Today Sawyer is one month old. He made his debut in today's paper as Baby of the Month. My husband and I were watching American Idol a few weeks ago when a contestants mother mentioned he was baby of the week way back when. I thought it was funny. Now I realize that will be me. It's my right as his mother to tell one and all (and probably mention it at his graduation, wedding, etc.).
So now that we have made it through the first month I have re-entered the kitchen. I have been making a few dinners here and there. A big priority is easy and fast recipes. I have had a month to adjust, but double header poopy diapers still take time away from meal prep. When you have a baby that eats as much as Sawyer does (gained a pound in two weeks) there is a lot of poop.
This recipe for Tex-Mex Shredded Chicken could not be any easier. If you can't manage this, there are larger issues. There are only three ingredients, not that you would know given the taste of the end product. This recipe is very popular on Pinterest, but seemed too good to be true. I love being proven wrong.
4 large boneless, skinless chicken breasts
2 cups of your favorite jarred salsa
1 envelope low sodium taco seasoning
Combine salsa and seasoning in a slow cooker and stir. Add chicken. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily with two forks. Adapted from here.
With half of the chicken we made soft tacos. I froze the other half, which will probably be used for burritos, or nachos, or taco salad, or tortilla soup...endless possibilities! The chicken was very flavorful and tender. I could of ate it by the forkful. You can control how spicy it is with the salsa you choose. We went mild for our two year old. It passed his picky eater test. To keep it healthy stick with whole wheat tortillas, light sour cream and cheese, and lots of fresh veggie toppings.
Simple and delicious...passes my new mom to two test.
To see more of Erin Wallis' photos from Sawyer's newborn shoot look here.
Tiffany McFadden, RD