Crock Pot Pulled Chicken: (and 2 more meal recipes with the left overs)
4 - 6 Chicken breasts (free range is best)
1 cup Chicken or vegetable stock (remember last weeks tip about making your own stock) That is what I use
1 cup Braggs Apple Cider Vinegar
Optional: Sea Salt and pepper to taste, 1 pkt stevia, 6 cloves of garlic, or any other seasoning of choice.
If liquid does not cover the breasts, add more stock and vinegar to cover.
Let cook 8 hours on low or 4 hours on high. Turn off crock pot. Let cool slightly, then shred with 2 forks.
Serve in wraps with salsa, lettuce, orange and red peppers and some guacamole.
Meal 2 Next day for lunch:
Chicken salad sandwiches.
Chop up some chicken (I use the Pampered Chef hand operated chopper) Add homemade mayo (recipe below).
I use Silver Hills Squirrly Whole Spouted bread. Delicious Sandwiches with lettuce and tomato.
I have a couple of recipes. This is my ‘no oil’ added recipe.
½ cup organic Greek Goat Milk Yogurt
Juice from ½ Lemon
2 or 3 drops of liquid Stevia. (Use good quality)
Mix together and adjust to taste.
Chicken/Cauliflower Mac n Cheese without the Mac
(Use all Organic when possible)
1 large head cauliflower (1 1/2 lb) Cut into medium flowerets (8 cups)
2 TBSP Butter
3 Tbsp spelt or rice flour
2 Cups Organic milk (Goats Milk is the best)
2 cloves garlic minced
2 Cups raw cheddar cheese (I will explain later why raw cheese is best)
1 pinch cayenne pepper
2 organic eggs
2/3 cups of gluten free crumbs
All the leftover Pulled Chicken
Preheat oven to 350
Steam the florets until tender in a pot of lightly salted water until slightly tender and drain.
In a medium sauce pan melt the butter and whisk in flour and cook until it starts to thicken a bit whisking constantly.
Add Garlic and milk stirring constantly over medium heat until mixture thickens.
Remove from heat and stir in shredded cheddar, cayenne pepper and egg yolks, whisking constantly until smooth.
Butter a 9x13 glass pan, add cauliflower and chicken and pour cheese sauce over the cauliflower making sure to coat the pieces well.
Sprinkle with bread crumbs and bake at 350 for 30 mins.
Serve with a healthy Kale salad.
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