Recipes — Page 2

Slow Cooker Shredded Mexican Chicken (3 Ingredients)

March 12, 2020 by Nicole Leave a Comment

Stupid-Easy Slow Cooker Shredded Mexican Kitchen - Only three ingredients needed to make this easy shredded Mexican chicken. Just pop it in the slow cooker and you'll have a delicious, flavorful chicken recipe. #chickenrecipe #chicken #slowcookerrecipe #recipe #slowcooker

This shredded Mexican chicken recipe was originally published in 2015 and has been updated with fresh new imagery. It’s still one of my most popular recipes, but I actually don’t eat meat anymore. (More on that change here if you’re interested.) I do cook it for Joe though, and I turn to this one because it’s so easy!

Original post:

I mentioned this recipe in passing in another post, but it deserves its own as well in case anyone missed it. In general, I don’t like meat, but even I will find myself standing over the crock pot eating this easy slow cooker shredded Mexican chicken by the forkful because it’s so juicy and flavorful.

This “recipe” really just involves you dumping three ingredients into a slow cooker and then getting on with your day. It’s a food prepper’s dream! I’ll make a big batch at the start of the week and then have it on hand for taco salads, Mexican-flavored quinoa bowls, spicy breakfast skillets—the list goes on.

3-Ingredient Slow Cooker Shredded Mexican Chicken

This shredded Mexican chicken recipe goes great in this Chicken & Corn Quinoa Bowl recipe. You could also easily add it to this Stuffed Bell Pepper recipe. If you’re entertaining a large group, try a make-your-own taco bar with this as a filling option!

The obvious use for this juicy Mexican flavored chicken is in tacos, fajitas, burritos and nachos. I also love making flavorful Buddha bowls with it, like I did with these Shredded Mexican Chicken & Corn Quinoa Bowls. This is one of those simple, staple recipes you can return to week after week. Maybe you’re a college student cooking on a budget or a busy mom trying to prepare dinner for the family ahead of time.

Pin this puppy now and try out the recipe next time you meal prep for the week!

xo Nicole

Filed Under: Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes Tagged With: shredded chicken, slow cooker

Roasted Beet & Walnut Grain Bowl

August 28, 2019 by Nicole Leave a Comment

This post was sponsored by California Walnuts. All opinions—as always!—are my own.

Roasted beets, fresh strawberries and crunchy walnuts over a hearty bed of farro and greens, all topped with a honey basil vinaigrette. Yes, please! This roasted beet and walnut grain bowl makes for the perfect healthy lunch. The recipe is plant-based as-is, but you can always customize by adding some chicken or goat cheese crumbles (or both).

Roasting beets takes some time (especially if they’re large), so I like to prep this recipe ahead of time so that all I have to do is assemble when lunchtime hits. I love this dish, so I’ll prep enough for Joe and I to eat it a couple times throughout the week (typically I double the recipe below). Ahead of time I’ll roast the beets, cook the farro, and make the salad dressing. All store great in the refrigerator so when it’s time to eat, all I have to do is assemble my bowl and drizzle some dressing on top. If you work at an office, assemble in the morning in a big tupperware container and bring it with you to enjoy during your lunch break!

In a consumer survey exploring Americans’ shifting attitudes towards lunch, California Walnuts found that less than 10% of Americans prep their lunch for the whole week and almost half (45%) don’t plan what they’re going to eat for lunch at all. I admit I’m guilty of this most weeks, but I’m always so happy when I actually do take the time to prep (my bank account is happy, too).

Roasted Beet & Walnut Grain Bowl

I love adding walnuts to salads and grain bowls because of their satisfying crunch. In addition to texture, walnuts make for a perfect lunch ingredient because they’re a significant source of omega-3 fatty acids (a good, polyunsaturated fat). This versatile lunch addition keeps me feeling full and satisfied through the afternoon.

If you’re one of the many Americans who regularly skip lunch, I challenge you to reclaim that midday meal and use it as an opportunity to take a break from work. I know I always feel more energized and productive in the afternoon when I’ve given myself a lunch break! To learn more about the #ChooseLunch campaign and get additional walnut recipes, head over to Walnuts.org.

xo Nicole

Filed Under: Dinner, Gluten-Free, Lunch, Recipes, Vegetarian

Vegan Mango Curry

April 14, 2019 by Nicole 1 Comment

This vegan mango curry is absolutely delicious! The sweetness of the mango is a yummy twist on this old favorite. I made it earlier this week at home, and then cooked it again last night for my grandparents (I’m visiting them in Naples this week). It was a crowd pleaser!

As pictured, I serve it over rice and add crispy tofu. If you don’t care about the recipe being vegan, you could replace tofu with chicken or the animal protein of your choice. And rice can be subbed out for any grain.

In colder months, I love making curry with butternut squash or sweet potato. Mango is a fun way to bring the recipe into the warmer months. This vegan mango curry recipe makes 4 servings, but if you’re cooking for just one or two, I’d still make the full batch. Leftovers can be stored in the refrigerator and taste delicious when reheated. The tofu won’t be quite as crispy, but everything else reheats great.

Similar(ish) Recipes to Try

If you’re a curry fan, I also have this One-Pot Sweet Potato Quinoa Curry with Zoodles recipe on the site. Gotta love how easy the clean up is with one-pot meals! And if you’re looking for more creative ways to cook with mango, I have these dinner recipes:

Before I wrap up this post, I want to wish everyone running the Boston Marathon tomorrow the best of luck! When I ran it a few years ago, I was crippled with fundraising stress and anxiety leading up to race day. If you’re in that same boat, I want to assure you that the feeling of crossing that finish line will make it worth it. In fact, the high of finishing just may trick you into signing up for another marathon. 😉

xo Nicole

Filed Under: Dairy-Free, Dinner, Gluten-Free, Recipes, Vegan, Vegetarian