June 27, 2011


As a busy mom on the go having all or part of dinner ready when we get home is a huge time saver. 

Today's Make Ahead Monday dinner choice is Thai Chicken.


3/4 cup light coconut milk
2 Tbsp. creamy peanut butter
1 Tbsp. red curry paste
1 tsp. grated ginger
1 1/2 lbs. boneless chicken breast
2 red bell peppers, sliced
1 large onion sliced
1 lb. rice noodles
1 cup frozen peas

In a slow cooker, combine the coconut milk, peanut butter, curry paste and ginger; mix in the chicken, peppers and onion.  Cook, covered, until chicken is cooked through, on low for 5-6 hours or on high 3-4 hours.  Twenty minutes before serving, cook the noodles according to the packaged directions.  Stir the peas into the chicken mixture and cook, covered until heated through, about 3 minutes.  Spoon chicken and vegetables and sauce over the noodles and serve.
TIME SAVER:  Use a large crock pot liner in the crock pot for easy clean up.  Don't forget to get your coupon to purchase these liners from the Reynolds website. 

Stay tuned for our families review of this Make Ahead Monday dinner later today.

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