Thursday, January 24, 2013

Tex-Mex Chicken with Beans

I can pretty much always count on Martha Stewart for recipes. I made a few changes and turned the original recipe into a slow cooker freezer meal. Also, I added extra seasoning, my favorite all purpose seasoning: Joe's Stuff. Use whatever seasoning you would for chicken or for a Tex-Mex dish. Taco seasoning would actually be really good here. In fact, I'm going to add some when I cook up the other bag. I have noticed that some of the slow cooker freezer meals can be a bit bland for our taste, so I've started adding in more seasoning.

1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
4 tablespoons mild enchilada sauce
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
Coarse salt and ground pepper
2 tablespoons Joe's Stuff or your favorite seasoning - taco seasoning would be great!
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/4 cup chopped fresh cilantro
1/4 cup reduced-fat sour cream, for serving

  1. Write on 2 gallon sized freezer bags: †ex-Mex Chicken with Beans, the date, and the following instructions:   Cook on low heat for 8 hours. (Do not open lid or stir.) Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream.  
  2. Chop onion, cilantro and bell peppers - divide between bags
  3. Season chicken with salt, pepper and your choice of seasoning - divide between bags
  4.  Stir together beans, salsa, chilies, flour and 1 cup water - divide between bags
  5. Press the air out of the bags and seal them shut. Lay them flat in your freezer

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