Posted in Eats

Salsa Shredded Chicken Meals

  1. Chicken Bacon Taquitos
  2. Verde Chicken White Bean Soup
  3. Zesty Chicken Spaghetti
  4. BLT with Avocado – Throw Together Meal
  5. Sweet Potato Hash – Busy Night Meal

Grocery List

  • 3# Boneless, Skinless Chicken Thighs and/or Breasts (I prefer thighs)
  • 2# Bacon
  • 8 large eggs- additional if you want a fried egg on your B.L.T.
  • 16 oz spinach
  • 8 oz mushrooms
  • 2 large tomatoes
  • 1 red onion
  • 2 avocados
  • 1 lime
  • 1 bunch cilantro
  • 2 head of romaine lettuce or precut bag of romaine
  • 1 head garlic or try paste, jarred minced, or frozen cubes
  • 1 head of cauliflower or precut fresh or frozen
  • 32 oz precut sweet potatoes, frozen or fresh -or- 4 large sweet potatoes
  • 8 oz cream cheese
  • 4 oz Mexican cheese, shredded
  • 8 oz Sharp Cheddar Cheese, shredded
  • 8 oz Muenster Cheese, sliced
  • 1 oz Parmesan Cheese, fresh or from the shaker
  • 2 c frozen corn or 28 oz hominy
  • 2 c frozen lima beans or canned
  • 1# dry white beans of choice -or- 4 cans of white beans
  • 28 oz whole or diced tomatoes (use one can of tomatoes with green chiles for a kick)
  • Cauliflower or Frozen vegetable blend (to be added to white beans)
  • 5c frozen onion and bell pepper blend -or- 3 onions and 3 bell peppers
  • Caesar Salad dressing
  • 16 oz Salsa of choice- check ingredients for added sugar or preservatives
  • 16 oz Salsa Verde- look for salsa without added sugar or preservatives
  • Diced Green Chiles, optional for shredded chicken
  • 1T taco seasoning
  • 2.5 c chicken broth or Better Than Bouillon
  • 16 oz spaghetti noodles
  • 12 corn tortillas
  • 1 loaf rustic multigrain bread
  • 1 loaf of bread- your choice for B.L.T.
  • Mayonnaise- try recipe for homemade below
  • 1 c chopped mix of olives, jalapenos, jarred roasted red bell peppers, green onion, parsley
  • Optional for Chicken Bacon Taquitos: Diced jalapenos, 1 oz Ranch dressing mix, salsa, sour cream, toppings for white beans- choice of taco seasoning, taco sauce, pico de gallo, hot sauce, diced onion/tomatoes
  • Optional for Chicken Spaghetti: Croutons, or sub a Caesar Salad Kit for the Romaine, Caesar dressing, and parmesan cheese.
  • Optional for Sweet Potato Hash: Raisin bread, Cinnamon toast, or English muffins and sausage links or patties; -or- frozen biscuits and gravy mix

Prep Work

  • Dump all chicken into a slow cooker, Instant Pot, or stockpot. Add the 16oz jar of salsa + diced green chiles (if using) + 1c water. Slow cooker for 6-8 hours on low. Instant Pot for 7 minutes on high, natural release. Stovetop simmer for 10-12 minutes. Shred chicken in pot and store with liquids in 3 equal containers. You can also shred using your mixer with the paddle attachment. I think I’m going to steal my husband’s claws for pulled pork next time. Rotisserie chickens or packaged pulled chicken (I buy it from Costco) is also an option, if you want to skip this step entirely.
  • Put white beans and 2c broth in Instant Pot. You can add 2 sage leaves and some no salt seasoning. Cook large white beans on high for 16 minutes and small white beans on high for 12 minutes. Natural release. Divide in half and store in fridge or freezer.
  • Optional:
    • Red onion- dice 1/2 onion and slice 1/2
    • Dice onions and bell peppers. Mix well and store in fridge.
    • Shred cheese. We prefer shredding our own. My husband uses an attachment on my Kitchenaid mixer. We keep it in a gallon bag in the freezer.
    • Cook bacon. I do this in my air fryer. You can also put it on cooling rack placed inside a sheet pan and cook at 400° until crisp. Undercook it slightly if you will be reheating in strips. Crumble when cooled before storing.
    • Make homemade mayonnaise. See recipe below. It sounds intimidating, but it’s easy and well worth it!
    • Spinach- Always freeze spinach before it goes bad. Use in recipes like the Chicken Bacon Taquitos and Chicken Spaghetti. You can also use Power Greens: Kale, Swiss Chard, and Spinach. Smash into bits after it freezes, if you’ve got picky eaters.
    • Cauliflower- If using a head of cauliflower, cut it into small florets. Do not throw away the stalk! Slice it up and add it to the florets.

