In case you were wondering....

The purpose of this blog is to force me to write and express creativity. This may or may not be the 4th blog I've started...and hopefully this one will live.

I'll start with one of my passions, cooking. Last night I threw the ingredients in a crock pot. Then I threw the crockpot in the fridge until morning. So I came home to a delicious smelling house and dinner was mostly ready. This is a great low calorie Thai Chicken recipe from Weight Watchers. It was pretty amazing. The husband thought it was great too.

Recipe from weightwatchers.com

13 1/2 fl oz light coconut milk
7 tsp Thai curry paste, red variety, divided (or to taste)
1 1/2 tsp table salt, (or to taste)
1/2 head(s) (large) uncooked cauliflower, cut into small florets
1 pound(s) uncooked potato(es), peeled, cut into small chunks
1 medium sweet red pepper(s), cut into chunks
2 medium uncooked carrot(s), cut into 1/2-inch-thick slices
1 1/2 pound(s) uncooked boneless skinless chicken breast(s), six 4 oz pieces
2 Tbsp reduced-fat peanut butter
1/3 cup(s) cilantro, fresh, chopped
3 medium uncooked scallion(s), sliced
1 medium fresh lime(s), cut into 6 wedges
2 Tbsp peanuts, salted, chopped

Instructions
In a 4- to 6-quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat.

Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours.

Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside.

Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving.