I know Spring is officially here, but the stinkin’ Winter sickness bug decided to show up at our house again last week.
Grady came down with a nasty head cold/possible flu bug that kept him down Friday through Sunday. Then Miss Monkey started in with the “coffus” as she calls them. Coughing all night for two nights and now coughing during the day. UGH! I’m ready to open up my house and let the fresh air blow out the cobwebs and sickness.
Since Daddy was under the weather we didn’t do much of anything outside of the house this weekend. We had a fun 4-H program Saturday morning and then it was commitment free for most of the remaining weekend. I told the kids that if they behaved for the 4-H program we’d rent movies and have a carpet picnic that night with nachos for supper. It was excitement and cheers all over.
I love nacho night. It’s always a no-brainer meal that my family loves. I don’t usually partake in the eats, opting for a taco type salad instead. I made an exception this time. I had chicken breasts in the fridge that needed to be used. I found a crock pot recipe for cilantro lime chicken that was ridiculously easy and had NOTHING bad in it with regard to extra calories. The recipe didn’t indicate any particular way in which to serve the shredded chicken so I thought it’d be a great topper for a healthful take on MOM nachos.
The chicken was juicy, a little spicy and had the perfect touch of lime. I LOVE jalapenos and added a few of my favorite sweet and spicy variety. The sweet was a great little side note to the mix. I was careful to only add 1/4 cup of shredded cheese (one serving). I think so many times the goodness of a what could be a great plate of nachos gets lost in the abundance of cheese. Why do we drown everything in cheese…???
This chicken wasn’t just perfection on nachos. Oh, no, my friends. Yesterday I made a taco salad with it. It was even better the next day! Letting all that goodness sit and get happy together overnight made for a happy mouth. The leftovers can easily be portioned out and frozen for later use!!! Exciting!!!
With further ado. Here’s the low-down on the chicken.
Crock Pot Cilantro Lime Chicken
4-5 boneless skinless chicken breasts
1 heaping cup salsa
1-2 cloves garlic finely minced (amount depends on how much you love garlic)
1 cup cilantro chopped
juiced of 1 large lime
1 jalapeno finely minced (optional)
1 TBSP low sodium taco seasoning
Spray your crock pot liberally with non-stick spray. Place the chicken breasts in the bottom of the crock pot. In a small bowl combine the remaining ingredients and pour over the chicken. Cook on low 6 hours or high for 3. Shred the chicken after several hours (if on high or after 4 hours if on low) and let it continue to marinate/cook in the sauce for the remaining time.
To make the nachos place a single layer of tortilla chips on a foil-lined and non-stick sprayed baking sheet. (Be sure to preheat the oven to 350….) Evenly distribute the shredded chicken over the nachos making sure each bite will have some of the goodness. If you love a little heat, strategically add some jalapeno slices all over the top. Now would be the time to add black beans, roasted corn or any other nacho topping of your choice. Finally, top with 1/4 cup of your favorite shredded cheese. I chose a Mexican blend. Bake in the oven until the cheese gets good and melty. (That’s an official nacho term…melty… I swear.) Serve with a dollop of light sour cream, a little fresh cilantro, diced avocado and some more lime juice.
Nacho/movie night was a huge hit! The kids were overjoyed with their carpet picnic party and Mom was happy to indulge with them! I love a Win-Win situation!
Peace, love and nachos!!!