Quinoa and Chicken Burritos

Since I work at an elementary school now and don't have time to go get lunch during our break.... I have to come up with filling, healthy meals to get me through the day. This recipe did just the trick! It's filling, it makes a ton and it's easy to make.

Ingredients:

• 2 cups cooked quinoa
• 2 cups cooked chicken, diced (grilled, rotisserie, boiled, baked - any kind of chicken). I grilled my chicken.
• 2 cans Bush’s beans (such as black, kidney, or pinto), drained
• 2 cups of salsa
• Salt and pepper to taste (optional to add 1 T. chili pepper and 1 tsp. cumin)
• Tortillas ( I used wheat)

Directions:

• In a large bowl combine the cooked quinoa, diced chicken, drained beans, and salsa.
• Salt and pepper to taste.
• Fill tortillas with quinoa mixture, depending on the size of the tortilla. Add sour cream or cheese (optional).

Slow Cooker Chicken Enchilada Soup

Now that I'm in school, full time student teaching and have a baby on the way... I don't have much time to cook long, time-consuming meals anymore. All that being said...the crockpot is my new best friend. I can make fabulous meals quick and easy. The crockpot does all the cooking...it just takes a few minutes of prep. Here is a crockpot recipe I made last week and it was amazing. This recipe makes a ton...it can feed up to 5-6 people or last as lunch for the whole week (that's what I did). This recipe is also SUPER easy... so if you don't have a lot of time and want a great meal...this is the perfect soup to make.

Ingredients:

2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cup (or 1 10-ounce can) red enchilada sauce
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste

optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Directions:

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Serve warm, with optional garnishes.