Meal Planning with eMeals + Slow Cooker Southwest Chicken

Try eMeals now for 35% off using code:   cyber35

 Do you meal plan?  Up until a few years ago I never did but now that I do I'm never going to stop!  Meal planning not only saves me the hassle of wondering what's for dinner, it also allows me to shop once for 7 days worth of meals!

While I often sit down for several hours on Saturday, find recipes, and make a grocery list, I recently found a company that does the work for me!  eMeals is a great company that provides over 50 weekly menu plans each week based on the preference of their customers.  I've been receiving eMeals for over 6 months now and it has really cut down on my menu planning time.

Each week a meal plan is sent to your inbox customized to your food style, size of my household, and even by grocery stores in my area.  I can choose from the following plans:  classic, clean eating, simple gourmet, low fat, low carb, paleo, portion control, organic, vegetarian and gluten-free meals.  In addition to receiving 7 complete dinner recipes each week, including entrees and sides,  each customer also receives a complete grocery list organized by sections and coordinated to weekly sales at stores in your area.   It also sends you coupons for your local grocery stores.

Since each meal plan is based on the number of people in your household it is designed to ensure you do not have any food waste.  This means no wasted money, no wasted food storage, and more money in your pockets!  On the average, eMeals customers save $1,000/year because of smart meal planning and coupons!  Who couldn't use more money during the holidays?

Wondering about what type of recipes come with eMeals?  I just happen to have one to share with you!  This recipe came from the Thanksgiving edition of eMeals, the paleo version, and we enjoyed these green beans during our Thanksgiving Day celebration.

Slow Cooker Southwest Chicken (recipe from eMeals)
14 oz. can black beans, rinsed and drained
14 oz. can chicken broth
10 oz. can diced tomatoes with green chilis
2 boneless, skinless chicken breasts
1/2 c. salsa
1/2 c. frozen yellow corn, thawed
1/2 t. dried parsley
1/2 t. ground cumin
1 c. uncooked rice 

1.  Combine the beans, broth, tomatoes, chicken, salsa, corn, parsley, and cumin in a slow cooker.  Season with pepper to taste.

2.  Cover and cook on low for 6 hours or until chicken shreds easily with a fork.

3.  Shred chicken and return to slow cooker.  Mix well and heat through.

4.  Cook rice according to package directions.  Serve chicken over top of rice. 

My husband and I really enjoyed this meal.  The best part is we had it for dinner over rice one night then turned the leftovers into chicken quesadillas the second night!  One night of cooking for two delicious meals is perfect for us!

Thinking about signing up for eMeals?  Sign up now and get 35% off using the code:  cyber35  Remember, planning save money!

This is a sponsored post written on behalf of Markerley.  All opinions published are 100% my own.  

Try eMeals now for 35% off using code:   cyber35

 Do you meal plan?  Up until a few years ago I never did but now that I do I'm never going to stop!  Meal planning not only saves me the hassle of wondering what's for dinner, it also allows me to shop once for 7 days worth of meals!

While I often sit down for several hours on Saturday, find recipes, and make a grocery list, I recently found a company that does the work for me!  eMeals is a great company that provides over 50 weekly menu plans each week based on the preference of their customers.  I've been receiving eMeals for over 6 months now and it has really cut down on my menu planning time.

Each week a meal plan is sent to your inbox customized to your food style, size of my household, and even by grocery stores in my area.  I can choose from the following plans:  classic, clean eating, simple gourmet, low fat, low carb, paleo, portion control, organic, vegetarian and gluten-free meals.  In addition to receiving 7 complete dinner recipes each week, including entrees and sides,  each customer also receives a complete grocery list organized by sections and coordinated to weekly sales at stores in your area.   It also sends you coupons for your local grocery stores.

Since each meal plan is based on the number of people in your household it is designed to ensure you do not have any food waste.  This means no wasted money, no wasted food storage, and more money in your pockets!  On the average, eMeals customers save $1,000/year because of smart meal planning and coupons!  Who couldn't use more money during the holidays?

