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| before toppings |
3 tsp Taco Seasoning (a link to make your own!)
salt to taste (I used 1 and 1/2 tsp salt)
1 cup chopped spinach
4 roma tomatoes chopped
1 carrot grated
1 zucchini grated
1 cup cooked rice
2 cloves garlic
1 cup chopped cooked chicken
juice of 1 lime
1 red pepper chopped
1/4 tsp coriander
1 tsp onion powder
1 qt of Pacific Chicken Broth
tortilla chips crumbled on top
optional:
1 can black beans
chopped cilantro garnish
Daiya Havarti Jalepeno and Garlic "cheese" shredded
Vegenaise (tastes like sour cream!)
Directions:
Put the above ingredients in the crockpot on low for 8 hours. Top with Daiya, vegenaise, cilantro, or avocado. Don't forget the Tortilla chips! I am posting this at Allergy-free Wednesdays.
I think we might have this tomorrow but I will double up the zucchini in this recipe, because all of a sudden we have more zucchini than we can eat!
ReplyDeleteWe are having to get creative with zucchini, too!
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