Thai Chicken (Crockpot)

Ingredients:
8 skinless chicken thighs
1 cup salsa
1/2 cup peanut butter
2 Tbsp. soy sauce
1 Tbsp. lime juice
2 tsp. grated ginger

Directions:
Place all the ingredients in a ziploc bag. Seal and freeze. To cook, empty into a slow cooker (while frozen), cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top.

Frozen Mamas:
Do not defrost. Empty into a slow cooker, cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top. 

To cook rice, put rice in saucepan and add 3 cups of water, 1 1/2 Tbsp. olive oil and a pinch of salt. Place saucepan uncovered over high flame and bring to a boil. Stir occasionally. Let water reduce slightly and then lower the flame, place lid on the saucepan and simmer for 20 minutes. Do not remove cover while cooking. Fluff with fork and serve.

Tilapia with Thai Coconut-Curry Sauce

1 teaspoon dark sesame oil, divided 2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste (I only used 1 tsp, 2 tsp was too spicy and I like spicy!)
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Cooking Light
SEPTEMBER 2002
http://www.myrecipes.com/recipe/broiled-tilapia-with-thai-coconut-curry-sauce-10000000348346/

FROZEN MAMAS

Bag 1 - Tilapia
Thaw Tilapia in fridge or quick thaw by setting in cold water for 20 min, changing the water every 5 min. Broil as directed above.  If it is not cooked through in 7 min, flip and cook a few min longer. 

Bag 2 - Curry Sauce
Thaw, then reheat sauce on stovetop or in microwave and serve over broiled tilapia.

Bag 3 - Rice and lime
2 cups water to 1 cup rice.  Cut lime into wedges and serve with meal.

Thai Beef Skewers

1 pound top sirloin or top round

Marinade:
1/4 c soy sauce
2 TBSP sesame oil
green onions
crushed garlic
2 tsp sesame seeds
1 tsp rice vinegar
black pepper
1/4 tsp cayenne

Slice meat into thin strips. Combine all marinade ingredients in a small bowl and blend well. Pour marinade over sliced meat. Cover and marinate in refrigerator 8 hours or overnight. Stir occasionally during marinating.

Remove from marinade. Alternately thread uncooked beef onto bamboo skewers that have been soaked in water. Weave skewer in and out of meat to create a serpentine effect. Grill skewers 1-2 minutes per side. Serve immediately.

** We like to put a strip of meat on a lettuce leaf topped with peanut sauce and then roll up to eat with our fingers.

From Frozen: Thaw meat and follow above instructions.

Thai Chicken

Ingredients

• Mixed vegetables of your choosing
• 6 chicken thighs, skinless, sprinkled with salt and pepper
• 1 tablespoon grated fresh ginger
• Juice and zest of one lime
• 1 finely chopped large garlic clove
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 can chicken broth
• 1 can unsweetened coconut milk
• 1 cup jasmine rice
• 1/2 cup chopped cilantro, for sprinkling on top (optional)

Crock Pot Method Make sure everything is defrosted. Place chicken, sauce and vegetables (not rice) in crock pot. Add ground red pepper if you want it to have some kick (currently it is pretty mild). Cook on low heat setting for 8-10 hours. Cook rice separately, combine with 1 1/2 cup water, bring to a boil, lower heat to simmer. Add lid to pot. Cook for 18-20 minutes. Combine rice with chicken and vegetables and serve in bowls.

Oven Method Defrost chicken. Put chicken, sauce and vegetables in casserole dish. Add ground red pepper if you want it to have some kick (currently it is pretty mild). Bake uncovered at 350 degrees for 45 minutes. Cook rice separately, combine with 1 1/2 cup water, bring to a boil, lower heat to simmer. Add lid to pot. Cook for 18-20 minutes. Combine rice with chicken and vegetables and serve in bowls.