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Talk about an easy meal, I plopped the meal out of a bag and placed it in the crockpot. Put the brown rice in a rice cooker and set its timer.

 

The one thing I did different:

The last 15 minutes I topped the crockpot meal with 4 cups of fresh shredded vegetables:

            Carrots, cabbage, collard greens, zucchini, and sliced fresh mushrooms.

I mixed them in before serving so they were wilted, but crisp and fresh. After it was finished I topped it with fresh cilantro and basil. Served over brown rice, this is a gourmet, healthy and delicious  one dish meal.

 

 

Menu:

Thai Peanut Butter Chicken

Brown Rice (cook as directed)

Fresh Pineapple slices

Recipes:

 

Thai Peanut Butter Chicken (1 Gallon freezer Ziploc Bag or 9×13)

1 ½-2 pounds boneless, skinless chicken, cut in chunks

2/3 C peanut butter

1 red bell pepper, seeded and sliced into strips

1 large onion, coarsely chopped

3 garlic cloves minced

1 T ground cumin

¼ t red pepper flakes

2 T lime juice

1/4 C soy sauce

1/2 C chicken broth

Place all ingredients into individual’s bag or container.

Mix sauce around meat and vegetables keeping meat at bottom of bag.

Freeze.

AT HOME:

Thaw if desired.

Place contents of bag or container into slow cooker, chicken at bottom.

Stir ingredients if not completely coated with sauce.

Cover and cook on low for 6-8 hours, or on high for about 4 hours.

Serve over rice or quinoa.

Garnish with fresh green onions, cilantro, and peanuts.

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