Clean Shredded Chicken and Salsa

I have been on a mission lately to be more dedicated to clean meals with higher protein content. If all goes according to plan with venue shopping, my fiancé and I will be celebrating our big day in 8 months (a little scary time wise actually writing that down!)

Other than wanting to obviously fit into my dress right, it's actually been nice too seeing the changes in my body I've made with consistently working out again after a long hiatus (weird concept, right?) If anything, I want to make sure my diet will compliment my changed work out routine. I'm always open to ideas and suggestions, so if anyone has had success with certain dietary changes, I want to hear them!

This little meal does have it all though ... Flavor, low in calories, freezer and budget friendly and super versatile. Since you get an insane amount of leftovers from just 2 chicken breasts, I like to serve it in different ways so I don't get bored ... Tacos, over quinoa, enchilada or even just a larger serving in a bowl with se avocados and Greek yogurt. Try it out!

-2 chicken breasts

-5 cloves garlic, minced

-1 can black beans

-1 jar taqueria style salsa (I used Fresh and Easy's "Fire Roasted Tomato Salsa")

-2 tbsp tomato paste

-1 tsp rosemary

-splash of EVOO

-1 pinch red pepper flakes

1. Spray your trusty crockpot with a Misto of EVOO. I threw in both breasts full on frozen and it was totally delish. 

2. Add the rest of your ingredients and cook on low for about 5 hours.

3. When you're ready, remove the breasts from the crockpot and shred ... It was super easy to do!

4. Return your shredded chicken back to the crockpot and mix with the salsa and beans.

5. Serve which ever way makes your heart happy!

Nutritional Information

(Makes enough shredded meat for approx 9 tacos)

Calories: 94

Fat: 1.5

Saturated Fat: 0.3

Monounsaturated fat: 0.4

Trans: 0

Cholesterol: 21.1

Sodium: 378.3

Carbs: 12.1

Fiber: 3.2

Sugar: 2.1

Protein: 8.1

Mexican bowls ... Healthy lil meals on the go!

To stay on budget and still stay healthy, I've really liked to start whipping up big batches of freezer friendly meals that I can grab when I'm on the go in the morning. Any nurse will tell you, the break room is a death trap for a diet ... Full of cookies, baked goods and snack foods people are bringing in to avoid eating them at home. I am the first to admit, when I'm stressed all I want is delicious carbs and sweets.

Thus these beauties will not only keep you full for ever and ever, but I like that I know what's going into it and just isn't a Lean Cuisine.

Def a cook ahead kinda deal ... Whip out your slow cooker to cook the meat my favorite way!

Mexican bowls
6 servings

-6 oz flank steak
-1 tsp rosemary
-6 cloves garlic, minced and divided
-1 jar "Fresh and Easy Santa Fe simmer sauce" (oh yes it has made a comeback. Substitute another simmer sauce or jar of your favorite salsa if not available)
-1 cup black rice (full of amazing antioxidants ... I'll never eat regular rice again)
-1 tsp cumin
-1 tsp chipolte powder
-2 tablespoons EVOO, divided
-1 can reduced sodium black beans
-1 bag steamed sweet corn
-1 bell pepper, I chose yellow but any color will do - diced
-1/4 cup cilantro
-1/2 cup 2% shredded cheese of your choice

1. Throw in your slow cooker 1 tbsp EVOO, 3 cloves worth of minced garlic, rosemary, simmer sauce and the flank steak. Cook on low approx 4 hours or until thoroughly cooked. The sauce will keep it great and tasty!
2. After the meat is cooked, shred it and mix it back with the remaining sauce.
3. When you're ready to start putting all the pieces together, cook per directions the black rice with your cumin for flavor. Salt and pepper to taste ... I also recommend cooking with chicken broth as opposed to water for great flavor.
4. In a large pan, heat the remaining evoo and throw in your bell peppers & remaining garlic cloves.  Microwave the corn per directions. After about 4 minutes, add the chipolte powder, black beans and corn and cook for an additional 3-4 minutes. Sprinkle cilantro on top.

