Chicken Mango (x2)

Layer in crock pot:

3-4 frozen chicken breast
1 pkg taco seasoning mix
1 can black beans, drained
1 container 48oz Mango Salsa (with peaches) from Costco

Cook on low 6-7 hours. Remove chicken, shred it with a fork, return to crock pot and cook 30 additional minutes.

Serve with shredded cheese wrapped in flour tortillas. Add a green salad on the side.

Yeild: 10-12 servings


Mango Chicken Variation:

1 container of Mango Salsa
1 cup brown sugar
Chicken Breasts

Follow same cooking instructions as above. Serve over rice...or in tortillas!

I was given these two recipes but I actually did my own variation. I used 1/2 the container of salsa, 1 can of black beans and 1/2 cup brown sugar. It turned out really, really good! It made plenty for us and another family. Let me know what works for you!

Healthy Chili with Crispy Spiced Tortillas

2 tablespoons of canola oil
1 large yellow onion, diced
1 pound of extra lean hamburger
1 red bell pepper, diced
2 small zucchini, diced
1 (15 oz) can of corn, drained
1 (15 oz) can of black beans, drained
1 (15 oz) can of pinto beans, drained*
1 (28 oz) plus 1 (14 oz) can of diced tomatoes with juices
½ cup of water
¼ cup of brown sugar**
2 heaping teaspoons of fajita spice
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon of ground cinnamon
* I wasn’t able to find pinto beans so I used red kidney beans instead.
** The first time I made the chili it was a bit too sweet. I would add less brown sugar to avoid the sweet taste.

In a large pot over medium heat, sauté onions until lightly browned. Add ground hamburger and sauté for about 5 minutes. Add red bell pepper and zucchini and cook for 5 minutes. Add corn, beans, tomatoes, water and brown sugar and stir. Add fajita spice, cumin, cayenne pepper and cinnamon and stir. Reduce heat to low, cover pot and let simmer 20-25 minutes.
Optional: Before serving you can sprinkle fresh cilantro and cheddar cheese.
Servings 6-8

Seasoned Tortillas
4-6 Tortillas-You can use whole wheat or flour tortillas, which ever you like the most.
Mexican seasoning- You can use one of the following: fajita or taco seasoning, chipotle chili powder, cumin or cayenne pepper.

Spray both sides of the tortilla with cooking spray and add spices. Then place tortilla in a large non-stick skillet. Cook for about a minute or until crisp on both sides. Repeat for remaining tortillas. Cut tortilla into quarters and serve along side with bowls of chili.

Chicken Burritos

4 chicken breasts
1 pkg taco seasoning
1 can chicken broth
1 can black beans, drained
1 can corn, drained
1 cup salsa
1/2 cup sour cream
1-2 cup cheese

Place chicken breasts (can be frozen), taco season, chicken broth, beans, corn and salsa in crock pot. Cook on low for about 6-8 hours. Shred chicken and add cheese and sour cream in last 30 minutes of cooking. Serve on tortillas.

Chicken Burritos Grenada Style

2-4 chicken breasts cooked and shredded (I use one 8 oz. and it is plenty)
1 pkg. taco seasoning
1 can corn, drained
1 can black beans, drained
1/2 cup rice, cooked
tortillas, cheese and other garnishings

Place the shredded chicken into a sauce pan with taco seasoning and 3/4 cup water. Bring to a boil and then turn heat to low. Add beans and corn. Simmer on low for 10-15 minutes. Mix in rice. Serve on tortillas with cheese and other garnishings.

Bean Pie

2 frozen pie crusts (or homemade if you are ambitious)
1 large onion
1 large Green pepper
1 small red pepper
1 can Black beans, drained
1/2 can corn, drained
2 Tbsp Cumin
1 Tbsp Chili powder or fajita seasoning
1/2 cup salsa
2 cups cheese

Saute green and red peppers then add everything else (minus the cheese) in a pot for 20 minutes.
Line bottom of crust with 1 cup cheese, add bean filling, add 1 cup cheese on top. Put crust on and cut slits in the top.

Bake 350 for 30-40 min or golden brown.

Black Bean Burritos

Ingredients
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally.
Pour beans into skillet, cook 3 minutes stirring.
Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

I know I have shared this recipe with a lot of you, but I thought I would post anyway. It is quick, easy, and delicious. You can put shredded chicken in it as well.

black bean and corn salad

2 can black beans, drained

1 (15 oz) can corn, drained

2 Roma tomatoes, diced

1/4 C diced red pepper

1/4 C diced green pepper

1/4 C diced red onion

2 T chopped cilantro

1 jalapeno, seeded and minced

4 T red wine vinegar

3 T honey

1 T salt

1 t pepper 

generous pinch of cumin

Mix all ingredient together.  Marinate in the refrigerator.

I am a salad fanatic, and I also like that they are cold so they don't heat up the kitchen!