Whether it is kids’ sports practices, crazy work schedules, meetings, or a class at the gym, weekdays can be especially full. Everyone seems busy, it’s just the details that are different!
I often find myself cooking extra on the weekends to guarantee a couple of quick meals throughout the week. There are many nights when it isn’t possible to eat altogether–though I wish that weren’t the case!–and having something that can be served in stages is particularly helpful.
This recipe for Slow Cooker Cilantro Lime Chicken is an incredibly easy, delicious meal the first night. It cooks all by itself and can be dished out when needed, held and reheated for any latecomers, and the leftovers taste great. To reinvent the leftovers, I often make tacos. If I have a bit of extra rice from the first night, I’ll stir it into the chicken mixture–works with quinoa, couscous, or almost any grain of choice. The grain will absorb the leftover juice and create a thick, flavorful “stuffing” for a taco.
As another option, whip up a Mexican-inspired chopped salad, piling the leftovers atop chopped romaine or your lettuce of choice. Then add any of your favorite taco-type toppings, from tomatoes, cucumbers, and black olives to avocado, shredded cheese, and salsa. For a delicious 2-ingredient dressing, simply mix equal parts salsa and ranch dressing. (Click here for my homemade buttermilk ranch recipe.) The chicken mixture works well for enchiladas, too.
For those who may not be a fan of cilantro, simply omit. (I learned a while back that some people have a gene that makes cilantro taste like soap to them. Have you heard this?) Whatever the case, this meal is worth making even if you leave the cilantro out.
For the simple recipe for Slow Cooker Cilantro Lime Chicken, click HERE.