Salsa Verde Chicken

INGREDIENTS:
1 package chicken breasts
1/2 jar salsa verde (from Trader Joe's cause it's only $2 and delicious)
Shredded cheese, like monterey jack
1 can black bean slightly drained, but NOT rinsed (optional)

1. Preheat oven to 350. In a 9x13 pan place chicken. Pour half (or the whole thing if you want) a jar of salsa verde over the chicken. Bake in the oven for 20 minutes. Pull the dish out and add the (optional) black beans and cheese. Bake 10 more minutes. Serve with corn on the cob and rice.

NOTE: Salsa verde is a tad bit spicy. My kids don't like spicy stuff so I set aside a piece of chicken for them and pan fry it with a sauce they do like.

White Chicken Chili

Salsa verde is the key ingredient to this quick, delicious, and easy meal. You can be a sucker and buy it at a traditional food store for like $4.50. Or you can stop by your local Trader Joe's and pick up 2 jars for $4. (I'm saying to buy 2 because you'll want more to make another recipe I have here, or to make this one again.)

INGREDIENTS:
1 package chicken breasts
1 jar of salsa verde
6 cups chicken broth
2 cans great northern beans, drained and rinsed

OPTIONAL TOPPINGS:
Sour cream
Avocado
Shredded cheese
Green onions or scallions
Crumbled tortilla chips

1. Put all of your main ingredients, chicken, salsa verde, chicken broth and beans, in the crock pot. Cook on low for 6-8 hours. Just before serving take two forks and shred the chicken, either in the crock pot or on a cutting board - your preference. Serve with optional toppings and the best corn muffins ever.

Quinoa and Tomato Summer Salad

INGREDIENTS:

1 cup cooked quinoa
2-3 large handful cherry tomatoes, quartered
1/3 cup feta cheese
2 scallions or green onions, diced
1 avocado, cubed

DRESSING:
1/4 cup extra virgin olive oil
1 TBSP lemon juice
3 big dashes of Mediterranean spiced sea salt (pictured right)


1. In a large serving bowl combine all ingredients for the salad. To make the dressing add olive oil, lemon juice and spices to a small tupperware container and shake well. Pour all over salad, stir and serve room temperature.
Serves about 4 people as a side dish.
You could also serve it over a bed of field greens or spinach for a delicious lunch. That would probably serve about 2.