CROCK-POT CHICKEN TOSTADAS WITH GUAC & CILANTRO LIME CREMA

INGREDIENTS:

For chicken:

- 4-5 boneless chicken breasts

- 1 packet taco seasoning

- Ground cumin

- Trader Joe's chili lime seasoning (if you don't have this you can skip)

- Red salsa

- Green salsa

- Premade tostada shells (found in the Spanish aisle of the grocery store)

For guac: (optional)

- 3 avocados

- 1/2 tomato, diced

- 1 jalapeño, diced

- 1 handful cilantro, chopped

- 1/2 small white onion, chopped

- Juice of 1-2 limes

- 1 tbsp garlic powder

- Salt/pepper

For crema:

- 1 cup plain non-fat greek yogurt

- Juice of 1 lime

- Small handful cilantro

- Salt/pepper

Toppings:

You can top these with anything you'd like!! I used shredded lettuce, left over pieces of tomato, cilantro & crumbled queso fresco.

NOTE*** If you want to skip making homemade guac you can easily purchase premade. Or substitute guac as the base layer for refried beans. Also, 1 bunch of cilantro from the store will give you more than enough for this entire recipe.

INSTRUCTIONS:

1. Spread an even layer of red salsa on the bottom of a crock-pot. Season both sides of chicken breasts with taco seasoning & place into the crock-pot. Sprinkle with cumin, chili lime seasoning (if you have it) & salt. Top with a layer of green salsa over the chicken. Cook on high for 4 hours. Shred and return into the juice.

2. If you're making the guac from scratch, mash 3 avocados in a bowl. Add 1/2 diced tomato, diced jalapeño (take out the seeds for less heat), 1/2 small onion & garlic powder. Add cilantro, lime juice, salt & pepper to your liking, tasting as you go. I used about a handful of cilantro & juice from 1 1/2 limes.

3. To make the crema, combine greek yogurt & lime juice in a small bowl. Again, adding cilantro, salt & pepper to taste. If you want more of a lime flavor, add more lime juice. Same with the cilantro.

4. Assemble your tostadas! I spread an even layer of guac on the bottom, topped it with shredded chicken, lettuce, tomato, crumbled queso fresco & the cilantro & lime crema. Sprinkled with a little extra cilantro.

Comments

BAKED PENNE ALLA VODKA

*NOTE - photo above is this recipe below doubled. Feeds about 4-6. If you wish to double the recipe, bake in a 9x13 baking dish. INGREDIENTS: -One 16 oz box of Penne Rigate -One 24oz jar of vodka sauce (I used Little Italy "In the Bronx" vodka sauce from Jewel) -One 8oz bag of shredded Italian blend cheese -1 cup shredded mozzarella cheese -Dried parsley (optional) -1 tbsp olive oil INSTRUCTIONS: 1. Preheat oven to 375 degrees. Boil large pot of salted water and cook pasta according to package directions until al dente (about 9-10 minutes). 2. Drain pasta and add 1 tbsp of olive oil to prevent sticking. Toss pasta with about half the jar of sauce or slightly more until every piece of pasta is coated. Add in 3/4 bag of Italian blend cheese and stir to combine. Spread a thin layer of sauce on the bottom of a baking dish. Pour pasta mixture into baking dish and top with another thin layer of sauce to prevent the noodles from drying out. Top w...

CHICKEN POT PIE

Okay, so first things first- this is by far one of my favorite things I have EVER made. It. Is. Delicious. And all cheesiness aside, this recipe really does require a lot of love and extra steps so it's going to be a little longer & more detailed than most of my other ones. I know how unappealing a ton of reading can be before getting to what everyone actually wants (the recipe) so I will try to keep it as short as possible without leaving anything out. But please read everything for the best results! Important things to go over first: #1 The chicken - Most pot pie recipes just call for "cooked chicken" which is usually boiled or baked or some suggest rotisserie chicken meat to make it easy. I seasoned my chicken breasts before cooking them which gives the entire pot pie an extra layer of flavor. If you start out with delicious pieces of chicken, every other ingredient is just a bonus. #2 Baking - I used a cast iron skillet to bake my pot pie. I a...

CHICKEN & STUFFING CASSEROLE

INGREDIENTS: -4 chicken breasts, cut into small cubes -Two 10.5oz cans of cream of chicken soup -1 cup of sour cream -Two 16 oz bags of frozen mixed vegetables, thawed (I found a medley from Aldi that has carrots, peas, green beans & corn) -2 boxes of instant stuffing (I used chicken flavor) -Milk (as needed, see notes) -Dried thyme -Dried rosemary -Poultry seasoning -Salt/pepper -Olive oil INSTRUCTIONS: 1. Heat a large skillet & drizzle with olive oil. Cook cubed chicken & season with dried thyme, rosemary, poultry seasoning, salt & pepper. Stirring as you season to coat all sides. Remove from pan & drain of excess liquid (I use a fine strainer for this). Set aside. 2. Cook both boxes of stuffing according to package directions. 3. In a large bowl, combine soup & sour cream. Whisk until smooth. ***Note*** loosen this mixture by adding milk a few splashes at a time. You want it to be a thick but also want to thin it out slightly. About 1 cup of milk....

A Thyme to Eat

Search This Blog