Before returning to work I prepared and froze seven meals ready to drop in the crock pot for an easy meal on a busy day. The first week back to work I cooked the Mediterranean Pork Chops. A disaster. On a scale of 1-5, I’d give them a 1. The meat was tender, but I could only stomach two or three bites.
This experience made me reluctant to try another meal, but on week two I selected the bag labeled Teryaki Chicken and set the crock pot for eight hours. More disappointment. The meal was gray. Gray chicken. Gray pineapple. Gray onions. Gray broth. Only the carrots avoided the gray color of the other ingredients. The flavor was a major improvement over the previous week’s pork chops, but I’d only give it a 2 1/2. I did eat most of the meal, but I wouldn’t eat it again.
I’m beginning to dread Tuesday since it’s the day designated as the crock pot meal night, but this week things went much better. The package with Taco Chicken Bowl scribbled on the bag made its way to the slow cooker. Finally, a meal I’ll make again! Chicken breasts, black beans, corn, salsa, and a variety of spices…a tasty meal served over rice. I’d give this one a 4, and even without freezing in advance it’s an easy meal.
- 2 frozen chicken breasts
- 1 can black beans (drained and rinsed)
- 1 can shoepeg corn (drained)
- 16 oz. salsa
- 1 packet taco seasoning (Great substitution for spices and speeds up preparation.)
We served over yellow rice, but I ate leftovers with white rice. Yes, we actually ate the leftovers! It definitely made enough for 4 servings.
I’m still a little leery of the four remaining bags in the freezer, and I can’t say I’m looking forward to Tuesday’s crock pot dinner; but at least I have a little more hope after success with the Taco Chicken Bowl.