This is a recipe I made recently.  I used PB2 for the peanut butter to save a few calories.  It was a nice change from the usual chicken and easy to make.  I skip the rice.

Carol

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Crock Pot Chicken Thighs in Thai Peanut Sauce

Ingredients:

• 8 boneless skinless chicken thighs

• 1 (16 ounce) jar cilantro salsa (or any salsa you prefer)

• 1/2 cup peanut butter (crunchy or creamy)

• 2 teaspoons ginger

• 2 tablespoons soy sauce

• 2 teaspoons lime juice
  

Directions:

1. Put all ingredients in crock pot on low for 6-8 hours.

2. Garnish with cilantro, scallions, and peanuts.

3. Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

Sounds delicious. I will have to try that. I am supposed to start soft food next week but it might be a couple weeks as I can't keep eggs down right now. Thanks

Hi All,

I just made this for the first time, and I liked it.  Below is the recipe.  I used ground beef, and I cooked the veggies and ground meat separately and then tossed them together with the pizza sauce. 

I mostly liked the cheese and pepperoni topping!  And there were enough veggies and protein to make it healthy!

enjoy!

Carol

Pizza Casserole

Ingredients:

• 2 c. whatever veggies you like, diced (I used onions, bell peppers, and zucchini)

• 1 clove garlic, minced (or 1 tsp. already minced garlic)

• 1 lb. Italian-style ground meat

• Salt and pepper, to taste

• 1.5 c. your favorite pizza or spaghetti sauce

• 1.5 c. shredded pizza blend cheese or mozzarella

• Toppings: I pepperoni  and sliced black olives, but add anything you like on top of pizza!

Directions:

1. Preheat your oven to 350 degrees.

2. Set a skillet over medium-high heat and let it get hot (2-3 minutes) before adding nonstick cooking spray (or 1 tbsp. of oil if you like that better). Add veggies and saute for 2-3 minutes until soft. Add garlic and saute an additional minute or so.

3. Add the ground meat, breaking it up with a spatula and mixing in the vegetables. Coo****il meat is done through. Drain meat of any excess fluid with a colander.

4. Turn stove heat to medium-low and add sauce, stirring to fully combine. Simmer about 5-7 minutes or until sauce turns a deeper shade of red. Your mixture should be saucy but not soupy. Ultimately the veggies will continue releasing water as they cook so you don't want your sauce to have too much liquid. If there seems to be a lot, drain some of it off before doing the next step.

5. Transfer mixture to a casserole dish (8 x 8) and spread evenly. Add toppings. like pepperoni and black olives, etc. along with the shredded cheese.

6. Bake about 20 minutes, long enough for the cheese to melt, brown just a bit and for the pepperonis to become slightly crispy.

This sounds really good. Thanks.

I LOVE Cloud Bread!  I use them to make my breakfast sandwiches to freeze!  they come out great!