Easiest Crock Pot Salsa Verde Chicken

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

Cinco De Mayo is right around the corner, which always gets me excited, I LOVE Mexican food! While I was shopping at Target the other day, I picked up a jar of Archer Farm's Roasted Salsa Verde with no real plans on what to do with it.

My slow cooker is always sitting on my counter staring at me, so I figured let's see what happens when you cook chicken with salsa verde.

Two hours later, what emerged was a delicious aroma and tender chicken. That night I made chicken tostadas for dinner, but I know this would be wonderful so many ways; over rice, in tacos, as a filling for enchiladas, whatever! Tomorrow I am posting my chicken verde tostada recipe, but for today I'm just posting the chicken so you can use it any way you wish.

And since so many are asking, I have the 6 Quart Hamilton Beach Set 'n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it's done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

By the way, I have so many Mexican recipes, I created an entire Skinny Cinco De Mayo Pinterest Board with all the recipes to quickly browse if you are a visual person like me. Enjoy!!


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Southwestern Black Bean Salad

I love making this colorful, salad when the weather warms, it makes enough to feed a crowd and makes a great side dish or appetizer if served with chips. It's also great as a topping for taco salads or served with grilled meat and fresh tortillas.

And BONUS, this salad is low in saturated fat and loaded with antioxidants. A perfect summer side dish for grilled meat, fish or chicken. It's best when you use sweet fresh roasted corn, but if corn is not in season, frozen, thawed corn will work just fine in it's place.

 

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Huevos Rancheros

Golden egg yolks mingle with tomatoes, green chiles and cheese over a crispy corn tortilla for breakfast... what can be better! Low fat, naturally gluten-free and vegetarian (perfect for meatless mondays).

With Cinco de Mayo on the Horizon, I thought I would share this easy recipe, that I love to make for breakfast, lunch or dinner.

My friend Deysi taught me how to make this savory authentic Mexican recipe, and I'm glad she did because it was such a wonderful change from the usual egg dishes and it's really easy to make. You can also serve this with sliced avocados on the side. Buen Provecho!

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Mexican Adobo Rubbed Grilled Pork Tenderloin

A lean pork tenderloin, rubbed with Mexican adobo and grilled or broiled to give you a great tasting, smoky, tender piece of meat.

Pork tenderloin is the leanest cut of pork, in fact it's just as lean as a skinless chicken breast, and it doesn't take long to cook, which makes it perfect for busy weeknights. If you're tired of making the same 'ole thing for dinner, this is the answer (and bonus, it's totally man-friendly).

I was really in the mood for some Cilantro Lime Rice, and I thought it was the perfect compliment; I used some lime wedges to squeeze over the pork - delish! I was craving white rice, but I often use brown rice too as a whole grain option. For an even healthier side, last week's Fiesta Bean Salad would also be fabulous!

This recipe is from the cookbook Simple Food, Big Flavor, by Aarón Sánchez (you may know him as one of the judges on Chopped). Yesterday I made a batch of Aaron's Adobo with full intentions of making this pork dish. I still have a lot of adobo left, so I'm going to use the rest to grill some pork chops this weekend. It was pretty chilly yesterday, so rather than making this on my grill, I used my broiler instead.


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Aaron's Mexican Dry Adobo Seasoning

A fusion of Mexican and American spices – a dry rub that combines the flavors of Mexico using dried pasilla and ancho chiles, with spices commonly used in dry rubs across the American South. Make a batch and it will keep for months if stores in an airtight container.

I don't watch much TV, but one show I am pretty addicted to is Chopped on the Food Network. I love seeing what mystery ingredients the contestants will get, and love seeing what the chefs come up with under pressure. But what really gets me watching is the judges, at times they can be a bit harsh, which makes me thankful I'm not on that show. If you watch Chopped, then you probably recognize Aaron Sanchez, chef from Centrico in NYC. This adobo recipe is from his new cookbook, Simple Food, Big Flavor. I actually quartered the recipe and it still made a lot, and used it to make a delicious pork tenderloin from his book (recipe coming next), but thought this should live on a page of it's own.

This can be used as a rub, for seasoning chili, stews, black bean soup and more.

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Mango Banana Green Smoothie

Start the morning RIGHT with the super delicious, creamy green smoothie made with frozen banana, baby spinach, fresh mango, hemp seeds and unsweetened almond milk.

