I worked from home today because of the impending doom of snow that Connecticut was told about. It was nice to have a cooked meal for once during the week. This was so quick, and easy, and tasty! I just scrambled up some eggs with salsa and put it on a corn tortilla with cheese under it. And voila! I ate it over my computer checking my emails and I was golden and stuffed for a few hours.
When lunchtime hit I was starving! I think that the cold weather will do that to someone, ya know? Or at least I can just use it as an excuse for a while! I made this chicken at the beginning of the week in my crockpot of awesomeness and it took a few simple ingredients, and 4 hours. I’ve been living off of it this week, and even though it’s Friday, I still have so much left! Even Elliot loved it. For lunch I heated it up and cut up some carrots and made one of my favorite alternative to french fries, carrot fries! The recipes follow below.
Pineapple Salsa Chicken
1 pound of chicken
1 can of black beans
1 jar of salsa
1 can of crushed pineapple in pineapple juice
1 tbp of cayenne pepper
1 tbsp of salt
Throw all of you ingredients in your crock pot. Turn on high for 4 hours or on low for 6 hours. DONE! Look at that!
4 large carrots
Preheat your oven to 425°. Cut up your carrots and toss them together with the oil, your salt, and your rosemary. Line your carrots out on a baking pan lined with aluminum and put them in the oven for 20-25 minutes.