Crock Pot Burrito Bowl

https://cleanfoodcrush.com/crock-pot-bowls/

Crock-Pot Burrito Bowls

Yield: 6-8

Ingredients

• 1.5 - 2 lbs boneless, skinless chicken breasts
• 1 small yellow onion, diced
• 2 Tbsp avocado, or olive oil
• 3 tsps onion powder
• 3 tsps chili powder
• 2 tsp garlic powder
• 3 tsps ground cumin
• Sea salt and freshly ground black pepper to taste
• 3 cups organic, low sodium chicken broth
• 2 cups diced tomatoes, drained (use fresh, jarred, or canned tomatoes (15-16 oz)
• 1.5 cups prepared black beans (rinsed well if using canned)
• 1 cup frozen organic corn
• 2.5 cups previously cooked brown rice, or quinoa
• 1/3 cup shredded colby jack cheese (optional)

Instructions

1. Place chicken, & diced onion in crock pot.
2. Pour in broth, tomatoes, oil, and seasonings.
3. Cook on low for about 5 hours.
4. Remove chicken from slow cooker.
5. Stir precooked rice/quinoa, corn, and black beans, into the hot liquid remaining in crockpot
6. Let cook an additional 10 minutes on high.
7. In the meantime, quickly chop, or shred chicken.
8. Add chicken back in, cook for 10 minutes on high, or just until chicken is hot.
9. Serve with fresh diced tomatoes, plain Greek yogurt, green onion, diced avocado or guacamole, top with cheese if desired.

This recipe makes A LOT, so it's great to make for Food Prep!

Cilantro Lime Crock Pot Chicken Tacos

http://justcallmehaha.blogspot.com/2013/08/cilantro-lime-crockpot-chicken-tacos.html

My mom's ginger snap recipe

https://www.bettycrocker.com/recipes/gingersnaps/1149da11-2d16-442a-b70d-9377cf2b8950

Ingredients

1 cup packed brown sugar

3/4 cup shortening

1/4 cup molasses

1 egg

2 1/4 cups Gold Medal™ all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

Granulated sugar

Steps

• 1

Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.

• 2

In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Until well blended. Stir in remaining ingredients except granulated sugar.

• 3

Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.

• 4

Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack.