News Taffy

I keep telling people that cooking a healthy meal isn’t hard and it can taste good too! The following recipe can be in the crock pot in 15 minutes or less so you prepare it before leaving for work. You could come home at lunch to make it and cook it on high for 4 to 5 hours as well. The hardest part is pulling off any extra fat the grocery store leaves on (you don’t think they charge for that fat do you?). Chicken thighs are much cheaper than breast meat but there is quite a bit more fat than on breasts so you need to remove as much as you can before cooking. Dried beans are also pretty cheap, making this an economical meal. It will serve 6 to 8, depending on their appetite.

I’d like to point out that this recipe received high points from my family who found it delicious, filling and satisfying on a chilly night. Tex Mex foods don’t have to be buried under a mountain of cheese or served with a side of chips to be good and you don’t need the added fat. You can serve it with a simple green salad topped with thinly sliced jicama, carrots, bell pepper, tomatoes and some of the chopped cilantro. Make the salad dressing by whisking together fresh squeezed lime juice, red wine vinegar, honey, olive oil and a pinch of red pepper. By adding all those fresh vegetables, you can get in one or two of your daily recommended servings. If you are going gluten free or reduced like I am, use corn starch instead of flour. Also notice that a “dollop” of anything is a small spoonful, not a quarter cup, or an ice cream scoop full.

Tex Mex Chicken and Beans

1 cup dried pinto beans, rinsed

1 (11)oz. jar of salsa, mild or medium

2 Tbsp. chopped chipolte chilis in adobo sauce

2 Tbsp. corn starch or flour

1 1/2 lb. boneless, skinless chicken thighs or breasts

salt and pepper

1 red onion, sliced

1 bell pepper, sliced

sour cream fresh,

chopped cilantro

Spray inside of a 5 or 6 quart slow cooker with cooking spray. Mix first four ingredients in the cooker. Place the chicken on top but nestle down into the salsa a bit. Season with salt and pepper. Scatter the bell pepper and onion slices over the top. Cover and cook on low for 8 hours. When done, shred chicken with a fork. Serve in a bowl with a dollop of sour cream and a sprinkling of cilantro.

Try this recipe soon and see for yourself that healthy cooking can be easy, fast and that your family will eat it.