Tuesday, March 25, 2014

Build Your Own Nachos with Crock Pot Salsa Chicken

Hi! I have so much to tell you all! I am on Spring Break and therefore I am able to seriously catch up on some of this blogging stuff :).  On Friday, I brought in lunch for Payday Friday for the math department, we had an early release, and then I was FREE! I have a week off from school to relax and finally catch up on sleep.  I am very excited about this.  My little brother ended up with the same Spring Break from college and so my whole family decided to go out to Arizona for the break.  We are staying in beautiful Scottsdale and having a great time.

Today I wanted to share some big news, as well as a "big" recipe.  My big news: I just registered to run the Chicago Marathon in October!!! It's something I've been dreaming of for a while and I am very nervous and very excited about running my first marathon.  I will be sharing my training experiences here and I am excited for the support and comments from all of you that helped me stay motivated when I was training for my half marathon.  I can't wait and I hope it goes well!

And now, my "big" recipe.  I had to cook lunch for a crowd this past Friday.  I went with a crock pot recipe and I doubled it so that I would have enough to feed at least 20.  This is half of the recipe and it will still make quite a lot of food, which is great because this is a recipe where you will want leftovers, its so good! I made a salsa chicken recipe in my crock pot, then shredded the chicken and served it on top of tortilla chips with all the toppings could could think of for nachos.  It was really yummy and a huge hit with my math department! In fact, it was all gone before I got any good photos! You will just have to use your imagination.

Build Your Own Nachos
(adapted from this recipe)

Salsa Chicken:
3 lbs. chicken breasts, thawed
2 cans black beans, drained and rinsed
2 cans whole kernel corn, drained
2 jars salsa (use your favorite)
1 8 oz block low-fat cream cheese
2 packets taco seasoning
shredded sharp cheddar cheese
shredded lettuce
sour cream
tortilla chips

1. Place chicken in crock pot.  Pour salsa over chicken.  Top with the black beans, corn, cream cheese, and taco seasoning.
2. Cook on high for 5-6 hours, stir occasionally to mix in the cream cheese and taco seasoning.  After 5 hours, shred chicken and let cook for an additional 30 minutes or so.
3. Serve on top of tortilla chips with all your nacho toppings.

Enjoy :)

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