Welcome to Dinner By the Week

If you are anything like me, unless I plan out my menus ahead of time, when dinner time comes around I find myself scrounging in the refrigerator for something that isn't frozen. Worst case scenario...we go out to eat.

To counter this, each week, I peruse my cookbooks, decide on a menu, and shop accordingly. I find that 75% of the ingredients I need for my menu are staples I keep on hand. The rest I buy at the grocery store each week. I find this cuts down on waste, impulse shopping, and I never have to make that emergecy trip to the store because I am short one vital ingredient.

I am sharing with you the menus I create each week, along with the list of ingredients needed to prepare each recipe. I hope you enjoy and I look forward to your comments.

Peggy



Wednesday, August 24, 2011

Easy Mexican Chicken and Beans/Whole Wheat Tortillas


Easy Mexican Chicken and Beans w/Whole Wheat Tortillas
1 pound boneless, skinless chicken breasts sliced into bite-sized pieces
1 envelope (1 1/4 oz.) taco seasoning mix
1 can (15-16 oz.) black or pinto beans, rinsed and drained
1 can (11 oz.) whole kernel corn with red and green peppers, undrained
1/4 cup water

1) Spray 10-inch nonstick skillet with cooking spray.  Cook chicken in skillet over med-high heat 8-10 minutes, stirring occasionally, until no longer pink in center.

2) Stir in taco seasoning, drained beans, corn, and water.  Cook over med-high heat 8-10 minutes, stirring frequently, until sauce is slightly thickened.  Serve with tortillas.


I loved this recipe because it gives you a lot of bang for your buck.  It is delicious and SO easy! I used black beans for the photo above, but pinto would work just as well.  I also added chopped tomatoes, lettuce, and a little cheese to each plate to make the tacos more interesting and well-balanced.

Serves 4-6 depending on portion size
Cook time: 20 minutes
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