My friend Jo is up from Florida and decided to fix us a crock pot full of vegetables and chicken with fried cauliflower rice. Very low carb, low fat, low glycemic index, low in calories and gluten free. Very easy and with most of my recipe's you can vary the vegetables to suit yourself. Cauliflower rice can be a meal unto itself. Just use it like rice. Today, we decided to have the crock pot chicken and vegetables with it. This was absolutely delicious. Jo did a wonderful job. Love having her visit.
Crock Pot Chicken and Vegetables
Ingredients:
2.5 pounds of boneless, skinless chicken tenders or breasts
4 cups of Vegetable Blend (frozen)
Salt and pepper to taste
chicken or beef bouillon - 3 cubes
1/4 cup balsamic vinegar or red wine vinegar
1/2 cup of hot water
2 Tablespoons of extra virgin olive oil
1 cup mushrooms sliced
2 droppers of liquid Stevia
1 Tablespoon garlic minced (optional)
Steps:
EVOO in bottom of crock pot
Place chicken in bottom
Salt and pepper chicken
Place Vegetable Blend on top
Place Mushrooms on top of Vegetables
Salt and Pepper to taste
Add Garlic
Let cook1 hour
Take 1/2 cup hot water and mix bouillon in with the water.
1/4 cup balsamic vinegar
Stevia
Add into crock pot over vegetables
Cook until chicken is tender - about 3 hours on high.
Cast Iron Skillet Fried Cauliflower Rice
Ingredients:
1 small head of cauliflower
1 small package of mixed vegetables (frozen)
3 Tbls Braggs Liquid Aminos - (Can substitute low sodium soy sauce g/f)
2 teaspoons minced garlic
1/2 cup diced onion
Salt and Pepper to taste
2 teaspoons Extra Virgin Olive Oil
Steps:
Cut cauliflower in small pieces
Put in Blender
Blend until it is the consistency of rice
In Black Cast Iron Skillet add olive oil, mixed vegetables, and cauliflower
Add in onions and garlic
Add salt and pepper to taste
Saute on medium heat until it changes colors about 2 to 3 minutes
Add in Liquid Aminos and heat for another minute.
Serve hot.
Serve with crock pot chicken and vegetables.
Enjoy
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