When you are in the need for an easy weeknight meal, this dish will fit the bill. Its a one pot meal, less dishes is always a win in my book. Also, everything is super easy to assemble and throw together. Nothing to baby sit and no steps in this recipe are tricky. 

Ingredients:
2 chicken breasts
1/2 onion, chopped
2 cans black beans, rinsed
1 can corn, rinsed
1 tablespoon dried cilantro
1 tsp dried parsley
1 tablespoon cumin
2 tablespoons olive oil 
1/4 tsp red pepper flakes 
2 tablespoons apple cider vinegar
Salt and pepper 

Heat your oil in a large skillet. Pat your chicken breasts dry with a paper towel and sprinkle each side with salt, pepper, and cumin. Place your chicken in the skillet and saute for about 5 minutes on each side, or until cooked through. There should be a nice golden crust on the outside of your chicken. Remove your chicken from the pan and saute your onions in the drippings with salt and pepper until golden and translucent. Add your bean, corn, parsley, cilantro, & pepper flakes to the pan and heat through. Add your vinegar at the end and stir. Place your chicken on top. You can also serve this dish over rice if you are like me and need carbs with every meal. Wink wink. 

Simple, affordable, tasty. 
Enjoy!

There are so many wonderful things I have to say about this salad, that I barely know where to start. This is the very first recipe I tried ripping off from a restaurant. My husband loved a particular island grill fast casual place and would make me go there constantly. I didn't really love anything on their menu particularly until I found this delicious BBQ Chicken Salad. I craved it constantly and spent a hefty portion of my meal budget on it weekly. I decided I could make it for much less at home, so this recipe was born. It took a little tweaking, but it is amazing. This is the type of salad where I want to lick the bowl when I'm done. Its hearty, tangy, full of goodness. Even my 2 year old gobbles it up, and you will too.

Salad Ingredients:

1 head green leaf lettuce, washed dried and chopped

1 avacado, sliced into cubes

1 chicken breast, grilled and cubed, cooled 

1 can corn, drained and rinsed

1 can black beans, drained and rinsed

1/2 cup tortilla chips, crumbled

1/2 cup cheddar cheese, shredded

Dressing:

1/2 packet of hidden valley ranch dressing mix

1/2 cup mayonnaise

1/2 cup milk

3 tablespoons bbq sauce

2 tablespoons water 

Assemble your salad ingredients (lettuce, cheese, avocado, chicken, corn, beans, chips) in a large bowl. One quick tip is to use your salad spinner that you just cleaned the lettuce with, to also drain and rinse your beans and corn. Its a great way to wash all your ingredients while removing the excess moisture that can make a salad soggy. For your dressing, combine all your dressing ingredients in a mason jar or something similar with a lid. Stir it all together or shake it up until combined. Refrigerate dressing for at least 30 minutes. When you are ready to serve, add your dressing to your salad and mix until incorporated. This will serve approximately 4 people. 

I'm not kidding when I tell you that this is a salad that I crave. It has enough protein to keep you full and satisfied, the chips add a nice carb to keep us carb addicts happy too, and the dressing, well lets just say its a little bit of heaven. You will not regret making this for dinner. Enjoy!

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!