Have you heard the news about the Siracha plant possibly being shut down due to the unbearable smells and stinging eyes it is creating for its neighbors?  Well, if not – be afraid, be VERY afraid – because if that happens, it’s about as close the apocalypse as we’ve come.  Screw the locus and earthquakes… no Siracha???  I might as well rip up my clothes and leave my car in the middle of the street while I walk to “Old New York” in search of water – because this, my friends, is the end of days.

In order to celebrate (read: possible MOURN) my favorite condiment, I went to the store and purchased 5 big bottles.  Don’t judge me… I consider myself more “Doomsday Peppper” than “Hoarder”.

After I rolled around on my bed with the bottles… I mean hid them under my bed in a locked box with a password only Gidget and I know… I put together a little dish I’ve seen swarming all over Pinterest recently, and now I know why. These Crockpot Korean Tacos are about as easy as it gets and wowzers,  they are gooooooooooooood.  I topped them with a tiny drizzle of sesame oil, some low fat cheese, asian pickled cabbage (or you could grab some kimchi at the store), a creamy umani sauce and Siracha (duh).

So many leftovers, so I froze almost all the rest for another quick meal down the road. Two meals, one night – VICTORY!!

Now, that I’ve slowly fooled myself into thinking exercise can be fun, I still have my cankles.  But, I also have a strong fit bod (did I just write that?), and a little case of the cankles is not going to overshadow that.  People notice that I can do 10 plyo push-ups or that I don’t give up on the burpees challenges.  I don’t think most zone in on the canks.  I think that everyone has their “sore spot”. But letting it define you, or hold you back from your true potential is such a disservice. No one will notice that one problem area if you’re fit and confident and healthy. Don’t trick yourself into thinking your cankles make you fat.  It’s the soda.  Naw’ Mean?

Tonight, I wanted to make an easy peasy dish, so I could kick-up my cankles and relax after boot camp’s “Thursday Thunder” session (ouch).  For these kind of days, nothing beats the magical powers of the Crockpot.  I tried the Pinterest favorite – Three Ingredient Mexican Shredded Chicken and it was a big success.  My house smells like a mexican cantina (minus the vomit and tequila) and dinner was put together in under ten minutes. Score one for the home team!

Shredded Chicken Tacos:

Ingredients:

• 6 chicken breasts
• 1 jar of salsa (16 oz.)
• 1 package of taco seasoning mix

For tacos:

• low carb/low calorie corn or flour tortillas (I’m a flour girl myself)
• chopped avocado
• shredded lettuce
• light sour cream
• light mexican cheese

Directions:

Dump all the ingredients (minus the taco ingredients) in the Crockpot and give it a hard stir to make sure the seasoning has mixed in. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

When ready to serve, steam or heat tortillas and top with anything your heart desires!

Bonus Points: This makes a lot of chicken.  Use the leftovers for Chicken Tortilla Soup or freeze for later. Leftovers are THE BEST “fast food”

Come back tomorrow for a new series I’m starting – Feel Good Friday!