Medifast Friendly Low Fat Low Carb Crockpot Thai Peanut Chicken Recipes

MEDIFAST FRIENDLY LOW FAT, LOW CARB CROCKPOT THAI PEANUT CHICKEN

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.

SLOW-COOKER THAI PEANUT CHICKEN

Steps:

• Spray 4-quart slow cooker with cooking spray.
• In medium bowl, beat coconut milk, peanut butter, soy sauce, Worcestershire sauce, curry paste, gingerroot and garlic with whisk. Set aside.
• Season chicken with salt. Place flour in shallow bowl. Dredge chicken in flour. Discard remaining flour.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Arrange half of the chicken in skillet; cook, turning once, 4 to 5 minutes or until lightly browned. Transfer to slow cooker. Pour half of the coconut milk mixture over chicken in slow cooker. Repeat with remaining 1 tablespoon oil and chicken.
• Transfer to slow cooker, and pour remaining half of sauce over chicken.
• Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until chicken is cooked through (at least 165°F). Transfer chicken to serving bowl.
• Stir brown sugar and lime juice into sauce in slow cooker. Pour sauce over chicken; garnish with cilantro and peanuts. Serve over rice, if desired.

SLOW COOKER THAI PEANUT CHICKEN

Steps:

• Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
• If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.