MENU- Week #1

Ingredients:

• 2 lbs skinless boneless chicken breasts
• 32 oz. chicken broth
• 1 bottle (about18 oz.) BBQ sauce
• 1/8 cup water
• Buns

Options: 
Cheese, pickles, extra BBQ sauce, catsup, mustard
OR
Serve on a salad

Directions:
I like to prepare my shredded chicken ahead of time, but with this method, there is really not need. It is fast and easy. It's just a little faster with a little meal prep. You will dump about 32 oz. of chicken broth in a slow cooker , turn on low, then add all the chicken breast (thawed of frozen- makes no difference). Let cook 6-8 hours. Carefully remove chicken from slow cooker and place on a plate. Using 2 forks, shred the chicken. It is usually so soft and tender by this time it will fall apart easily. You may need to carefully strain the broth when discarding it as there might be a lot of chicken let in the slow cooker. If you are preparing ahead of time, place chicken in refrigerator or freezer, in proper container until you are ready to use it. If using right away, after discarding chicken broth, place shredded chicken back into slow cooker on low or warm setting.

I haven't gotten too fancy with homemade BBQ sauce yet, so I just use Trader Joe's ALL Natural Barbecue Sauce. It typically takes 1 18 oz. bottle. Dump entire bottle into slow cooker with chicken. I like to add a little water to the empty bottle, just about 1/8 to 1/4 cup (I eye ball it) and shake it up to get all the remaining as out. Mix well. Let warm. Serve on favorite buns or even on a salad.

Ingredients:

• 2 pounds skinless boneless chicken breasts cut into bite-sized chunks
• 1 can small white kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 2 cups frozen corn
• 1 large yellow onion, diced
• 24 oz. chicken broth (This will likely cause your chili to be a bit thin. You can fix this by adding more beans or vegetables of your choice or simply reducing the amount of broth to 16 oz. See directions for other suggestions.)
• 1 tsp. garlic powder
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1 tsp. salt

• 1/2-1 cup shredded cheddar cheese- optional
• 2-4 tbsp flour- optional (depending on desired consistency)

Optional serving suggestions:
Top with plain greek yogurt, avocado slices, diced green onions, or shredded cheese.

Directions:
Place all ingredients into slow-cooker except flour and shredded cheddar cheese. Heat on low for 6-8 hours, or high for 4-6 hours. The chili may be a thin consistency at this time. You can first add 1/2 to 1 cup of shredded cheese. Mix and allow to melt. If you do not wish to add cheese or if it is still to thin and you desire a thicker chili, slowly add 1 tbsp. of flour at a time, whisking, until it has completely dissolved. Keep adding flour until you reach your desired consistency. You may also use corn starch instead of flour. Additional salt and pepper to taste. Serve with toppings of your choice.


I have linked to my vegetable beef soup page. It is the same recipe basically. You just skip the meat and you can use any type of broth you want!

Ingredients:

• 4-6 Boneless skinless chicken breasts (depending on family size)
• 3 eggs
• 1-1/4 Cup Four, of your choice (we used whole wheat)
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/8 tsp crushed red pepper flakes