Grasshopper New Media Presents...

Chantal’s last post prompted a great conversation about how we feed our families. I go through phases where I will plan out every meal for the week and really put time into the preparation, and then sometimes I fly by the seat of my pants (which often means that Rob needs to stop at the market on his way home to get a missing ingredient or 5). Things clearly run more smoothly when I develop and follow a plan. Those weeks my grocery bill is usually smaller and we have a lot less food waste.

Today I’d like to share one recipe that my family really enjoys, so much, in fact, that it’s been added to my regular rotation. It’s worth mentioning that I usually double or even triple the recipe so we have a couple of meals.

Crock Pot Thai Chicken

1 lb chicken breast cut into bite sized pieces (place in crock)

mix together:

3/4 cups Salsa
2 Tablespoons fresh lime juice
1/4 cup sunflower seed butter (I’ve also made it with peanut butter, but 1. we have a nut allergy in my house and 2. the sunflower seed butter added a whole new dimension)
1 Tablespoon soy sauce
2 teaspoons grated fresh ginger

Mix into chicken. Cook on high for 3-4 hours. Serve over brown rice or couscous or even whole wheat spaghetti and garnish with fresh cilantro (ok, use a lot and mix it in YUM!).

Very quick, fairly healthy, and really tasty.

If you have a recipe you’d like to share you can either leave it in the comments or even better email it to me and we can start a weekly recipe sharing column! Hatchew at hotmail dot com.

[tags] recipe, thai chicken, crock pot, slow cooker recipe, healthy family meal, parenting[/tags]

Thanks to Tracey for the recipe box photo, used under a Creative Commons license