Buffalo Chicken & Grilled Vegetable Quinoa Salad

Grilled summer vegetables with buffalo chicken and quinoa come together in this delicious and healthy salad.

Fiesta Chicken

Fiesta Chicken is an easy and delicious versatile slow cooker dinner!

Since going back to work almost 3 months ago, I have come to realize how much I love my Programmable Slow Cooker . Let's face it, if I don't have dinner planned or in the slow cooker before dinner, I will end up taking the easy way out and ordering a pizza.

And that adds up quickly...both in cost and calories! I have a baby who needs clothes and diapers and I am trying to lose the baby weight, so those are two things I would like to reduce. Thankfully I have some good crock pot recipes, like this one!

I have made Fiesta Chicken at least a dozen times in the past year. It is so easy; just open a few cans, add a few chicken breasts, sprinkle in some seasoning, turn on the crock pot and walk away. After a few hours, your house will smell amazing and dinner will be ready.

This Fiesta Chicken is extremely versatile. The recipe can easily be adapted. Don't like beans? No problem, leave the out! Love corn? Add another bag! Like it more soupy? Add another can of tomatoes or some chicken broth! There are also multiple serving options. I typically serve the Fiesta Chicken over brown rice, but it is also good on its own, over noodles, or even on a baked potato!

Fiesta Chicken

Serves 4-6

Ingredients:
4 chicken breasts

1 bag sweet corn
1 can black beans, drained and rinsed
2 cans diced tomatoes
1 packet taco seasoning
Salt

Place ingredients in crock pot on low for 8 hours.  Shred chicken and serve, adding salt as needed.

Texas Caviar

I love to get recipes from friends because that usually means that they are time-tested and loved!  I first had this dip at my friend Alecia's house.  She served it with quesadillas and I could not stop eating the Texas Caviar.  I knew I had to have the recipe!  I made this dip as my contribution to a family potluck when we were camping earlier this summer.  It was a huge hit, as most people had not had it before.

The sugar and apple cider vinegar add a sweetness that is completely unexpected from a bowl full of vegetables.  I found myself eating this dip for a snack, side dish, and as a meal itself!  Yes, it is just that good.  With football season starting up, this is a great dip for tailgating.  The dip makes enough to feed a large crowd, and if you're lucky you'll have enough leftover that you can enjoy the leftovers for lunch like I did!


Texas Caviar

1 (10 ounce) bag frozen sweet corn
1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1/2 colored pepper, diced,
1 cup chopped celery
1 cup chopped green onion
1 cup chopped white onion
1 cup apple cider vinegar
1 cup sugar
1 cup vegetable oil

1.  In a large bowl, mix together the corn, beans, peas, pepper, celery, green onions, and white onions.  Set aside.

2.  Pour vinegar, sugar, and oil in a medium saucepan and bring it to a boil.  As soon as it boils, remove from heat and let it cool.

3.  Pour cooled dressing over the vegetables.

4.  Cover and refrigerate overnight.

5.  Drain excess dressing before serving.

Serve with tortilla chips.

Recipe from my friend, Alecia

Tomato, Corn, and Black Bean Salsa

If you're looking for a great dish to bring for your 4th of July celebration--look no further.  This salsa comes together in minutes, is fresh, and tastes delicious!  I brought this to a family potluck, thinking it was nice and simple but nothing too special.  To my surprise, it got rave reviews.  I knew if our family enjoyed it (and requested the recipe), it was definitely worth sharing! 

Tomato, Corn, and Black Bean Salsa

Serves 12

1 can black beans, rinsed and drained
1 cup frozen corn, thawed
2 tomatoes, chopped
1/4 cup red onion, chopped
2 Tablespoons lime juice (or juice of 1 lime)
3 Tablespoons extra virgin olive oil
1 Tablespoon cilantro
salt and pepper

1.  In a large bowl, combine black beans, corn, tomato and onion.

2.  In a small bowl, combine the lime juice, olive oil, and cilantro.

3.  Pour the marinade over the vegetables.  Add salt and pepper as needed.

4.  Refrigerate at least 30 minutes before serving.

Serve with tortilla chips for dipping.

Chicken, Corn, and Black Bean Salad

I was inspired to make this recipe after I saw one of my co-workers eating it.  We often talk about what we're eating for lunch, and he was showing me what his wife had made that day.  It looked delicious, so I asked him if he'd ask his wife for the recipe.  He thought she found it on Pinterest, and since I follow her boards, I figured I'd see if I could find it.  I was successful, and I'm glad I was! 

I made this recipe that night and took it for lunch the next day.  It is so easy to put together, and delicious.  I changed up the recipe a bit to suit my tastes, and I've added in diced tomatoes a few times that I've made it.  This is a perfect lunch for at work.

Chicken, Corn, & Black Bean Salad

Serves 2

1 chicken breast, cooked and shredded
1/2 cup frozen sweet corn
1/4 cup black beans, drained and rinsed
2 Tablespoon mayonnaise
1 Tablespoon vinegar
1 teaspoon sugar (optional)
1 pita pocket, cut in half

Combine chicken, corn, beans, mayonaise, vinegar, and sugar in a bowl. 

Serve in pita pockets.

Adapted from:  Pearls, Handcuffs, and Happy Hour

Sausage, Kale and Bean Soup

A few weeks ago, we had some unseasonably warm weather here in Michigan.  When temperatures are typically around 40 degrees, we experienced a week of near (or above) 80 degree days!  It was incredible, and gave us a chance to do some grilling.  Much to our dismay, though not a surprise at all, the weather has returned to normal and in fact it seems much cooler because we had such hot days.

I try not to make a lot of soup during the warm summer months, I prefer to grill meat and vegetables and eat a lot of fresh food.  But now that we're back to our typical cooler temperatures, I decided to take advantage of it and make some hot soup.  It's especially delicious on gray rainy days!

Sausage, Kale and Bean Soup

Serves 6

You will need:
1 Tablespoon olive oil
1 pound Italian turkey sausage, casings removed
1 onion, finely chopped
2 garlic cloves, finely chopped
3 cups chicken broth
3 cups water
2 (15 ounce) cans cannellini beans, rinsed and drained
4 cups kale
salt
pepper

1.  In a large pot, warm olive oil over medium heat.

2.  Crumble sausage and add to the pot.  Cook until browned, about 5 minutes.

3.  Transfer sausage to a paper-towel lined plate to drain.

4.  Discard all but 1 Tablespoon of fat from the pot.  Add onion and garlic and cook until soft, about 3 minutes.

5.  Return sausage to the pot and add chicken broth, water, and beans.

6.  Bring soup to a boil and then reduce heat to simmer for 15 minutes.

7.  Stir in kale until wilted, about 2 to 3 minutes.

Season as needed with salt and pepper before serving.

Adapted from All You