KROGER APPLE CIDER VINEGAR FOR WEIGHT LOSS RECIPES

Steps:

• In the blender container of a high powered blender put the first 10 ingredients - starting with tofu all the way to the dates. Process until mixture is creamy smooth making sure the date and the chia seeds have been well incorporated.
• After the mixture is creamy smooth add the fresh herbs to the blender container and pulse gently to incorporate them but not so much that the dressing turns green! No problem if it does but I think it's prettier when the dressing is white with flecks of green herbs through out.
• Refrigerate the dressing in a container with a lid. It will thicken after it chills and the flavor of the herbs is more prominent after it has been chilled. It will last 5 days in the refrigerator - you'll most likely eat it all before then!

Steps:

• Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.
• Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.
• In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.
• Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.