Wondering about what type of recipes come with eMeals?  I just happen to have one to share with you!  This recipe came from the Thanksgiving edition of eMeals, the paleo version, and we enjoyed these green beans during our Thanksgiving Day celebration.

Slow Cooker Southwest Chicken (recipe from eMeals)
14 oz. can black beans, rinsed and drained
14 oz. can chicken broth
10 oz. can diced tomatoes with green chilis
2 boneless, skinless chicken breasts
1/2 c. salsa
1/2 c. frozen yellow corn, thawed
1/2 t. dried parsley
1/2 t. ground cumin
1 c. uncooked rice 

1.  Combine the beans, broth, tomatoes, chicken, salsa, corn, parsley, and cumin in a slow cooker.  Season with pepper to taste.

2.  Cover and cook on low for 6 hours or until chicken shreds easily with a fork.

3.  Shred chicken and return to slow cooker.  Mix well and heat through.

4.  Cook rice according to package directions.  Serve chicken over top of rice. 

My husband and I really enjoyed this meal.  The best part is we had it for dinner over rice one night then turned the leftovers into chicken quesadillas the second night!  One night of cooking for two delicious meals is perfect for us!

Thinking about signing up for eMeals?  Sign up now and get 35% off using the code:  cyber35  Remember, planning save money!

This is a sponsored post written on behalf of Markerley.  All opinions published are 100% my own.  

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Old El Paso Chicken Enchiladas (Frozen Entrees) #MyBlogSpark

Disclosure: The information and prize pack have been provided by General Mills through MyBlogSpark.

     This has been a crazy week.  I was at trainings for work 2 days so I was out of the classroom and had to prepare sub plans.  I'm not a fan of trainings because I have a real problem sitting still for 7 or 8 hours at a time.  I think that's why I'm a special education teacher; I totally relate to my students!

      My other problem is that I have a horrible cold and I haven't felt like cooking.  However, when I got home last night I was hungry.  I looked in the freezer and saw the box of Old El Paso Chicken Enchiladas.  Old El Paso has a new line of eight different flavors of frozen entrees such as fajitas, enchiladas, quesadillas and burritos.  Each entree is meant to serve two people which was perfect for my husband and I.

      The enchiladas looked pretty good.  Since I use Old El Paso enchilada sauce as a staple in my kitchen I already knew I'd love the sauce.  The enchiladas cooked up in 45 minutes in  the oven and soon the house smelled like Mexican food!  I cooked up some Old El Paso refried beans on the side and we finished the meal with some chips and salsa. 

       The enchiladas were good.  They are corn tortillas stuffed with chicken, onions, and two typed of cheeses then topped off with ancho chili sauce.  I was expecting the sauce to be bland for the masses but it had a good deal of spice to it that both my husband and I appreciated!  It was perfect for a tasty meal that I didn't have to make myself.  

 General Mills was nice enough to send me a gift package containing:

• One (1) coupons valid for one Old El Paso Frozen Entrée each (value up to $7.99)
• Mexican Tile Chip & Dip Bowl and Serving Platter
• $10 Visa Gift Card 

They'd like to send you the same gift package!  Want a chance to win?  It's easy!  Simple go to the Old El Paso website then come back and tell me which of the 8 new frozen entrees you would like to try!  GIVEAWAY HAS ENDED.  Winner is #14 Debbie J.  Congratulations!

   

Disclosure: The information and prize pack have been provided by General Mills through MyBlogSpark.

     This has been a crazy week.  I was at trainings for work 2 days so I was out of the classroom and had to prepare sub plans.  I'm not a fan of trainings because I have a real problem sitting still for 7 or 8 hours at a time.  I think that's why I'm a special education teacher; I totally relate to my students!

      My other problem is that I have a horrible cold and I haven't felt like cooking.  However, when I got home last night I was hungry.  I looked in the freezer and saw the box of Old El Paso Chicken Enchiladas.  Old El Paso has a new line of eight different flavors of frozen entrees such as fajitas, enchiladas, quesadillas and burritos.  Each entree is meant to serve two people which was perfect for my husband and I.

