CAFE RIO CROCK POT CHICKEN - Here is your first freezer meal assignment. You’ll make a total of 3 meals, one for tonight’s dinner and 2 for the freezer. Be sure to read through all of the directions first, I may have overlooked writing something down, so if you have any questions or need clarifications, please ask. When you are just beginning your SANE journey, don’t drive yourself crazy trying to make every single ingredient 100% SANE. You’ll get there! This recipe calls for Zesty Italian Dressing and Dry Ranch Dressing Mix. If you have some in the fridge or cupboard to use up, now is the time to use it up. If you have a little extra time to make your own, that would be fine too. Don’t stress over the little things! INGREDIENTS TO BUY What you will need (for family of 4, adjust based on your family size with some leftovers). 6# of boneless, skinless chicken breast – I used chicken tenders 3 cups of Zesty Italian dressing (or make your own) 3 packets of dry ranch dressing mix (or make your own) 3 garlic bulbs or minced garlic in a jar 3 onions 3 TBSP chili powder 3 TBSP ground cumin 3 TBSP flaxseed (optional – I add it to many recipes) 3 TBSP chia seeds (optional – I add it to many recipes) 2 Ziploc gallon sized freezer bags – don’t use cheap freezer bags! THE RECIPE (for ONE MEAL) 2 # of boneless, skinless chicken breast 1 cup of Zesty Italian dressing 1 packet of dry ranch dressing mix (or make your own) ½ cup of water 1 garlic bulbs or 1 TBSP minced garlic in a jar 1 onion, finely chopped ½ TBSP chili powder ½ TBSP ground cumin 1 TBSP flaxseed (optional – I add it to many recipes) 1 TBSP chia seeds (optional – I add it to many recipes) HOW TO ASSEMBLE * Set out your crock pot. * Label 2 Ziploc bags: (date), Café Rio Chicken, crock pot on low 4-6 hours * Use two 2 quart containers to act as a “set of hands” to help you out. I put the Ziploc bag inside the container and fold the bag over the outside so that I can easily add ingredients into the bag without it flopping around. *Read the recipe and add all ingredients into either the crock pot or the Ziploc bag (except for the chicken, which you’ll add last). Stir ingredients inside bag or crock pot and then add the chicken. * Seal the bag and gently knead, smosh and mix the ingredients together until chicken is covered in the sauce. Let all the air out of the bag and seal tightly, making sure that the zipper is completely closed. Lay flat in freezer until fully frozen. * The crock pot is ready to turn on and should cook for 4-6 hours on low until the chicken is cooked and can be shredded. Shred chicken and let cook another 30 minutes or so to give the chicken a chance to soak up the liquids. * Serve over Lime-Cilantro cauliflower rice or mixed into salad greens as you would for a taco salad. * When it comes time to use the bags from the freezer, I try to remember to take them out the night before, but that doesn’t always happen. Many times I need to defrost the bag in the microwave until it is soft enough to break into pieces that fit into the crock pot. Cook on low for 4-6 hours. OPTIONAL Add toppings that you might normally add to a Mexican meal: avocado, sour cream, cheese, lettuce, tomatoes, green onions, cilantro, salsa, etc. Be sure to skip the starches that are normally eaten with Mexican!
Posted on: Tue, 19 Nov 2013 01:19:55 +0000
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