Thursday, April 11, 2013

There goes a sit down dinner....

I'm seriously considering going back to work full time. I've been working, but only part time, and with tuition coming down the pike and pressure on my husband who has carried the load for so very long, I thought I'd step up and get a job. Here's the thing.... if I go back to work, I will get home too late to cook, AND if I put the husband in charge we'll eat McDonald's, Spaghetti O's, and pizza all the time. So I sat down today and drew up this list... I love lists....

Here's my plan for 5 days worth of meals -- cook ahead on the weekend, and prep as much as possible so that when I get home, it's ready to go:

Marinated pre-prepared meat
                Rotisserie Chicken
 Crock pot
                Pork Barbeque
                Corn Chowder
                Southwestern Chicken
                Chicken and rice
                Mac and Cheese
                Chicken Tetrazzini
                King Ranch Casserole (Party Food)
                French Farmhouse Chicken (Party Food)
Dad cooks
Make ahead meal
                Sloppy Joes
                Lasagna with a twist
                Baked Ziti
                Kelly’s Keilbasa
                Chicken Pot Pie
                Sesame Noodles with Chicken
                Fried Chicken    

Crock Pot Santa Fe Chicken

This recipe is from Pinterest -- my friend Mindy pinned it and I thought it looked good. And it was! The kids were calling it Chipolte chicken. That's a ringing endorsement if I ever heard one.

Crock Pot Santa Fe Chicken
Servings: 8 servings Size: 1 cup Old Points: 3 pts Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g


  • 24 oz (1 1/2) lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.  

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.