I was planning on having some friends over for a healthy mexican meal tonight but my manly wrestling husband caught me off guard and told me to call off the troops bc it’s date night! After I picked my jaw up off the floor my mind immediately went to food and I am still debating about healthy mexican or carb heavy italian…… Here is the meal I was planning on making and if I do end up cooking it I will write back with comments.
* recipe can be found at skinnytaste
- 3 chicken breast halves
- 1 small onion, quartered
- 1 tomato, quartered
- 1 carrot, peeled and chopped
- 2 cloves garlic, peeled
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 small green bell pepper, seeded and thinly sliced
- 1 small red bell pepper, seeded and thinly sliced
- 1/4 cup dry white wine
- 1/2 cup tomato sauce
- reserved broth
- 1 tsp cumin, or more to taste (I like a lot)
- garlic powder
- salt and pepper to taste
- shredded lettuce
- Mary’s Drink
Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.
In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.
I plan on serving with Rachael Ray’s Pomegranate Guacamole. Buy some chips, tortillas, and lettuce and make some awesome TACOS and serve with Mary’s “I’m on a boat” drink!! (Click on link and the recipe will post under this one)