what we ate

For dinner....
Black beans in the crockpot
Baked Chicken Salsa Verde
"Mexican" Corn
salad

Black beans

Sort and soak dried beans overnight
place in crockpot in AM with 4 cups of chicken broth
2 tbsp dried cilantro
1 tbsp garlic powder
1/2 a chopped Jalapeno
salt to taste

cook on low 8-10hrs til beans are tender
stir in 1/2 cup chopped fresh cilantro and serve with Cotija cheese

Baked Chicken Salsa Verde

Heat oven to 350
Place 4 chicken breast in a snug baking dish
cover with can of "salsa Verde"
bake 45 mins or til done
remove from oven
Increase temp to 400
Sprinkle cheddar/jack cheese blend on top
Bake another 5-10min til cheese is melted and ever so slightly brown

Mexican Corn

Lightly saute half an onion, remaining Jalapeno from beans, 1/2 a red or orange pepper chopped, 1 green bell pepper chopped
Empty 2 bags frozen corn to a large pan. Add sauted peppers, 1 brick of cream cheese and 2-3tbsp butter.
Stir til melted and combined over a medium heat