I usually start my mornings with a big green smoothie, so I'm loving the new Superfood Smoothies book, by Julie Morris and LOVED this recipe! While thumbing through her book, their were several recipes with ingredients I don't usually have on hand, and hemp seeds was one of them. But I've been curious about them, because I was looking for more ways to add protein to my smoothies without using yogurt, so off to the health food store I went to pick some up.

Guess what, they are really DELICIOUS, similar to the taste of raw sunflower seeds. They are one of the best sources of protein on the planet according to Julie, and include all 8 essential amino acids. The recipe below is for two, but if your making this for yourself, just divide the recipe. Be sure to freeze your bananas so your smoothie is thick, almost like the texture of a milkshake.

If you're wondering where to find raw shelled hemp seeds, I've seen them at Costco, my local Organic Supermarket, the health food aisle of my supermarket, or you can order them on Amazon. Be sure they are shelled and unsalted. Of course if you wish you can sub them out for another seed such as sunflower or flax.

This will be on my regular rotation from now on, and I love that it's 4 points plus on Weight Watchers for 16 oz, plus it's perfect for dairy-free, clean, vegetarian, gluten-free, and Paleo-friendly.

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Broccoli and Cheese Mini Egg Omelets

I love making a batch of these mini egg omelets - they are EASY to make, and I have breakfast ready for the next few days. I pop them in the microwave for one minute and they taste as good as when I first made them. This is perfect to make ahead for busy weekdays, and they are high in protein, so they fill you up. Enjoy two with a piece of fruit and you have a complete meal.

Each omelet is loaded with broccoli and cheese, but you can use any combination of vegetables you like (spinach, mushrooms, peppers, onions, etc.)

I usually like to combine egg whites with whole eggs, but if you rather use egg whites, that is fine too. Leftovers can be heated up and enjoyed throughout the week.

Some of you may have tried these, they first appeared on Skinnytaste in 2009, but I made them again today and gave them a photo make-over.

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Mediterranean Quinoa Salad

A protein packed salad with Mediterranean flavors – quinoa, cucumbers, tomatoes, kalamata olives, red onion, extra virgin olive oil, fresh lemon and a little feta cheese combined makes a healthy salad with fresh clean ingredients.

I had dinner at my friend Julia's house last week, and she made a similar salad as a side dish which she served with fish although hers didn't have tomatoes or feta (I recall she mentioned she was out). I posted a picture of it on Instagram the other day and got so many requests, most of you mentioning the feta was a must! So I made this for dinner last night, with the feta as you requested.

Have lots of leftovers so I am having a big bowl of this for lunch today! This also makes a great side dish for chicken or fish, perfect for backyard parties and BBQ's (can't wait for the warmer weather!) You can totally adapt this to your taste, leave out what you don't like, add more of what you do like. Easy!

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Skinny Baked Broccoli Macaroni and Cheese

Cheesy macaroni and broccoli are topped with bread crumbs and baked to perfection. Kid friendly, vegetarian and comfort food at it's finest.

I first made this back in 2011, and it has since been very popular. Last week I made it again and updated the photos, I forgot just how good this is! This time I used rotini pasta, you can really use whatever shape you like. My step by step photos are still the original, so keep that in mind when you make this.

It's perfect if you're craving macaroni and cheese but don't want to waste a days worth of calories in one meal. You still get that same comforting taste, with a little less guilt.

When I first made this, I used a Mexican blend of cheese, because it was all I had on hand, but since I've been making it with a sharp reduced-fat Cheddar such as 50% less-fat Cabot, in my opinion this is better with a sharp cheddar to really let the cheesy flavors stand out.

To speed things up, I used pre-cut fresh broccoli. This recipe was loved by all in my home, even my not-so-crazy-about-broccoli husband loved it and leftovers are perfect for lunch. You can bake this in one large baking dish, or individual oven safe dishes for perfect portion control, or you can make half and use a 9 x 9-inch baking dish.

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Harissa Eggs in Purgatory

This simple egg dish, simmered in a fiery tomato sauce can feel like heaven if you need a quick inexpensive meal with a kick.

I bought a jar of Mina Harissa on Amazon, a bright red Moroccan condiment that can be used with couscous, vegetables, meats or whatever you want, and my first thought was Eggs in Purgatory. It's spicy and flavorful, made of a blend of six simple ingredients; red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar and salt which also comes in a paste.

This is the type of dish you can have for breakfast, lunch or dinner (Hello Meatless Mondays). Serve with with crusty bread, or any type of grain and call it a meal or double the portion and skip the starch if you are following a low carb or paleo diet.

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Chicken Francese - Lightened Up

Skinless chicken cutlets, lightly coated in flour and egg, cooked in a white wine lemon sauce. Move over Olive Garden, this one's lighter and easy to make!

Confession, I've never been to the Olive Garden, heck I live in New York, we have tons of great Italian restaurants here so there's really no need. This is my husband Tommy's specialty, on those random nights that he gives me a break from the kitchen, he usually makes his Chicken Francese.

My husband's version let's just say is a little bit heavier, so I learned how to make it myself, with a lot less butter. My family loves it, kids and all and I usually serve this with a simple salad on the side.

This is also great over pasta with garlic since it makes a lemon sauce, I like to make it over whole wheat angel hair or orzo when I'm craving carbs. This is not a new recipe, I first posted this back in 2009, but I make this often and my husband thought it was time for a re-shoot. I also made a few modifications to it since I last posted, so if you have an old recipe printed out, you may want to print out a new one.

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Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw

It's 80° today, perfect day for grilling so I thought I would highlight this recipe from the archives. Turkey burgers with a cayenne pepper kick! Here's a fun way to turn boring turkey burgers into something with a little more exciting. If you're a buffalo wing fan, you'll love the flavors in this turkey burger topped with a broccoli slaw tossed with my very own homemade blue cheese dressing.

Someone recently emailed me and gave me this idea, she took my zucchini turkey burger recipe and dipped it in hot sauce after. I decided to add it to the turkey meat instead, and figured you can always serve more on the side if you wish!

And by the way, there's carrots in these burgers but I promise, you can't even tell. It's a great way to add more fiber and vegetables into your diet whether it's for yourself or your family.

I'm a bit of a wimp when it comes to spicy food, so Frank's hot sauce is perfect for my taste, but if you really like it hot you could use Tabasco or your favorite cayenne hot sauce.

To make these burgers gluten free, you can sub the breadcrumbs for gluten-free oats.


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Mixed Baby Greens with Strawberries, Gorgonzola and Poppy Seed Dressing

 

Today it really feels like Spring here on the East Coast. Temperatures are supposed to get into the eighties, which is quite a change from the snow we had two weeks ago! I've been on a salad kick big time, and even started a Pinterest board dedicated to salads called "Bikini Ready Salads" because summer will be here before you know it.

This delicious salad is perfect for this time of year or throughout the summer. Mixed organic baby greens such as baby kale and baby spinach (side bar, I am looooving Organic Girl's I heart baby kale mix), are tossed with sliced strawberries, slivered almonds and crumbled Gorgonzola cheese. The dressing is a simple vinaigrette with honey, poppy seeds and shallots.  This makes a wonderful light lunch or a perfect side salad to serve it with grilled chicken.

I love fruit in my salads, especially when combined with the texture of nuts such as almonds and a soft cheese such as Gorgonzola. The sweetness of the strawberries compliments the cheese, and the poppy seed dressing ties it all together. This recipe was first posted back in 2008, before I owned a decent camera and the photo was so embarrassing, I decided to let it shine and give it a photo makeover.

You can swap the almonds for any nut you like, such as walnuts or pecans and the cheese can be swapped with goat cheese. For Paleo diets, leave out the cheese and use raw honey in the dressing.

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Fiesta Bean Salad

Black beans, chick peas, tomatoes, cilantro and avocado are tossed with a cumin-lime vinaigrette – I love the bright, fresh flavors of this quick and easy salad! Perfect for lunch, Meatless Mondays, or even as a side dish with grilled steak, shrimp or chicken.

Something magical happens when you combine cumin, cilantro and lime juice. I can seriously add this to just about anything and be a happy camper.

I confess that I didn't always like beans in my salads, I think it's a texture thing because I love beans simmered in soups or with rice, but...

...add some avocados, cilantro, red onion, lime juice, and cumin.... this is yumm-y!! What's more it's antioxidant rich, full of heart healthy fats, clean, and high in fiber which keeps you full and satisfied.