#1 Chicken Bacon Taquito Meal

  • 1/3 of the shredded chicken
  • 8 oz spinach
  • 8 oz crumbled bacon
  • 1/c red onion, diced
  • 4 cloves of garlic, minced
  • 4 oz cream cheese
  • 4 oz Mexican cheese, shredded
  • 12 corn tortillas
  • Spray oil- look for one with oil listed as the only ingredient
  • 1/2 pot of white beans -or- 2 cans of white beans (28 oz total)
  • 1/2 head of cauliflower florets or frozen
  • Optional: Diced jalapenos, 1 oz Ranch dressing mix, salsa, sour cream, toppings for white beans- taco seasoning, taco sauce, pico de gallo, hot sauce, diced onion/tomatoes
    • Sauté onion until translucent . Add garlic and jalapenos, if using. Stir in spinach and 1/3 shredded chicken. Heat through until liquid evaporates and spinach wilts.
    • Remove from heat and add cream cheese + ranch dressing powder, if using. Stir until cream cheese melts.
    • Add shredded cheese and bacon crumbles.
    • Spray cooling rack placed inside of a sheet pan or air fryer tray with oil. Preheat oven to 425°.
    • Heat skillet on medium and lightly spray both sides of a tortilla with oil. Place in hot skillet and flip until the tortilla begins to bubble. You should see the oil sizzle and the tortilla will turn a golden brown.
    • Put 2 heaping spoonfuls of chicken mixture into center of tortilla and roll tightly. Place seam down. Repeat until no more filling remains.
    • Spray each taquito completely. It will only crisp if it is covered in oil, so be thorough.
    • Bake for 15 minutes in oven or 8 minutes in air fryer on 400°. Flip halfway through. Meanwhile, reheat white beans. Add cauliflower or vegetable blend and 1/4c water- you could cook separately but why, if you can just add it to the beans. Drizzle in some taco sauce or a scoop of pico de gallo or a dusting of taco seasoning.
    • Serve with salsa and sour cream for dipping. Top white beans with hot sauce and diced onion and/or tomatoes.

You can see the taquitos, from right to left, cracking less. That is because I left them in the skillet for progressively longer periods of time. The taquito on the left is smoothest because the tortilla was the most pliable after being in the heat for the longest- until bubbles began to form and the oil sizzled.

#2 Verde Chicken & Bean Soup Meal

  • 1c frozen onion and bell pepper blend
  • 6 cloves garlic, minced
  • 16 oz salsa verde
  • 2 c corn or 28 oz hominy
  • 1/2 pot of white beans -or- 2 cans of white beans (28 oz total)
  • 1 lime
  • 2 1/2c chicken broth
  • 1/3 of the shredded chicken
  • Loaf of rustic multigrain bread
  • 1/2 c mayonnaise- try homemade recipe below
  • 1 c chopped mix of olives, jalapenos, jarred roasted red bell peppers, green onion, parsley
  • 8 oz muenster cheese, slices
  • 1 bunch cilantro, chopped
  • 1 avocado, diced
    • Sauté onion in oil until translucent. Add garlic and stir well.
    • Add salsa verde, corn or hominy, white beans, broth, and chicken.
    • Simmer for 15 minutes.
    • Meanwhile preheat oven to 350°, slice loaf of bread in half lengthwise. Drizzle with olive oil and sprinkle with garlic powder and salt. Toast until golden brown.
    • Mix together mayo and chopped olive mix. Layer mayo olive mix onto toasted bread. Top with slices of cheese. Return to oven until cheese begins to bubble.
    • Serve soup with chopped cilantro, lime wedges, and avocado.
      • Tip for cilantro: Don’t bother removing all the leaves. Cut off the bottom couple inches of the stems but chop up the rest with the leaves. You can also freeze the bunch of cilantro with bottom of the stems removed then smash to crush. I love cilantro and prefer it fresh but will freeze unused amount for later use.

