I planted many herbs and vegetables when we got home from Japan and though
Just as ironic as the large pot of the cilantro is, I've been avoiding cooking for the last week because I didn't want to heat up the house, however it wasn't until it was cold outside that I didn't use the oven since I made this soup (as previously stated) in the crock pot. Why does cooking a meal that is meant for cold weather use a cooking mean that doesn't produce a lot of heat in the house?
4 frozen chicken breasts
1 medium onion
1 green pepper
1 7oz can chopped green chilies
2 jars 16oz salsa verde
2 cans navy (white) beans rinsed and drained
1 cup Greek yogurt
2 Tablespoons lemon juice
1/2 cup minced cilantro
optional toppings: shredded cheese (cheddar, Colby), avocado, crushed tortilla chips
Dice onion and green pepper. Place frozen chicken breasts on the bottom of a crock pot. Place onions, green peppers, green chilies, and salsa on top of chicken breasts and cook on low for 5 hours.
Once chicken is cooked either shredded it with forks or my personal favorite method, in my kitchen aid! Seriously, it only takes a matter of seconds!
Return chicken to the crock pot then mix in beans, cilantro, and Greek yogurt. Heat through and serve with toppings! Try not to eat the whole pot in one evening so you can enjoy it again tomorrow. Honestly, it was so hard to cut myself off!
What are some of your favorite cilantro recipes?