Delicious one pot wonder that lasts over three meals. So easy to make (and saves time too)!
Here in the midwest, Mother Nature has been pretty temperamental! This weekend, the weather was in the mid-70s. Then, Monday rolled around and I had frost on my windshields! We've been going stir crazy these last few weeks because we got a sneak peek of what it feels like to be outside!
Because of that, I've signed my girls up for more organized sports so that when Mother Nature changes her mind, my kids have an outlet to expend their energy. Yes, you can call me a crazy mom. However, I wouldn't do it if my girls didn't love it!
Growing up, I didn't have the opportunity to do any sports or extracurriculars. I'm basically living vicariously through my daughters, and I think they really love learning all of these new moves in gymnastics, dance and soccer (while I'm also secretly learning them too)!
With our busy schedules, I've been trying to find some easy meals for my family. Growing up, my parents instilled in us that we should always eat dinner as a family. In my mind, the cooking time shouldn't take time away from this conversation time. So I've been dinner planning for meals that can last a couple of days for easy prep time after work.
Today, I'm sharing a one pot wonder that you can use in THREE ways just by adding a few ConAgra products, sprinkling in some other ingredients to mix up the dish for the next night, and a few time savings kitchen hacks to go along with the theme.
This recipe can be used in both a slow cooker and a pressure cooker. It makes meal planning a breeze!
First, you'll need a package of chicken breast, two cans RO*TEL® Original Diced Tomatoes & Green Chilies, one can of Rosarita® Premium Whole Black Beans, one can of corn, one ranch salad dressing mix, and one package of cream cheese.
First, spray your slow cooker or pressure cooker pot with PAM® Original No-Stick Cooking Spray.
Add some Rosarita® whole black beans and RO*TEL®.
Followed by some ranch dressing mix.
Add the can of corn and cut up chicken breast meat ...
Put it in the pressure cooker for 30 minutes (if you have a slow cooker, cook on HIGH 4 hours or LOW 6 hours). Add some cream cheese and mix it until it blends in. Chilli done - it is seriously delicious by itself.
The next day, you can put the mixture in some bell peppers.
To add a twist, add some garlic! I love garlic in just about everything, except a beverage.
For the record, I hate peeling garlic. For those of you who are in the same boat, here's a kitchen hack tip. Disclaimer: Use this hack at your own risk. I use my palm on the flat part of the knife to smash garlic, which lets the skin peel easily so I can dice it up!
I lay the knife down on top of the garlic, and then smash it with my palm like so:
Ta da! So much easier to peel!
After I dice up the garlic, I add it into the chicken chilli mixture. That mixture will then be added to the green bell pepper.
Add some cheese ...
Pop it in the oven for 30 minutes.
Meal night #2 done with less than 10 minutes of prep time!
On the third day, you can make soft tacos out of them by adding cheese, cilantro, and red onion.
Dinner served y'all!
If you are looking for other ways to save time, check out my post for how I do once a month cooking, where I batch my cooking together in an effort to save time and increase efficiency during the week!