5. Lay out 6 Rubbermaid (or other containers of your choice) and divvy out your rice. Just like a production line ... Layer rice, veggie mix, cheese and flank steak.

Feel free to make it extra sassy with avocado or other salsas/hot sauces!!

Nutritional information per serving

Calories: 365

Total fat: 13.8
Saturated fat: 5.2
Polyunsaturated: 0.5
Monounsaturated: 3.3

Cholesterol: 19.2 mg

Sodium: 347.3 mg

Total carbs: 44.4
Dietary fiber: 13

Protein: 18.4g

Clean eating shredded flank steak tacos AKA ... The Most Amazing Tacos Ever

Sounds adventurous, doesn't it? Dare I say ... I present to you ... "The Most Amazing Tacos Ever". Now they do take effort. But sooooooooooooooo worth it. And with a ridiculous amount of left overs that is more than freezer friendly ... Thus ... Budget Friendly!

As stated by my fiance dude ... "these are the best tacos I have ever had". And hes picky. I'm talking no onions, no tomatoes, no veggies ... So I need to be crafty to ensure its healthy & add what I need. And not only is he picky, but grew up in so cal next to all those amazing taco stands in San Diego :)

"The Most Amazing Tacos Ever"

- 1 package Corn Wheat Trader Joe's Tortillas
- 1 jar "Fresh and Easy Sante Fe Simmer Sauce"
- 1.5 lbs flank steak
- 1/2 tsp chipotle chili powder
- 1/2 tbsp onion flakes (or real onion if you dont have an onion picky significant other)
- 2 medium sized russet potatoes (I also love sweet potatoes or the heritage crazy color kind)
- approx 1/3 cup shredded mexican or cheddar cheese
- 3 cloves garlic
- 1/2 tsp rosemary
- 1 tbsp olive oil
- garlic salt
- black pepper
- approx 1 tbsp butter (I tend to use "Land O Lakes Butter with Olive Oil")
- Guacamole
- Greek Yogurt
- Ranch (if you've been a good girl and gone to Pure Barre this week :)

I recommend to start this either on a day off or if you have a few minutes before work to get your crock pot going ...

1 In your trusty crock pot, add your flank steak, garlic, rosemary, a sprinkle of garlic salt, onion flakes (or real onion ... for real onion, perhaps 1/4 cup diced?) and your simmer sauce. Now if your not lucky enough to be on the west coast and have a "Fresh and Easy" local, I would think another mexican inspired simmer sauce or perhaps a salsa would be sufficent. I would recommend a sauce that provides approx 16 oz)

2. After approx 6-8 hours on low, shred it. Dear goodness, its beyond amazing.
3. While your shredding, heat your oven to 400 degrees. Slice your russet potatoes into french fry shape. Toss in a zip bag or bowl with EVOO, a splash of onion flakes, black pepper (as much as you tend to like) and a pinch or so of garlic salt. Roast them into tasty awesomeness, approx 25 min

4. In a pan, melt divided doses of your butter. Sprinkle tortillas with garlic salt and fry for only 1 minute or so. Flip & add per tortilla about 1 tbsp shredded cheese till melted.

5. Top those tortillas with shredded meat, Guac, french fries, greek yogurt and ranch (if youve been well behaved. or dont care)

Enjoy those tasty bastards.

Calories & Nutritional Information per Serving

Calories 244

Total Fat 8.2
Saturated 4.5
Polyunsaturated 0.1
Monounsaturated 0.3
Trans 0

Cholesterol (mg) 24.1
Sodium (mg) 195.2
Potassium (mg) 272.8
Total Carbs (g) 23.6
Dietary Fiber (g) 4.8

Protein (g) 17

Calcium (%) 7

Iron (%) 12.8