#3 Zesty Chicken Spaghetti Meal

  • 2 c onion and pepper blend
  • 6-8 cloves of garlic, minced
  • 8 oz mushrooms, sliced or minced as your family prefers
  • 8 oz spinach
  • 1 T taco seasoning
  • 4 oz cream cheese, cubed
  • 8 oz sharp cheddar cheese, grated
  • 16 oz spaghetti (I only use 8 oz for my small family)
  • 28 oz tomatoes, whole or diced
  • 1/3 of the shredded chicken
  • Cauliflower ,1/2 head or bag of frozen
  • Romaine Lettuce
  • Caesar Dressing
  • Parmesan cheese
  • Croutons or leftover olive cheese bread, cubed and toasted
    • Sauté onions and peppers until translucent. Add garlic, mushrooms, spinach, and taco seasoning. Cook until spinach wilts.
    • Mix in cauliflower and shredded chicken.
      • Stovetop- Cook noodles according to package al dente directions. Add noodles and tomatoes. Turn heat to low/medium.
      • Instant Pot- Spread tomatoes over noodles. Cook in Instant Pot on High pressure for 5 minutes. Quick release pressure.
    • Stir in cream cheese until melted. Top with cheddar cheese. Cover until cheese melts.
    • Caesar Salad: Toss Romaine lettuce in Caesar dressing. Top with Parmesan cheese and croutons. Add fresh ground pepper according to taste.

#4 Throw Together Meal: B.L.T. with Avocado

  • 2 Large Tomatoes, sliced
  • Loaf of bread
  • Mayonnaise- try homemade recipe below!
  • 1# bacon, reheated
  • Optional: Avocado, sliced red onion, fried eggs
    • Prepare a cutting board or serving platter. Lay out sliced tomato, lettuce leaves, avocado (sliced or mashed), red onion slices, fried eggs, bacon, toasted bread, and plenty of mayo.
    • Let everyone dig in and build their own B.L.T.
    • Serve on leftover night with additional Chicken Spaghetti, Verde Chicken & Bean Soup, and Chicken Bacon Taquitos.

Homemade Mayonnaise

  • Chill 1 c light olive oil or avocado oil (my preference) in the fridge. I just put the whole jar in the fridge.
  • Crack one large egg in a mason jar or glass that snuggly fits the immersion blender. Use the measured cup that came with your immersion blender, if you can find it.
  • Add 2 t lemon juice, 1 t vinegar, small squirt of Dijon mustard, and a pinch of salt.
  • Gently pour in 1 c chilled oil. Allow ingredients to settle for a couple minutes. Be careful to ensure the egg remains intact.
  • Place immersion blender straight to the bottom of the container. Turn on High and keep the blender pressed to the bottom until you begin to see thick white mayonnaise form.
  • Slowly move the immersion blender upward to incorporate the remainder of the oil.
  • Refrigerate and store up to one week.

#5 Busy Night Meal: Sweet Potato Hash

  • 2 c onion and pepper frozen blend -or- 1 onion + 1 bell pepper, diced
  • 32 oz precut sweet potatoes, fresh or frozen -or- 4 sweet potatoes, peeled and diced
  • 2 c lima beans, canned (drained and rinsed) or frozen
  • 8 eggs, scrambled or fried
  • Optional: Raisin bread, Cinnamon toast, or English muffins and sausage links or patties; -or- frozen biscuits and gravy mix
    • Heat large skillet on medium-high heat. Coat with oil.
    • Spread diced potatoes evenly and season according to taste. I use garlic powder, smoked paprika, tumeric, salt, and pepper. Do not disturb for 5 minutes.
    • Flip and let cook for 5 minutes.
    • Add onion and bell pepper. Add lima beans, if using frozen. Drizzle with additional oil, if needed. Stirring occasionally, cook until onion is translucent.
    • Add lima beans, if using canned. Heat through.
    • Serve with eggs cooked to your liking and bread/toast, sausage, or biscuits and gravy.
Lima bean and sweet potato hash with eggs


  • Roll extra Sweet Potato Hash and eggs in tortillas and wrap in foil. Save for a snack at work or grab-and-go breakfast. Can be frozen for later! You could also prepare this meal early in the week and double the recipe. Make burritos or turn into a casserole and eat throughout the week.
  • Sweet Potato Hash is a great meal to always have on hand. Make sure to keep the ingredients in the freezer and on hand for a quick fix weeknight meal or weekend brunch.
  • Make a double batch of Chicken Bacon Taquitos and freeze. If you don’t have much chicken mixture left, add a can of corn + a drained and rinsed can of black or pinto beans.
  • Freeze half of the olive cheese bread or make a double loaf to freeze the extra.
  • Corn tortillas freeze well. Separate by the dozen with plastic wrap or foil and seal in a zip top bag.

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