I should start by telling you that this week’s new recipes have been fantastic…both make again dishes. However, the pictures of the final meals are a bit sub par (to put it gently).
I already posted the Thai Chicken with Peanut Sauce recipe, so you know what I’m talking about. Luckily, I also added in a bunch of selfies with my new adorable haircut. LOL! Not sure if that will help again today…
But just in case…This recipe is another crockpot goodie that I made on Monday. It’s easy, healthy (thanks Skinny Taste), and versatile.
Who doesn’t love buffalo chicken?! My thought was that we could make rice bowls filled with chicken, cheese, rice, and veggies. I was, of course, planning to add some avocado.
What actually happened was that the BOY made tacos and I forgot to buy an avocado…womp, womp! I was bummed but not sad enough not to enjoy this delicious chicken.
So now that we got that out of the way…don’t judge my pics, but try this recipes because you can do anything with the chicken…bowls, salad, wraps, etc. Mmm!!! Moving on now to goals. It’s April, which for us brought spring showers. April does not know what it wants weather wise and it’s been alternating between rain and sunshine all day! I had a fantastic morning (deets to come) and then sat at home doing some work, loving on Cooper, and waiting for our garage door to be fixed.
Workout 5 days a week-GOAL MET! I definitely got back into my workout routine of strength, yoga, and running.
Start practicing more yoga at home- Still working on it…
Update my blog- There is much to do and I did none of it. Let’s call this one a Fail!
Unplug and be present! Rocked it and loved it!
Run 10k in less than 52 minutes
Keep up the workouts!
Do yoga at home
Increase the green and eat clean!
What are your spring goals?
Any April Fool’s jokes?
Crockpot Buffalo Chicken (for lettuce wraps or rice bowls)
From Skinny Taste
- 24 oz boneless skinless chicken breast
- 1 celery stalk
- 1/2 onion, diced
- 1 clove garlic
- 16 oz fat free low sodium chicken broth
- 1/2 cup hot cayenne pepper sauce (I used Frank’s)
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on high 4 hours.
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.