These aren’t anything fancy and they barely even count as a recipe. But here are a few things that are easy and yummy for summer meals.
Southwest Chicken Salad
cooked chicken//spinach and mixed greens//black beans//shredded cheese//cherry tomatoes//diced avocado//diced red onion//cilantro-lime dressing
To make the chicken, put one pound of chicken breasts in the crock pot with one jar of salsa (I prefer verde salsa) and one cup of water. Cook on high for three hours or on low for five to six hours. Then shred your chicken. (Hint: You can put your cooked chicken breasts in your KitchenAid mixer and let it shred for you!) For the dressing, mix one small container of plain Greek yogurt, a handful of cilantro, the juice of one lime, two tablespoons of olive oil, two teaspoons of balsamic vinegar, a little garlic powder, salt and cayenne pepper. Feel free to omit or substitute seasonings. The main things are the Greek yogurt, cilantro, lime and olive oil. Put all the dressing ingredients in the food processor and pulse until smooth. Layer all the stuff on the salad. Drizzle the dressing and enjoy!
cooked pork tenderloin//brown rice//black beans//shredded cheese//cherry tomatoes//diced avocado//diced red onion//cilantro
This one is very similar to the salad, but swap out greens for whole grain brown rice. I like the organic kind from Costco, but use whatever you like. Cook the rice ahead of time. (It takes about 45-50 minutes.) I make my pork in the crock pot too, just like the chicken. I add my pork tenderloin, one jar of verde salsa and a cup of water to the crock pot and cook the same amount of time as the chicken. When the pork is ready, it will be super tender and pull apart with a fork. Layer all your ingredients in the bowl and enjoy! This one is a huge hit with the girls. They call them “rice bowls” and love them!
wild-caught cod//buttermilk//flour//preferred seasoning//sliced red onion//sliced red pepper//black beans//avocado//lime//tortillas//shredded cheese
Cut the cod into chunks. Heat oil (I like to use coconut oil) in a cast iron skillet on Med/Hi heat. Season your flour with whatever seasonings you like. (I use a mix of garlic powder, cayenne and cumin.) Dip each chunk of cod into the buttermilk and then into the seasoned flour. Place into the hot oil and turn until all sides are golden brown. Remove from the oil and place on a paper towel to drain excess oil. While the cod is frying, saute red onion and red pepper in a pan with a little olive oil. Once the cod is fried and the onions and peppers are sauteed, fill up your tortillas with all the yumminess. Squeeze a lime over each taco for a little fresh flavor. The next time I make these I want to add some sliced red cabbage on top for a little more crunch.
I’m realizing I must be in a very Tex-Mex sort of a mood these days. Ole!