Thursday, January 7, 2016

What's For Dinner?

Here we are, seven days into the new year. How's it going for you?  Still a bit wobbly around my house - Sadie either has "ok" days, or bad days. Yesterday was bad. So far today, all she wants to do is snuggle - I'm ok with that (but not much else is getting done, lol - hence tonight's dinner, see below).

Bill is battling bronchitis (told him he should have gone to the doctor sooner!), Bethy is fighting a cold, and (drumroll please....) I'm back in menopause.

Seriously. After nearly 10 years of hormone freedom. Ermergerd!!!! Hot flashes, night sweats - all the fun stuff. Turns out that over the last year, my hormones have taken a dive. My testosterone levels didn't even register. Oops. Guess I should have been paying closer attention, huh? So... I'm on hormone replacement therapy. Joy. Wish it'd kick in, though, because sweating like a pig in 40 degree weather isn't much fun. We're waiting for some more bloodwork to come back, then I'll get a new supplement routine in place. The usual supplements I take are all on hold until we get my numbers.  Fun times. Lol.
Now, back to dinner... ya'll know how much I love my crockpots (I have 11 now), and with the rainy weather, sick dog, and well, let's say I'm experiencing a lack of high energy (go ahead, laugh), dinner tonight is via my trusty slow cooker. It's also a favorite recipe, so kinda counts as comfort food (even though it's totally healthy - just don't tell your family that part).

Right at this very moment, the smell of Chicken Verde is filling my kitchen - yummy! And since the hubby has meetings that go until late tonight, and Bethy has her own plans, I've got it all to myself! No one needs to know if there's no leftovers, right? ;-)   Before you think I've gone glutton, I did only make a half batch. Still - it's mine, all mine! Bwahahahaha!!!!

You can find the printable recipe on my main site HERE.

Chicken Verde Tostadas

"These chicken tostadas come together in a snap when you've prepped the chicken earlier - dinner's ready in 12 minutes!!"

Gluten Free Chicken Verde Tostadas
Serves 4
Prep Time: 
Cook Time: (2 hours in crockpot, plus 15 minutes to get dinner served)


  • 1 lb chicken breast 
  • 1 jar (16 oz) green chili salsa
  • 8 gluten-free corn tortillas
  • 1/2 cup refried black beans (or mashed black beans)
  • 1/4 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1 lime, quartered
  • 1/4 cup shredded cheddar (optional)
  • 1/4 cup plain fat-free greek yogurt
  • shredded lettuce or shredded cabbage (like this)
  • onion, diced
  • tomato, diced
  • 2 Tbsp chopped cilantro
  • 1 avocado, diced
  • hot sauce


  1. Place chicken and 1/2 the jar of salsa in crockpot.  Cook on high about 2 hours, or until cooked through. Drain off liquid, shred chicken, then add the other half of the jar and mix together. Place in serving bowl or return to the crockpot (power off or on warm).
  2. Preheat oven to 350 degrees, and line a cookie sheet with foil. Place 6 corn tortillas on sheet, and bake about 12-15 minutes, turning halfway, until crispy.
  3. In a small saucepan, heat refried beans over medium heat, adding the chili powder and smoked paprika, stirring well.
  4. While your beans heat, chop your toppings and set them out.
  5. Serve.

TIPSToppings galore!!! My family likes using shredded cheddar, I prefer crumbled feta; they like shredded lettuce, I prefer the mix from those coleslaw bags (just the veggies); they like sour cream, I prefer fat-free greek yogurt... feel free to add sliced black olives, chopped or jarred jalapeño, etc.

NOTE*Quick and Easy Chicken Verde: Place chicken breasts in crockpot, add 1 jar salsa verde (or green chili - This is what I use), cover and cook about 2 hrs on high. Shred. If you don't have time for the crockpot, simply place both ingredients in a baking dish, bake at 350 until cooked through (about 25 minutes) and shred.


Nutritional Information

Amount Per Serving (2 tostadas)  Calories: 316 | Total Protein: 35 g | Total Carbohydrate: 27 g | Total Fat: 0 g | Total Fiber: 6