Chicken with Black Beans and Corn

This is a YUMM-O recipe I found on the Skinny Crock Pot page on Facebook.  It's under the Poultry section.  So easy and tasty.  Below is the recipe, however I cut the cream cheese in half.  I shredded the chicken when done and poured it all into a warm whole wheat tortilla--- delicious!  John ommitted the tortilla and just ate it out of a bowl (he's dieting now...lost 10 lbs so far)!  He actually had it two nights in a row and kept talking about how yummy this was!

4-5 boneless chicken breasts
1 (15.5 oz.) can black beans, drained
1 (15.5 oz.) can corn, drained
1 (15 oz.) jar salsa
1 (8 oz.) package cream cheese (I used the light cream cheese and only used half the package).

Directions:
1) Take 4-5 frozen boneless chicken breasts put into crock pot.
2) Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3) Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4) Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

TIP:  know your crock pot!  Mine is super charged so this meal cooked in half the time.

Tomato, Corn, and Avocado Salad

Many thanks to my friend Amy (and Martha Stewart) for sharing this delicious recipe.  The abundance of fresh vegetables this time of year some what makes up for the 100 degree weather we've been experiencing!

1 ear corn (husk and silk removed; tip cut off)

2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)

1 avocado, halved, pitted, peeled, and diced

2 scallions, thinly sliced

2 tablespoons fresh lime juice

1 tablespoon vegetable oil, such as safflower

Coarse salt and ground pepper

Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Prep time:  10 minutes

This is a new favorite summer salad.  You can also add a sprinkle of feta cheese.