Monday, January 3, 2011

Tripp and Finn in the Kitchen: Gluten Free Fast Dinner Monday Mexican Chicken

Monday can sometimes be tough but I really like to start the week off right with dinner! This is a lickity split one...15 minutes!
 It's a version of a good friend of mine's Mexican Chicken.  Friends of ours love the atkin's diet- they do it almost every year after the holidays. This is their low carb dinner that you wouldn't even think of as missing out on anything!  It's got a little zest and a little spunk perfect for Monday and Football! 
So here we go...

1 can Refried beans
1/4 Cup olive oil
1 tspn garlic
1 Container Fresh Salsa
4 Boneless Skinless Chicken Breasts Chopped in bite size pieces
2 tbsn Cilantro
1 tbsn Parsley
Sour Cream
Monterrey Jack Cheese
8-12 Corn Tortilla Chips

This dinner is so fast that Mom can do solo but if your little one wants to help...

Chop chicken
Saute garlic 1 minute
Add chopped chicken 7 minutes medium high
And then add re fried beans, salsa (reserve a few tspns for the topping) , cilantro, parsley and simmer for 5 more minutes and done!

Tripp and Finn:
Dump the olive oil and garlic in the pan before putting on stove. 
Open the salsa container
Count out the chips from the bag
Have them help you "create" the bowl... Add Monterrey Jack, Sour Cream, Salsa, and 2-3 tortilla chips crumbled.

Watch out football we are ready for you and dinner in no time!!!


Until Next Time...

Mom, Tripp, and Finn


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