P3 Barbacoa Salad

Leftover barbacoa is delicious on a salad! Like a taco salad only with a different flavor. Love it!

P3 Barbacoa-style Shredded Beef 

Start with a chuck roast. Anywhere between 2-4 lbs is fine. I usually go for bigger because I like leftovers to make more meals. Cut it in half and trim most of the visible fat. Place in slow cooker or instant pot.

In food processor or vitamix, puree the following:

1/2 Onion
1/4 cup Lime Juice

1/4 cup Tomato Paste
4 cloves Garlic
1 1/2 Tbsp Apple Cider Vinegar
2 tsp Cumin
2 tsp Salt
1 tsp Oregano
1 tsp Cloves or Allspice

Pour the puree over the roast in the slow cooker. Pour about a cup of Beef Broth on top, and drop a few Bay Leaves.

Cook on low or "slow cook" in the IP for 7 hours. When it's done, shred it with two forks and put it back into the amazing sauce in the slow cooker that was created during cooking. Keep on low for another couple of hours to really soak up the flavor of the sauce.

Here is my husband's version of the barbacoa salad, all neatly organized. I just throw mine in the bowl. Ha.

http://www.myhcgcooking.com

Easy Shredded Chicken

If you like to cook in bulk, you'll love this! You can cook up a whole batch of boneless skinless chicken breast and have it shredded and ready to throw on a salad, in soup, or season up for whatever you'd like to eat.

Use your mixer! I use my kitchenaid mixer but a hand mixer will also work. I can throw the hot cooked chicken breasts right in and the mixer shreds them up easily. The key is to do quick bursts of the mixer, don't just turn it on full blast or it'll throw the chicken right out of the bowl. If you're doing a large batch, put just a few breasts in at once, pulse it until you like the level of shredding, then dump it into a large bowl to the side and do the next few breasts. Repeat until it's all shredded.

You can cook large batches of chicken in a crock pot, but it takes hours to cook them. Still better than boiling, but not super fast.

THEN I got my Instant Pot. Hello! Now I don't even have to deal with boiling chicken anymore OR waiting on the crock pot! I can cook 5 lbs of chicken at once - I just throw it in the instant pot with some water, set it to pressure cook for 15 minutes, and walk away.

I actually keep cooked, shredded chicken in my freezer now so I can use it in recipes as needed. I even keep some seasoned with taco seasoning to use on a taco salad or in a lettuce wrap. So convenient!

Some recipes from this blog that you can make with precooked shredded chicken:

Chicken Fajita (P3)
Chicken Apple Slaw (P2)
Chicken Spinach Tomato Soup (P2)
Enchilada (just sub chicken for beef) (P2)
Chicken Soup (P2)
Chicken Chili (P2)
Chicken Salad (P3)

http://www.myhcgcooking.com

P3 Barbacoa-style Shredded Beef

I have fallen in love with Chipotle's barbacoa but it's so hard to go in there and resist the beans and rice, which are not HCG-Friendly. So here is a delicious recipe to make your own barbacoa at home!

P3 Barbacoa-style Shredded Beef 

Start with a chuck roast. Anywhere between 2-4 lbs is fine. I usually go for bigger because I like leftovers to make more meals. Cut it in half and trim most of the visible fat. Place in slow cooker or instant pot.

In food processor or vitamix, puree the following:

1/2 Onion
1/4 cup Lime Juice

1/4 cup Tomato Paste
4 cloves Garlic
1 1/2 Tbsp Apple Cider Vinegar
2 tsp Cumin
2 tsp Salt
1 tsp Oregano
1 tsp Cloves or Allspice

Pour the puree over the roast in the slow cooker. Pour about a cup of Beef Broth on top, and drop a few Bay Leaves.

Cook on low or "slow cook" in the IP for 7 hours. When it's done, shred it with two forks and put it back into the amazing sauce in the slow cooker that was created during cooking. Keep on low for another couple of hours to really soak up the flavor of the sauce.

http://www.myhcgcooking.com