6 WBMO - Slow-Simmered Curried Chicken *Crockpot Meal*

From member ...... Adapted from a recipe in Diabetic Cooking, September/October 2004. 

• 1½ cups chopped onions
• 1 medium green bell pepper, chopped
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 cup Ivy's nsa Salsa (see below)
• 2 teaspoons grated fresh ginger
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes
• ¼ cup chopped fresh cilantro
• 1 teaspoon Splenda
• 1 teaspoon nsa curry powder

Place onions and bell pepper in bottom of slow cooker. Top with chicken. Combine salsa, ginger, garlic powder and pepper flakes in small bowl; spoon over chicken. Cover, cook on LOW 5 to 6 hours or until chicken is tender.

Combine cilantro, splenda and curry powder in small bowl. Stir mixture into slow cooker. Cover; cook on HIGH 15 minutes or until hot. Serve with greens or rice.

Ivy's nsa Salsa

• 1 cup grape tomatoes, quartered
• ½ small onion, minced
• ¼ small sweet bell pepper, diced small
• ½ tablespoon crushed garlic
• ½ jalapeño, seeds removed (retain one rib if you want a little heat) (BMOS Note: Always wear gloves when handling chiles and remember to keep your hands away from your eyes!)
• ¼ teaspoon black pepper
• ¼ teaspoon nsa chipotle chile powder
• 1 teaspoon lime zest
• juice of one lime

Combine all ingredients in a small bowl. Cover and refrigerate for 1 hour to combine flavors. Use in recipes or just as a snack!

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E

This Recipe Contains: Protein B, Free Veggies