Versatile Salsa Verde
Dinner used to be a huge challenge and a point of anxiety for me. I just got married last year and felt an overwhelming pressure to cook healthy, delicious meals every night for my husband and I. However, we were both working 10 hour days in new jobs and also both started graduate school, so there wasn’t a whole lot of extra time for grocery shopping and whipping up a new Pinterest recipe every night… then I remembered….
Work smarter, not harder.
Who said that something delicious has to take half a day to slave over? This recipe in a staple in our kitchen and takes less than 10mins to whip up. We literally use it in half a dozen of our meals …. (I’ll show you how to adapt it, so you don’t have to recreate the wheel every night).
-2 cans of Rotel diced tomatoes (lime and cilantro flavor)
-2 cans of corn (drained)
-1 can of black beans (rinsed and drained)
-1 can of dark red kidney beans (rinsed and drained)
-One bunch of cilantro (chopped)
-2 jalapeño peppers (or green chili peppers)
-1 bunch of green onions chopped
-1/2 Red onion chopped (optional)
-Lime juice (bottled)
In a large bowl, mix all canned and produce together. Add a garlic and chili powder to your liking (I usually use about a tablespoon of each… but always taste test…you can always add more!). Add between 1/8 -1/4 cup of lime juice (to your liking). Stir and enjoy! If you put in a tupperware , it stays fresh for over a week of meals (if you can keep from eating it all by then!
Easy dinners dressed up with your Versatile Salsa Verde (er… vermillion)
- Fancy Nachos -Top blue corn chips and melted cheese with your VSV for delectable treat!
- Fiesta Cornbread– Mix 1 cups of VSV in with your basic Jiffy recipe for cornbread with a kick!
- Crockpot Pollo y Arroz– Before you leave for work, put 2 uncooked breasts of chicken, 1 cup of uncooked rice, 2 cups of water, and 2 cups of VSV in the crockpot. Set the timer to 6-10hours and you will come home to a flavor packed dinner. Just add a veggie and enjoy!
- Taco Salad Gluten Free– Just add VSV to the top of bagged lettuce and add corn chips, chicken and a cheese!
- White Chicken Chili– This is my favorite dish and it is DELICIOUS. Add your entire VSV batch to one carton of chicken stock and simmer on medium low for 1 hour. Sauté 2 chicken breasts with diced red onions, dice cooked meat, and add to pot. … This soup freezes amazing too and is extra yummy dolloped with sour cream!
- Scrambled Eggs– Breakfast for dinner anyone? Just add VSV to your eggs or omelet !
- Quick Chilaquiles– set oven to 450F. In a bakers pan, spray bottom with non-stick cooking spray and line with sliced tortillas (I use chips). Drizzle 2 tbsp of olive oil. Sauté and dice chicken (or use precooked/pre-diced, like Tyson’s). Top tortillas with chicken, 2 cups of VSV, and finally shredded cheddar cheese (although Feta is wonderful as well and adds tanginess). Cook for 10 mins or until tortillas are slightly brown.
- Kicking Quinoa Gluten Free -Bring 1 cup quinoa to 2 cups water to a boil and let simmer until water is absorbed. Top a serving of quinoa with a heaping scoop of VSV for a protein pack dinner!
- Fajita Night– Sauté strips of steak or chicken with sliced red onions. Season to your heart’s content (although it’s easy to through a packet of taco seasoning in there if you’re in a crunch!). Add meat, lettuce, and VSV to your tortillas for a tasty treat!
- Knockoff Chipotle Burrito Bowl Gluten Free– Make brown rice (add splash of lime juice and cilantro to rice). Top with bagged or fresh lettuce and chose of meat
Finally, the Versatile Salsa Verde is a great last ditch idea if you need to bring something to a potluck… it’s my go to and they always clean me out at work!
May you spend more time with your family enjoying a meal than slaving over it! Bon Appetite!