Oh Sunday. How I love you.
The parents came down this afternoon for a late lunch at Another Broken Egg Cafe as well as NFL and Jim ‘N’ Nicks’ baby back ribs.
Oh yeah, and for me.
Before I share the recipe I mentioned to you all last night, I’m going to share what I’ve been up to this week – fitness wise.
Week in FitnessÂ 1/14-1/20
Monday – CrossFit
Tuesday – 5 mile run
WednesdayÂ – CrossFit
ThursdayÂ – 3 mile run with Mom
FridayÂ – Off
SaturdayÂ – 7 mile run
SundayÂ – Restorative Yoga @ Yoga Bliss
Not going to lie, I’m pretty proud of my schedule this past week and I think I just might keep it around for a while.Â CrossFit and running left me sore each time but switching things up allowed me to be able to incorporate everything I wanted to do in the week. A little tricking of the body and I may even be able to add in some more yoga and CrossFit. We’ll just have to see how the upcoming week turns out.
Ok ok. Recipe time!
Crock Pot Salsa Shredded Chicken with Kale
Serves a lot
- Â 4 boneless, skinless chicken breasts
- 1 jar salsa
- 1 can black beans
- 1 can white shoepeg corn
- 1 yellow onion, diced
- 3-4 cloves garlic, minced
- 4 leaves kale
- 1-2 c chicken broth
- Mexican oregano
- S & P
On the morning of the day you plan on having this meal for dinner, chopped everything up that needs choppin’. While sipping on coffee with frothed milk that exploded when being frothed.
Now, get out your crock pot and pour a nice layer of salsa on the bottom.
There ya go. Next up: chicken breasts.
Nestle the chicken on top layer of salsa.
Don’t they look cozy? Time for the blanket of goods.
Layer corn, beans, onion, and garlic.
Then finish off with remaining salsa.
And if you’re still sleepy like I was and forgot all about the kale, throw it on top and then pour over chicken broth.
Cook on low for 2 hours and then shred chicken using two forks. Continuing cooking another 6 hours and then say hello to this:
And a house that smells drool worthy.
While this is awesome on its own, it’s even better with wild rice + quinoa.
Apologies for the poor picture quality. I was hungry!
Rice cookers = lifesavers. Serious. Invest in one.
Don’t forget to garnish with cilantro and a dollop of plain Greek yogurt (or sour cream).
Perfect hearty meal for a cold winter night.
The best part about this recipe – besides the fact that it’s zero hassle and tastes oh so good – is the endless ways to use leftovers! On a sandwich, enchiladas, in a salad…
Oh the possibilities!
Make this. Really. It freezes well, too, so you have no excuse not to make it.
Here’s to the end of a great week and many more to come!