Because we have no counter tops in the kitchen [and subsequently, no sink] I haven't been able to cook very much over the last month. Sure, breakfast is easy [although eggs would be nice] and lunch we typically just brown-bag it, but dinner is tricky. Actually we've been eating out for dinner most of the time and I honestly don't want to step foot in any restaurant within 20 miles of here for a very, very long time. I really love to cook and I miss it.
I thought I'd share with you 2 of my favorite CrockPot recipes that we've been living off of:
Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and healthy. Serve over Bulgar wheat with fat free sour cream, shredded cheddar, and sliced avocado or guacamole.
- 1.5 lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans
- 8 oz frozen corn
- 14.4 oz can fat free chicken broth
- 1/4 cup onion
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp pepper
Combine chicken broth, beans, corn, tomatoes, onions, garlic powder, onion powder, cumin, pepper and salt in the crock pot. Lay chicken breast 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. Serve over Bulgar wheat with fat free sour cream, shredded cheddar cheese and sliced avocado or guacamole.
We discovered Bulgar wheat this summer, thanks to our friends Megan and Jake [Battlecat & OTT] from the trail. It's not only healthy, but delicious [and a much needed change from brown rice or tortilla chips].
Crock Pot Chili
adapted from Tasty Kitchen
- 14 oz [1 can] Rotel
Note: if you want a veggie chili, skip the turkey