Medifast Friendly Low Fat Low Carb Crockpot Thai Peanut Chicken Food
SLOW-COOKER THAI PEANUT NOODLES
I like to serve these Thai peanut noodles with green onion or cilantro for pops of color and fresh flavor. -Catherine Cebula, Littleton, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place the chicken and onion in a 4-qt. slow cooker. Combine salsa, peanut butter, bean sauce and soy sauce; add to slow cooker. Cook, covered, on low until chicken is tender, 2-1/2 to 3-1/2 hours., Meanwhile, prepare pasta according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Drain pasta; stir into slow cooker. Stir in mushrooms. If desired, sprinkle with green onions.
Nutrition Facts : Calories 378 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 436mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
MEDIFAST FRIENDLY LOW FAT, LOW CARB CROCKPOT THAI PEANUT CHICKEN
Delicious and easy to make, this recipe is also very low in carbs and fat. I created it for our Medifast weight loss program (working well -- between us we have lost more than 128 pounds in the past five months and feel great!). You can make this using regular peanut butter, but PB2, which is available online and at health and specialty food stores, has 85% less fat and about half the calories. Choose prepared salsa verde (green tomatillo and chili sauce) that has 1 gram of carbohydrates per serving when possible. The "Caulirice" is as easy to prepare, if a little messier, than regular rice, so go ahead and make the entire head, then store the extra portions in single-serving locking baggies and freeze. You'll be glad you did!
Provided by ohbother
Categories Chicken Breast
Time 6h45m
Yield 12 cups each chicken and caulirice, 6 serving(s)
Number Of Ingredients 7
Steps:
- Clean and chop the chicken into large chunks (e.g., each breast quartered).
- In a medium sized bowl, mix salsa, reduced sodium soy sauce, ginger, and PB2 together; blend thoroughly with a whisk.
- Place about a third of the chicken in the crockpot.
- Layer about a third of the sauce on top of the chicken in the crockpot.
- Repeat layering with remaining chicken and sauce.
- Cook on low for about 6 hours. Do not stir.
- Califlower "Rice".
- Wash and trim leaves away from head of cauliflower.
- Coarsely chop into 1 - 2 inch chunks.
- Layer as much as will fit in a microwave steamer basket; do NOT add water. Microwave on High for about 3 minutes. Repeat process with remaining chunks of cauliflower.
- When cauliflower chunks are cool enough to handle, grate with a medium or large hole grater. If you have a food processor, use it -- much quicker.
- Just before serving, microwave each caulirice portion for about 45-60 seconds to bring it to eating temperature.
- (Excess "caulirice" portions can be stored individually in ziploc bags and frozen. To use at a later time, just microwave for about 2 minutes.).
- To serve:
- Mound "caulirice" on plate and either heap chicken and sauce on top or make a ring around the caulirice. Top with fresh cilantro leaves.
Nutrition Facts : Calories 540.5, Fat 35.3, SaturatedFat 9.8, Cholesterol 170.1, Sodium 749.4, Carbohydrate 8.8, Fiber 2, Sugar 5.3, Protein 44.4
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