Okay…in all seriousness I
know that I am not the best cook, mainly because I never try. It was just
something that never interested me, but since having my son I just feel a
little guilty now not knowing how to cook. I mean he isn’t even eating real
meals yet and I already feel like I should be able to cook him a hearty
homemade dinner! So I decided to start practicing now [which I know my husband
is grateful for] and I have been busy pinning different recipes to my Pinterest to try.
Here is how my first real attempt at this went….
I thought I would start off with a crock pot meal
[how much easier could you get, right?] very little room for error. I found
this great recipe online for Southwestern Two Bean Chicken. Now, my husband LOVES
everything to be as spicy as possible [I hate spicy food with a passion] and
then of course we need to keep my 4 year old in mind because he can be a picky
eater. Needless to say I had to “tweak” the recipe a bit, here’s what I ended
up using to make a happy medium with all the different taste pallets of my
family.
4 Raw, Boneless, Skinless Chicken Breasts (about 8 oz. each)
1 Can of Pinto Beans (rinsed and drained)
1 Can of Black Beans (rinsed and drained)
1 Can of Diced Tomatoes with Green Chilies (just adds
a little bit of spice)
1lb Frozen Corn
1 (12 oz) Jar of Salsa (I used the Wal-Mart brand
Lime & Garlic)
I placed the chicken breasts on the bottom of my
crock pot then poured the tomatoes and salsa on top. Next I added the beans and
corn. I cooked this on high for about 6 hours, the chicken literally shreds itself and as an added bonus the house smelled delicious!
I cooked up some brown rice to serve it over and it
was so yummy [and easy]! My 4 year old ate the entire bowl I gave him and I got
the thumbs up from my husband to make it again [although as always he added
that it could have been even more spicy]! Yea…maybe next time keep dreamin’!
Thinking about trying this great chicken pot pie recipe next and kinda excited
about it! Will let you know how it turns out!
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