SAVE TIME: Cilantro Lime Chicken Tacos In The Slow Cooker

Ingredients

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• 2 1/2 lbs boneless, skinless chicken breasts
• 1 1/2 cups salsa (Fresh is Best)
• 2 limes 
• 2 T chili powder 
• 1/2 t cumin 
• 1/2-1 cayenne pepper 
• salt and fresh ground pepper
• about 12 full sprigs fresh cilantro 
• 2 cups pepperjack or monterey jack cheese, shredded
• 3 green onions, chopped 
• plain Greek yogurt
• flour tortillas 
• Optional: 1/2 tsp cinnamon or clove if you are feeling adventurous

How to make it

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• Place rinsed chicken in crock pot and add juice from both limes, chili powder and salsa.
• Tie or band cilantro together and drop on top of chicken along with lime halves (don't worry, these will all be fished out, later :)
• Cook on low about 8 hours or so.
• When tender enough to shred, remove lime halves and cilantro, and shred in pot using two forks. Stir well and add remaining seasoning.
• Set your slow cooker to lowest setting(I use warm) and continue to simmer about 30 minutes. (I use this time to prepare risotto or quinoa)
• To serve, warm tortilla in dry skillet until just beginning to toast but are still flexible.
• Add a spoonful of chicken mixture to tortilla and add cheese, yogurt, green onions, and more cilantro, as desired.

Apple and Quinoa Salad

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Apple and Quinoa Salad

juice from 1 lemon
1/2 cup apple cider vinegar
1/2 cup orange juice
1/3 cup canola or sunflower oil
1/3 cup honey

5 cups cooked quinoa (always use a 2:1 ratio, water to quinoa - when cooking)
2 apples, cored and chopped
1 bell pepper, diced small
1 cup fresh corn kernels
1/2 cup dried cranberries
1/2 cup currants
1 small red onion finely chopped
1 cup toasted, chopped pecans
1 cup fresh parsley and mint, chopped
sea salt and pepper

Place lemon juice, cider vinegar, orange juice, oil and honey in a small bowl and stir to combine.

In a large bowl, combine quinoa and all remaining ingredients well, then stir in dressing. Adjust seasonings and refrigerate until ready to serve.

Serves 6 as a main course salad

Quinoa Casserole

Yummy and full of good things like Vitamin A, C, Calcium and Iron

Ingredients:

• 1 inch of ginger root peeled
• 4 to 6 gloves of garlic
• 4 to 6 sprigs of Rosemary
• 1 Lemon
• 10 shakes of soy sauce or tamari
• 1 cup of Quinoa
• 2 chicken or 1 turkey breasts
• 4 ounces of goat cheese

How to make it:

1. Begin by placing the ginger, garlic, rosemary, lemon juice, and soy sauce in a food processor or blender and blend them together.
2. Take the two chicken breasts and dice them into small cubes.
3. Mix blended items with the cubed chicken in a bowl.
4. Using a deep pan cook the chicken.
5. Mean while in a pot boil 2 cups of water to 1 cup of Quinoa.
6. After chicken cooks add 4 oz of Goat Cheese to thicken up the sauce.
7. When Quinoa is done cooking combine with chicken.

Nutrition Facts

Serving Size: 2/3 cup

Amount per Serving

• Calories 210 Calories from Fat 108

% Daily Value *

• Total Fat 12g 18%
• Saturated Fat 6g 30%
• Cholesterol 100mg 33%
• Sodium 510mg 21%
• Total Carbohydrate 14g 5%
• Dietary Fiber 2g 8%
• Sugars 4g  
• Protein 12g 24%

• Vitamin A15%
• Vitamin C30%
• Calcium20%
• Iron