Food Challenge - Monday and Tuesday

I was successful on the salads. We both agreed it was fun to have a yummy "free" lunch to look forward to that we knew was also healthy. Sorry I didn't take a picture :( 

Before I left for work I started the crock pot meal that I tried from Pinterest. It called for chicken breasts, brown sugar, pineapple juice and soy sauce. I added broccoli, onion and a few red pepper flakes and cooked it on low all day long. Our consensus for this meal that I served over white rice: good consistency and flavor of the chicken but overall too sweet of a meal for us. Always worth trying something new and easy though! 

Prior to serving our dinner, I prepared tonight's crock-pot dinner which is one that I kind of invented over a few different tries at making a version of this Thai coconut soup I get sometimes when I work in Berkeley. I would probably suggest not making your crock pot dinners two nights in a row because I should have had the night off of dinner last night, but I obviously didn't completely because I needed to prepare my ingredients again. 

I had all the different canned ingredients I would need on the counter next to my crock-pot and the chicken breasts ready to dump in on top of the cut veggies which I kept in a plastic bag in the fridge, readily accessible! This is what it looked like this morning before I dumped it all in to cook on low all day.

Ingredients:

2 cans of TJs coconut milk

1 can chicken broth

Abt. 1/3 of the jar of TJs Red Curry Sauce

Boneless skinless chicken breasts (I used 4 today for leftovers)

1 large yellow onion quartered

1 bell pepper (just not green) cut in large pieces

A bunch of mushrooms whole or cut in half if they are giant

Green Onion, minced

2-3 limes with all the juice squeezed out (depending on how much you love citrus)

Some red pepper flakes for spunk

Pinch of Salt and Pepper 

Ramen noodles that I cook just before serving and put directly in our bowls, topped with soup!

Yummy!!