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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!
6 minute Meal - Crock Pot Nachos
11/23/2011 | Sheryl McGlochlin
1-minute chore: (I do this chore first thing in the morning by 9 am OR before I go to bed at night.
2 c. raw, uncooked black or pinto beans (rinse them off in water using a strainer)
8 c. water
Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.
Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.
NOTE: Don’t worry about saving PINTO BEAN water
Refrigerate both the juice and beans until you are ready to use.
If you need some extra bean juice later, you'll have it available.
Bean juice is high in nutrients so water it down and feed your plants if you don’t use it yourself.
Your raw, uncooked beans will now be approx. 6 cups of cooked beans. Put them in 8 - 12 oz. containers and either freeze if you aren't going to use them for a few weeks OR put them in the fridge if you will be using them within 3 - 4 days.
If you freeze them, be sure and mark what they are so you'll remember.
Now proceed with this recipe, which will only take a few minutes to assemble:
Crock Pot Nachos
2 – 3 frozen boneless chicken breasts
1 c. Black or Pinto Beans
1 Can Drained Canned Whole Kernel Corn
1 (15oz) Jar of Salsa
1 (8oz) Package of Cream Cheese
1. Take the frozen, yes, frozen, boneless chicken breasts put into the slow cooker
2. Add corn, black beans and jar of salsa. dump it right on top of chicken
3. Cover and cook in slow cooker on HIGH for 4-5 hours or until chicken forks apart.
4. Add 1 package of cream cheese (just throw it on top) and let sit for about 1/2 hour.
When I make this dish, I will fork apart all of the chicken before I add the cream cheese. You can serve this right out of the slow cooker or you can put it with tortillas or chips. I usually make sticky rice and serve it over the top. Enjoy!!