Vegetarian Mexican Casserole

I promised I had some more new recipes ahead! This one came together as I was attempting to use all the remaining produce and pantry items before leaving for Chicago. I wanted to leave with John with plenty of freezer meals to get him through the summer. I saw this recipe for stuffed pepper casserole on Jourdan's blog, and it inspired me to put my own casserole together.

Not only is this dish packed with veggies and great flavor, it'a breeze to make and absolutely delicious! You can easily substitute other veggies - or even add ground turkey - and really make this your own. John and I both agreed this was a light, yet satisfying, take on Mexican food. I was quite tempted to take some with me, but I left it for my sweet hubby. Lucky for me, he's worth it. :)

Vegetarian Mexican Casserole
Recipe by Call Me Mrs. Rapp
Serves 4-8, depending on portions
{Bonus: It freezes and reheats very well!}

{Slow-Cooker} Creamy Chicken & Black Bean Chili

Hey there! No need to be impressed with another post so soon. In fact, judge away as I tell you that I typed up this post back in November, and just recently got around to editing the pictures. I'm surprised that I still had them!

However, my tardiness is no bash on this quick meal. I whipped it up in a flash before work, and we had plenty of leftovers to freeze and eat later. This was a tasty and easy meal, and perfect for the cold winter months. Enjoy!

{Slow-Cooker} Creamy Chicken & Black Bean Chili
Serves 4-8, depending on servings

Fiesta Chicken & Spinach Enchiladas

As soon as I saw this recipe I knew I had to make it. Last week I made my first-ever batch of enchiladas, sans recipe. They were good, but I felt I could make some just a bit better. I didn't post the recipe because I was on the phone with my sister while I was making them.

Now that I've eaten these, I'm SO glad that I didn't post the other recipe. These enchiladas were so beyond amazing that I can't even believe I made those other enchiladas. Seriously. I'm not even an enchilada person, but wow.

I'd like to play around with these some more to substitute the cream of chicken soup for less processed ingredients. However, for a quick and easy meal, the canned soup is a big time-saver. I highly recommend these, and I anticipate I'll be making more meals from Picky Palate quite soon. Enjoy!

Fiesta Chicken & Spinach Enchiladas
Recipe adapted from Picky Palate
Serves 4-6, depending on portions
 

Chicken Taco Chili

 

Hello, hello! 

Welp, July and August were definitely some lame slow months for the blog. I don't have much of an explanation, other than I really tried to enjoy my summer. I won't always have this kind of time off! I got caught up on some projects around the house - I may or may not share a few of my successful ones - relaxed, visited friends, and got ready for the new school year.

I had a wonderful first week of school with my new kiddos, and I'm ready to get back to sharing yummy recipes and more! I've got a great new recipe for you, and four reasons why you should make it ASAP.

1. This meal is tasty and healthy - what's better than that?
2. The recipe is easily adapatable for my vegetarian friends - see below.••
3. It's fun to try a variation of traditional chili - mix it up!
4. The slow cooker does all the work for you - perfect for a busy household.

Chicken Taco Chili
Recipe adapted from Skinnytaste
Serves 5-8, depending on portions

Loaded Turkey Santa Fe Baked Potato Skins

I didn't have the highest expectations for this dish. I was excited to try something new, but honestly I thought this might be a bit bland. Thanks to a few key spices and veggies, this was a phenomenal meal. John has told me every day since I made these how good they were. Who doesn't appreciate that?

I made this with only 4 potatoes, but I kept the recipe the same. I had some leftover turkey filling, and we've used it by itself and in wraps. I definitely plan to make more of this for lunches during the school year. It's a great way to get in veggies and protein while keeping things light.

One last suggestion? Use nonfat Greek yogurt instead of sour cream. John always claims he can tell a difference, so this time I acted like it was sour cream. Guess what? He didn't figure out it was Greek yogurt until he finished his meal and I told him. Sneaky substitutions for the win. ;)

Loaded Turkey Santa Fe Baked Potato Skins
Recipe adapted from Skinnytaste
Serves 3-7, depending on portions

Spinach, Caramelized Onion & Chicken Quesadillas

Plus some other goodies that didn't fit into the title! Such as...goat cheese, fresh mozzarella cheese and sun-dried tomatoes (if you dare)...mmm.

