Tag: salsa verde

Easy Tomatillo Huevos Rancheros

Once in a while, I crave something different for breakfast; something with a little flavor and spice to wake up my taste buds. And that’s when Huevos Rancheros land on the menu in my home. But this time, rather than making them the traditional way, I had some tomatillo salsa lying around and I thought why not simmer the eggs in there.

Turned out brilliant, and I only dirtied one pan – even better. But the best part was this took less than 10 minutes to make, so all in all it turned out to be a great morning.

And by the way, I’m excited to have partnered with Eggland’s Best[1] for my first sponsored post with them. I’m sure you can tell if you’ve been following me for a while that I only work with brands I would use in my own kitchen and I have always loved Eggland’s Best so this was a no-brainer. Plus, I’m sure a lot of you are curious as to what makes their eggs different than other eggs on the supermarket shelf. Aren’t they all the same you may wonder?

A few things actually set them apart. First their diet (the chickens are fed an all-natural diet of healthy grains, rice bran, alfalfa, sea kelp, canola oil and vitamin E, they are never fed recycled food, animal by-products or processed foods) and because of this they have less saturated fat, more vitamins, double the omegas and more Lutein than ordinary eggs found in the supermarket. Makes total sense, plus they never use hormones, antiobiotics or steriods on their chickens, which is always important to me.

This dish is gluten-free and perfect for Meatless Mondays as a lunch or dinner. To make it a main meal I would serve this with a big ole salad or some Fiesta Lime Rice on the side. Enjoy!

Easy Tomatillo Huevos Rancheros
Servings: 4 • Size: 1 tostada • Old Points: 4 pts • Points+: 5 pts
Calories: 185 • Fat: 10 g • Carb: 12 g • Fiber: 1 g • Protein: 11 g • Sugar: 2 g
Sodium: 623 mg (without the salt) • Cholesterol: 194 g


  • 4 corn tostadas
  • 1/2 tsp olive oil
  • 1 scallion, minced
  • 1 cup prepared tomatillo salsa (salsa verde) (look in the Mexican aisle) 
  • pinch cumin
  • 4 large Eggland’s Best eggs
  • 2 oz shredded cheese (I used Cabot Pepper Jack Light)
  • 1/2 cup shredded iceberg lettuce
  • 1 small diced tomato
  • 8 cilantro leaves


Heat the tostadas according to package directions. Set aside.

Heat oil in a large skillet over medium heat and add scallions, cook 1 to 2 minutes then add salsa verde, pinch of cumin and simmer covered until hot, 2 to 3 minutes.

When hot , reduce heat to medium-low and gently add the eggs, season with a little salt and pepper and cover until the eggs are cooked to your liking (I like mine a little runny).

To serve, place a tortilla on each plate, top with the cooked egg and salsa verde, then finish with cheese, lettuce, tomato and cilantro.

This is a sponsored conversation written by me on behalf of Eggland’s Best . The opinions and text are all mine.


  1. ^ Eggland’s Best (tracking.tapinfluence.com)

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Easiest Crock Pot Salsa Verde Chicken

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

Cinco De Mayo is right around the corner, which always gets me excited, I LOVE Mexican food! While I was shopping at Target the other day, I picked up a jar of Archer Farm’s Roasted Salsa Verde with no real plans on what to do with it.

My slow cooker is always sitting on my counter staring at me, so I figured let’s see what happens when you cook chicken with salsa verde.

Two hours later, what emerged was a delicious aroma and tender chicken. That night I made chicken tostadas for dinner, but I know this would be wonderful so many ways; over rice, in tacos, as a filling for enchiladas, whatever! Tomorrow I am posting my chicken verde tostada recipe, but for today I’m just posting the chicken so you can use it any way you wish.

By the way, I have so many Mexican recipes, I created an entire Skinny Cinco De Mayo Pinterest Board with all the recipes to quickly browse if you are a visual person like me. Enjoy!!

Easiest Crock Pot Chicken Salsa Verde
Servings: 6 • Size: 1/2 cup • Old Points: 3 • Weight Watcher Points+: 3 pt
Calories: 145 • Fat: 2 g • Carb: 5 g • Fiber: 0 g • Protein: 26 g • Sugar: 0 g
Sodium: 415 mg (without the salt) • Cholest: 0 mg


  • 1 1/2 lbs raw skinless chicken tenders
  • 1/4 tsp garlic powder
  • 1/8 tsp oregano
  • 1/8 tsp ground cumin
  • salt, to taste
  • 16 oz roasted salsa verde (I used Archer Farms[2])


Season chicken with garlic powder, oregano, cumin and salt and place in
the bottom of the slow cooker. Cover with salsa verde, cover and cook
HIGH 2 hours.

Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

Makes about 3 cups.


  1. ^ Skinny Cinco De Mayo Pinterest Board (pinterest.com)
  2. ^ Archer Farms (www.target.com)

Salsa Verde Chicken Tostadas

Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada and topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. I could eat these everyday!!

Yesterday I posted the Easiest Crock Pot Salsa Verde Chicken[1] recipe and promised to post the tostadas today. I made these for lunch and everyone in my home loved them (even my husband doesn’t care for cabbage). The cabbage adds just the right amount of texture and freshness with a hint of acidity that just works, and he loved it! One was enough to fill me up for lunch, but if you want this for dinner, I would go with two.

The crock pot chicken actually makes enough for 9 tostadas, but I only made 6 tostadas for sake of calculating to keep it an even number. It’s really not spicy at all, which is why I added jalapenos. If your family doesn’t like spicy food, leave them out. If you don’t have plans for Cinco De Mayo, I suggest you give these a try!! If you can’t find tostada shells, you can follow the same recipe with corn taco shells instead.

Salsa Verde Chicken Tostadas
Servings: 6 • Size: 1/2 cup • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 200 • Fat: 7.5 g • Carb: 12 g • Fiber: 1 g • Protein: 22 g • Sugar: 0 g
Sodium: 465 mg (without the salt) • Cholest: 10 mg 


  • 3/4 cup shredded red cabbage
  • 2 tsp fresh lime juice (or more to taste)
  • 5 cilantro leaves
  • salt, to taste
  • 2 cups easy crock pot chicken salsa verde[2] (warmed) 
  • 6 tostada shells (Ortega)
  • 3/4 cup shredded reduced fat Mexican Cheese (Sargento)
  • pickled jalapeño slices (optional)


Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.

Preheat the oven to 350°F.  Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and enjoy!


  1. ^ Easiest Crock Pot Salsa Verde Chicken (www.gordon-ramsay-recipe.com)
  2. ^ easy crock pot chicken salsa verde (www.gordon-ramsay-recipe.com)

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