This serves four as a main dish, if you prefer to have this as a side dish, then it would easily serve 8.

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Spring Stir Fried Chicken with Sugar Snap Peas and Carrots

Spring vegetables and chicken breast strips sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal.

I love making stir fries for dinner, what's better than throwing veggies and protein into a wok and having dinner ready in minutes.

Honestly, when I make a stir fry, I usually use whatever vegetables I have on hand (great way to clean out the refrigerator). You can serve it as is or over brown rice, quinoa, noodles, whatever! I love the crunch of the sugar snap peas with the chicken, and my daughter loves crunching on them raw while I'm cooking.

This is super quick, so if you plan on making a starch with this, start that first. I finally got around to using Jaden's rice bran oil which is made from the outer layer of the rice kernel where all of the nutrients are found, is high in antioxidants and is perfectly suited for high-heat wok cooking. Of course, you can use another oil that has a high smoke point such as sesame, canola, or grape seed.

This is under 200 calories, Weight Watchers friendly at 5 points, gluten-free, low-carb, clean and can easily be adapted for Paleo.

Paleo note: For those of you who are on a Paleo diet, replace the cornstarch with arrowroot, rice oil with coconut oil and the soy sauce with coconut liquid aminos.

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Grilled Shrimp Avocado Fennel and Orange Salad

Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaigrette.

Spring is here, although today you would never know it with this crazy cold weather we are having in New York, but my allergies are kicking in to high gear and confirming that Spring is hear indeed. Just a few more weeks before the warmer weather approaches and I already started switching up my meals from those cozy comfort dishes to lighter salads.

This recipe is for my friend Raquel who texts me photos of her fancy dishes she eats when she dines out, then asks me how to make it. I told her I would try to recreate it for her, but wasn't too excited about the idea of fennel. Because she raved about it so much, I bought all the ingredients anyway and to my surprise, the fennel didn't bother me at all! I think the trick is that I shaved it real thin with my mandoline, and I loved the way it paired with the citrus and the grilled shrimp.

I felt like I was eating dinner at a fancy-shmancy restaurant, and kept thinking what a great dish this would be for Mother's Day. My daughter Madison (yes, my three year old) enjoyed the salad too believe it or not! Here she is on Easter, she's getting so big...

She liked everything except the avocado and baby greens, but ate all the shrimp, oranges and fennel, go figure! I packed the rest for lunch and leftovers tasted just as good as yesterday.

This salad is light and delicious, less than 300 calories, and perfect for Weight Watchers, Clean Eating, Paleo, Gluten-Free, Egg-Free, Dairy-Free, Low-Sodium and I'm sure others dietary restrictions I'm not familiar with. I am starting to label all the Clean Eating and Paleo recipes from my site for those of you who asked for this, you can see them in the column on the right. I have a lot to go through so it will take a while to get through them all.

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Italian Antipasto Salad

Chopped romaine hearts, shredded mozzarella, olives, prosciutto, turkey pepperoni, roasted red peppers, cucumbers, tomatoes, pepperoncini and Giardiniera (colorful vegetables in vinegar) – this quick Italian salad requires no cooking, which makes it perfect to whip up or pack for lunch.

Cold antipasto is usually the first course of an Italian meal, which consists of a variety of cold meats, cheeses, olives, roasted peppers, and a variety of colorful vegetables that have been pickled in vinegar known as Giardiniera and pepperoncini. This adds so much flavor to the salad, without tons of calories and because it is so flavorful, you really don't need to add a lot of oil. I make the quick dressing by using some of the vinegar from the jar of the pepperoncini, and just add a touch of olive oil and fresh cracked pepper and finito!

This salad is so adaptable to anyone's taste, I love proscuitto but you can swap it for ham or turkey, or leave it out altogether and add more cheese and olives. Sometimes I also add shredded carrots and sliced mushrooms, whatever you like. The real trick to get the bold flavors is from the pepperoncini and Giardiniera, which are both sold jarred in Italian section of the supermarket and add a lot of flavor to the salad. If you can't find Giardiniera, it's fairly simple to make it yourself, here's a recipe from Smitten Kitchen.

I made this salad for one, but it can easily be multiplied for 2 or 4. One note, this is not low in sodium, because of the meats, olives and cheese, so if you're watching your sodium, opt for low sodium ham, cheese and make your own pickled vegetables.

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