Quick, tasty, and totally beginner-friendly, this Slow Cooker Salsa Verde Chicken is a great for a quick prep ahead dinner.

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I save the breast meat for sandwiches or chicken salad. I make a broth with the bones for a chicken soup. With the rest of the chicken meat, I make flautas or chicken enchiladas. This past week ...

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Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until rice is done. Stir the beans, salsa and chicken in the saucepan and heat through.

Serve the chile verde with steamed rice, avocado and sour cream. Make Ahead: The chicken chile verde can be refrigerated overnight. Reheat gently, adding tablespoons of water if it seems too thick.

These healthy dinner ideas will help you start your new year off on the right foot and be able to achieve your health goals.

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