Thursday, November 14, 2013

Better Than Take Out!

I hope you are having a fabulous week! I apologize for the delay in posting this weeks crockpot meal. Unfortunately I cannot seem to shake whatever nasty virus I have and after a day of classes I am too exhausted to think straight let alone try to form coherent sentences. I promise this weeks recipe is well worth the wait! 

I don't know about you but I love good Chinese food. In the dinky town where I go to school it is impossible to find any good Chinese restaurants, and frankly nothing is better than a homemade meal. For my crockpot meal this week I created a spin off of Chinese cashew chicken, it's 100% grain free and it is significantly lower in fat and sodium than traditional Chinese food. I am thrilled with how scrumptious this recipe turned out, so instead of speed dialing the local chinese place breakout your crockpot, you won't regret it!

You will need:

  • 3 boneless skinless chicken breasts
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons organic ketchup
  • 1 tablespoon brown sugar
  • pinch pepper
  • pinch of garlic
  • 1/2 cup unsalted roasted cashews
  • 1 1/2 cups chopped broccoli
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  •  a little less than 3/4 sweet onion, diced

First, place chicken breasts in crockpot. 

In a separate bowl combine soy sauce, ketchup, brown sugar, pepper, and garlic. Mix all ingredients together and set aside.

Chop up all vegetables and mix together in a mixing bowl. After all vegetables are chopped spread them over the chicken breasts in crockpot.

Then, pour sauce over vegetables and chicken in crockpot. You can sprinkle a little extra soy sauce over vegetables in crockpot if desired, HOWEVER, the vegetables will be infused with flavor regardless of extra sauce or not.

Finally cover and cook on low for 6-8 hours. 

Before serving pour in 1/2 cup unsalted cashews in crockpot. With a large spoon stir the cashews in with the contents of the crockpot. Place the lid back on and allow to cook for five more minutes, just enough time to warm the cashews.

Serve and savor the homemade chinese deliciousness! I got enough for four servings.

Instead of serving over rice, as a grain free (and guilt free) alternative try using 1 cup of spaghetti squash per serving. If you don't know how to cook spaghetti squash click here for directions. Leftovers heat up really well and are just as good as when it was first made. 

Nutrition per serving (spaghetti squash included in caloric intake): 
Calories: 300
Carbs: 23
Fat: 10 grams
Protein: 31 grams
Sodium: 670mg
Sugars: 13 grams

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