Meal Details
1. Slow cooker shredded chicken tacos
225 cals, 15p, 11c, 13f (per meal)
1/3 lbs (149g)
1/3 lbs (151g)
2 2/3 oz (76g)
2 2/3 oz (76g)
1/3 large whole (3" dia) (61g)
4 shell (52g)
1/3 cup shredded (16g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Place chicken in slow cooker and cover with salsa. Cook on low for 6-8 hours. Shred chicken.
2
Add chicken to taco shells, top with other ingredients, and serve.
2. Simple kale & avocado salad
175 cals, 4p, 7c, 12f (per meal)
1 1/2 bunch (255g)
1 1/2 small (87g)
1 1/2 avocado(s) (302g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.