Sunday, November 05, 2006

Best Food I've Made Since Summer Ended

This recipe is nothing but fan-freakin-tastic and if you don't try it, well, shame on you. I made it for a whole mess of people, and just guesstimated the measurements, but the original recipe went something like this:

Crock Pot Thai Chicken

1 lb chicken breast cut into bite sized pieces (place in crock)

mix together:
3/4 cups Salsa
2 Tablespoons fresh lime juice
1/4 cup sunflower seed butter (I've also made it with peanut butter, but the sunflower seed butter added a whole new dimention)
1 Tablespoon soy sauce
2 teaspoons grated gresh ginger

Mix into chicken. Cook on high for 3-4 hours. Serve over brown rice or couscous or even whole wheat spaghetti and garnish with fresh cilantro (ok, use a lot and mix it in YUM!).

Should've taken a picture, but we ate it all.

How are you guys, anyway? Share a favorite healthy fall meal here, would you? My diet needs some inspiration.


Wes said...

Hey Meg! Sounds yummo :-) I'm not sure where I would find the Sunflower Seed Butter, but I'll try to find some at the whole foods store. Take care!

The Lazy Organizer said...

I have all of that stuff, yay, I'm making it tomorrow!!! Thanks!

I don't want to be selfish so I'll give you one of mine. I normally don't like minestrone but I love this one!

Mexican Minestrone

1 can black beans, drained
2 cans stewed tomatoes, mexican style, blended
1 cup frozen corn
2 cubes chicken bouillon cubes with 2 cups water
1 can chicken broth
4 medium red potatoes , cubed
1/2 bottle salsa
sour cream
grated cheddar cheese
tortilla chips

Crock pot on high for 4 hours. Low for 7. Serve with sour cream, grated cheese and tortilla chips.

Velma said...

I am so making this next week! Yay! Thanks for posting the link - I'm still in love with the sunflower seed butter. I've had it every day this week for breakfast on fiber/wheat toast with a dab of jelly and I'm dang happy, all thanks to you. :)