I threw this together Sunday night after John and I had a great date day. I knew we wouldn't need too big of a dinner - late lunch at Yats will do that to you. I checked out the ingredients I had in my fridge and pantry, and decided I would do something a little different. My good friend Jourdan seems to make amazing Mexican dishes all-the-time, and when she posted this I was inspired to do something myself.

John absolutely loved these! He told me to "add them to the list" and said he loved all the different flavors. I was a huge fan as well. There were so many great flavors in these, plus it was a snap to put together. Who doesn't love fast, easy meals? Besides, this is crammed with whole grain, protein, veggies and...cheese! How can you go wrong if cheese is in it?

Spinach, Caramelized Onion & Chicken Quesadillas
Recipe by Call Me Mrs. Rapp
Yields 2 quesadillas
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Ingredients:
*2 chicken breasts, poached and shredded (see this post for directions)
*4 whole wheat tortillas
*4 oz fresh mozzarella, sliced thinly or shredded
*1.5 oz goat cheese
*handful of baby spinach 
*1 onion, sliced thinly
*1 tbsp brown sugar
*3 tsp butter, divided in thirds
*1 oz sun-dried tomatoes (optional, but so yummy!)

 Preparation:
*Melt 1 tsp. butter in small saucepan. Add onions and brown sugar, and cook on medium to medium-high heat until caramelized.

*Spread half of goat cheese on one side of a tortilla. Melt 1 tsp butter in medium saucepan and place tortilla in the saucepan. Add half of: mozzarella, chicken, caramelized onion, sun-dried tomatoes and spinach. Top with goat cheese tortilla.

*Cook until golden and crisp, then flip quesadilla until other side is golden and crisp. Remove from skillet.

*Repeat with remaining ingredients for second quesadilla.

*Cut into fourths and serve immediately!

Goat cheese...plus mozzarella, chicken and onion...plus spinach with the top on

Look. At. Those. Middle has no sun-dried tomatoes*

Templeton Taco Pie

This is another wonderful recipe from John's family! It's a dish that is served often at the lake, and one I've loved from the beginning. For one of my showers, hosted by three lovely friends of Leslie's, guests were given a recipe card and asked to submit a favorite recipe. All the recipes were collected and put into a beautiful recipe binder, complete with categories (nice!). This was in there, and I was so excited to make it on my own.

This is quite literally a taco pie, but it is one of the easiest recipes ever. I'm serious. If you know how to cook ground beef and chop two vegetables, you can make this. This was the perfect thing to whip up the other night when I got home late from running errands and hitting the gym. The prep time is fast - less than 15 minutes, even if you're a slow chopper like me.

I imagine kids would like it too (John loved it growing up - and still does!), as it's a fun way to eat tacos. They could even help with the sprinkling of chips, cheese and veggies. How fun! So get cooking and enjoy this awesome family recipe (thanks again, Templetons!).

Templeton Taco Pie
Recipe by Aunt Linda
Yields 1 taco pie; serves 3-4, depending on portions
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Ingredients:
*1 pound lean ground beef (or ground turkey!)
*1 package taco seasoning (I used Ortega)
*1 package reduced fat crescent rolls (one that has 8 rolls)
*1-2 tomatoes, chopped (I used 2 roma tomatoes; 1 regular tomato would be fine)
*1 green bell pepper, chopped
*1 cup shredded Mexican or cheddar cheese (original recipe called for 1 1/2 cups)
*1 cup sour cream (I used 1/3 cup nonfat sour cream and 1/3 cup nonfat Greek yogurt)
*1 cup lightly crushed tortilla chips

Preparation:
*Preheat oven to 350 degrees.

