Tipps in the Kitch

Buffalo Chicken & Quinoa Zucchini Boats

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I absolutely love Buffalo Chicken anything & everything!  You just can’t go wrong-it’s so flavorful and can be added to so many different things.  These Slow Cooker Buffalo Chicken Zucchini Boats are an easy and convenient busy weeknight dinner but also perfect for lunch meal prep!

Simply throw the chicken, quinoa, buffalo sauce, and spices in your crock pot before heading to work, and it will be ready to shred the minute you walk in the door.

From there:

  1. cut the zucchini’s in half lengthwise
  2. scoop out the seeds
  3. fill each zucchini half with a scoop of quinoa chicken mixture
  4. bake!

I drizzled each zucchini boat with a little buffalo crema (greek yogurt + buffalo sauce + water) and garnished with freshly chopped cilantro.  Both of those items are completely optional, however, so absolutely no pressure!

Enjoy right away or store in Meal Prep Containers for the week. I served these tasty numbers with a fresh kale side salad, however, they are delicious and filling on their own.

Buffalo Chicken Zucchini Boats
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Slow Cooker Buffalo Chicken Quinoa Zucchini Boats

  • Prep Time: 10 mins
  • Cook Time: 24 mins
  • Total Time: 34 mins
  • Yield: 4–5 1x
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Ingredients

FOR THE CHICKEN:

  • 1 lb boneless, skinnless, chicken breasts
  • 4 cloves garlic, minced
  • 1 c Franks Red Hot Buffalo Sauce
  • 1 c red quinoa
  • 1 1/4 c chicken broth
  • 1 tsp salt
  • 1 tsp pepper

FOR THE ZUCCHINI BOATS:

  • 4 zucchini squash, halved and seeds removed
  • 3 T shredded cheddar cheese, optional
  • 1/4 cup greek yogurt
  • 1 tsp buffalo sauce
  • 1–2 tsp water
  • chopped cilantro, as garnish

Instructions

  1. Place chicken breasts and uncooked quinoa in the bottom of your slow cooker.
  2. top with salt, pepper, garlic, buffalo sauce, and chicken broth. Gently stir to combine, and cook on low for 4 hours or on high for 8 hours.
  3. When chicken is fully cooked, remove from pot and place onto cutting board; using two forks, shred chicken and return to pot.
  4. Preheat oven to 375 degrees and grease two 9 x 14 baking dishes.
  5. Fill each zucchini boat with 1/4 cup chicken mixture followed by shredded cheese.
  6. Bake covered for 20-25 minutes.
  7. Meanwhile, in a small bowl, combine greek yogurt, buffalo sauce, and water; stir to combine.
  8. Drizzle zucchini boats with buffalo crema and garnish with cilantro. Serve immediately or store in meal prep containers.
  9. Enjoy!!
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Green Chile Chicken & Kale Enchiladas

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Green Chile Chicken & Kale Enchiladas… mmm hmm. Yes please.

Green Chile Chicken & Kale Enchiladas

Enchiladas have always been one of my go-to’s because they are so simple and always satisfying. I typically put the chicken in the crockpot when I head out to work, so it’s perfectly tender and ready to shred when I get home. Or if i’m really in a time crunch, i’ll just pick up a rotisserie chicken and use that- it’s easy and delicious either way!

If you like anything green chile related, then you’re in the right spot.  These are filled with chicken, kale, sour cream (can sub greek yogurt if you’d prefer), jalapeño, spices, and cheese (duh). SO easy, cheesy, creamy, and so so SO yum.

Green Chile Chicken & Kale Enchiladas

I take every opportunity to prep ahead of time if the meal allows-it helps more than you know! People often ask me how I have time to cook as much as I do considering I have a really busy full time job, and to be honest I just focus on using my time wisely. One helpful TIPP would be to prepare anything you can ahead of time…for example, shredding the chicken the night before and storing it in the fridge, so when it comes time to assemble these bad boys, i’m ready to roll, literally…

Green Chile Chicken & Kale Enchiladas
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Green Chile Chicken & Kale Enchiladas

Green Chile Chicken & Kale Enchiladas

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Yield: 8 enchiladas 1x
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Ingredients

  • 1 Rotisserie Chicken, meat removed and shredded (discard the skin and bones)
  • 1 c sautéed/steamed kale (frozen chopped kale is my go-to)
  • 1 c sour cream
  • 2 cloves of garlic, chopped
  • 3 c green chile enchilada sauce (a little less than a 28 oz can) 
  • 2 c shredded pepperjack cheese (can also use Monterrey jack) 
  • 2 c shredded mozzarella cheese 
  • 3/4 tsp salt 
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp pepper
  • 1/2 tsp cumin
  • 8 Siete Siete grain free tortillas (Flour or corn tortillas will work also)
  • Chopped Cilantro, jalapeños, and mexican crema, for serving

