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.