People are so busy these days with family activities, work, school etc that the biggest reason I get for not cooking is time.
What I suggest to all of my clients is to make your crock pot your new best friend! It is so easy and you can just throw everything in either the night before and microwave when you get home. Scenario 2 is you can throw everything in the am and let cook on low all day so it will be nice and warm for you when you walk through the door.
Slow Cooker Cashew Chicken
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup almond flour
1/2 tsp black pepper
1 Tbsp sesame oil
1/4 cup Thai peanut sauce
2 Tbsp rice wine vinegar
½ cup of unsweetened coconut flakes
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup raw cashews
½ cup of chopped green onion
Combine flour and pepper in large Ziploc bag.
Add chicken. Shake to coat with flour mixture.
Heat oil in skillet over medium-high heat.
Brown chicken about 2 minutes on each side.
Place chicken in slow cooker and top with green onion.
Combine Thai peanut sauce, vinegar, coconut, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
Cook on LOW for 3 to 4 hours. Add cashews and stir.
Serve over cauliflower rice.
Makes 4-6 servings