      The enchiladas looked pretty good.  Since I use Old El Paso enchilada sauce as a staple in my kitchen I already knew I'd love the sauce.  The enchiladas cooked up in 45 minutes in  the oven and soon the house smelled like Mexican food!  I cooked up some Old El Paso refried beans on the side and we finished the meal with some chips and salsa. 

       The enchiladas were good.  They are corn tortillas stuffed with chicken, onions, and two typed of cheeses then topped off with ancho chili sauce.  I was expecting the sauce to be bland for the masses but it had a good deal of spice to it that both my husband and I appreciated!  It was perfect for a tasty meal that I didn't have to make myself.  

 General Mills was nice enough to send me a gift package containing:

• One (1) coupons valid for one Old El Paso Frozen Entrée each (value up to $7.99)
• Mexican Tile Chip & Dip Bowl and Serving Platter
• $10 Visa Gift Card 

They'd like to send you the same gift package!  Want a chance to win?  It's easy!  Simple go to the Old El Paso website then come back and tell me which of the 8 new frozen entrees you would like to try!  GIVEAWAY HAS ENDED.  Winner is #14 Debbie J.  Congratulations!

   

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Fresh Vegetable Salsa (medium heat)

     Last week when I went to the farmer's market I was lucky enough to score 14 pounds of peaches for $10 which I used to make spiced peach jam and peach pie filling.  This week when I went I noticed a few very large baskets of tomatoes for sale.  The basket ended up containing 19 pounds of tomatoes and cost a mere $10.  I couldn't wait to get them home and get canning.

     Last year the most popular thing I canned was salsa.  We ended up eating almost all the jars before the spring.  I had canned mild, medium, and hot last year but somehow I only ended up blogging about the mild salsa.  Our favorite was the medium salsa.  It is full of fresh tomatoes, green peppers, onions, and some heat from hot peppers.

     While I found some of the tomatoes I bought to not be suitable for canning, most of them were and this salsa turned out quickly.  I also had about a pound of tomatillos from our CSA.  As a brief side note, make sure you wear gloves when cutting the hot peppers as they seriously burn.  I touched one before putting my gloves on and then scratched my nose-bad move!  It felt like it was on fire for over an hour.

      The salsa turned out just as well as it did last year.  It has a rich red color and is packed with fresh vegetable flavor.  The heat from the hot peppers comes through in the end and while it doesn't burn your mouth, the heat is definitely there. 

Fresh Vegetable Salsa (medium heat) (slightly modified from Ball's Complete Book of Home Preserving)
7 c. chopped, cored, peeled tomatoes (It took me 6 pounds to get 7 cups)
1 lb. tomatillos, cut in half
2 c. onion, chopped
1 c. green bell pepper, chopped
4 jalapeno peppers, minced
6 garlic cloves, minced
1 can (5.5 oz) tomato paste
3/4 c. white vinegar
2 t. cumin
1 t. salt
1 t. black pepper

1.  Prepare a boiling water canner, jars, and lids.

2.  In a large saucepan combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce the heat to low and boil gently, stirring frequently, for 30 minutes.

3.  Ladle the hot salsa into hot pint jars.  Leave 1/2 inch of headspace.  Remove the air bubbles and adjust the headspace.  Wipe the rim and place the lid on the jar.  Place the screwband on and tighten to fingertip tight.

4.  Put the jars in the canner, making sure they are completely covered by water, and cover with a lid.  Boil in the canner for 20 minutes.

5.  Remove from heat and remove the lid.  Let sit for 5 minutes.  Remove the salsa from the canner and let them cool for 24 hours.  Check the seals and then store for up to 1 year.

**Makes 5 pints**

     Last week when I went to the farmer's market I was lucky enough to score 14 pounds of peaches for $10 which I used to make spiced peach jam and peach pie filling.  This week when I went I noticed a few very large baskets of tomatoes for sale.  The basket ended up containing 19 pounds of tomatoes and cost a mere $10.  I couldn't wait to get them home and get canning.

