First off, let me tell you about how Tim has made us some really great dinners this week!
Homemade bread and olive oil our friends gave us for Christmas
Grilled eggplant parm, spaghetti squash, and spinach
Steak fajitas, topped with greek yogurt
On Sunday I attempted to some sort of meal planning for the week but only ended making two things. Loaded quinoa cups, I took this recipe but instead of frying them up like hamburger patties I divided the mix up in to 9 muffin cups and baked at 375 for 20 minutes. Like in this recipe.
Super yummy for a post workout breakfast!
I was also in the mood for some green chile stew. Tim has been under the weather, and there's nothing like a good dose of hot green chile to knock the sickness right out of you! Traditionally this recipe is made with pork, but I didn't have any, and didn't want to get out of my pj's to go to the store Sunday morning. The chicken worked out great, and lightened it up as well. I think I will continue to make it this way from now on.
Green Chile Chicken Stew
Author: Adrienne Graves
1 1/2 - 2 lbs boneless, skinless chicken breast
1 cup chopped, roasted NM green chile
1 medium onion, diced
6 medium potatoes, cut into uniform chunks
2 cloves garlic, minced
1 14.5 oz can fire roasted tomatoes
4 cups fat free chicken stock
salt and pepper
Place all ingredients, except chicken breast, in to a crock pot and stir.
Place uncooked chicken breast on top of mixture.
Cover and cook for 4 hours on high.
Remove chicken breast and shred with 2 forks.
Stir shredded chicken back in to the mixture in the crock pot.
Cover and cook on high for an additional 2 hours or until potatoes are cooked.