Last week I made my version of that plate. I wasn't able to make the corn cakes - still looking for a good recipe, but I got the black beans and some Spanish rice involved.
2-4 frozen chicken breasts
1 can of tomato soup
1/2c brown sugar
1 small can of tomato paste
3/4c Worcestershire sauce
Combine all in a slow cooker. Cook on high for 4-6 hours or low for 6-8 hours.
Shred chicken and place in warm corn tortillas with cilantro, topped with cheese and tomatoes, and/or whatever you want.
Spanish Rice
I cook it in a rice cooker, but either way you usually need 2 parts liquid, one part dry rice. For the liquid, I use half water, half tomato sauce. So to break it down:
1c dry rice
1c water
1c tomato sauce
cumin to taste
You can also add a little butter and maybe add some chicken broth in with the liquid somewhere.
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Tonight for dinner... Pizza Chicken, Orzo & Green beans.
This recipe came with Nick. I remember the first time he cooked it for me and it was so good. It's 100% easy and a crowd pleaser.
Pizza Chicken
2-4 chicken breasts cut into bite sized pieces
1 jar of spaghetti or pizza sauce
pizza toppings
Stir chicken and sauce in a casserole dish. Top with cheese now or later. Cook for 30 minutes at 350. Top with cheese (if you didn't already) and other pizza toppings and cook for another 15ish minutes. Scoop & serve.
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I mostly cut all my chicken into bite sized pieces before doing anything else with it. It's easier to eat and less of a hastle if you don't have a knife (like at work), and in a case with say, pizza chicken, cuting it after it's cooked makes all the toppings slide right off. Also, each bite has flavor and the cooking time is usually shorter.
