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Sunday, March 24, 2013

Cilantro Lime Chicken w/ Corn and Black Beans


Ingredients:
1 1/2 pounds chicken breasts
Juice from 2 limes

1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
 
2 minced garlic cloves
 
1/2 red onion, chopped

1 can black beans, drained and rinsed
 
1 tsp cumin
 
salt and pepper to taste

Directions: 
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 
Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Thursday, March 21, 2013

Beef Enchiladas

Ingredients:
1 lb. lean ground beef
1 small onion - chopped
1 can chopped green chilies
1 package taco seasoning
8-10 tortillas
1 can enchilada sauce
1 large bag shredded Mexican blend cheese (some for inside the enchiladas and on top)

Cooking instructions:
1.Heat oven to 375 degrees, lightly grease baking dish.
2.Cook ground beef and onion. Add taco seasoning and follow directions on package.
3.Fill tortillas with ground beef/onion mixture, a spoonful of green chilies, and cheese.
4.Roll up and place seam sides down in baking dish.
5.Pour sauce over top; sprinkle with cheese.

If the enchiladas are thawed, they only need to cook 15-20 minutes or until hot. Enjoy!

Crock Pot Chicken Fajitas

Crock Pot Chicken Fajitas

4-5 chicken breasts - sliced lengthwise
2 Tbsp Fajita Seasoning
1 medium onion (cut into strips)
1 medium bell pepper (cut into strips)
1 can Rotel

In a gallon baggie, place chicken and Fajita Seasoning and shake it up
Add onion, bell pepper and Rotel
Seal and freeze

Divas:
Thaw in refrigerator for 24 hours
Place in Crock Pot for 4-5 hours on LOW
Serve on corn or flour tortillas (one package provided for you)
Add fixin's
Enjoy :)