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Slow Cooker Coconut Curry Chili

Nonstick cooking spray 1 small yellow onion, diced 2 cloves garlic, minced 2 cans (12.5 ounces each) white premium chunk chicken breast, drained 14.5-ounce can diced tomatoes with green chilies, drained 3 tablespoons red curry paste, plus additional, to taste 1/4 cup all-natural peanut butter 1 tablespoon brown sugar 1/2 teaspoon ground ginger 13.5-ounce can coconut milk 1 tablespoon fish sauce 3 tablespoons soy sauce 15.5-ounce can chickpeas, drained 14.5-ounce can whole potatoes, drained and cubed 14.5-ounce can sliced carrots, drained 3 tablespoons lime juice, plus additional, to taste Salt, to taste

Brown rice, cooked according to package instructions (optional) Cilantro, for garnish Salted peanuts, for garnish Grease slow cooker with nonstick cooking spray. Add onion, garlic, chicken, tomatoes, red curry paste, peanut butter, brown sugar, ginger, coconut milk, fish sauce, and soy sauce to slow cooker. Stir to combine. Cover and cook on high for 4 hours or low for 8 hours. Uncover and stir in chickpeas, potatoes, carrots, and lime juice. Taste and add lime juice and salt, to taste, if necessary. Serve on top of brown rice, if desired, and garnish with cilantro and peanuts.