Slow Cooker Chicken Taco Bowls

Ingredients

• 1½ lbs. chicken breasts $2.90
• 1 (16 oz.) jar salsa $1.99
• 1 (15 oz.) can black beans, drained $1.19
• ½ lb. (8 oz.) frozen corn $0.57
• 1 Tbsp chili powder $0.15
• ½ Tbsp cumin $0.07
• ½ Tbsp minced garlic $0.10
• ½ tsp dried oregano $0.03
• ¼ tsp cayenne pepper $0.02
• ¼ tsp salt $0.02
• to taste cracked pepper $0.02
• 2 cups dry rice $0.66
• 8 oz. shredded cheddar $2.49
• ½ bunch cilantro (optional) $0.45

Instructions

1. Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
2. Secure the lid on your slow cooker and cook on low for 8 hrs.
3. Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).
4. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

This was from Budget Bytes (one of my new fave food blogs!) and I loved these and it was super easy. Delicious!

Sauteed Corn, Spinach, Bacon, and Scallions

So I have been working on getting through a cookbook (thanks Alyse for the suggestion!). I have been doing the "Mom 100" cookbook I got a while ago, and just hit the JACKPOT with this recipe. Even Mr. Not-a-Fan-of-Vegetables went back for seconds. Here is the link where you can see some of her recipes: http://www.thatskinnychickcanbake.com/2012/07/sauteed-corn-spinach-bacon-and-scallions-sundaysuppers-2.html

But here is the printout of instructions.

4 slices bacon, cut into 1-strips

1 tablespoon butter

1 shallot, minced 

3 cups fresh or frozen corn kernels (from about 4 ears corn)

1/2 cup chopped red bell pepper 

Pinch of red pepper flakes (optional)

Kosher salt and freshly ground black pepper

2 to 3 scallions, both white and light green parts, sliced

4 cups baby spinach leaves

Cook the bacon in a large skillet over medium-high heat, turning occasionally,

 until browned.  Using a slotted spoon, transfer the bacon to paper towels to drain.  Pour off all but 1 teaspoon of the fat from the skillet.

Add the butter to the skillet and melt over medium heat.  Add the shallot and cook, stirring occasionally, until tender, about 2 minutes.  Add the corn and the red bell pepper and red pepper flakes, if using.  Season with salt and black pepper to taste.  Cook, stirring often, until the corn is tender, about 5 minutes.  Crumble the bacon and add it along with the scallions and the spinach.  Stir until the spinach leaves have 

wilted and combined with the corn, about 1 minute.