Since I have started the Isagenix program, it is really important for me to choose meals that are in the 400-600 calorie range per serving, and meals that my boys will also love. Really????? Who am I kidding on that last part? Remember my boys, the hobbits... I am sure they will be fine.
I always rely on my trusty Pinterest Boards for great ideas. I try to stick most of these in the freezer if I know it is going to end up in the crock pot. That way everything for one meal is in a freezer safe Ziploc bag. It's so easy to just take it out and dump it in the crock pot in the morning. Put it on low and walk away. If you choose to freeze these meals, it's much easier to get them out of the Ziploc bags if you do not add the liquids. On the morning of cooking just pour the contents of the bag in a crockpot and then add the liquids. EASY TRICK.... write the liquids and the amounts on the Ziploc bag so you won't have to frantically look for the recipe. This is a must!!! Especially if you are like me and are juggling making the lunches, trying to get yourself ready, and trying to get 3 boys showered, clothed, smelling nice with socks and shoes on out the door in the morning. The best part about freezing these meals is that if you do not end up making one of the frozen meals during the week, then you know you will have an extra meal for the next week.
Here is my list of items I will be prepping for week 1 of Isagenix:
- Tarragon Chicken and Carrots
- Slow Cooker Kale and Turkey Meatball Soup
- Baked Honey Garlic Shrimp and Asparagus
- Crockpot Beef and Potato Stew
- Avocado Lime Rice (not sure if I'll use brown rice like the recipe calls for or cauliflower...)
- Cheeseburger Casserole
- Crockpot Cashew Chicken
- Paleo Magic Cookie Bars
- Shredded Crockpot Chicken (my recipe below)
Shredded Crockpot Chicken, By Holly York
4 chicken breasts - preferably all natural and hormone free
1 tablespoon of garlic pepper
4 cloves of garlic roughly chopped
7 dashes of Worcestershire sauce
3 tablespoons of olive oil
1/4 cup of chicken broth
1 teaspoon of sea salt or pink Himalayan salt - may use more to taste
1 medium brown or yellow onion sliced - I like slices because it adds flavor and you can also pick them out if you are a picky eater.
If freezing, place all items except for liquids in a freezer safe Ziploc bag. On the morning of cooking just pour the contents in to the crockpot, add the liquids, put it on low, and let it cook for 8 hours or until chicken easily shreds by pressing a fork down on it. Smash the chicken and the garlic cloves and mix well. Add more sea salt and pepper to taste.
I usually cook this on Saturday so I can use it as an extra protein throughout my week. This chicken is great on top of quick salads, tortilla wraps for the hobbits, chicken salad using Greek yogurt and grapes, and easy tacos for a quick late night dinner after our numerous soccer practices.
This is how I cook it on Saturdays for meal prep for the week:
Pour olive oil and half of the onions in the bottom of a crockpot. Please chicken and all other ingredients on top. Cover and cook on low for 8 hours or until chicken easily shreds by pressing a fork down on it. Smash the chicken and the garlic cloves and mix well. Add more sea salt and pepper to taste. Place cooked chicken in a small glass dish with a seal-able top. Or let it cool a bit and put it in Tupperware :-) Place it in the fridge and enjoy all week long.
I hope you found this helpful. Please share your thoughts and comments and thank you for reading!