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This has honestly got to be one of my absolute most favorite slow cooker meals of all time.  And to think, I only found it about 6 months ago!  I've been missing out on this yummy chicken goodness for far too long! It's so simple, it makes enough for leftovers and it's SO tasty.  I like to serve it over rice with a green salad on the side.  But mix it up if you'd like.  Serve it over quinoa, stuff it in a tortilla.  The flavors are so amazing you really can't go wrong.

*original recipe from www.budgetbytes.com*

Chicken Taco Bowls
1 1/2 pounds chicken breasts (I use about 4 breasts)
1 (16 oz) jar of mild thick and chunky salsa
1 (15 oz) can black beans, drained
1/2 pound (8 oz) frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 cups uncooked rice
3 cups chicken broth
shredded cheese, chopped cilantro and sour cream for topping

Add all ingredients through salt into the bowl of a slow cooker.  Stir to combine and cover chicken with mixture.  Cook on LOW setting for 8 hours.  Near end of cooking time, cook uncooked rice in 3 cups of chicken broth according to package directions.  When slow cooker is done, shred chicken with two forks.  Build bowls by placing rice in bowl, top rice with cheese, chicken mixture and any other toppings of your choosing.

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I love seeing so many new recipes out there involving quinoa.  What an amazing little grain (and tasty too!) packed with protein and nutrients.  So when I wanted something different to serve with my chicken fajitas, I remembered pinning this recipe on Pinterest and thought it looked like the perfect pairing.  And while the fajitas were delicious, this beautifully colored protein packed salad was what had me going back for seconds.  I took my first bite and announced  to my family (rather shamefully with a mouthful of food) "oh my gosh, this is amazing! you're going to love it!" But I really had to sit and savor the beauty for a minute too.  I mean, look at all those colors.  Almost too pretty to eat!  It's a wonderful side dish for really any main course meat.  Or eat it for lunch on its own.  But pair it with a mexican main dish (tacos? fajitas? burritos?) and you won't be disappointed.

*original recipe from mysaladrecipes.com*

Southwest Quinoa Salad
1/2 cup quinoa
1 cup water
1/4 cup chopped fresh cilantro
1 small mango, diced
1 small red bell pepper, diced
1 cup canned black beans, rinsed and drained
2 green onions thinly sliced
1/4 cup orange juice
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 teaspoon minced fresh ginger (or 1/2 teaspoon ground ginger)
1/4 teaspoon salt
pinch of cayenne pepper

Toast the dry quinoa by placing it in a small saucepan over medium-low heat and stirring until it becomes fragrant and begins to crackle (about 3-5 minutes.)  Rinse quinoa under cold running water and drain through a fine mesh sieve.  Return to saucepan with 1 cup water.  Bring to a boil over medium-high heat.  Cover, reduce heat to low and simmer 15 minutes or until liquid is absorbed.

While quinoa is cooking, mix remaining ingredients through green onions in a medium bowl.  When quinoa is done, add to bowl and toss all ingredients together.  Mix remaining ingredients together and pour over salad.  Toss to coat.

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I am all for an easy one dish dinner.  Toss all the ingredients in one pan and you're done?  I'll take it!  And the best part is that everyone loved this dish.  Now if you were my dad, and this was 1988, you'd add a can of kidney beans and possibly some other various ingredients that you've found in your pantry.  You'd dish it out to your kids and you'd call it "Daddy Surprise" because the surprise was that it never tasted the same.  Oh, the childhood memories...

No kidney beans please.  Although if you want to add a can of black beans you could boost the protein and fiber content and I imagine it would taste delicious.  We topped our servings with a dollop of sour cream (and some sliced olives for me and the kids.)  A little avocado wouldn't be too bad either.

*original recipe from www.number-2-pencil.com*

Turkey Enchilada Pasta Skillet
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
1/2 cup chopped onion
1 lb ground turkey
1 packet taco seasoning or 1 recipe of my homemade taco seasoning
2 cups low sodium chicken broth
1 small can mild red enchilada sauce
8 oz dried rotini pasta
2 cups reduced fat shredded mexican cheese blend
3 green onions chopped
toppings of choice: sour cream, olives, avocado, salsa

In a large skillet, saute garlic and onion in olive oil over medium heat until softened.  Add turkey meat and taco seasoning, breaking up meat as it cooks until browned.  Add chicken broth, enchilada sauce, and pasta to pan.  Bring to a boil then reduce heat to low, cover and simmer about 15 minutes.  Remove lid and simmer, uncovered, another 5 minutes or until pasta is tender.  Remove from heat and stir in one cup of cheese.  Top with remaining one cup of cheese and replace lid to allow heat to melt the cheese.  Sprinkle with green onions and serve.

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