Hi Myrna,
Good to see you again my Friend. Congratulations on your weight loss. Sounds good, and I'm sure that you're doing it the healthy way as well. Personally, my weight is still a day-to-day battle. Mostly due to Depression. Seems like whenever one problem gets fixed, another starts acting up. Now they say I have blockages in both legs. My first Surgery is on on August 3rd. Simple procedure really, just Angioplasty done as an Outpatient over at Forsyth Hospital. Just wish I could be more active again.
Anyway, I know that you like Coconut, so here's one in the Crock Pot that you might like. A wonderful full flavored, easy to make meal with a delicious tropical taste.
Slow Cooker Coconut Curry
Ingredients
2 lbs Skinless, Boneless Chicken Breasts, cut into cubes
2 Potatoes, peeled and cubed
1 Onion chopped
1 Clove Garlic, minced
1 (13.5 oz) Can of Coconut Milk
1 Cup Low Sodium Chicken Broth
1/4 Cup Curry Powder
1/4 tsp Salt
1/4 tsp Ground Black Pepper
1 Red Bell Pepper, chopped
1 tbs Corn Starch
1 tbs Raisins
1 tbs Flaked Coconut
Directions
Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in the slow cooker.
Cook on low for 4 hours. Add red pepper and cook for an additional 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve. Serves 6.
For a little extra heat, like I like it, you may want to add a little jerk seasoning or pepper flakes. Also, be careful and stir slowly at the end or you will end up breaking apart the soft potatoes and end up making mashed. In addition, for easier cleanup, I generally use a liner in the Crock Pot.
Calories 381; Cholesterol 79 mg; Fiber 4.6 g; Sodium 338 mg; Carbohydrates 22.7 g;
Fat 18.2 g; Protein 33.4 g.
Have A Wonderful Weekend,
Phil