Before the little lion man was born, I spent two days filling our downstairs freezer with meals. I knew that the last thing I wanted to do was try and figure out dinner with a newborn. Then we became NICU residents in and it was lucky if we ate at home at all.

We are starting to eat home more often (let’s say, one or two days per week). Of course, many of the freezer meals I prepared have cheese in them and because of the little guy’s suspected milk protein allergy, I’m off dairy for the time being. So much for planning, right?

Luckily, some of the meals can be modified for dairy-free. For example, our Cilantro Lime Chicken became Cilantro Lime Chicken Nachos with guacamole rather than cheese and sour cream. Best part? It cooks in the crock pot all day and requires zero brain power or time to throw together. Enjoy!

Dairy-Free Cilantro Lime Chicken Nachos

Adapted from Six Sisters

Serves 4, Cook Time:

Ingredients

  • 1 1/2 pounds chicken breasts
  • Juice from 2 limes
  • 1 bunch fresh cilantro, chopped
  • 1 (16 oz) bag frozen corn
  • 2 minced garlic cloves
  • 1/2 red onion, chopped
  • 1 can black beans, drained and rinsed
  • Paprika
  • Mexican Seasoning
  • salt and pepper to taste
  • Fresh guacamole
  • Organic Tortilla Strip Chips (or your fav tortilla chips)

Directions
Place all ingredients except guacamole and chips in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on low  for 8 hours (or high for 4 hours).  Spread chicken, corn and black beans over top a bed of tortilla chips. Top with guacamole. ENJOY!