We all have those meals...the one's we fix weekly for our family. They're quick, easy, or yummy...or quick, easy, AND yummy and often requested by members of our family. Sometimes, though, we get tired of the same things every week, which is why I'm proposing a "recipe swap" of sorts. If you'd like to contribute to and benefit from "Go-To Grub!", please e-mail me your recipes, with "Go-To Grub" in the message line, as many or as few as you like; you might even have them in your sent box because someone has asked you for them in the past! This could potentially be a really great source of variety for our weekly meal plans, so please join the fun! E-mail them as soon as you have some free time so we can get this up and running.

Feel free to pass this along!

mrstylerhamilton@hotmail.com

Tuesday, September 7, 2010

Mexican Chicken

This is a go-to meal in MY (and originally my mother's) kitchen!

2 frozen boneless chicken breasts (it's ok if they are thawed or fresh)
1 package taco seasoning
2 cans black beans (drained)
2 cans mexicorn (it's a smaller can, drained)
1 jar chunky salsa (I like to use Medium)
Chopped cilantro to taste (we often omit this because we don't have it on hand)

Spray crockpot or use liner (LOVE THESE).

Put corn in bottom of crockpot.
Layer chicken on top of corn.
Sprinkle taco seasoning on chicken.
Pour salsa over seasoning.
Pour drained beans on top.

Cook on low for 6-8 hours. Use a wooden spoon or spatula to break up chicken; shreds VERY easily.

Serve over rice.
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