     Last year the most popular thing I canned was salsa.  We ended up eating almost all the jars before the spring.  I had canned mild, medium, and hot last year but somehow I only ended up blogging about the mild salsa.  Our favorite was the medium salsa.  It is full of fresh tomatoes, green peppers, onions, and some heat from hot peppers.

     While I found some of the tomatoes I bought to not be suitable for canning, most of them were and this salsa turned out quickly.  I also had about a pound of tomatillos from our CSA.  As a brief side note, make sure you wear gloves when cutting the hot peppers as they seriously burn.  I touched one before putting my gloves on and then scratched my nose-bad move!  It felt like it was on fire for over an hour.

      The salsa turned out just as well as it did last year.  It has a rich red color and is packed with fresh vegetable flavor.  The heat from the hot peppers comes through in the end and while it doesn't burn your mouth, the heat is definitely there. 

Fresh Vegetable Salsa (medium heat) (slightly modified from Ball's Complete Book of Home Preserving)
7 c. chopped, cored, peeled tomatoes (It took me 6 pounds to get 7 cups)
1 lb. tomatillos, cut in half
2 c. onion, chopped
1 c. green bell pepper, chopped
4 jalapeno peppers, minced
6 garlic cloves, minced
1 can (5.5 oz) tomato paste
3/4 c. white vinegar
2 t. cumin
1 t. salt
1 t. black pepper

1.  Prepare a boiling water canner, jars, and lids.

2.  In a large saucepan combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce the heat to low and boil gently, stirring frequently, for 30 minutes.

3.  Ladle the hot salsa into hot pint jars.  Leave 1/2 inch of headspace.  Remove the air bubbles and adjust the headspace.  Wipe the rim and place the lid on the jar.  Place the screwband on and tighten to fingertip tight.

4.  Put the jars in the canner, making sure they are completely covered by water, and cover with a lid.  Boil in the canner for 20 minutes.

5.  Remove from heat and remove the lid.  Let sit for 5 minutes.  Remove the salsa from the canner and let them cool for 24 hours.  Check the seals and then store for up to 1 year.

**Makes 5 pints**

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Spicy Queso Blanco Applebee's Copycat

Now you can enjoy your favorite Spicy Queso Blanco Dip at home. Our Applebee's copycat recipe couldn't taste better. This creamy cheesy dip with a little kick is loaded with 2 cheeses, fresh herbs and just enough heat to make your tongue tingle.

Continue Reading »

Now you can enjoy your favorite Spicy Queso Blanco Dip at home. Our Applebee's copycat recipe couldn't taste better. This creamy cheesy dip with a little kick is loaded with 2 cheeses, fresh herbs and just enough heat to make your tongue tingle.

Continue Reading »

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Boozy Bloody Mary Salsa

While we were in the midst of planning our Haunted Halloween Party I was brainstorming all sorts of cool party food and I realized that I could turn my favorite salsa into a bloody mary salsa just by adding a few ingredients. What appetizer could be more fun for an adult party?

Continue Reading »

While we were in the midst of planning our Haunted Halloween Party I was brainstorming all sorts of cool party food and I realized that I could turn my favorite salsa into a bloody mary salsa just by adding a few ingredients. What appetizer could be more fun for an adult party?

Continue Reading »

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The Best Ever Chicken Tortilla Soup in Just 30 Minutes

Living in Arizona for 15 years I have developed a deep love for southwestern flavors. When it comes to soup I don't think there is a soup more suited to the southwest than Chicken Tortilla Soup. Classic ingredients of this Mexican inspired soup are some of my favorites.

Continue Reading »

Living in Arizona for 15 years I have developed a deep love for southwestern flavors. When it comes to soup I don't think there is a soup more suited to the southwest than Chicken Tortilla Soup. Classic ingredients of this Mexican inspired soup are some of my favorites.

Continue Reading »

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CSA Wednesdays: Roasted Corn and Avocado Salad

    We're getting to the end of our CSA.  I'm sad.  I hate going all winter without fresh vegetables and fruits but we get what we can at the market.  This week we received corn, pumpkins, tomatoes, peppers, basil, and apples.

