My husband decided to call this dish a Southwestern Hay Stack. He said even though the name doesn't sound very gourmet, its a pretty descriptive way for you to picture what this meal is about. Its basically like a Hawaiian hay stack, but with more of a Mexican flair. 

This meal is something that is deeply satisfying and healthy at the same time. I love win win dishes like that. Its easy to whip up and a meal where you can do lots of the prep ahead of time. Again, a win win. Normally when I make this dish, I add shredded cheddar cheese to it. I forgot to do that today and guess what? It was just as good. So I'm leaving the cheese out of the recipe because if it doesn't need it, why add the expense or calories? Right? 

Ingredients: 

2 cups uncooked white rice 
2 chicken breasts
1//2 cup salsa + extra for garnish
2 tsp fajita seasoning 
2 ripe avacados
1 tablespoon olive oil
1 onion, diced
1 garlic clove, minced
1 tsp cumin
1 can black beans
1 can corn
2 tsp dried cilantro 
1 tsp lemon juice
Salt & Pepper

Place your chicken breasts, 1/2 cup of salsa, and fajita seasoning in a slow cooker. Turn the slow cooker to high and cook for 3-4 hours or until your chicken breaks apart when cut. 

While your chicken is cooking, you can also cook your white rice in your rice cooker. 

When your chicken is almost ready, you can begin to cook your beans. Add your olive oil to a warm pan. Then add your onions, salt and pepper them. Let them sauté until they are translucent. Add your garlic and cook for about 30 seconds, until fragrant. Then add your beans, corn, cumin, and cilantro. Let those mix on low heat while you make your guacamole. 

Cut and mash your avocado in a small bowl. Add salt, pepper, and lime juice, stir together. 
Take your chicken out of the slow cooker and chop it into small pieces. 

Assemble your "haystacks" part by part. Rice, beans, chicken, guacamole, then add salsa on top as your garnish. 

My husband said I could make this meal once a week and he would be a happy man. He loves fresh tasting healthy recipes, but that also leave you feeling satisfied. Hopefully this will satisfy your family as well. 

Enjoy!

Quinoa is one of my favorite go to ingredient these days. It full of protein and very satisfying. Plus my toddler loves it, always a win. I used to turn my nose up at crock pot meals, but now as a busy mama, they can be a life saver! Quinoa is one of the ingredients that I think stands up well to a crock pot. This meal is also vegetarian, which makes it not only affordable, but a healthy option for Meatless Mondays! 

• 1 Tbsp vegetable oil
• 1 medium onion chopped
• 1 bell pepper chopped 
• 3 cloves garlic minced
• 1 1/2 cups dry quinoa
• 1 can chicken broth
• 1 can diced tomatoes 
• 1 can tomato sauce
• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• Salt and pepper, to taste
• 1 can black beans drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can corn
• 1 1/2 cups cheddar cheese shredded
• 1 avacado sliced 

Put your oil, onion, pepper, garlic, quinoa,  broth, chili powder, cumin, salt/pepper, and both kinds of tomatoes in the slow cooker. Cook on high for 3 hours. Add your beans and corn. Adjust salt and pepper as needed.  Top with cheddar cheese and avacado. Enjoy!