Meal Details
1. Slow cooker shredded chicken tacos
455 cals, 30p, 22c, 26f (per meal)
2/3 lbs (299g)
2/3 lbs (302g)
1/3 lbs (151g)
1/3 lbs (151g)
2/3 large whole (3" dia) (121g)
8 shell (103g)
2/3 cup shredded (31g)
Recipe has been scaled from original by 0.67x. 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. Caprese salad
180 cals, 10p, 6c, 11f (per meal)
1/4 cup (50mL)
13 1/3 tbsp leaves, whole (20g)
1 2/3 cup cherry tomatoes (248g)
1 2/3 package (5.5 oz) (258g)
5 oz (142g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.
3. Buttery brown rice
375 cals, 6p, 52c, 15f (per meal)
1/4 cup (64g)
1 1/2 cup (285g)
1 tsp (7g)
3 cup(s) (711mL)
1 tsp, ground (3g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
2
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
3
Add the rice, stir it just once, and boil, covered, for 30 minutes.
4
Pour the rice into a strainer over the sink and drain for 10 seconds.
5
Return the rice to the same pot, off the heat.
6
Cover immediately and set aside for 10 minutes (this is the steaming part).
7
Uncover, mix in butter, and season with salt and pepper.