Pineapple day!

Today started out fabulous with pineapple pancakes! If you don't know me you will soon find out that I am kind of obsessed with breakfast, especially pancakes! I probably try a new kind of pancake once or twice a week.

For dinner I tried a new dish...crock pot sweet and sour chicken. It turned out amazing!! Here it is...

Sauce

• 4 chicken breasts

• ¼ tsp teaspoon salt

• 5.5 oz Minute Maid 100% lemon juice from concentrate (in frozen juice isle)

• 3 tbsp     zero calorie brown sweetener

• 3 tbsp low carb ketchup

• 1 tbsp vinegar (I used pomegranate balsamic)

• 2 tbsp cornstarch

• 2 tbsp cold water

1 green bell pepper

1 red bell pepper

1 small can crushed pineapple in pineapple juice

Brown rice

Directions

1. Place chicken breasts in a 3-1/2- or 4-quart slow cooker. Sprinkle with salt. In a medium bowl, combine lemon concentrate, brown sugar, ketchup, and vinegar. Pour over chicken in cooker.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer chicken to a serving platter; cover and keep warm.

3. For sauce, pour cooking liquid into a medium saucepan. Skim off fat. Combine cornstarch and the cold water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Spoon 3 tbsp of sauce over chicken. Sauté green and red peppers in one tbsp of the sauce and one tbsp of crushed pineapple until tender. Serve with brown rice and add a tbsp more of crushed pineapple on top.

The sauce alone makes 6- 3 tbsp servings and is 13 calories per serving.