*Lightly grease an 8-inch pie plate. Pull apart crescent rolls (should be in triangles) and press into pie plate. Bake for 6 minutes, then remove from oven (but don't turn it off!).

*While crescent crust is baking, cook ground beef on a skillet, breaking meat apart into small pieces. Once cooked, drain on paper towels. Return to skillet and add taco seasoning (plus water - follow the package directions!).

*Layer the following in the cooked crescent crust: seasoned ground beef, sour cream (or sour cream/Greek yogurt combo), tomatoes, green pepper, cheese and tortilla chips.

*Bake for 30 minutes. Let sit for 10 minutes after removing from oven. Slice like a pie and enjoy!

Crust before and after baking

Layers for the pie

slices removed, leaving shots of my "apple pie" pie plate

Messy shot, but showing you all the good stuff :)

Black Bean, Sweet Corn & Red Pepper Salsa

Have you heard the great news yet? IU basketball beat Purdue Saturday night and the Patriots lost the Super Bowl! Now, to be honest, I don't care so much about the latter, except that as a die-hard Colts fan, John loathes the Patriots. (Sorry, Katie!) I would have had one cranky hubby on my hands if the Patriots won in Indy.

Anyhoo, one of my best friends, Ally, hosted a fabulous little get together with some of our girlfriends for the IU game, including our friend Amanda, who was a great sport being that she's a UK fan. Ally was making lots of appetizers to serve, and I offered to bring. Then I realized I didn't have too much in my fridge...

However, thanks to a few staples I always have in the kitchen (including black beans, frozen sweet corn, tomatoes and garlic), I was able to whip up this salsa, which was a nice compliment to the other tasty dishes Ally prepared for us. It came together in a flash, and I didn't really get any pictures of me making it because it is that easy.

All the girls seemed to really enjoy this, and Lindsey commented on how fresh it tasted. Love that! I think this is great as an appetizer, but is also super yummy for lunch, stuffed inside a nice whole wheat tortilla with grapes on the side. Mmmm :)

Black Bean, Sweet Corn & Red Pepper Salsa
Recipe by Call Me Mrs. Rapp
Serves 4-6 as an appetizer
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Ingredients:
*3/4 cup black beans, rinsed and drained
*1/2 cup sweet corn (I used frozen that I thawed)
*1 red bell pepper, seeded and chopped
*10-15 grape or pearl tomatoes, quartered
*1/2 green bell pepper, seeded and chopped
*1/2 red onion, diced
*2 large cloves garlic, minced
*1/2 teaspoon cumin
*1/2 teaspoon chili powder
*couple pinches of crushed red pepper flakes, depending on how spicy you like it
*1 1/2 tablespoon olive oil
*juice of 1 lime
*salt and pepper to taste

Preparation:
*Combine all ingredients in a bowl. Make sure you mix it enough to evenly distribute the spices. Transfer to a serving dish (or keep it in your bowl!) and serve with tortilla chips.

ready to serve!

loving all the red! so bright!

Tlayuda (Mexican Pizza)

For Christmas I surprised the hubby with a one-night getaway to Chicago. I found a great deal on a hotel on Michigan Ave. (The Intercontinental), and I got us tickets to see Second City.

(Sidebar: if you have never seen Second City and live somewhere that has one or are visiting somewhere that has one, you MUST go! Hysterical. And all your favorite comedians - Tina Fey, Steve Carrell, the Belushi brothers, Chris Farley...all started their careers there.)

Anyhoo, we went to dinner at Adobo Grill, which happens to be right next door to Second City. I ordered a Tlayuda, which was delicious! The portion was HUGE (I only ate a third of it), but delicious nonetheless. I decided I wanted to try and recreate it, but make it a bit lighter.

The result was super, super tasty and even easier! And I did manage to lighten it up, which is always a perk. It was the perfect meal after a tough workout (Strength Training!). It came together quickly, was filled with something from almost every food group, and did I mention it tasted amazing? Try it! I think you'll love it! The ingredients list looks long, but I promise you it is easy!

