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Serves: 8
Total Calories: 3,128.663

8 (4 oz) boneless skinless chicken breast halves (still frozen is fine)
1 (8-ounce) can pineapple tidbit in its own juice drained
1 (16-ounce) bag frozen pepper stir fry (green, red, yellow bell peppers and onions)
24 baby carrots whole
2 (10-ounce) jars La Choy Sweet and Sour Sauce
3/4 cup whole grain instant brown rice
1 1/3 cups water
1 head broccoli cleaned and cut into florets
1 teaspoon fresh grated ginger root (opt)

1. 4-9 hours before serving: Place chicken, pineapple, pepper stir fry, and barrots in slow cooker, in the order given.
2. Pour sweet and sour sauce over all. Cook on low 8 to 9 hours or on high 4 to 5 hours.
3. 10 minutes before serving: Place rice and water in microwave-safe dish.
4. Add broccoli to rice. Cover and microwave 9 minutes on HIGH.
5. Portion each plate with 1 cup of rice and broccoli, one chicken breast and 1/2 cup sauce with peppers and pineapple. Then sprinkle each portion with a “dusting” of fresh grated ginger root before serving. (I keep fresh ginger root in the freezer at all times. It’s always “fresh” and available, and grates easily.) Return unused ginger root to freezer promptly.

MENU:
Sweet & Sour Chicken over Brown Rice
Broccoli

Nutritional Facts:

Serves: 8
Total Calories: 3,128.663
Calories from Fat: 335

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Crock Pot Fajitas
Mexican Black Beans
Beef Stroganoff over Noodles
Cranberry Pork Roast over Noodles
Chicken Cacciatore
Sweet and Sour Chicken