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You know, I’m glad I started this series.

As you can see, my Whip it up Wednesday posts seem to be what I’m making lately!

There are several reasons why I’m blogging less, and loving my quick meals more and more. I’m going through some life changes right now (that I’m very excited for!), and I’m busy making some adjustments. Also, I’ve been in wedding planning mode lately. Instead of surfing blogging sites, I’ve been getting sucked into Macy’s and Bed Bath and Beyond registries (aka going ga-ga over kitchen gadgets). And there was one week recently that I spent perfecting my save the dates. And next week I’m going wedding dress shopping!! Lots and lots of exciting things are happening.

So I’m happy to have some quick recipes up my sleeve when I need them. Life changes, plus wedding planning, plus errands, plus working out, plus work = little time for extravagant meals lately!

This particular recipe is the easiest of my Whip it up Meals I’ve made yet. It’s a skillet meal. And it mainly just involves browning some chicken and dumping some canned ingredients into the skillet with it. Top it with cheese; call it a meal.

And it’s pretty healthy, so I can eat it and not have to worry about fitting into those dresses next week… ;)

Spicy Salsa Chicken (Adapted from Kraft Foods)

Cook time: 30 minutes

Serves 4

Ingredients:

  • 1 1/2 lbs boneless skinless chicken breasts (each breast cut in half)
  • 2 cups salsa (your favorite kind)
  • 1 can (15 oz) black beans, undrained
  • 1 can (15 oz) whole kernel corn, drained
  • 1 1/2 cups shredded cheddar or monterey jack cheese

Directions:

1. Sprinkle chicken with salt and pepper. Spray nonstick skillet with cooking spray. Cook chicken on medium-high heat for 4 minutes on each side or until browned.

2. Add salsa, beans, and corn. Bring to a boil; cover. Simmer on medium-low heat for 5-10 minutes or until chicken is cooked through.

3. Top with cheese. Reduce heat to low. Cover and let cheese melt. Serve with rice, tortillas, sour cream, or by itself.

My Two Cents: This recipe is so easy and so versatile. No black beans? Kidney beans or pinto beans are perfectly good substitutes. The corn can be canned, frozen, or fresh—or you can choose not to add corn at all. I chose to serve this by itself, but rice would round out the meal.

Cilantro would be perfect sprinkled on top of this, too. And leftovers would be great in a tortilla, or in omelets the next day for brunch.

Enjoy!

:)

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