Tlayuda (Mexican Pizza)
Recipe by Call Me Mrs. Rapp, inspired by Adobo Grill
Serves 2
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Ingredients:
*2 small chicken breasts, cooked (I suggest using my SUPER easy method found here!)
*1/2 teaspoon chili powder
*1/2 teaspoon ground cumin
*1/4 teaspoon salt
*2 small pinches crushed red pepper flakes
*about 2 cups baby spinach, sliced into small strips
*3/4 cup pearl tomatoes (or grape tomatoes), sliced into fourths
*1/2 avocado, sliced into small pieces
*1/2 finely grated cheese (I used extra sharp white cheddar), divided into fourths
*2 whole wheat tortillas
*2 teaspoons butter
*1 tablespoon fat free plain Greek yogurt
*1 tablespoon fat free sour cream

Preparation:
*Shred chicken, and combine it with chili powder, cumin, salt and crushed red pepper flakes in a small bowl. Mix well. (If using my method, add about 6 spoonfuls of the chicken broth to make it extra moist.) Divide it into fourths.

*Combine Greek yogurt and sour cream in a small sandwich bag. Mix well, then cut a tiny part of the corner (you're creating a make-shift pastry bag to drizzle the combo!).

*Melt 1 tsp. butter in a medium skillet over medium-high heat. Place tortilla in skillet for about 2-3 minutes, then flip. You want the tortilla to become crispy. Once crisp, repeat with second tortilla.

*Place crisp tortilla on a pan. Sprinkle 1 part chicken on it, followed by 1 part cheese. Add spinach, then 1 part chicken, plus half the tomatoes and 1 part cheese. Repeat for other tortilla.

*Place the tortilla in the oven and broil (at 500 degrees) for 1 minute. Remove and add avocado and some of the sour cream-Greek yogurt combo. Serve immediately!

Shredded chicken with spices

tortilla plus chicken and cheese

all ready for the oven

fresh after being broiled, just enough to melt the cheese

cut into fourths

close up

greek yogurt-sour cream combo was great!!

Three-Cheese Queso

So I have a confession. I made this really yummy queso. So good, in fact, that I forgot to take the pictures after it was done...But, I'm guessing you all know what queso looks like, so I'm hoping you aren't too upset that this is not my best post, photo-wise.

I modified this from a recipe my friend Jourdan made. She was attempting to recreate Qdoba's queso, and stumbled upon a recipe close to this. I agreed with her findings that it wasn't Qdoba caliber, but it was delicious nonetheless!

This was a great side to Stacked Roasted Vegetable & Chicken Enchiladas, but would be perfect for entertaining guests while you're watching football, basketball (go IU!) or just hanging out. Try it! And let me know what cheeses you use in yours. :)

Three-Cheese Queso
Recipe by Call Me Mrs. Rapp, adapted from Jourdan Leigh & Concoctionista
Serves 4-6, depending on portions  
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Ingredients:
1 cup shreddred monterey jack cheese

1 cup sharp New York cheddar cheese (regular sharp cheddar is fine!)

1 cup shredded Wisconsin white cheddar cheese (regular white cheddar is fine!)

2-3 roasted poblano peppers (I used 1)

1 can diced tomatoes, drained (I didn't and mine was a bit too thin until I added more cheese)

1 cup heavy cream

1 1/2 teaspoons ground garlic

optional seasonings:  salt, chili powder, cumin, crushed red pepper flakes

Directions: 
*Roast your pablano(s) in the oven under the broiler until skin is blackened and bubbly, about 5-10 minutes.

*Once cool, peel the skin off (it's very thin and translucent) and toss the stem and seeds. Dice roasted pepper(s) finely. 

*Shred cheeses.

*Combine all ingredients in crockpot/slow cooker. Cover and cook on low for about 2 hours, stirring occasionally, or until cheese is melted. Thin with more milk or cream if necessary (wasn't for me). Taste and adjust seasonings.

*Serve hot from crockpot/slow cooker with tortilla chips.  

hello cheese...

shredded and ready

adding roasted poblano pepper

all mixed up and ready to cook for a couple hours!

