What’s for dinner? Whether the answer is carry-out, leftovers, fine dining, or a home cooked meal — it’s a question that demands an answer. Seven days a week. 365 days a year. What’s for dinner?
It’s actually the first question my daughter asks when she gets home from school. Every. Day. She walks in the door, drops her bag, and yells, “Hey mom! What’s for dinner?” Even though I have it written on a chalkboard menu in our kitchen. That doesn’t stop her from asking the question.
To help you with your meal-making endeavors, I’m sharing five of my family’s fave recipes. They are simple. They are delicious. And they may just help you answer the never-ending question of “What’s for dinner?” Need I say more?
Chicken, Corn, and Black Bean Burritos
Ingredients: 1 package chicken breasts, can of corn, can of black beans (rinsed and drained), 1 package taco seasoning, jar of salsa, tortillas, shredded cheddar cheese
Directions: Place chicken breasts, corn (not drained), black beans, taco seasoning and salsa in crockpot. Cook on low for 5-6 hours or on high for three hours. Thirty minutes prior to chicken being finished, shred chicken, and allow to cook remaining 30 minutes in black bean and corn mixture. When finished cooking, preheat oven to 350 degrees. Spoon chicken mixture in center of tortillas and roll into burritos. Place in 9 x 13 baking dish. Cover with cheese. Bake until cheese is melted.
Chicken Tortilla Soup
Ingredients: 1 package chicken breasts, box of creamy tomato soup, jar of salsa verde, 8 oz. cream cheese
Toppings: tortilla chips, sour cream, cilantro, shredded cheddar cheese
Directions: Preheat oven to 350 degrees and bake chicken. Pour salsa into pan and add cream cheese. Whisk until cream cheese is mixed into salsa. Add tomato soup. Shred chicken and add to soup. Serve with tortilla chips and garnish of choice.
*Time Saver Option – Short on time? Purchase a rotisserie chicken instead.
*Bonus Meal Option – I don’t use the entire package of chicken in the soup. Place however much you like in the soup and use whatever is left to make chicken salad the next day!
Mexican Stuffed Shells
Ingredients: package chicken breasts, 1/2 tsp garlic powder, 8 oz. cream cheese (softened), 6 jalapeño peppers, bacon (cooked and crumbled), shredded cheddar cheese
Directions: Preheat oven to 375 degrees. Place chicken on bottom of 9 by 13 baking dish. Season with garlic powder and spread cream cheese evenly over chicken breasts. Slice jalapeños into strips and remove seeds. Lay peppers on chicken and cover with cheese. Bake 40-45 min, or until chicken is cooked through. Five minutes prior to when chicken is finished baking, remove from oven and cover with crumbled bacon. Return to oven and cook remaining five minutes. Serve with potatoes, rice or cornbread.