Wednesday, January 18, 2012

Recipe Time!

Chicken enchilada Stuffing

4-5 chicken breasts
2 can's of rotel, one can drained
Season with whatever you like but watch the salt!

Put the lid on and cook all day. Drain excess liquid. Use a fork to "shred" the chicken. Let it cool slightly and mix in Greek yogurt to give it that creamy texture. ( I use Plain 0%).  I use it on a fresh spinach salad with tomato, black olives, and bits of guacamole! and if I am in a hurry, I put it in a large romaine or leafy lettuce as a "wrap".


1 32 oz chicken broth
1small bag lentils, rinsed and drained
3-4 stalk of celery
1 onion
1 lb of carrots
1-2 TBSP olive oil
1 lb lean pork tenderloin
celtic sea salt and pepper to taste

I put this in the crock pot the night before and turn on low.

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