Stacked Roasted Vegetable & Chicken Enchiladas

Happy day-after Thanksgiving, everyone! I hope you all enjoyed time with family, friends or someone special to you. Now that Thanksgiving is over, are you ready for some non-Thanksgiving food?? If so, then wow do I have a tasty - and healthy! - recipe for you today!

I saw my friend Jourdan post this recipe, and it looked so beautiful and colorful and delicious that I had to make it. She's been posting tons of healthy recipes lately so you should check it out. Anyhoo, my version is a little different, so be sure to check out hers if you want to see what she did.

So how were these? Amazing! And perfect before heading into a holiday full of heavy eating. I also decided to make some homemade three-cheese queso, because, I just had to spoil this healthy meal with something indulgent. Guess it's good I spent a lot of time at the gym!

I will tell you that this recipe is super, super easy. However, it's one of those recipes that is a bit more time consuming because you have lots of prep work (cutting, dicing, etc.) and cooking time (about an hour). If you've got the time I would so, so recommend these. You won't be disappointed!

(And for you vegetarians, just cut the chicken out of this recipe!)

Stacked Roasted Vegetable & Chicken Enchiladas
Recipe adapted from Perry's Plate
Serves 3-6, depending on portions
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Ingredients:
About 2 cups cooked, shredded chicken (see below for how I did mine)
1 poblano pepper, cut into thin strips
1 red bell peppers, cut into thin strips
1 cup zucchini (I used a little more - a whole zucchini)
1 cup sweet potato, peeled and cut into 1/2-inch cubes (I just used 1 sweet potato)
1 small onion, halved and cut into thin strips
1/2 cup corn kernels, fresh or frozen
1/2 cup black beans
olive oil
1 1/2 tsp ground cumin
chili powder to taste
3 garlic cloves, minced
salt and black pepper
1 cup homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
4-6 corn tortillas, halved (I used 4 whole wheat flour tortillas)
1 1/2 cups shredded cheese (I used a white cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

Preparation:
*For Chicken: Place two chicken breasts in a slow cooker. Cover half way up the chicken with vegetable broth (chicken broth would work fine too). Cook on low for 6 hours. Remove and shred with a fork. Sprinkle a little salt on shredded chicken. 

*Preheat the oven to 425 degrees F.

*Place poblanos, red bell peppers, sweet potato, and onion, onto cookie sheet.  Drizzle olive oil and sprinkle the cumin, chili powder, salt, pepper, and minced garlic over top.  Then use your hands to mix everything together.  After everything is coated well, roast for 20 minutes (stiring at 10 minutes).

*After 20 minutes, add diced zucchini, mix together, then and roast for 10-15 more minutes, until vegetables are tender and begin to brown in spots.

*Remove pan from oven and reduce oven temperature to 350 degrees F.

*Combine black beans and corn in a small bowl.

*Spread 1/2 of salsa into the bottom of the 8x8 inch baking pan.  Add a layer of tortilla pieces (half), to completely cover the salsa.  Top with half the chicken, half the vegetables, half of black bean corn mixture, a handful of spinach, and 1/3 of the cheese.

*Make a second layer of tortilla, salsa, cheese, spinach, chicken, vegetables, corn/bean mixture, and lastly a little more cheese over the top.

*Bake for 30 minutes until cheese is melted and everything is heated through.

*Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

I love zucchini.

adding the zucchini to the roasted vegetables

shredded chicken

Just ready for the cheese on top

out of the oven and looking good!

Smelling sooo good too.

little sour cream on the side

serves 6 hearty portions!

Fish Tacos

I love taco night. However, ever since I taught John how to make homemade queso, he cares less about taco night because he gets his favorite part out of it - cheesy queso. I've made previous posts about queso, guacamole and ground turkey tacos. But this one is about even healthier tacos - fish tacos!

