Shredded Chicken Lettuce Wraps

Ingredients:

  • 3 chicken breasts
  • 16 oz chunky salsa
  • 3-5 tbs fat free cream cheese
  • Iceberg lettuce

Directions:

  1. Combine chicken and salsa in a crock pot.
  2. Cook on low for 8 hours.
  3. Strain out half of the juices. Use forks to shred chicken.
  4. Mix in 3-5 tbs of cream cheese depending on how thick you like the sauce.
  5. Serve with iceberg lettuce wedges.
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Corned Beef & Cabbage

This is an adapted corned beef and cabbage recipe I made with tri-tip. Enjoy!

Ingredients:

  • 1.5 lb tri-tip roast (fat trimmed)
  • 5 large wedges of cabbage
  • 1/2 large white onion quartered
  • 1 tbs pickling spice
  • 3 tbs kosher salt
  • 1/8 cup splenda brown sugar
  • 1 tsp minced garlic
  • 1 tsp black pepper

Directions:

Simply combine all ingredients in a crock pot and add water to barely cover the roast. Set the crock pot on low for 8 hours.

Boeuf Bourguignon

Boeuf Bourguignon

Ingredients:

  • 1 lb lean meat, cut into 2 inch cubes
  • 1 can fat free beef broth, 15 oz
  • 1 cup burgundy wine
  • 1 onion, chopped
  • 1 ts thyme
  • 2 cloves garlic, mashed
  • 1 bay leaf
  • 1 tbs corn starch
  • 1 ts salt
  • 1/2 ts pepper

Directions:

  1. Heat large pot with cooking spray on medium-high.
  2. Brown cubes of meat on all sides.
  3. Add corn starch, salt, & pepper and toss to coat meat.
  4. Add remaining ingredients and bring to a simmer.
  5. Pour into a slow cooker for 4 hours or into an oven-safe covered pot at 325 degrees for 4 hours.
  6. After 4 hours, check for consistency of sauce. It should be thick enough to coat a spoon. If it’s not, boil down on the stove & add more corn starch if necessary.