Instructions

  1. Preheat oven to 375 degrees and grease large casserole dish, set aside.
  2. In a large mixing bowl, combine shredded chicken, garlic, sour cream, kale, all spices, half of the cheese, and toss to combine.
  3. Ladle about 1/2 c of green chili enchilada sauce into the bottom of your baking dish.
  4. Spoon a little more than 1/3 c of the filling into each tortilla. Tightly roll up and place seam side down into baking dish.
  5. Brush a little olive oil on the tops of the tortillas, and bake uncovered for 10 minutes.
  6. Now pour the remaining enchilada sauce all over the tops of the enchiladas, followed by remaining cheese; bake an additional 20-25 minutes, until cheese is bubbling.
  7. Remove from oven and top with freshly chopped cilantro, jalepeno, and mexican crema.
  8. Serve immediately.
  • Category: Dinner
  • Cuisine: Mexican
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Crockpot Chicken and Spinach Tostadas

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Well Hellllllllo there, TOSTADA TUESDAY.  I’m so excited to see you again- you look fabulous, per usual.

Today, we are going with a quick and simple crockpot recipe.  When you have a jam packed day full of meetings and things, there is just no time for lengthy dinner prep, so crockpot it is. What i’ve learned is you really cannot mess up a crockpot meal- just throw a bunch of delicious ingredients in there, and you can be guaranteed to arrive home to a deliciously smelling kitchen.

Just like most of my recipes, I didn’t plan this recipe out before it appeared on the table.  My best work is when I let my mind do the work and utilize what’s on hand- throw in a little of this, a little of that, and fingers crossed it’s delicious! I do, however, meal prep every Sunday, so I at least have an idea of what i’m making, but, I don’t plan out every little spice that will be tossed in.

Tostada Tuesday has become one of my favorite days of the week.  Probably because i’m always looking for an excuse to eat Mexican food, but also because it’s one day closer to hump day, thus two more days until the weekend.  Not the most logical thinking I know, but it sure does make my week go faster.

A lot of people ask me how I have time to make dinner every night considering I have a very busy full-time job and not to mention I love my social life!  To be honest, i’ve just learned to be extremely efficient with my time and especially when i’m in the Kitch.  Meal prepping is key.  I make all lunches ahead of time on Sunday’s, so you can go ahead and cross that off the weekly to-do list. A lot of my dinner recipes are quick and easy, however, you still have to commit to it and make the time for it.

If I want to eat healthy & stay fit while maintaining my super busy job, social calendar AND Food blog on the side, there is only one option: squeeze it in wherever you possibly can!  Obviously there are some days that don’t allow for cooking, and that is okay.  Some days only allow time for a 10 minute sheetpan dinner (which are amazing btw), and other days are a little more flexible.

This meal can be as quick as you’d like.  You can buy the tostadas, guacemole, and other toppings at the store if you’d like, OR, you can prepare everything at home.  Completely depends on how much time you have.  Another option is to prepare the tostadas/toppings ahead of time, so all you will have to do is prepare the guac, assemble those bad boys, and toss in the oven for a few short minutes-totally do-able, right?

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Crockpot Chicken and Spinach Tostadas

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Ingredients

  • 8 corn tortillas, or store bought tostada shells
  • 1.5 lb boneless, skinless chicken breasts
  • 3/4 c red enchilada sauce
  • 1 c chicken broth
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp ground cumin
  • 1 T fresh lime juice
  • 1–2 c spinach (fresh or frozen)
  • 1 can re-fried black beans
  • 1 c shredded mexican cheese blend
  • Fresh cilantro, for topping
  • Mexican Crema, for topping

Guacemole, for topping: (Can also buy pre-made if you prefer)

  • 2–3 ripe avocados
  • 1 shallot, finely diced
  • 1 clove garlic, minced
  • 1 serrano, seeds removed, finely diced
  • Juice of 2 limes
  • Salt and pepper to taste

Instructions

  1. In a large crockpot, combine chicken, enchilada sauce, broth, lime juice, salt, pepper, and cumin. Cook on low for 6-7 hours or high for 3-4 hours- more or less depending on your crockpot.
  2. When chicken is done, place onto cutting board and shred using two forks. Return to pot with spinach, and cook an addition 10-15 minutes until spinach is wilted.
  3. Preheat oven to 400 and line baking sheet with foil. Lightly brush each side of the tortillas with olive oil, and bake for 4 minutes per side, until crispy and golden brown. Set aside.
  4. Combine all guacamole ingredients in a large bowl or mortar and pestle.
  5. Turn oven to broil.
  6. Spread a thin layer of beans onto each tostada, followed by chicken and cheese. Broil for 2 minutes, until cheese is melted.
  7. Top with Guacamole, cilantro, mexican crema, and lime wedge.
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