Prepare yourselves for another go 'round of the delicious freezer to crockpot movement. (It's similar to farm to fork.) The Benefits: This recipe makes SO much food. Each bag - the one recipe makes two of them - serves us for probably 4 meals. And it's super versatile and healthy. The flavors are good and mellow and not at all spicy (which isn't a benefit AT ALL in Tim's book). Serve on warmed tortillas the first day. Leftovers are great in quesadillas or nachos, added to a good casserole, and mixed into your favorite soup recipe. Even more exciting for us, Felicity was pretty into this one! She liked the black beans and corn a lot. When she is more into finger food, we're sure she'll LOVE this one.
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| Feeding herself surfboards |
6 chicken breasts
3 Tbs olive oil
2 limes, juiced
2 cups cilantro
1 large bag of frozen corn (or two smaller bags)
4 minced garlic cloves
1 finely chopped red onion
2 cans of black beans, rinsed
2 tsp cumin
salt/pepper to taste
Split everything into two labelled freezer bags and put in the freezer. Instructions for bags: cook on low 8 hours, serve with warm tortillas. Dress with sour cream, guacamole, and/or cheese.
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