No Touch Shredded Chicken

3-6 lbs Frozen Chicken (boneless, skinless, breast or tenderloins)
Salt

Open your frozen chicken and dump the entire bag into a crockpot.  Sprinkle some salt over the top of it and put the lid on.  Cook on high 5 hours.  You don't need to add any water cause the frozen chicken is already infused with juice.

Once the chicken is cooked use tongs to put chicken in your kitchen aid mixer.  Only pick out the good pieces, leave all the gunk and gross fat stuff in the crockpot juices.

Once the chicken is in the kitchen aid mixer use your dough hook to mix the meat on a medium speed.  It will shred the meat for you.  Stop the mixer, stir the meat with your tongs and mix one more time to finish the shredding.  (If you don't have a mixer with a dough hook you can use a hand mixer in a big mixing bowl.)

Use the tongs to put the shredded chicken into freezer zip lock bags.  Label the bags and freeze!

After the chicken juice has cooled, dump the chicken water and gunk down the garbage disposal.

That's it!  Freezer bags full of cooked, shredded chicken without touching the meat!!!

Caramelized Sweet Onion Dip

4 cups chopped onion (2 large sweet onions should do it)
1/2 tablespoon butter, melted
1/2 tablespoon olive oil
3 tablespoons low-fat cream cheese
4 tablespoons low fat sour cream
3 tablespoons low fat mayo
1/2 teaspoons Worcestershire
1/8 teaspoon kosher salt
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder

Preheat oven to 400 degrees.  Place onion in a heavy dutch oven and toss with butter and olive oil.  Cover pot and cook for 1-1 1/2 hours, stirring every 20 minutes, until a caramel brown color.  Tip: You might want to decrease oven temperature after about 45-60 minutes to 350 degrees, and start stirring every 15 minutes to avoid burnt edge bits.  Remove from oven and set aside to cool.

- OR -

Put onions with olive oil in crockpot on high for 11 hours.

Place cream cheese in a microwave-safe mixing bowl and heat for 15-ish seconds until warmed enough to be easily stir-able.  Add sour cream, mayo, Worcestershire, salt, thyme, and garlic.  Stir to combine and then mix in caramelized onions.  Chill overnight before serving.  Yields about 1 1/4 cups dip.

Nutritional Info per Tablespoon:
Cal: 26, Fat: 1.8 g, Carbs: 2g , Fiber: .3 g, Protein: .6 g

Recipe from Our Best Bites 

Guacamole (that Jake actually likes)

Ingredients
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe.html#?oc=linkback