Salsa lime chicken for my FAVORITE people :)

Today was a great day. Mom and I went to church at Hazelwood, and I was very pleased with the sermon and their efforts to remember 9/11. I came home and cleaned up the house. And I cooked another delicious meal. Tonight's dinner was even better than usual because I invited my wonderful parents to enjoy it with me. I feel very fortunate to be close to both of them. And it makes me feel good to do something nice for them, since they are always doing nice things for me. The menu for this evening included Salsa Lime Chicken, Mexican-ish Style Corn and Mexican Roasted Potatoes. All are very simple, and all are very healthy.

Salsa Lime Chicken

• 4-6 boneless skinless chicken breasts
• 1 1/4 cup salsa (it is a little less than a jar...so I just put the whole thing)
• 1 tsp cumin
• 3 tbsp lime juice
• 1 garlic clove
• 1/2 lime cut into slices
• 1/2 lime cut into wedges

Place all ingredients into the slow cooker except for the lime wedges. Let it cook on low for 6-8 hours, or high for 3-5 hours. Serve with lime wedges and salsa on the side.

Mexican-ish Style Corn

• 1 can of corn (or corn on the cob for each person)
• 1 tsp paprika
• 1/8 tsp ground red pepper (cayenne)
• 1 tbsp light butter
• 1/4 cup of skim milk
• 1 lime wedge

If you are using a can of corn, just mix everything together and let it heat up. I let it simmer for a few minutes to cook out some of the milk. The reason I call it Mexican-ish is because in Mexico they use mayonaise in their corn, and because I want to keep it healthier I tried a little bit of milk to make it a little creamy.

Mexican Roasted Potatoes

• 6 medium potatoes, diced
• 1/3 cup of olive oil
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp sea salt
• freshly ground black pepper
• 3 garlic cloves, minced (or some garlic powder)
• 1/8 tsp cayenne pepper
• 1 lime wedge, or 1 tbsp lime juice

Mix olive oil, oregano, cumin, sea salt, garlic, and cayenne pepper in a large bowl. Place diced potatoes in and mix everything around to cover the potatoes. Preheat oven at 400 degrees. Place potatoes onto a baking sheet. Put ground pepper, salt and juice of the lime on top. Bake for approximately 30-40 minutes, or until the potatoes are golden.

This was a very good meal! I think that the potatoes were my favorite part. Since we have some chicken leftover, I made some mexican rice for us to take with it for lunch tomorrow. I ran out of time to go to the store today, but don't you worry... I came up with a plan for tomorrow's dinner. We had another beef roast in the freezer, and I found a can of diced tomatoes, whole wheat tortillas and some taco seasoning. So guess what we are having for dinner tomorrow? Healthy shredded beef tacos!


Since I don't have an exact recipe I am a little nervous, but I am becoming more comfortable with personalizing recipes and experimentation. I just love how versatile the slow cooker is. Pretty soon I am going to experiment with some breakfast options, and even slow cooker desserts. Yea baby! :-) Hope you enjoyed this Mexican themed dinner! If you like Mexican, don't miss my Aunt Susan's achiote chicken that I am going to make soon in the slow cooker. It is some very tasty chicken! Have a great night everyone!