Now, I'm not always one for the healthiest of choices. In fact, before tonight, I'd never even eaten fish tacos. Probably bad for someone praising them, but sometimes you just need to have it be your own version before you can try it. No? Eh, either way, they were bloody delicious. (We watched Robin Hood tonight and apparently now I want to type in a British accent. Is that so wrong?)

Anyhoo...I basically started with my recipe for blackened tilapia and avocado aioli. Now I know there are many ways to season fish, but we just loved the tilapia so much I decided to repeat it. I figured it was a great way to cook the fish, but also to season it for tacos. I wanted to make it healthy, but still tasty.

It.Was.Soooo good. John "mmm'd" so many times and told me almost a dozen times that I had to make these again. Score!

I decided some skim mozzarella cheese, corn, tomatoes, lettuce and avocado ailoi would do the trick for toppings. Feel free to do whatever sounds tasty to you! Let me know how you seasoned yours. :)

Ingredients:
*tilapia filets
*whole wheat tortillas

Tilapia Seasoning:
*1/2 tsp garlic powder
*1/2 tsp minced onion
*1/2 tsp ground cumin
*1 tsp chili powder (or more if you like it spicier!)
*1 tbsp panko whole wheat bread crumbs (optional, just makes it crispier)
*salt and pepper
*olive oil

Avocado Ailoli:
*about 1/2 of 1/4 cup light miracle whip (or other light mayo)
*about 1/2 of 1/4 cup nonfat greek yogurt
*3 garlic cloves, chopped
*juice of one lime
*1 ripe avocado, peeled with seed removed

Fillings:

*grape tomatoes, sliced
*skim mozzarella cheese (or your preference)
*frozen (or fresh) sweet corn, thawed
*lettuce, sliced
*avocado ailoli

Preparation:

Tiliapia:
*Combine bread crumbs, garlic powder, minced onion, ground cumin, chili powder and ½ tsp salt in a small bowl. Liberally sprinkle some of the mixture on both sides of each filet and set aside.

*Heat a skillet over medium high heat and add some olive oil to the pan. When the pan and oil is hot, add the filets and cook for 3 minutes per side or until just opaque in the center.

*Transfer filets to plates and let settle for a few minutes. Use a fork to pull apart the fish so it is good for taco stuffing. Garnish tacos with corn, tomato, cheese, avocado ailoi and whatever else you may desire. Enjoy!

Avocado Aioli:
*Puree the mayonnaise, nonfat greek yogurt, garlic, lime juice and avocado until smooth using a food processor or blender. (Note, if you need to make your sauce creamier add a little low sodium chicken broth to the mixture.) Transfer sauce to a small bowl and season with salt and pepper to taste.

Pulling apart the tilapia

Look at those toppings! Seasoned tilapia, avocado aioli, corn, tomatoes and mozzarella cheese. YUM!

I think I need to go grab one more taco...

Southwestern Sloppy Joes

I saw this recipe while jumping from cooking blog to cooking blog. I found it on "For the Love of Cooking" which has some great recipes. As soon as I saw this I thought it was something easy I could make, but also seemed interestingly yummy. I was right. This not only made the house smell delicious, but it was so filling and tasted amazing. I made a few modifications, as I usually do, and lightened this already light dish up a bit. Serve with the corn spoon bread and you'll have a wonderful meal!

*Note, the ingredient list looks long, but it's a super simple meal, I promise! 

Ingredients:
*2 tsp olive oil
*1 lb lean ground turkey (I used 93/7)
*1/2 small red onion, diced
*1 tsp chili powder
*1 tsp paprika
*1 tsp oregano
*1 tsp cumin
*1 tsp garlic powder
*1 tsp coriander (should be in your spice rack!)
*1 tsp salt
*1/2 tsp ground black pepper
*2 large cloves of garlic, minced
*1 large tomato, diced
*1/3 cup of ketchup, more if needed
*1-2 tsp brown sugar
*3/4 cup frozen sweet yellow corn, thawed
*hamburger buns
*avocado slices

Preparation:
*Heat some olive oil in a large skillet. Add the red onion and cook for 2-3 minutes or until softened.

