1. Meal one was easy-- put a whole chicken (insides emptied, chicken rinsed & dried) in a crockpot. I rubbed mine with season salt and stuffed sliced garlic cloves between the skin and the meat. (Book suggests getting foil and making 3 2-inch balls to form a triangle at the bottom of the crockpot to sit the chicken on top of so air will circulate while cooking, which I did.) Cook for 6-7 hours on low. AFTER TAKING 2 CUPS OF SHREDDED CHICKEN AWAY AND STORING IN THE FRIDGE FOR ANOTHER MEAL, I served the remaining chicken with salad for my husband and I, and with mac 'n cheese for the kids... possibilities are endless.
2. Meal two was more of the tasty one and motivation for the first, so let me share!
Creamy Chicken Taquitos
1/3 c. (3 oz.) cream cheese1/4 c. green salsa
1 tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. granulated garlic (which is equivalent to 1 clove of garlic)
3 tbsp. chopped cilantro
2 tbsp. chopped green onions
2 c. cooked, shredded chicken
1 c. shredded pepper jack cheese (I used monterey jack--for the kids)
corn tortillas
Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add in next 6 ingredients and stir to combine. Add in cilantro, green onions, chicken and cheese and stir.
*For my kids, I did a separate batch where I omitted the green salsa, cilantro, and green onions--they don't like "green things" or onions in their foods.
I put about 10 tortillas in my tortilla warmer at a time, with a splash of water, and microwaved for about 45 seconds.
If you don't have a warmer, you can wrap 3-4 tortillas in damp paper towels and microwave for 20-30 seconds so they are soft and pliable. If tortillas crack when rolling, use damper towels and more microwave time.
Place 2-3 tablespoons of chicken mixture on the lower third of each tortilla, and roll it up.
This recipe says you can BAKE these at 425 degrees. Line a baking sheet with foil and spray it lightly with cooking spray. Place seam-side down in a single layer and spray the tops lightly with cooking spray or brush with vegetable oil. Bake for 15-20 minutes or until crisp and ends start to get golden brown. My husband convinced me to do it right and FRY them in oil on the stove-top... We don't fry much so why not?! If you choose to fry, warm about an inch of oil in a frying pan over medium-high and when it's hot, place the taquitos in oil, seam-side down. It doesn't take long to fry the tortillas and warm the insides, maybe 1 minute. When you flip it over, the seam should be securely attached, and a golden yellow color. When taking them out of the oil with tongs, let the oil drip out of the ends, then place on a paper-toweled (I made up that adjective) plate.
Since I already had the green salsa, cilantro and limes for this meal, I went ahead and made THIS dressing to go on a side salad and to dip the taquitos in. YUM!! Guacamole, sour cream, salsa... you pick!
