So, you have made it through the first week of low carb and high fat cooking. I hope you are feeling satisfied and possibly have a bit more energy. Changing your eating plan is always a difficult process but I do hope I have made that transition a bit easier with the printables recipes, calendar and shopping lists. The more you plan ahead, the easier it will be to stay on the program and see results.
I have listed on the calendars that Sunday afternoons are my “prep” day and I encourage everyone find a day that works for them. Setting up a prep day is crucial to your success and it is a huge time saver mid week when life gets busy. Challenge yourself this week and try to avoid the drive thru or limit the amount of carbohydrates you allow yourself this week. My friend who has been following this meal plan since January, has lost 17lbs. This past week she began working out so the 17lbs was from diet alone. Please feel free to contact me with any questions and Bon Appetit!!
Sesame Ginger Slow-Cooker Chicken
(Adapted from the Pilsbury Website)
- 6 boneless, skinless chicken breasts, cut into large cubes or strips
- 1 small bag baby carrots, Broccoli and sugar snap peas (Or any Asian Vegetable mix you prefer)
- 2 Tbsp grated fresh ginger root, I used powder but fresh is always better
- 1/2 cup chicken broth (homemade is always preferable)
- 1/4 cup honey (I know this isn’t low in carbs but it does make a difference in this recipe so I have no alternative to share)
- 2 tsp sesame oil
- 1 tsp dried minced garlic
- 1/4 cup soy sauce
- 3 Tbsp cold water
- 3 Tbsp corn starch
- 1 Tbsp sesame seed, toasted
- 2 green onions, sliced with tops
- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- Place chicken in slow cooker. Sprinkle with ginger root.
- In small bowl, stir broth, honey, oil and dried minced garlic. Pour over Chicken.
- Cover; cook on Low heat setting 6 to 8 hours.**Your chicken can become dry if you over cook. that actually did happen to me the first time around so I had to lower the time as my crock pot does run hot.**
- Place the veggies (Carrots, Broccoli and sugar snap peas) in the microwave until Al Dente (I would do this when the chicken is almost done cooking and please don’t overcook your veggies or they will get mushy). Place on a serving large platter.
- With slotted spoon, remove chicken to the same serving platter, cover to keep chicken and veggies warm.
- Strain cooking liquid; pour into 1-quart saucepan. In small bowl, mix soy sauce, water and cornstarch until smooth; add to liquid in saucepan. Cook and stir over high heat until thickened and sauce begins to bubble.
- To serve, pour sauce over chicken and veggies and toss so they are all evenly coated. Garnish with sesame seed and onions.
As always, thank you for stopping and enjoy!!
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