Taco Chicken Bowl

It is taco flavored and cooks in the crockpot. It is bound to be a favorite!

INGREDIENTS:

1.5 pounds boneless skinless chicken breast

16 oz jar salsa (whichever hotness you prefer)

15 oz can black beans, drained

8 oz frozen corn

1 Tablespoon chili powder

1/2 Tablespoon ground cumin

1/2 Tablespoon minced garlic

1/2 teaspoon dried oregano

Salt and Pepper to taste

green onions (optional)

8 oz shredded cheddar 

Rice (brown or white, approximately 6 servings)

DIRECTIONS:

Place chicken breast (can still be frozen), salsa, beans, corn, and seasonings into crockpot.

Mix together, making sure chicken is mostly covered. Cover and cook on low for about 8 hours.

By the time it is ready, the chicken will be super tender. Stir everything in the crockpot and the chicken should shred/fall apart easily.

Cook the rice (we used Minute Rice).

Scoop cooked rice into the bowl, topped with the chicken mixture, cheese, and green onions. Enjoy!

Chicken and Rice

This is Matt's new favorite. He claims he could eat it every day. It is one of those that doesn't look so appealing but is good, so don't judge by appearance!

INGREDIENTS:
Boneless Skinless Chicken Breasts (however many you want and fit into a pan)
2 cups Minute Rice, uncooked (we use brown, original calls for white)
1 envelope onion soup mix
1 can cream of chicken soup
1 can cream of celery soup
1 can of water (this makes the rice rather sticky, but we like it. you might want more water)

DIRECTIONS:
Butter or spray with non stick spray a 9x13 pan.
Mix together 2 cans of soup, 1 can of water, and the rice. Pour into greased pan.
Place chicken on top of rice mixture. Sprinkle onion soup mix over the top. Cover with foil.
Cook @275 for 3ish hours (from original recipe), or @375 for about 1 hour (what we do).
Enjoy!

recipe from HERE

Taco Rice

One of my favorite discoveries in Okinawa is Taco Rice. While it sounds like it would be a Mexican dish, it is actually a Japanese dish that is very popular here in Okinawa.  Delicious!

INGREDIENTS:
1 lb ground beef
1 Tablespoon vegetable oil
1 pack taco seasoning
1/2 cup water
6 servings rice (I use brown Minute Rice)
2 cups shredded cheddar
lettuce, cut into bit sized pieces
tomato, diced
salsa
sour cream


DIRECTIONS:
Stir fry ground beef in vegetable oil. Drain.
Cook rice according to package directions.
Add taco mix and water. Heat over low until water is evaporated. Mix in about 1 cup of shredded cheese and let melt over low heat.
Put meat mixture on top of rice. Top with cheese, lettuce, tomatoes, salsa and sour cream. 

Crockpot Honey Sauce Chicken

Easy and delicious! It has a little kick to it, but the amount of red pepper flakes can always be reduced. I like to eat this chicken with rice, pouring some of the extra sauce over the top.

INGREDIENTS:
1 lb boneless skinless chicken breast
1/2 cup honey
1/4 cup soy sauce
half a small onion, chopped
1/8 cup ketchup
1 Tablespoon vegetable oil
1/2 teaspoon red pepper flakes
Salt and Pepper

DIRECTIONS:
Season chicken with salt and pepper. Place in crock pot.
Combine remaining ingredients in small bowl. Pour over chicken.
Cook on low for about 3 hours.
Cut chicken into bite size pieces. Cook another 10-15 minutes.

adapted from HERE

Crispy Southwest Chicken Wraps

When I saw this recipe, I knew we would love it! I made a few small changes to suit our tastes. It is definitely going to be a common meal in our house! Makes excellent leftovers as well. I made how many we would eat for supper, then saved the rest of the mixture to make more for lunch the next day.

The jalapeno cream cheese we used is just a block of regular cream cheese, with jarred jalapenos chopped and mixed in by hand. Since the boys usually don't like spicy foods, I didn't put the cream cheese on theirs. Instead, I used sour cream. They both really liked it. Matt tried one with just sour cream and he said it was really good too...I will continue to stick to my cream cheese though!

The tortillas we used were on the smaller side (they say burrito sized, but I have seen bigger burrito sized ones), so we were able to make about 9 wraps (I put less in the kids, more in matts, so it all just depends).

The filling:

 The Jalapeno cream cheese:

Ready to roll:

 All rolled up:

Ready to eat:

INGREDIENTS:
1.5 cup cooked brown rice, warm or at room temperature
2 cups cooked, shredded chicken
1 can black beans, rinsed and drained
2 green onions, finely sliced (white and green parts)
1/2 green pepper, diced
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon garlic salt
shredded cheese (at least 2 cups)
flour tortillas
jalapeno cream cheese

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add chicken, beans, green onions, and green pepper. Spread desired amount of cream cheese over tortillas. Top with cheese, leaving small border around edges. Spoon chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, folding in edges like a burrito. Spray top and bottom with cooking spray.

Heat a large non-stick skillet over medium-low heat for 1 minute. Put 2 wraps at a time, seam-side down, in pan and cook until golden brown and crisp, about 3-4 minutes per side. Enjoy!