Happy Tuesday!
Last week I had a hankering for all things shredded (I already know I'm weird, thank you). So I scooted my little hiney over to the market and got a big pack of chicken breasts and a 2.5 lb chuck roast. The ingredients are so simple and since I'm without my crock pot right now I just made them on the stove top (I'll give you the mods for the chicken as well).
The great part about having shredded beef and chicken around is that they make excellent breakfasts and lunches as leftovers. These are great to make ahead on a Sunday and enjoy throughout the week.
Food Porn Time!!
Shredded beef bowl with salsa and 2 fried eggs, chicken and green onion lettuce wraps with Tomatillo salsa, shredded beef apple sandwich (the apples make the bread!), cucumber shredded chicken bites with vinaigrette (just pile the chicken on slices of cucumbers), shredded beef and mushroom omelet, shredded chicken and spaghetti squash with fresh marinated tomatoes, shredded beef and broccoli stir fry,
Simple Shredded Chicken:
6 boneless skinless chicken breasts (I like the value packs), free range baby!
32 oz chicken broth
4 bay leaves
1 jar spicy green salsa (I used White Girl Salsa, it's amazing!)
2 tbsp sea salt
Simply place the chicken boobies in a large pan and add all of the ingredients. Save 1/4 of the jar of salsa and about a cup of the broth. After you shred you'll just add these back in to make it extra yummy. Bring the ingredients to a boil, reduce heat to low and let it cook for 1 hour. Shred the chicken with 2 forks, place it in a bowl and add back your broth and salsa. You can freeze this as well!
Simple Shredded Beef:
2.5-3lb chuck roast
32 oz beef broth
4 bay leaves
1 cup BBQ sauce (watch for sugar here and choose wisely! You can also sub Worcestershire sauce and all natural ketchup, dash cayenne pepper salt and pep) or Salsa- depending on the flavor you're going for.
2 tbsp sea salt
Again, simply place the chuck roast in the pan and save 1 cup of the broth and 1 cup BBQ sauce. Place the other ingredients in and let this one cook for about 4 hours on low, covered. This one would be perfect if I had my crock pot, life isn't the same without my crock pot 
.I'd do this on high for 6 hours. Shred away with your two forks, add back some broth and a bit of the BBQ sauce and salt and pepper. Serve whichever way you like and enjoy!
Live to Thrive,
Lauren
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Thanks for the easy suggestions for what to do with the meat! I see people talk about cooking stuff on the weekend to have throughout the week–do you really cook meat on Sunday and eat from it until Friday? I usually only eat meat from the fridge for about 3 days–which would mean Wednesday would be the last day to eat–because that’s the rule of thumb…or so I thought.
You cook on high for 6 hours in the crock pot? I would have thought low for that long…