Hubby’s Treat Meal
After doing the cleanse, hubby has been looking forward to some treat meals. We were supposed to have friends over on Monday for dinner, and I decided to make a Mexican-inspired meal. Since it was a very hot day, the slow cooker was an obvious choice again. Unfortunately, our friends had to cancel, so I didn’t end up making the entire meal I had planned, but hubby and the kid still enjoyed it a lot. Plus, there were plenty of leftovers, which I always love.
Tomatillo Chicken with Rice, Sautéed Onions, Corn Tortillas, Sour Cream, Cheese & Salsa
Tomatillo Chicken
Ingredients - 1.5 pounds boneless, skinless chicken thighs
- 1 onion, chopped
- 1 jar Trader Jose’s Salsa Verde
- 2 medium sized jalapenos (have to use all those jalapenos….), finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- Put the onions on the bottom of the slow cooker and lay the chicken on top and season with salt and pepper.
- Mix the finely chopped jalapenos with the salsa verde and pour over the chicken.
- Cook on low for 4 to 5 hours, until the chicken falls apart easily when pulled with two forks. Don’t overcook.
I never make white rice, so this was an extra special treat.
Ingredients
- 3 cups cooked white rice
- 1/2 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup salsa
- 1/2 cup corn
- Cilantro, chopped
- Olive oil
- Salt & pepper, to taste
- Tabasco sauce, to taste
- Heat the olive oil in a pan and add the red onions.
- After sautéing the onions for two minutes, add the garlic, salsa and corn and sauté another minute.
- Add the rice and mix well. Sautee for about 5 minutes.
- Season with salt, pepper, and Tabasco sauce to taste.
- Top with chopped cilantro.
I had also planned to sauté some red, green, and yellow bell peppers and some mushrooms and to make guacamole. Instead, the boys ate some salad with their meals, and I ate some of the chicken on a bed of lettuce.
Be well,
Andrea
