Fiesta Lime Rice Bowls

¡Olé!

Easiest. Meal. Idea. For. Picky. Eaters. Also, a great idea for feeding groups. It's fresh, healthy, very low in fat, and colorful!  

Ingredients:

Taco Ranch Chicken (cooked and shredded, see recipe below)

1-2 Can(s) Black or Pinto Beans (with 2 cloves crushed garlic)

White Rice (cook)

Corn

Cheese

Avacado

Cilantro

Tomato

Bell Pepper

Onion

Salsa 

Sour Cream

Lime wedges  

Pile warm rice, beans chicken and corn into bowl. Add cheese and any other chopped taco topping you desire. Squeeze a lime wedge over and enjoy!

Slow Cooker Taco Ranch Chicken

Add 1 taco seasoning packet, 1 ranch seasoning packet, 1 can chicken broth and 2-3lbs frozen chicken to slow cooker. Cook on high for 4-6 hours or until chicken is soft enough to shred.

  

Samoa Cupcakes

Samoa Cupcakes

I found my inspiration for these treats from spice-is-nice.com. I wanted to make the recipe a whole lot simpler without taking from the flavor. I made these for a birthday gathering and they were a hit! Here is what I did...

1. Chocolate Coconut Cake

•  Prepare a devil's food cake mix according to the package. Add 1tsp. of coconut extract to the batter. Scoop and bake. I was able to get 22 cupcakes out of one box mix.

2. Salted Butter-cream Butterscotch Caramel (Yum!)

• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1/2 cup caramel topping, plus more for drizzling (I used butterscotch caramel)
• 1 pound powdered sugar (about 4 cups)
• 1/2 teaspoon salt

3.Assembly

• Cool cupcakes
• Frost generously
• Drizzle caramel sauce
• Drizzle melted chocolate 
• Melt 1/2 cup extra dark chocolate chips in the microwave, 30 seconds at a time, stir and repeat microwaving until smooth. Add 1/2 tsp vegetable oil to help chocolate remain smooth.
• Sprinkle with toasted coconut

 ENJOY!