I have been busy all day getting ready for my trip to Phoenix tomorrow! Cleaning, packing and making meals for my poor husband who is staying behind. On the menu for the next 7 days, Salsa Chicken and brown rice. It is the easiest recipe, yet extremely tasty!
I don’t enjoy flying, so I have packed my carry on bag with a few things to keep me busy, 4 Oxygen magazines (if you have never read one before I highly recommend them), my iPod, and a new read I picked up the Eat to Live book. I can’t wait to tan (safely of course), relax by the pool, work out and of course SHOP!!! I have been saving my hard-earned dollars for this trip, so watch out!! I will do my best to post while I am away.
8 chicken breasts (approx. 6 ounces each)
1 jar of mild salsa
1/2 cup Sriracha hot sauce(you can add more or less depending on how spicy you like your food)
1 tsp garlic powder
1 tbsp red pepper flakes
1 tbsp low sodium soy sauce
Place all ingredients into the crock pot and place on the high setting for 6 hours. If you have more time you can use the lower setting for 8 hours.
I also made some Cinnamon Swirl Protein Bread to take with me on the plane tomorrow, hopefully nobody at the airport confiscates it from me! I get upset when people take food away from me 😉