*Add the lean ground turkey and the chili powder, paprika, oregano, cumin, garlic powder, coriander, salt and pepper. Mix the ingredients so the spices are evenly coating the beef and onion. Cook for 5-6 minutes or until the beef is cooked through. (Be sure to break up meat so it crumbles and browns evenly).

*Add the minced garlic and diced tomatoes and cook, stirring constantly, for 1 minute.

*Add the ketchup, brown sugar and sweet yellow corn. Cook for 2 minutes. Taste and re-season if needed.

*Scoop the filling onto a toasted hamburger bun and top with avocado slices. Serve immediately. I recommend serving with Corn Spoon Bread - yum!!

A look at the sloppy joe meat!

Get ready for some yummy food!

Chicken Fajitas

Open-faced fajita

I consistently salivate over one of my student's lunches each day. While all their lunches are made with love - and hunger-inducing! - Ellis's lunch is usually leftovers from delicious dinners that make my mouth water.  Ellis often bring's his mom's chicken fajitas for lunch, and one day I broke. I told him I would come to his house for dinner to taste them and told him he had to have his mom give me the recipe. My little Ellis did not disappoint. The next morning I had a sweet email from his wonderful mother, who gave me the recipe for her awesome - and healthy! - chicken fajitas. I made a few modifications for our lifestyle, but let me tell you, these were awesome. After having two huge fajitas John declared he was too full for more. Within 30 seconds he declared they were too good to not have one more. :)

Ingredients:
*whole wheat tortillas (or regular flour tortillas will work fine)
*2 (or more) chicken breasts
*low sodium chicken broth (or regular)
*seasoning (I used Montreal because it's what I had but you can use cajun or whatever you like!)
*fajita filling: I used...
-1/2 onion chopped roughly
-1 can diced tomatoes (I didn't have any to use the second time I made these so I just skipped it!)
-1 zuchinni, chopped
-1 red bell pepper, jullianed (aka sliced thinly)
-1 green bell pepper, jullianed
-1 yellow bell pepper, jullianed
-1/2 bag frozen corn, defrosted/cooked in microwave
*shredded cheddar cheese (optional filling)
*light sour cream (optional filling)
*guacamole (optional filling, click for recipe)
*queso (optional filling, click for recipe -- 1 can Campbell's nacho fiesta soup, 1/4 can filled with milk, 1/4 can filled with heavy cream - for extra thick queso - and shredded cheddar cheese)

Preparation:
*In the morning, place chicken in a slow cooker. Fill with chicken broth, about halfway up chicken breasts. Season with your preferred seasoning. It will be SO juicy when it is done! (Original recipe calls for doing this but cooking in oven on 200 degrees all day. Since I work I didn't want to leave the oven on while I was gone, but I'm sure this way is great too.) Set on low for 6-7 hours, depending on how well you like your chicken cooked. (I cooked them for 7 hours the first time and only 6 the second time.)

*When you're ready to prepare dinner...Pour some olive oil on a skillet over medium to medium-high heat. Combine vegetables (peppers, corn, zuchinni, onion and diced tomatoes) and pour onto skillet. Allow them to cook for as long as you'd like. I left mine on for about 30-40 minutes, stirring occasionally and covering occasionally. It all depends on how you like your vegetables.

*If you're making queso, put it on the stove.

*Take the chicken out of the slow cooker (or oven). Slice it and shred it to your preference. Place it in a glass bowl, and place the bowl back in the slow cooker (on warm) to keep it warm. For extra juicy chicken, spoon some of the broth into the bowl with the chicken.

*If you're making guacamole, prepare it now.

*When the vegetables are done, spoon them into a bowl or serving dish. Warm tortillas and place sides (queso, guacamole, vegetables, cheese, sour cream) and chicken on a serving dish and enjoy your easy, yummy meal!

Right in the slow cooker

After slow cooking 7 hours on low

Yummy filling!

Chicken ready for fajitas!

Presentation...guacamole and sour cream on the side

Close up of the veggies

View from the inside :)