Salsa Verde Chicken Tacos

Love using my slow cooker! The food always comes out yummy and makes the house smell awesome!

12 oz jar salsa verde

¼ tsp cumin

¼ tsp dried oregano

½ tsp garlic powder

½ tsp salt

1 ½ lb chicken (about 8 chicken tenders)

8 tortillas

avocado, sliced

red onion, sliced

lime

1. Put salsa, cumin, oregano, garlic powder, and salt in slow cooker. Stir to combine
2. Put chicken in slow cooker making sure that each piece is covered by salsa.
3. Cook on low for 4 hours.
4. After 4 hours, shred chicken and cook for an additional 15 minutes.

Makes 8 tacos

Balsamic Roasted Veggies over Brown Rice

Roasting is my favorite way to cook most vegetables. You can substitute just about any other veggie in this recipe. Some good additions to this dish would be brussel sprouts, butternut squash, and cauliflower.

Rice:

1 c brown rice

2 c water

1 clove garlic

salt to taste

Veggies:

3 Tbs balsamic vinegar

4 ½ Tbs olive oil

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

1 ½ tsp salt

½ tsp ground black pepper

6 carrots, sliced on the bias

½ red onion, cut into 1” pieces

1 ½ c broccoli

1 zucchini, sliced and quartered

1 red bell pepper, cut into 1” pieces

6 oz mushrooms, halved

1 sweet potato, diced

1 ½ c potatoes, diced

5 clove garlic, chopped

1. Bring water to a boil and add rice and clove of garlic. Salt to taste.
2. Turn heat down to simmer and simmer for 40 minutes.
3. In a small bowl, add vinegar, oil, oregano, thyme, rosemary, salt, and pepper and whisk together.
4. In a large bowl, add all veggies, chopped garlic, and vinegar mixture and toss with a large spoon so that all veggies are are coated.
5. Spread veggies out on a baking sheet and bake for 25 minutes at 425 degrees.