October 22, 2015
1 (about 7 ounces) boneless, skinless chicken breast
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. ground cumin
1/2 small red onion, chopped
1 (15 oz.) can or home-cooked black beans, drained and rinsed
1 (14.5 oz.) can diced tomatoes OR fresh, chopped tomatoes
Salt to taste after cooking
Lay the onions at the bottom of your crock.
Place the chicken breasts over that.
Sprinkle the spices over the chicken.
Layer the tomatoes over that, and then finally the beans.
Cook on low for 4-6 hours.
When finished, stir the chicken in the crock so that it shreds.
Serve with some fresh coriander.
5 raw, boneless, skinless chicken breasts (about 7 ounces each)
1 tablespoon olive oil
5 mushrooms, sliced
2 cloves garlic, chopped fine
black olives, sliced or chopped
1/2 cup sun dried tomatoes, drained and chopped
Saute’ the mushrooms and garlic in the olive oil over low to medium-low heat.
When the mushrooms just begin to wilt, add the chicken and sun dried tomatoes.
Cook until the chicken is completely cooked through. It should be at least 165 degrees F. on a meat thermometer.
Stir in the olives and remove pan from heat.
4 large chicken breasts, cooked and cut into small chunks (I used this recipe)
1 large bok choy, cleaned and chopped (the bigger the better)
1 large white or yellow onion, chopped
1 pound mung bean sprouts (found at most grocery stores in the produce section)
3/4 cup chicken stock (approximate measure)
1 tablespoon peanut butter – no sugar added
In a pan, combine the bok choy, onion, bean sprouts and chicken stock. Cover and cook on high for 5-10 minutes or until the veggies have wilted and cooked down by almost half.
Remove lid and allow any liquid in the pan to cook down. A little is okay, but you don’t want a lake.
Toss in the chicken and stir well.
Stir in the peanut butter. It will clump in the beginning, but if you keep stirring, it will disperse and cover everything nicely.
Remove from heat and allow to cool slightly.
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