and the mild taste that doesn't overpower the other ingredients.

Santa Fe Chicken Burritos

Pin It I found this recipe on Skinny Taste a while ago, but never got around to making it.  Well this week I had Reading Night at school and needed a low maintenance meal.  I happened to have all of the ingredients on hand.  You literally pour everything into your trusty crock pot and come home to a wonderful, fully cooked mexican meal.  I will definitley be making this gem again.  It is so versatile.  I made burritos for dinner and then made nachos for lunch the next day.  This would also be great served over rice.  There are endless possibilities.  Let me know your ideas!

1 1/2 pounds boneless, skinless chicken breast (about 3 large pieces)
1 onion, diced
1 can diced tomatoes with mild green chilies
1 can black beans, rinsed and drained
1 can corn, drained
1 cup chicken broth
3 green onions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp chipotle powder
1 4 oz can diced jalepenos (optional)
dash of hot sauce (to tasste)

1. Pour all ingredients, except chicken, in a lined crock pot.  Stir to mix.  Place chicken on top of veggie mixture.
2. Cook on low for 6-8 hours or high for 3-5 hours.
3. 30 minutes before serving, remove chicken and shred.  Return chicken to crock pot for remaining time.
4. Serve wrapped in tortillas with your favorite fixings.  For these I used a little Mexican rice, shredded cheese, sour cream and hot sauce.

The creation straight from the crock pot.