Breakfasts this week will be the usual fare: Oatmeal, pancakes, yogurt with granola.
Lunches: PB&J, Tuna salad, Chicken Quesadillas.
A couple of weeks ago, I mentioned making shredded chicken in the crockpot. It makes a great base for tacos, burritos and quesadillas. Perusing the frozen food aisle at Costco, I saw that they had microwavable chicken quesadillas. I knew it would be simple enough to replicate. I've done this several times now, with rave reviews from my kids.
Crockpot Shredded Chicken:
3 pounds boneless, skinless chicken pieces (breasts and tenderloins work especially well)
1 can diced tomatoes
1 can diced green chiles (chiles, not jalepenos!!)
1 teaspoon ground cumin
1 onion, chopped.
Place all of the ingredients in a crockpot with enough water to just cover chicken. Cook on low for
6-8 hours or high for about 4. When chicken is done, remove chicken with the chiles, tomatoes and onions in to a bowl. Use 2 forks to shred the chicken. Serve as burritos, soft tacos, tostadas or quesadillas.
Freezer Chicken Quesadillas:
Shredded chicken cooked chicken (see recipe above)
18 medium sized tortillas
1 pound mexican blend cheese.
Add a small amount of cheese to each tortilla (depending on taste). Top with shredded chicken. If desired, you can add chopped onion or jalepenos. Fold tortilla in half and wrap in plastic wrap. Store wrapped quesadillas in a freezer bag.
This one is up to you. You can microwave them straight out of the freezer for about a minute. You can also pan fry them in a teeny bit of butter on the stove top. Diva's favorite way is to cook them in a panini press. Any way you do it, they are yummy.
These make a great quick snack or light meal. Serve with your favorite salsa or sour cream. Enjoy.