This past Thursday I had a cooking class. A dessert class to be exact. There is a lot to prepare the day of a cooking class. Not only do I need to make sure I have all of my recipes printed and ready to go, I also need to pack up most of my kitchen to go with me. Then there is the shopping, class, and clean-up. But when there are children involved, and in my case, four of them, I also need to prepare dinner and make sure the house is in order for the babysitter.
And to top it all off, Tom was away in Washington DC attending a Functional Medicine Conference on restoring gastrointestinal equilibrium. Needless to say, he couldn't be there for the class like we had planned. I am sure his time was well spent though!
So dinner? Something easy, make-ahead sort of deal that doesn't require much effort for the sitter. My mind was spinning Thursday morning as to what to make. Bean Soup. No, too hot. Salmon and potatoes. No, too much timing and work for someone else to do. Okay, I got it. I'll slow cook chicken in the oven earlier in the day and shred it for tacos. Make brown rice, cut up cabbage and avocados. Set out tortillas. Done.
It worked and was delicious, though I didn't measure my amounts so my recipe below is just a guesstimate. Though I think with this type of recipe you can't go wrong. Just use your intuitions when measuring. It will be great! :)
We have been enjoying these for lunches the past few days. I added chopped napa cabbage, diced avocado, cherry tomatoes from our garden, chopped cilantro, and a squeeze of lime. I snapped these photos yesterday at lunchtime. Read below for more meal ideas.
Slow Cooked Chicken Taco Filling
This recipe can be made ahead of time and then reheated when needed. Extras can also be frozen if needed. I think this recipe may work in a crock pot though I haven't tried it. Use this to fill corn or rice tortillas. Or, one of my favorites, napa cabbage leaves! Add in brown rice, avocado, a squeeze of lime, and cherry tomato halves. Enjoy!
1 Ancho chili, seeded*
1 cup boiling water
4 cloves garlic
½ teaspoon (add more for a kick) chipotle chili powder
1 to 2 tablespoons ground cumin
3 teaspoons sea salt or Herbamare
3 pounds uncooked chicken breast and/or thigh meat
1 medium onion, diced
3 cups tomato puree*
few tablespoons extra virgin olive oil or grapeseed oil
Preheat oven to 325 degrees.
Place the ancho chili in a small bowl and pour the boiling water over it. Let soak for 5 to 10 minutes. Then place the chili and soaking water into a blender with the garlic, chipotle chili powder, cumin, and salt. Blend on high until pureed.
Place the pureed chili mixture into a large casserole dish with the remaining ingredients. Cover and bake for 1 hour. Remove cover, stir, and bake for 1 more hour uncovered.
After it is done, use the back of a large spoon to mash the chicken until it begins to fall apart. Taste and add any extra salt or seasonings to bring it up to flavor.
*Notes: I use Bionaturae Strained Tomatoes. Ancho chilies are dried poblano peppers. I buy mine in the bulk spice section at my local co-op.
I have recently been asked a number of times for more main dish meal ideas. I do have many, but it is not always practical to stop right before a meal to take a photo or 2 or 3 or 4. If I had more time, and didn't have hungry children waiting for dinner, I probably would post more main dish meals.
Tonight I made an easy dinner of baked halibut, penne pasta (Tinkyada brand), and a quick sauté of veggies from our garden (walla walla onions, summer squash, collards, and kale). Nothing fancy, just simple ingredients, but very nutritious and satisfying.
For the halibut, I grabbed a few small handfuls of herbs from my garden (oregano, marjoram, rosemary, parsley, and chives). I minced these with a few cloves of garlic. After sprinkling the halibut fillet with Herbamare (or sea salt) and black pepper, I added a nice layer of the minced herbs. A few dashes of olive oil and a couple of lemon slices topped it all off. Baked in the oven at 425 until done, about 15 minutes.
Other Main Dish Meal Ideas:
I cook a large pot of beans about once a week. A different bean each week. Black, pinto, pink, or garbanzos usually. Then I incorporate the cooked beans into a meal. Maybe burritos one night, rice and bean bowls for lunch the next day, or a bean soup if it is chilly.
Got any great main meal ideas to share? I am sure others reading would love to hear. If you feel so inclined you can post your ideas in the comment section below. Happy Cooking!
Here are a few other easy meal ideas from my blog:
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