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. Brown rice
260 cals, 5p, 52c, 2f (per meal)
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, fluff with a fork, and season with salt and pepper.