Spray a crock pot cooking spray and the chicken (thawed, not frozen) and salsa and thats it! Cook for 6 hours on high. Once the 6 hours are up, use forks to shred the chicken and let it stew in the juices while you prepare the rest of the meal.
Using a cheese grater, shred all of the cauliflower (except the leaves obviously) and separate into 5 different containers. It came out to a little over 1 cup per container. This is the "rice". On top of the "rice" spoon about 3/4 cup of black beans and another 3/4 of a cup chicken.
I had these for lunch one week and brought them to work each day with a few handfuls of spinach, a little extra salsa, some plain greek yogurt, and diced avocado for a "taco salad" type lunch.
Oh and before I added all those extra goodies for lunch, I heated the rice bowls in the microwave for about 1 minute and 30 seconds to heat them up.
In a crock pot combine the butternut squash, carrots, ginger, curry, lemon grass, broth, salt, and red pepper and cook on low for 10 hours.
After the 10 or so hours (once everything is VERY soft), put all the contents of the crock pot into a blender and puree until everything is a smooth consistency. Transfer to a medium-large saucepan, and heat with the milk. I say 1-2 cups depending on how thin/thick you like your soup.
Makes 4 servings.
In a small bowl, combine cumin, salt, chili powder, garlic powder, and cayenne. Rub this spice mixture evenly over all surfaces of the pork.
In a crock pot (I use a 7 quart slow cooker), add seasoned pork, chopped onion and chopped green pepper. Pour broth over everything so there the entire bottom of the crock pot is covered.
Cook on low for 8 hours or high for 5 hours. 30 minutes before the cook time is up, drain liquid from crock pot and discard. Using 2 forks, shred meat, it should be falling apart easily at this point. Add 2 cups of the barbeque sauce to the shredded meat still in the crock pot and cook for the remaining 30 minutes.
Serve on buns (I prefer Udis gluten free hamburger buns) with coleslaw. The remaining barbeque sauce can be added to individual sandwiches.
If you are like me, cooking 4 pounds of meat for one meal is far more than enough. Often times I take out ½ of the meat after shredding and before adding the sauce. This is the perfect protein to be added to verde enchiladas for a second easy meal during the week.