Do you ever buy one of those big packets of chicken because it’s on sale thinking to yourself that you will use some but put the rest in the freezer for later use? It appears that I do. While I was cleaning out the freezer the other day I found that I had quite a few of these packets. Apparently I bought one, used a few pieces of chicken out of it, put the rest in the freezer and the next time I went shopping I bought another one. It appears that this happened more than once, its a vicious cycle. With this over abundance of chicken, I decided that I should cook some, shred it and use it in a variety quick and easy dishes like chicken salads, sandwiches, tacos and these cilantro lime chicken tostadas.
Since the chicken in this dish was pre-cooked, this recipe came together really quickly, which is always a plus on busy weeknights. I simply sauteed some of the leftover shredded chicken with onions, fresh cilantro and lime juice. I placed the chicken mixture on a bed of mashed kidney beans and cheddar cheese and then topped it all with my favorite Mexican food fixin’s: shredded lettuce, avocado and tomatoes.
A chewy decadent chocolate chip skillet cookie with dark chocolate chips and vanilla pudding mixed in.
Chicken tenderloins crusted in BBQ chips and baked until crispy. The perfect kid food!
Fluffy scrambled eggs with peppered bacon and chives. A childhood favorite kicked up.
Golden fried halloumi on garlic toast and drizzled with lemon capper oil.
Fish coated in panko, fried until golden and dunked in a spicy Cajun tartar sauce.
Grilled Cheese Sandwiches kicked up with bbq sauce, chicken, red onions and cilantro.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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