Monday, February 13, 2012

Kim's Menu: Week of February 13th

Dinner This Week!
All meals this week are gluten free except for Spaghetti tonight

M: Meatless Spaghetti & Broccoli/Cauliflower from the garden
T: Crockpot Sante Fe Chicken served over rice

W: Madras Lentils served with Leftover Rice


F: Leftover Turkey Tacos I froze from last week

Also this week I am DYING to try these!
They are gluten free, and made with coconut sugar which i just purchased from iherb.com this week!

I LOVE DONUTS

Sante Fe Chicken {Crock-pot}

This recipe come from 
which is a great website that has so many clean recipes

One of my personal favorites is the Sante Fe Chicken

Crock Pot Santa Fe Chicken 
  • 1 1/2 lbs chicken breast
  • 14.4 oz can diced tomatoes with mild green chilies
  • 15 oz can black beans
  • 8 oz frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14.4 oz can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper (to taste)
  • salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock potSeason chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shredReturn chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

{For the rice I usually cook 1 cup of rice with 1.5 cups of chicken broth and a dash of lime juice}