Mango Salsa Chicken with Rice



Here’s one of those ‘what to make. . . hmmmm’ kind of meals that is easy, healthy, sweet and delicious.  I love it, and it’s alterable to your liking. 

Mango Salsa Chicken with Rice

3-4 Chicken Breasts (Cut into fourths)

1 tsp.  Lemon Pepper (to taste)

1 Tbsp. cumin

I can Black beans (drained)

1 can Corn (drained)

2-3 cups ***Mango Salsa (Costco kind is the best!)


Place the chicken, lemon pepper, and cumin in a crock pot on high for 3 hours.  Pour out juices into a bowl to save for later.  Remove chicken when fully cooked and place in Kitchen Aid or other stand mixer while still hot.  Mix on a medium speed for approximately 30 seconds using the flat beater attachment until meat is nicely shred.  Put shredded chicken back in crock pot and add remaining ingredients.  Cook for another hour.  If it seams too dry during cooking, add some of the saved juices.  Serve over rice. 

I also love using this in quesadilla’s  with added cheddar cheese.  mmmmm.


***You can make this using any kind of salsa to change it up.  If you want to use traditional spicy salsa just add some taco sauce to enliven the flavor.

Taco Salad


Last week was the end of a long month, which means our grocery budget was running tight.  I looked through the pantry, freezer, and fridge to see what I could come up with for the week’s meal plan. I was able to figure out two meals from just things we had around.  The third meal is what I’m going to share with you because its SOO easy and we also had all of the ingredients already in the house minus Doritos and lettuce.  (Yes, I admit I’m a three good meals a week kind of girl, don’t think I spend every night in the kitchen cooking. . . although someday when kids are older I would LOVE to! The other nights are always leftovers or create your own adventure.).  Taco Salad is probably something that most people already make, but I think everyone makes is differently, so I’ll just share what I have learned from my Mom.  Thanks, Mom! Happy Cooking!


Taco Salad
1 lb. ground beef
1 packet taco seasoning
1/2-1 head of lettuce shredded
1 tomato (cut up into cubes)
1-2 cups cheddar cheese in small cubes (I only had shredded in the fridge, so that’s what you see)
1 can Kidney beans (rinsed and drained)
1 small can olives
1 can corn (drained)
3 hard-boiled eggs (cut into small pieces)
2-4 green onions (finely chopped)
1 avacado cut into bite-sized pieces

1 bag Doritos (I just got the nacho cheese kind, but the hotter one is good too)

Make ahead of time: Brown the ground beef and then follow the directions on the taco seasoning packet. Once the meat mixture has COMPLETELY cooled, stick everything above except the Doritos in a big bowl and stir together.  Serve with Doritos on the side or in a bowl on the table for people to put on themselves.  If you add the chips to the salad and don’t finish it all that night then they get soggy and not so yummy.  You can also add Sour Cream, refried beans(on the side), or any number of things.