Meal Details
1. Slow cooker shredded chicken tacos
680 cals, 45p, 32c, 39f (per meal)
Boneless skinless chicken breast, raw
1 lb (448g)
Salsa
16 oz (454g)
Sour cream
8 oz (227g)
Mexican blend cheese, shredded
8 oz (227g)
Tomatoes, chopped
1 large whole (3" dia) (182g)
Taco shells
12 shell (155g)
Romaine lettuce
1 cup shredded (47g)
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. Cranberry spinach salad
315 cals, 6p, 23c, 21f (per meal)
Dried cranberries
1/2 cup (89g)
Walnuts
1/2 cup, chopped (65g)
Fresh spinach
1 2/3 package (~6 oz) (283g)
Raspberry walnut vinaigrette
1/2 cup (133mL)
Romano cheese, finely shredded
5 tsp (10g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.