Another (quick) Monday meal prep!
This week, my mom and I both decided we wanted something warm and cozy for lunch. With it 12 degrees outside, we went with a quick and easy taco salad.
It’s super easy (and it helped that mom did most of the work. Thanks mom!)
The recipe is adapted from this one by SkinnyMs, though we added in a can of corn, used 2 cans of black beans and cooked a boatload of chicken.
After simmering in the crockpot for 7 hours, we shredded the chicken. For lunch, pop about 1/2 a cup into a small tupperware container. In a separate container, add a fistful of shredded lettuce (we bought the pre-chopped stuff to make it easy). If you want some toppings, like a little sour cream, salsa, avocado, etc., keep it in a small dressing container.
Once you get to work, heat up the chicken for 30 seconds to 1 minute, dump it on the lettuce and add in your toppings. Voila! A low-cal taco salad.
I love this recipe. It’s super hearty, but really low in calories and high in protein. It’s pretty ideal if you’re trying to stick with those New Years resolutions!