        The apples I used in a fabulous vegan apple pie (recipe coming soon!)  I used the tomatoes and peppers for enchiladas one night.  The basil I used in my pasta.  The pumpkins are great because I can make several recipes out of one.  This week I used the pumpkin to make pie and bread.  Yum!

       Then came the corn.  I wasn't sure what I was going to do with the corn because work has been getting busy.  I feel like this year especially I'm being pulled in a million different directions and I can't get to all of my kids everyday.  I think that's part of being a special education inclusion teacher.  I have kids in grades K-5 so I'm always off and running from one room to another.  I wore my pedometer yesterday and can you believe that during the work day I walked 3.4 miles just going from one classroom to another?  Craziness!

      I wanted to make tacos but I needed a side dish to go along with it and I saw a photo for a light and fresh grilled corn salad that I wanted to try.   There was no recipe attached to it so while I had to wing it, it turned out great.  Grilled corn and avocado are tossed with a honey lime dressing spiced with chili powder.  It's delicious and a great healthy side.

Roasted Corn and Avocado Salad  (a Hezzi-D original)
4 ears of corn
1 T. olive oil
1 t. salt
1 t. black pepper
1 ripe avocado
For the dressing:
2 T. olive oil
2 T. red wine vinegar
2 t. lime juice
1-2 t. honey
1 t. chili garlic sauce
1 t. cumin
1/4 t. chili powder

1.  Heat the grill to medium heat.  Brush the ears of corn with the olive oil and sprinkle with salt and pepper.  Cook on the grill, turning every few minutes, until it is golden brown.  Remove and allow to cool.

2.  Once the corn has cooled, cut the kernels off the cob and place in a large bowl.  Peel, seed, and dice the avocado and add it to the corn.

3.  In a small bowl combine all the ingredients for the dressing and whisk until combined.  Pour over top of the corn and avocado salad.  Toss to combine.

4.  Refrigerate for at least 1 hour to allow the flavors to mingle.  Serve cold.

    We're getting to the end of our CSA.  I'm sad.  I hate going all winter without fresh vegetables and fruits but we get what we can at the market.  This week we received corn, pumpkins, tomatoes, peppers, basil, and apples.

        The apples I used in a fabulous vegan apple pie (recipe coming soon!)  I used the tomatoes and peppers for enchiladas one night.  The basil I used in my pasta.  The pumpkins are great because I can make several recipes out of one.  This week I used the pumpkin to make pie and bread.  Yum!

       Then came the corn.  I wasn't sure what I was going to do with the corn because work has been getting busy.  I feel like this year especially I'm being pulled in a million different directions and I can't get to all of my kids everyday.  I think that's part of being a special education inclusion teacher.  I have kids in grades K-5 so I'm always off and running from one room to another.  I wore my pedometer yesterday and can you believe that during the work day I walked 3.4 miles just going from one classroom to another?  Craziness!

      I wanted to make tacos but I needed a side dish to go along with it and I saw a photo for a light and fresh grilled corn salad that I wanted to try.   There was no recipe attached to it so while I had to wing it, it turned out great.  Grilled corn and avocado are tossed with a honey lime dressing spiced with chili powder.  It's delicious and a great healthy side.

Roasted Corn and Avocado Salad  (a Hezzi-D original)
4 ears of corn
1 T. olive oil
1 t. salt
1 t. black pepper
1 ripe avocado
For the dressing:
2 T. olive oil
2 T. red wine vinegar
2 t. lime juice
1-2 t. honey
1 t. chili garlic sauce
1 t. cumin
1/4 t. chili powder

1.  Heat the grill to medium heat.  Brush the ears of corn with the olive oil and sprinkle with salt and pepper.  Cook on the grill, turning every few minutes, until it is golden brown.  Remove and allow to cool.

2.  Once the corn has cooled, cut the kernels off the cob and place in a large bowl.  Peel, seed, and dice the avocado and add it to the corn.

3.  In a small bowl combine all the ingredients for the dressing and whisk until combined.  Pour over top of the corn and avocado salad.  Toss to combine.

4.  Refrigerate for at least 1 hour to allow the flavors to mingle.  Serve cold.

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