Slow Cooker Taco Bowls

via  Budget Bytes

If you’ve been reading here for awhile, you already know I’m going to suggest skipping the chicken entirely and either substitute extra black beans or add another kind of bean,too. This shaves even more money from the recipe but also, many readers have mentioned that they wish they could buy more ethical or organic meat but just can’t afford it. Me,too. My way around this is just to not buy it at all and eat a mostly vegetarian diet (which has turned out to save a lot of money. Bonus!)

If you have time, I always recommend using dry beans. A bag of dried beans goes further than a can.

 

Budget Bytes says this recipe works out to be $1.33 per serving. It makes 9 servings, so if you’re not using that all for one meal, freeze the rest for another quick freezer meal.

Here’s the recipe:

Ingredients
  • 1½ lbs. chicken breasts $2.90
  • 1 (16 oz.) jar salsa $1.99
  • 1 (15 oz.) can black beans, drained $1.19
  • ½ lb. (8 oz.) frozen corn $0.57
  • 1 Tbsp chili powder $0.15
  • ½ Tbsp cumin $0.07
  • ½ Tbsp minced garlic $0.10
  • ½ tsp dried oregano $0.03
  • ¼ tsp cayenne pepper $0.02
  • ¼ tsp salt $0.02
  • to taste cracked pepper $0.02
  • 2 cups dry rice $0.66
  • 8 oz. shredded cheddar $2.49
  • ½ bunch cilantro (optional) $0.45
Instructions
  1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
  2. Secure the lid on your slow cooker and cook on low for 8 hrs.
  3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
  4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Leftover Makeover: Corned Beef & Cabbage turned into White Bean & Potato Soup

Sometimes leftovers are great for lunch the next day or a Leftover Night. Sometimes they need a makeover. Especially with bigger than average families where what’s leftover isn’t enough to feed everyone.

This week, I was talked into making Corned Beef and Cabbage for dinner because “it’s what we ate on St. Patrick’s Day when I was a kid!”, said my nostalgic and traditionalist husband. It’s kinda my job to hate everything that everyone else seems to love, and St Patrick’s Day is no exception, as much as I love apocalyptic visions. But I love my husband and hate to hear him whimper about missing out on some food thing, so I made his damned beloved Corned Beef and Cabbage.
(seriously, it’s not even Irish….)

There a bunch of things that can be done to recycle braising liquid into a new dish but soup seemed like a good idea (see my past post about my teeth.Whee.)

I tend to go to my pantry first before running out to buy something specific for a recipe, so that day I happened to have a partial bag of potatoes that were looking sad and DSC_0556begging to be used. I also have 22 lbs of assorted dried beans in my pantry (it’s quite possible that food insecurity has made me a paranoid food hoarder, which might explain why I get along so well with the Doomsday Prepper crowd ), so I decided to add some Great Northern Beans.
Good thrifty score on those recently at my local dollar store…. 75¢ per bag, which is half price.

So, here’s what I did: Threw all the liquid and the leftover veggies from the corned beef back into the crockpot, chunked up potatoes, and added the beans after quick soaking them . I added just enough water to cover the beans and everything else, which also helped dilute some of the saltiness. Threw in some typical herbage… oregano,garlic,a little lovage.  Set temp for 6 hours on high. That was it. I didn’t really even have to add cornstarch as a thickener at all.

DSC_0573

Not too much broth in my bowl because I like it that way. It was dee-lish. Fed the whole family plus enough leftover for lunches for the hubby the rest of the week.