The key to getting the most of out of these items is planning ahead, and of course, getting creative. Here, are two recipes, one for a healthy lunch and another for a simple slow cooker dinner, based off of the delicious skirt steak tacos found at My Blissful Bites.
Healthy Lunch Option: Black Bean & Corn Salad
Ingredients:
- 1 can drained and rinsed black beans
- 1.5 cups Spicy Corn Salsa
- 1 tsp cumin
- 1 tsp adobo sauce
- 3 tbsp Chipotle Sour Cream
- 2 tbsp lime juice
- 1.5 cups mixed greens
- Blue corn tortilla chips, crumbled (optional)
Directions:
1. In a medium bowl, combine black beans and corn salsa; season with cumin and salt.
2. Thin out the Chipotle Sour Cream with the lime juice to make the dressing; season with salt to taste
3. Top mixed greens with black bean mixture, dressing and blue corn tortilla chips.
No Fuss Dinner Option: Slow Cooker Thai Chicken Thighs
Ingredients:
- 3 chicken thighs, skin remove
- Half yellow onion, sliced into thin strips
- Half red bell pepper, sliced into thin strips
- 1 can light coconut milk
- 1 ½ cups water
- 2 tbsp curry powder
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp sambal oelek
- 2 tsp salt
- 1 tsp pepper
- 3 tbsp scallions, sliced
- 2 tbsp cilantro, chopped
Ingredients:
1. Place sliced onion and red bell pepper in the bottom of the slow cooker; season chicken thighs with salt and pepper then place on top.
2. Pour in coconut milk and water, then season with chili powder, cumin and sambal oelek. Top with scallions and cilantro.
3. Place lid on and cook on high for 5 hours (or low for 8 hours). Remove and serve with rice, garnished with cilantro.
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