3 lb frozen chicken breasts 2 Taco Seasoning packets - low sodium 1 Can of Rotel 1 chopped Jalepeno (optional)
Place chicken in crockpot, sprinkle seasoning on top and pour Rotel over it. Sprinkle jalepeno on top and cook on low for 6 hours. Once cooled I weigh out in 4 ounce portions and freeze in sandwich size ziplock bags to grab for lunch. This allows me 1 egg for breakfast and 4 ounces of chicken plus veggies for lunch.
Veggie Frittata
My #1 Breakfast - uses 1/2 a protein and lots of filling veggies. I then reduce lunch to 4 ounces of chicken or fish. I make it on Sunday for an easy grab & go breakfast.
5 eggs splash of milk Veggies of choice: squash, spinach, broccolli, etc... 1 Tbsp butter Onion & garlic powder Salt & pepper to taste
Pre-heat oven to 400. Whip eggs and milk, set aside. In an oven-proof skillet saute veggies in butter - I usually use a couple of cups of chopped veggies, season to taste. Once tender pour egg mixture over and cook over medium heat for a couple of minutes until begins to bubble in center, transfer skillet to 400 degree oven for 10-15 minutes or until firm. Cut into 5 pieces and breakfast is ready for the work week.