Going the Distance: Mexican-inspired recipes

Mexican-inspired recipes

I'm linking up with Jillian at cornflake dreams for a Cinco de Mayo blog crawl!!!

I've already shared these before but I am doing a re-post because it is Cinco de Mayo, and because these recipes are just THAT good!

Today I thought I would, once again, spotlight one of my favorite recipes to make. And yes, it's in a crock pot. This one tops the list because it's delish and quite possibly one of the easiest things to make. Ever. (When explaining how easy it was to my boyfriend, I explained that I'm pretty sure even a monkey with brain damage could follow the steps). I made CrockPot Salsa Chicken earlier this week (another recipe from the awe-inspiring crockpot lady over at A Year of Slow Cooking). All you do is dump chicken (frozen or not)--I used roughly one pound of tenders, 1 Cup salsa, 1 Cup frozen corn and a 14 oz can of black beans into the crock pot and set it. I like to shred the chicken once it's cooked, sprinkle some shredded cheese on top and make Spanish Rice on the side. You can eat it over chips, alone, or make it into a burrito! No matter how you eat it, it's full of flavor and absolutely deeeeeeeeeeeee-lish!

The other recipe, also from the crockpot lady (she's my hero) is for Stuffed Peppers (vegetarian)! To make this more Mexican, just sub in salsa for the pasta sauce. These are incredibly healthy (minus the cheese, but a little dairy in your diet doesn't hurt. Or, if you're like me and you think you might have been a mouse in a past life for your love of cheese, you won't mind it at all!) I took a picture of one of them (already nicely contained in some tupperware, ready to be taken for lunch at work!)