Menu Plan Monday
roasted green beans
gluten free garlic biscuits
(How to make spaghetti squash in the slow cooker)
thai green curry chicken**
stir fry vegetables
1 jar of Thai Green Curry sauce from Trader Joe's
2-3 large organic chicken breasts (depends on if daughter is home)
Dice up the chicken in smallish pieces; saute in coconut oil until brown, drain.
2 cups of brown rice
4 cups of boiling water
2 tablespoons of grass fed butter
Boil water, add brown rice and butter. Bring back to a boil then turn to a simmer (medium or #5 on my electric stovetop) and cook until water is gone, about 30 minutes on average.
1 bag of stir fry vegetables
Cook on high in coconut oil until no longer frozen.
Add the rice to the pan of chicken and pour jar of sauce on top. Serve the vegetables on the side.