Chipotle Chicken & Rice

Yesterday for lunch, I had a Lean Cuisine Chipotle Chicken & Rice bowl and it was pretty phenomenal to say the least. I read the ingredients and knew it would be pretty easy to recreate. Since we're snowed in at the moment, I couldn't use fresh ingredients so I had to improvise with what I had on hand. 

2 grilled chicken breasts, cooked and diced up

1 can of mexi-corn (the can I used has corn, onion, black beans & red peppers in it)

1 can of Campbell's cheddar cheese soup

1 cup brown rice, cooked

2 tbsp sour cream

2 tbsp chipotle hot sauce

Salt & pepper to taste

Pour the mexi-corn and cheddar cheese soup into a pan and bring to a slight boil and immediately turn it down to medium. Throw in your grilled chicken, rice, hot sauce and seasonings and cook on medium for about 10 minutes. Move the pan off of the heat and stir in the sour cream. It's a quick, simple meal that takes less than half an hour. Enjoy! 

Crockpot Sesame Chicken

Who doesn't love Chinese food? I can think of a few people but I think even they  could be swayed after trying this sesame chicken! It's so good and so...wait for it...simple! Just the way I like it. Crockpot creation número I've lost count. 

4-5 frozen chicken tenders

1/2 cup honey

1/4 cup light soy sauce

2 tbsp ketchup

1 tbsp oil

1/2 tsp garlic powder

2 tbsp dried, minced onion

2 tsp cornstarch

3 tbsp water 

Sesame seeds

Spray your crockpot and put chicken in the bottom. Mix together your soy sauce, honey, ketchup, dried onion, garlic powder and oil and pour over the chicken. Cook on low about 4 hours, remove the chicken and cut into pieces. Return it to the crockpot. Dissolve the cornstarch in water and add it to thicken up your sauce. Cook another 10 minutes or so, sprinkle sesame seeds over it and serve over rice or Asian noodles. 

That couldn't be any easier! It's also a lot healthier and cheaper than Chinese takeout. Think, no MSG! So, next time you're wanting to hit the buffet, try this recipe instead and thank me later.