It has been a while!
Now that I have my new fancy phone, I can post to my blog with photos and EVERYTHING!! I So i was inspired by having dinner with Jennie and Alex last night…she made some delicious chicken and a side of sweet potatoes and then cucumber/watermelon salad. We brought another cucumber salad and a big salad from our garden.
Everything was so good and we talked about not eating as many grains and pasta and gluten.
So today…off to the Farmer’s Market we go and I spent the end of the day in the kitchen prepping food for the week and making crock pot meals.
This week we will be enjoying a Thai Chicken recipe I pulled from WW.
1 head of Cauliflower, 3 sliced carrots, one cubed red pepper, one cubed sweet potato, with curry paste and garlic and a dash of lemongrass, along with juice of one lime and about a tablespoon of lowfat peanut butter.
Pour in one can of light coconut milk and about 2 cups chicken or vegetable stock.
Then place 3-4 chicken breasts on top and cook on low for about 6-7 hours.
Take the chicken out and shred it and then put it back in and stir.