Day 3, Week 2 Saucy Mexican Chicken

Thanks kraftrecipes.com for this one... after working a half day, taking the boys to a playdate, home for a short nap and then off to playdate #2 (with beverages and sitting in the sun of course) I was in no mood to do anything gourmet.  Thank goodness for an EMBARRASSINGLY easy dish that we all loved. 

• Brown chicken breasts in a frying pan (I always butterfly them so they cook more evenly).
• Add between 1-2 cups of salsa and a rinsed can of black beans.  If the mixture is too chunky throw in 1/2 cup of water too.  Bring to a boil, cover.  Simmer on medium-low for about 5 min or until chicken is 165 (Yet another plug for the meat thermometer in your kitchen... a must have!)
• Toss some frozen corn in the microwave for a healthy side dish
• Top with a handful of shredded cheddar or Mexican cheese, remove from heat and cover for 5 min while the cheese melts

Time and money saver tips:

1. Have your chicken cut up from a previous night.  I realized that we have a LOT of chicken recipes (cheap and healthy) so I buy it in bulk or even frozen.  While you have the cutting board out with all the chicken eww, do a couple meals at once.  Tonight I was able to grab my ziplock bag out of the fridge and just toss into the pan with no mess.  Wonderful.
2. Buy pre-shredded cheese in bulk and store in your freezer.  So many times you're melting the cheese anyway, you can't tell if it had been frozen.  

Later!  I'm off to watch Beauty and the Beast with the boys... they keep calling it the Beautiful Bee movie.  Hope they're not disappointed!