Happy Thursday! I hope you’ve been ready to rock-n-roll all week! And while things might seem super-eventful, hectic or stress-filled right now, let me encourage you to just keep your head down and move forward!

Whether you’re working this week or enjoying some relaxing fun with your family, it’s still a wonderful time to focus on your goals. Don’t use parties or cooking or shopping, or even your family, as an excuse to pull back and lose sight of your objectives!

And to help you today, I’m doing something extremely rare! If you’ve spent any time with me on our daily TV/radio show, or in person at our First Steps To Success events, you’ve probably heard me talk about my LOVE of cooking. Lasagna, risotto, cheesecake, fried chicken, teriyaki chicken, tacos… well, I talk about food a lot!

You also may recall hearing how I feed my family gourmet meals on less than $100 per week. And if this is the FIRST time you ever heard this, YES, it IS possible! You see, I love feeding my family great-tasting and healthy meals, without breaking the bank. I love the looks on their faces when they take that first big bite, and then enjoy their satisfaction after the meal. And I also love knowing it doesn’t cost a fortune to prepare these mouthwatering meals.

So today, I’m going to give you one of the all-time favorite recipes around my house. It’s so simple, anyone can do it. Even you… the one saying, “Nope, I can’t cook! I let Chef Boyardee do all the cooking for me!” Yep, even you can make this recipe!

Dani Johnson’s Mexican Chicken

Ingredients:
4 chicken thighs
4 tomatoes
2 fresh jalapeños
½ bulb garlic

Directions:
1. Boil water in a large pot. Add salt and 4 chicken thighs. Boil until cooked through.
2. Remove chicken from water and cool on a platter, about 20 minutes. Remove skin and bones, and shred chicken. (Save the broth! You can use it to create a whole other meal!)
3. Cut tomatoes into bite-sized pieces. Chop onion, jalapeños and garlic. Sauté together in a large pan on high until vegetables are cooked. Add shredded chicken and stir until combined.
4. Serve in warm tortillas.

This is a great weeknight dinner, because it’s fast and easy – and guaranteed to fill up the whole family! Serve it with some cheese and Mexican rice and beans. Your family will love it! (And you’ll love the look on their faces, after tasting the masterpiece you created by hand!)

For more easy (and delicious) recipes, as well as tips and strategies to help you save a TON at the grocery store, check out our new eBook!

What are your favorite economical recipes? Let me know below! And I’d LOVE to know if you make this Mexican Chicken recipe! Tell me what you think!

And don’t forget to join me every day for The Dani Johnson Show, to gain even more valuable insights and inspiration! You can find the show on your TV and radio and please remember you can always stream today’s show right here on our website.

In great faith,

P.S. Like what you read here? Just hit the “LIKE” button at the top of the page! That will help your Facebook friends find this message!

Join the conversation