these are a very frequent dish in my household. so easy to make, very healthy, and tastes like dessert.
this is plain Greek yogurt + a scoop of whey protein + peanut butter + Catalina Crunch (or another healthy, high-protein, low-cal cereal) + fresh berries + (optional) chocolate chips.
It’s like, 40+ grams of protein, <400 calories, takes <5 mins to prepare, and they are freakin’ delicious
these chicken tostadas are so ridiculously easy to make that they are automatically added to my repeating recipes list for meal prep.
they are high-protein and high fiber, and I baked the corn tortillas into tostadas, instead of frying them, for health reasons.
you can top them with chilis, cilantro, avocado, queso fresco, hot sauce... the list goes on and on
text recipe:
2 pounds boneless skinless chicken breasts
1 16-ounce jar Salsa Verde
Refried beans or black beans
16 large corn tostada shells (i bought soft ones and baked them)
2 cups queso fresco
1 bunch cilantro, chopped
2 avocados, pitted and diced
Add the chicken to the slow cooker and pour salsa verde on top. Cover and cook for 4 hours on high or for 6 hours on low.
Remove chicken from slow cooker and shred with a fork. Transfer shredded meat back to slow cooker, mix and season with salt and pepper if desired. Cover and set temperature to "keep warm."
To make the beans, bring 3 cups of water to a boil in a large pot.
Stir in contents of both packages. Cover and simmer on low heat for 5 minutes, stirring occasionally.
Remove from heat, uncover, stir and let sit 5 minutes before serving.
To assemble, spread each tostada with refried beans and top with shredded chicken, queso fresco, cilantro and diced avocado.