Meal Details
1. Slow cooker shredded chicken tacos
680 cals, 45p, 32c, 39f (per meal)
1 lbs (448g)
1 lbs (454g)
1/2 lbs (227g)
1/2 lbs (227g)
1 large whole (3" dia) (182g)
12 shell (155g)
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. Simple salad with tomatoes and carrots
100 cals, 4p, 7c, 3f (per meal)
3 tbsp (45mL)
2 medium whole (2-3/5" dia) (246g)
1 medium (61g)
2 hearts (1000g)
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.
3. White rice
250 cals, 5p, 55c, 1f (per meal)
1/2 tbsp (9g)
3 cup(s) (711mL)
1 1/2 cup (278g)
1 tsp, ground (3g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
In a saucepan with a good fitting lid bring water and salt to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
DO NOT LIFT LID!
6
The steam that is trapped inside the pan is what allows the rice to cook properly.
7
Remove from heat and fluff with fork, season with pepper, and serve.