Return of the Mexi-Tater

Here’s an easy meal you can throw in the crockpot in 2 minutes. The Mexi-Tater. It can also be used for tacos, taco salads, enchiladas, etc…

-2 frozen chicken breast.
-2/3 of a can of tomato sauce
-Spices including: cumin, garlic powder, onion powder, coriander, cayenne pepper, chili powder, paprika, salt and pepper.
-diced tomatoes
-sliced scallions

Measurements really don’t matter, just use your eyeball. Crank on high for about 5 hours, shred and use as desired. I popped a tater in the microwave and topped it with my chicken mixture, cheese, lettuce, tomato, hot sauce and ranch dressing:

If you don’t like eyeballing it, here’s a fool proof method.

-Chicken
-1 can of Rotel tomatoes undrained
-1 package of taco seasoning

It doesn’t get any easier than this. Perfect for this time of year when we are so busy working, shopping, doing holiday get togethers.

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Christmas Weddings, cookies and Thai Chili

That title pretty much sums up my day. This morning I set up the last wedding of 2010 at Cross Creek Ranch:




A beautiful wedding to end the year I’m looking forward to a couple weeks off to regroup and enjoy the holidays. I’ve certainly been enjoying the yummy holiday cookies my mom made. There is nothing better than my mom’s cut out cookies:


I had a couple before dinner and a couple after. Dinner was Thai chili from the January edition of Clean Eating magazine:

Ingredients include: sweet potato, green pepper, red curry paste, cumin, light coconut milk, veggie broth, crushed tomatoes, kidney beans, barley, and scallions. Love a great all veggie meal once in a while. I’m trying to do one veggie meal and one seafood dinner a week.
In other news, I got a new pair of Brooks Glycerin 8 running shoes. I’ve only worn them twice on the treadmill, but so far, I likey. I think tomorrow I will take them to the streets. Back in Florida, and the temps have been in the 70’s the past couple of days. Should make for a great run. See you tomorrow. Maybe one more cookie before bed.