Salsa Verde Chicken Bake

• 1 1/2 pounds Boneless Skinless Chicken Breast
• 15 oz. jar Salsa Verde
• 4 oz. shredded Mexican Cheese
• Brown Rice

Salsa Verde Chicken Bake

• 1 1/2 pounds Boneless Skinless Chicken Breast
• 15 oz. jar Salsa Verde
• 4 oz. shredded Mexican Cheese
• Brown Rice

Salsa Verde Chicken Bake

• 1 1/2 pounds Boneless Skinless Chicken Breast
• 15 oz. jar Salsa Verde
• 4 oz. shredded Mexican Cheese
• Brown Rice

Salsa Verde Chicken Bake

• 1 1/2 pounds Boneless Skinless Chicken Breast
• 15 oz. jar Salsa Verde
• 4 oz. shredded Mexican Cheese
• Brown Rice

Salsa Verde Chicken Bake

• 1 1/2 pounds Boneless Skinless Chicken Breast
• 15 oz. jar Salsa Verde
• 4 oz. shredded Mexican Cheese
• Brown Rice

Salsa Verde Chicken Bake

• 1 1/2 pounds Boneless Skinless Chicken Breast
• 15 oz. jar Salsa Verde
• 4 oz. shredded Mexican Cheese
• Brown Rice

Salsa Verde Chicken Bake

• 1 1/2 pounds Boneless Skinless Chicken Breast
• 15 oz. jar Salsa Verde
• 4 oz. shredded Mexican Cheese
• Brown Rice

Salsa Verde Chicken Bake

• 1 1/2 pounds Boneless Skinless Chicken Breast
• 15 oz. jar Salsa Verde
• 4 oz. shredded Mexican Cheese
• Brown Rice

Salsa Verde Chicken Bake

• 1 1/2 pounds Boneless Skinless Chicken Breast
• 15 oz. jar Salsa Verde
• 4 oz. shredded Mexican Cheese
• Brown Rice

Salsa Verde Chicken Bake

• 1 1/2 pounds Boneless Skinless Chicken Breast
• 15 oz. jar Salsa Verde
• 4 oz. shredded Mexican Cheese
• Brown Rice

Sous Vide Pulled Pork

• Pork shoulder
• 3 tsp paprika
• 1/2 tsp nutmeg
• 2 tbsp coarse salt

Pork Shoulder Blade Roast On Casserole Pot

Slow cooking

• 2 lbs pork shoulder blade roast
• 1 1/2 tbsp salt
• 3 tsp paprika
• sprinkle of nutmeg