Meal Details
Slow cooker shredded chicken tacos
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.
    Cranberry spinach salad
    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.
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