Yummy! Yummy! In my tummy!

Saturday we had our new scholar orientation for our 2015 McNair cohort.  During the orientation we like to play a fun little game...two truths and a lie.  For the past two years I've stumped the scholars.  Last year one of my truths was "I don't like food."  This year, my lie was "I love food!"  Boy is that a lie!  I don't like food...not really at all.  I love my Little Debbie Frosted Fudge Sticks, my custard filled long johns, my cereal, and a bunch of other stuff that isn't that good for you...nothing you can call food.  So when I find something I actually like that is actually "real" food, I am thrilled!

This week, Michigan has been giving us a taste of the winter weather that is sure to come.  With the colder temperatures, I've been in the mood for warm food.  Since I don't enjoy eating, I really don't enjoy cooking.  I enjoy baking, but not cooking!!  I would say that goes with the territory since I like sweets, not food.  Haha!

Monday I made some killer White Bean Chili with Chicken.  It was delicious!!  My husband still can't get over how delicious it was.  (If you want the recipe, let me know.)  Today's Crockpot Salsa Chicken Burritos were a big hit, too. I've tried some similar recipes off of Pinterest, but they were never a hit with my family.  We liked the concept, but there was something wrong with each recipe so it's not a keeper.  Last night I decided to try my own thing. 

 Here is how I made my Crockpot Salsa Chicken Burritos.

                        

Ingredients

3 chicken breasts (about 3 lbs)

1 cup dry black beans

1 can corn (rinsed and drained)

1 jar salsa (about 38 oz)

flour burrito shells

shredded cheese (optional)

sour cream (optional)

Directions
Soak dry beans in water over night.  (Directions say to soak for 8-10 hours, but I only soaked them about 7 hours, still leaving them somewhat dry.  They will soak up the juices while cooking giving them extra flavor and helping with the consistency.) Rinse beans before using.

In the bottom of the crockpot, spread about 1/3 of the salsa.  Lay the chicken breasts on the salsa and top with 1/3 of the salsa.  Top with beans, corn and remaining salsa.

Cook on high for approximately 8 hours.  The chicken should shred when you stir it.  If so, it is ready to be served and enjoyed!

    

Note: My mixture was not runny or soupy at all.  I attribute that to using dry black beans instead of canned.  The previous recipes I tried all called for canned beans and the mixture was very soupy.  If you have to use canned beans and it does come out soupy, you can throw some instant rice in and let it cook a bit longer.