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With the end of the year fast approaching, I think I am finally able to say that I getting organized. Better late than never right? Meal prepping and bulk cooking have become a necessity in our household with busy week nights and jam packed weekends. I think that the most important thing that I have learned during this time, is that stocking up on the basics is essential. This is why I love the NEW Signature line, available exclusively at Vons, Pavilions and Albertsons. It includes more than 4,000 items – from coffee to juice, soup to cereal, fresh produce to fried chicken, and delicious prepared foods to trusted home staples – all with a 100% money back guarantee. I personally buy my Signature products at Vons, Pavilions and Albertsons, and you can also find them at all Albertsons Companies grocery stores, including Jewel-Osco, Safeway, ACME, Randalls, Tom Thumb, Shaws, Star Market, United Express, United and Carrs/Safeway.
With a few common ingredients such as boneless, skinless chicken breasts, black beans, lettuce, fresh produce, and some delicious canned veggies, you can make multiple meals that your family will love.
At the start of the week I made a large batch of Crock Pot Chipotle Black Beans. This quick and easy recipe takes minutes to prepare and cooks itself in the crock pot. I served it in bowls topped with cojita cheese, radishes, and fresh cilantro, along side a simple quesadilla. It made for the perfect Meatless Monday meal that my whole family loved.
The next night was of course Taco Tuesday so I fried up chicken breasts with some Signature Taco Seasoning. I then diced up the cooked chicken and served it with all of the taco fillings and a side of beans. The kids love creating their “own” tacos! We ALWAYS have at least to tubs of this Salsa Fresca in the house, because as you can see, there is almost always an almost empty container. We use this stuff on anything and everything!
On the third night, I took all of the leftovers along with some canned olives, corn, diced chilies, and pico de galleo, and made a delicious Taco Salad with avocado dressing. I am fortunate that my family (including the 4 year old) loves salad, there we have a “left over” salad at least once a week. It is a delicious way to use up ingredients!
So, you see, with the proper preparation and essentials, meal time can be fun and easy! It may have taken 13 years for me to understand this, but I am happy I finally did! And don’t forget…always have dessert. Life is too short not to!
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Crock Pot Chipotle Black Beans
- One 1-pound bag black beans
- 1 onion, diced
- 2 garlic cloves, diced
- 1 bay leaf
- 1/2 chipotle pepper (from a can of chipotles in adobo sauce) finely diced
- 1/4 teaspoon black ground pepper
- 1/2 teaspoon salt
- 1 can Fire Roasted Tomatoes
- 1/2 can diced green chilies
- 2 cups chicken broth
- Soak beans over night or use quick soak method according to package. Drain when ready to use.
- Place all ingredients in crockpot and pour enough water in to cover beans 1/2 inch.
- Cook on low for 8 hours or high for 4 hours.
Chicken Taco Salad
This recipe makes enough for 4-5 large dinner salads.
- 1 pound boneless, skinless chicken breasts
- 1/4 cup taco seasoning
- 1 tablespoon olive oil
- 2 heads of romaine lettuce, chopped coarsely
- 1 can corn
- 1 can olives
- 1 cup Pico de Gallo
- 1/4 chopped cilantro
- 1/4 sliced radishes
- 1/2 cup shredded cheddar cheese
- 2 avocados, sliced
- Salad Dressing
In a large skillet, heat olive oil on high heat.
Sprinkle both sides of chicken breast with taco seasoning, then place in skillet. Brown each side, then reduce heat to medium low and continue cooking until chicken is not longer pink.
Remove from skillet and dice into cubes.
Place chopped romaine in a large bowl and layer with the chicken and the rest of the ingredients.
Pour salad dressing over salad and toss.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.