My friend Lillie gave me a great idea for cooking my meat. She cooked a roast in the slow cooker and marinated the roast in Salsa Verde (green salsa). I tried this and it was a HUGE hit within our home. So, I started wondering if it would go well if I did the exact same thing, but with boneless chops. Guess what? It was a beautifully success!! So, I seasoned my chops with sea salt, thyme, parsley, and southwestern chipotle. I cooked them in the slow cooker until they were tender (2 hours on high).
I took frozen veggies, placed them in a baking pan and baked them in the oven. I added a tablespoon of olive oil, sea salt and southwestern chipotle. I baked them for 30 minutes and wow were they ever juicy and yummy!! To round our dinner out we purchased Lean Cuisine's new steam bags. We tried the Chicken Alfredo, which was simply Yum-O!!