Monday Menus: Mexican Crockpot Chicken and Healthy Quick Bread


I cook a lot of mexican food. I think it is very hard to find a good mexican restaurant here in the east so I am forced to constantly try to recreate what I used to enjoy at my favorite restaurants growing up. We had this recipe last week and I thought it was easy and delicious.

Mexican Crockpot Chicken

3 Chicken Breasts
1 Can Green Chile Sauce
1 C Chicken Broth
1 T Cumin
1/2 Onion
3 Cloves of Garlic, Minced
1/2 Limes Juice
Chopped Fresh Cilantro to taste

Place chicken breasts in crock pot, pour green chile sauce & chicken broth over the top and add cumin, garlic, lime juice, & cilantro. Cut an onion in half a place full onion rings on top of the chicken to flavor…they will be removed when the chicken is cooked and discarded. Cook for 4 hours, shred meat and cook for another hour.

I either serve this with tortillas like tacos or build a mexican salad.

This next recipe is my new favorite quick bread. It is versatile and healthy with little fat and sugar, but with whole grain wheat and fruit and vegetables. I made it for the after school snack one day last week and didn’t feel bad when we all ate a little too much because we all got our servings of grains, fruit and vegetables.

Better than just Banana Bread

  • 2/3 c. granulated sugar
  • 1/4 cup oil
  • 1/4 cup applesauce
  • 2 large eggs
  • 2 ripe bananas
  • 1 tablespoon milk 
  • 1 teaspoon ground cinnamon
  • 2 cups flour ( I used 1 c. white wheat flour and 1 c. bread flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • I also added 1 c. grated carrots and 1/2 can crushed pineapple, drained.
  • Also could add grated zuchinni, mini chocolate chips, blueberries, or coconut flakes. Next time I am going to add orange zest. You could also add chopped nuts, but then my family would kill me so I unfortunately have to leave those out.
  • Preheat the oven to 325 degrees F. Grease 2 loaf pans.

 Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 45 minutes to an hour or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Kashann
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2 Responses to “Monday Menus: Mexican Crockpot Chicken and Healthy Quick Bread”

  1. Donna Michell Says:

    Both recipes look yummy! Whom do we have to thank for them?

  2. Kashann Says:

    Hi Donna. It’s Kashann and I am posting this week. So of course they are yummy! 🙂

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