16
Aug
16

SALSA VERDE CHICKEN WITH CAULIFLOWER RICE

cauliflower rice salsa verde chx

We love this delicious high protein slow cooker meal because you start it early in the day and feed the whole family at night! Minimum effort, maximum satisfaction. Enjoy in confidence!

GATHER:

1 lb. raw boneless skinless chicken breasts, halved
1/4 tsp. each salt and black pepper
1 cup salsa verde (tomatillo salsa)
1/2 cup chopped green bell pepper
1/2 cup chopped onion
One 4-oz. can diced green chiles, not drained
1 1/2 tsp. chopped garlic
1/2 tsp. ground cumin
1/2 tsp. chili powder
3 cups roughly chopped cauliflower (or HG Alternative)
Optional topping: chopped fresh cilantro

MAKE:

*Place chicken in a slow cooker, and season with salt and black pepper. Add 1/2 cup water and all remaining ingredients except cauliflower. Stir to mix.
*Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.
*Transfer chicken to a large bowl. Shred with two forks — one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the slow cooker, and mix well.
*Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed.
*Add cauliflower rice to the slow cooker, and stir to mix.
*If cooking at low heat, increase heat to high. Cover and cook for 45 minutes, or until cauliflower rice is tender.

EAT:

MAKES 4 SERVINGS
1 serving: 1/4th of recipe (about 1 1/4 cups)
Calories 206
Protein 28 grams
Carbohydrate: 14.5 grams
Fat: 3.5g

Chef’s Notes:
Instead of blending 3 cups of roughly chopped cauliflower into rice-sized pieces, use 2 1/4 cups premade cauliflower rice or crumbles, like the kinds by Trader Joe’s and Green Giant Fresh.
Prep: 15 minutes
Cook: 3 – 4 hours or 7 – 8 hours, plus 45 minutes

Hungrygirl.com


2
Aug
16

PROTEIN EGG AND QUINOA SALAD JARS

Salad Jars-Protein-Egg-and-Quinoa-

We love this make-ahead lunch idea for on-the-go eating! It’s simple, fast and delicious! Perfect to pack for work, the beach, picnics or anywhere! And, for those looking for a meatless option this protein-packed salad will fit the bill! Enjoy in confidence!

GATHER:

1/2 large lemon
4 teaspoons olive oil
1/4 tsp kosher salt
Black pepper
1 oz avocado (1/2 sm haas)
1/2 cup cooked lentils (Trader Joes brand optional)
1/2 cup cooked quinoa
1/2 cup halved grape tomatoes
2 cups baby arugula
2 large eggs, hard boiled

MAKE:

*Whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars.
*In this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally. Close jar and refrigerate for up to 2 days.
*To eat, shake well and pour onto a plate and eat!

EAT:

2 Servings, Serving Size: 1 jar
Calories: 228
Protein: 14.5g
Carbohydrates: 28g
Total Fat: 20g

skinnytaste.com


The information presented in the blog pages of Khalili Center is for educational and informational purposes only and should not considered personal medical advice. Consult with your personal physician/care giver regarding your own personal medical care.