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. Buttery white rice
160 cals, 2p, 24c, 6f (per meal)
1/3 tsp, ground (1g)
2 tbsp (28g)
1/4 tbsp (4g)
1 1/3 cup(s) (316mL)
2/3 cup (123g)
Recipe has been scaled from original by 0.67x. 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, mix in butter, and season to taste with pepper. Serve.