Lordy, Lordy! This week has gotten the best of me! I filled in for one extra class at the gym this week and it apparently threw me for a loop. Sorry it’s Thursday and I’m just getting to write this out. Hopefully I can properly form my thoughts. I feel like I need another 6 hours of sleep! How many hours of sleep do yall get a night? I just looked and my average for the last month is 6 1/2 hours. That is not good for this sleep loving mama! Oh well.
I’m excited to share these recipes this week because you guys seem so anxious to make them!
Let’s start with the Mexican Shredded Chicken. I have made something similar to this for a while but I wanted to add some veggies and change it up a bit!
I started by dicing up two bell peppers, you can use whichever color. I went with yellow and green simply because I already had them. Place the diced up bell peppers along with 1 cup of diced onion to the bottom of the crockpot. Next, place 3 chicken breasts on top of the veggies then top the chicken breasts with one can of Rotel.
Now, add the seasonings.
- 1 TBSP chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp oregano
- 1 1/2 tsp cumin
- 1 tsp salt
- 1 tsp pepper
Lastly, add 1 cup of water. It should not fully cover the chicken. Set the crockpot on high for 3 1/2 hours. Shred once cooked and drain out the majority of the liquid.
You can do SO much with this chicken. Use it for tacos, burritos, taco salad, rice bowls, quesadillas. Anything!
So next up is the Chicken Salad. I have to be honest. I was so hesitant to make this. I mean, can chicken salad REALLY be any good without mayonnaise?! Welp. I’m here to tell ya, it can! Now let’s be real honest. It’s not exactly the same but it was flavorful and filled my desire for chicken salad.
Look at all the color. That sales me on the recipe to start with. I love seeing all those fresh ingredients. I made this recipe even easier by using a rotisserie chicken. Saved me time and doesn’t cost too much extra. Totally worth the convenience in my opinion.
I am going to brainstorm on how to thicken up the “sauce” part because it was a little runny for my taste but I would TOTALLY make this again. Here is the actual link to the recipe–Greek Yogurt Chicken Salad. (I need to browse thru some of the other recipes on this site as well!)
I decided to pair the chicken salad with living lettuce to make wraps but I also brought my favorite multigrain cracker to have with it as well. I loved having a prepped lunch that didn’t need to be heated. I get so tired of hot meals. Anyone else with me on that?
Yall have a great week!! Let me know what other types of recipes yall would want to see me seek out for you!