Kasia’s Shredded Chicken Tacos

2 chicken breasts
1 jar of salsa
1 packet of taco seasoning

Put it all in the crock pot on low for eight hours if the chicken is frozen, 4-5 if it’s fresh. Stir once in a while.

When done, take out and shred, mixing the chicken with the saucy stuff from the crock pot and serve with your favorite tortillas. Taco filling suggestions:

Lettuce
Tomato
Avocado
Cheese
Refried beans
Salsa
Sour cream
Chopped onions
Cilantro
Sliced black olives
Thin sliced bell peppers

Or whatever you like!

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Thai chicken noodle stew

I love Ramen!

2 tbsp. peanut oil
1 lb boneless chicken (I like a mix of thighs and breast)
1 tsp of fresh-grated ginger (or more)
1 clove minced or grated garlic
1 peeled and chopped sweet potato
2 red bell peppers, seeded and sliced thin
12 oz mushrooms, sliced
1/4 cup Thai red curry paste
2 tsp smoked paprika
1 14 oz can coconut milk
4 cups chicken broth
1/4 cup soy sauce
2 tbsp. fish sauce
1/2 cup creamy peanut butter
Juice of 1 lime
2 tbsp. brown sugar
4 packages Ramen noodles (discard seasoning packets)
Chopped peanuts and cilantro for serving

Brown chicken in the peanut oil in a large pot.
Take it out and reserve in a bowl.
Add a bit more peanut oil to the pot and saute the ginger, garlic, sweet potato and peppers.
Cook 8-10 minutes til the sweet potato is tender.
Add mushrooms, cook 5 more minutes.
Add curry paste and paprika, stir until the curry paste has coated the veggies.

Meanwhile, put 1 cup of broth in a microwave safe bowl and heat In the microwave til very hot.
CAREFULLY stir in the peanut butter til smooth.
Add the chicken back in, then the coconut milk, the rest of the broth, the soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar. Stir until peanut butter well mixed into soup.

Bring to a boil, add the ramen noodles and stir for 3-4 minutes til done.

Serve immediately, garnish with peanuts and cilantro.

 

 

The Most Excellent Stuffed Peppers

1 chopped brown onion
4 good-sized bell peppers*
1 lb hamburger (beef or turkey, but you need spicier salsa with turkey)
1 jar salsa** (I like hot salsa)
1 cup cooked or instant brown or white rice
About 4 oz cheddar cheese, in 16 small slices. Or more if you want.

Put a big pot of water on to boil.

In a large frying pan, brown onion in olive oil, add hamburger, cook til done. Add tomatoes/salsa/rice, maybe a little water if the rice absorbs all the liquids…it should be a tiny bit wet rather than dry.

While this is cooking, cut the tops out of the peppers, slice each one in half, take out the seeds and veins. When the water boils, put the peppers in CAREFULLY and cook for two or three minutes, take out with tongs, put in a bowl or on a towel until you need them.

Preheat the oven to 350 degrees.

Put the peppers, cut side up, in a 9×13 baking pan in one layer. It’s okay to squeeze them in a bit. Put one slice of cheese in the bottom of each. Spoon hamburger/salsa/rice mixture into them, heaping up if needed. Put the other 8 slices of cheese on top.

Cook at 350 for fifteen or twenty minutes til the cheese is melted.

One half is a decent size meal, two is a big meal. They reheat just fine in the microwave.

*Get peppers that are big enough that each half will hold a decent amount of filling; I like getting half red and half green, but whatever.

**This is most of the flavor of your meal, so go crazy! Try hot salsa, pineapple/mango salsa with turkey and Monterey jack cheese, or whatever your taste buds tell you. I just used Trader Joe’s Cowboy Caviar and it was GREAT in this.

Addendum: last night I made this, but cut the peppers in pieces about 3/4 inch square. I put half of them in the bottom of the baking dish, then a layer of meat/salsa, then a layer of brown rice, then shredded cheese, then more peppers, meat/salsa and cheese, and baked it for twenty minutes at 350. It was AMAZINGLY GOOD.