Christina's Quinoa with Avocados, Beans and Corn

1 cup quinoa
1 cup frozen diced green or red bell pepper
1 cup frozen corn
2 cups cooked black beans
1/4 cup lime juice
2 Tbsp fresh cilantro, chopped (free from the garden)
Salt and pepper to taste
1 avocado, diced

In a large skillet, saute the green pepper, corn and black beans.

Once softened, add the lime juice and cilantro.

In a saucepan, cook the red quinoa as directed on the package.

Once cooked, mix the quinoa in with the sauteeing veggies.

Dice up an avocado.

Serve the avocado on top of the quinoa and veggies.

Lorri's Slow Cooker Salsa Chicken

Between commuting and actually working, I am gone for 12 hours a day. This recipe is great because it only takes 15 minutes to prep in the morning and or family of two can have great meals several days in a row. Plus it uses all of those food storage canned goods!

12 boneless, skinless chicken thighs, 2 pounds (breasts work too)
salt and pepper
vegetable oil

1 cup salsa, we like the hot variety
2 cans black beans, rinsed and drained
(sometimes I use one a of kidney beans and 1 can black beans)
2 (11 oz ) cans whole kernel corn, drained
2 tbsp fresh cilantro

1. Heat some vegetable oil in a pan. Sprinkle chicken with salt and brown in hot oil. About 2 minutes on each side.
2. Mix salsa, beans, and corn in the slow cooker. Top with chicken.
3. Cook for 7-9 hours on low.
4. Enjoy over rice and garnish with cilantro.

I also shred all the chicken we didn't eat the first night and make burritos with the leftovers for the next couple of nights.