Pulled chicken with salsa - 3 pounds of chicken, mixed breasts and thighs. 48oz salsa, three cans of 15oz beans. Mix together, put in slow cooker for 4 hours on

Pulled chicken with salsa - 3 pounds of chicken, mixed breasts and thighs. 48oz salsa, three cans of 15oz beans. Mix together, put in slow cooker for 4 hours on high. Pull the chicken and mix in a cup of cheddar cheese. Simple, satiating, and very good. Pulled pork Put a pork butt/shoulder in the slow cooker. Douse with a 16oz bottle of root beer. Cook on low for 8 hours. Pull apart. Mix in BBQ sauce and cheddar cheese to taste. This can end up tasting too good, so you might need to portion control when you eat it. Roast beef (or roast lamb, or roast anything) Buy an oven roast and rub in salt and pepper. Cook according to the times laid out here http://www.thehealthybutcher.com/livetoeat/volume23/TheHealthyButchers-UltimateRoastingChart.pdf http://www.thehealthybutcher.com/livetoeat/volume23/TheHealt... Very simple, yet amazingly delicious right out of the oven. Baked Chicken Buy a mix of thighs and breasts. Slice the breasts in half so they are the same thickness as the thighs. Brush with olive oil and sprinkle with salt and pepper. Cook at 400 degrees until they are 160degrees internal temp (37 minutes in my oven, when laid out on a rack, not on the baking pan directly). Once you have baked the chicken, you can eat straight up the first night. Then in succeeding nights you can mix with tomato sauce and do pasta, mix with cheese and make a quesadilla, mix with coconut milk, red curry paste, and peanut butter and do a thai chicken, etc. By doing the work of cooking the chicken all in one night, in following nights you can make a variety of healthy, delicious meals in under 10 minutes. Just reheat the chicken in a sauce and you have instant goodness. Roast veggies But three 1pound bags of frozen veggies - brussel sprouts, "fiesta mix", brocoli, whatever you like. Put in strainer and run water over to thaw out a bit. Dry. Put on baking pans. Brush with olive oil, salt, and pepper. Put in oven at 425 degrees for 25 minutes. If using multiple pans, switch the racks half-way through. It is even better if you do fresh veggies, but it is more prep work in cutting them to the proper size.