Curry with Ground Chicken

This was different. Different but good! It wasn't a heavy dish, but very satisfying.  I made my hubby a bulgur/rice dish on the side.

Ingredients

1 medium onion, chopped
2 cloves of garlic, minced
1/4 cup of coconut oil
1 pound of ground turkey
Salt & pepper
1 tablespoon of curry powder
1/2 tablespoon of ground coriander
1 1/2 teaspoons of cumin powder
1/2 teaspoon of turmeric powder
1/4 teaspoon of cinnamon
1 15 ounce can of crushed tomatoes
1/2 cup of water

Directions

1. In a large skillet heat the oil on medium-high heat and add chopped onions

2. While stirring cook onions until soft, then add garlic until both are lightly browned
3. Add ground turkey and all spices

4. Stir often and cook the meat well until nicely browned
5. Add the tomatoes and water and bring to a boil

6. Turn heat to low and simmer covered for about 10 minutes 
7. Add salt and pepper if needed

One Pan Mexican Quinoa

I loved it, the hubby loved it...and there is enough left over to enjoy it again. Very simple to make!

Ingredients

1 tablespoon of coconut oil
2 cloves of garlic, minced
1 jalapenos, chopped
1 cup of quinoa (I used about a cup and 1/2)
1 cup of vegetable broth
1 (15-ounce) can of black beans, drained 
1 (14.5 oz) can of diced tomatoes
1 cup of corn kernels
1/2 teaspoon of cumin (I used about a tablespoon) 
Salt and black pepper
1 avocado
1 lime (or lime juice)
Chopped fresh cilantro

Directions

1. Heat coconut oil in a large skillet, then add garlic and jalapeno, and cook, stirring frequently for about 1 minute
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, and cumin

3. Season with salt and pepper

4. Bring to a boil then cover. Reduce the heat and let it simmer until the quinoa is cooked through, about 20 minutes. 

5. Once done, serve it on a plate and top it with avocado, lime juice and cilantro

Coconut Curry Chicken

I thought this turned out very well. It was the first time my hubby had tried curry and he enjoyed it. It was easy to make too.

 
Ingredients

Boneless, skinless chicken breasts, cubed
½ teaspoon of salt
½ teaspoon of  pepper
2 tablespoons of extra-virgin olive oil
Medium white onion (I used about a cup)
3 garlic cloves, minced
Zucchini, chopped
Cauliflower, chopped
1 tablespoon of finely chopped fresh ginger (I used the ginger paste)
1 tablespoon of curry powder (I used a little more)
½ teaspoon turmeric
1 cup of chicken broth
1 cup of light coconut milk
Cilantro leaves, roughly chopped

Directions

1. Sprinkle the chicken (make sure to cube it) with the salt and pepper. In a large frying pan, heat 1 tablespoon of the olive oil
2. Add the chicken  and cook until crisp and browned on both sides
3. Transfer the chicken to a plate and add the remaining 1 tablespoon of oil
4. Add the onion and cook, stirring frequently, until tender, then add the zucchini and cauliflower and cook until tender
5. Reduce the heat and add the garlic and ginger and cook, stirring constantly for about 30 seconds
6. Add the curry powder and turmeric and cook, stirring constantly, for 30 seconds
7. Stir in the chicken broth and return the chicken to the pan and bring the broth to a boil
8. Reduce the heat and let the broth simmer for 5 minutes, then  add the coconut milk and simmer for 2 minutes
9. Remove the pan from the heat and let it stand for 5 minutes then garnish with fresh cilantro

Gluten Free Dairy Free Breakfast Bites

These were so light and fluffy. I made some gluten free and dairy free--for the others I used dairy cheese and bacon (for my hubby). He loved them!

Ingredients

3.5 cups of frozen shredded potatoes
4 medium eggs or egg substitute
1/2 cup of dairy free cheese, shredded (Or dairy cheese)

1/4 teaspoon of garlic salt
1/4 teaspoon of pepper
Nonstick cooking spray (I used coconut oil spray)

Uncooked bacon

Directions

1. Preheat oven to 350 degrees

2. Spray mini muffin pan with nonstick cooking spray

3. Combine the eggs and potatoes in a large bowl, then spoon the mixture into mini muffin cups

4. Add bacon then cheese on top

5. Bake for 30 minutes or until golden brown and crispy

Chicken Casserole (Dairy and Gluten Free)

It was good! I loved it. My hubby liked the chicken, but picked out all of the cauliflower. Haha. He needs to learn to eat his veggies.

 Ingredients

2 cloves of minced garlic (I used a bit more)
1/4 chopped onion
2 teaspoons of olive oil
1/2 cup of coconut milk (I used a bit more)
1/4 cup of chicken or vegetable broth
1 teaspoon of paprika
1/2 teaspoon of cayenne pepper
Diced chicken breasts 
Cauliflower into bite size pieces
Diced zuchinni in bite size pieces
Diced carrots in bite size pieces
Shredded non-dairy cheese 

Directions

1. Preheat oven to 350 F
2. In a medium size sauce pan, fry the onion in olive oil until soft
3. Add the garlic, cayenne pepper and paprika, fry for another minute
4. Remove from heat and add coconut milk, broth, and salt.
5. In a baking dish add chicken, cauliflower, carrots and zuchinni.  Poor coconut cream mixture over chicken and vegetables
6. Stir to fully coat.  Add cheese if preferred on top or mix in between
7. Bake 350 for 50-55 minutes 

Simple Sesame Noodles

I loved this! So easy to make. I added eggs to the dish, to give it more protein. I think it turned out delicious. Waiting for the hubby's approval after he eats it.

Ingredients

Rice nooldes (I used the stir fry ones, they are cut up and smaller)
1/4 cup of Soy Sauce
2 Tablespoons of Sugar
4 cloves of minced garlic
2 Tablespoons of Rice Vinegar
3 Tablespoons of Pure Sesame Oil
4 Tablespoons of Canola Oil
4 whole Green Onions, Sliced Thin
4 eggs

Directions

1. Whisk all ingredients (except noodles and green onions) together in a bowl

2. Follow the instructions on the rice noodle box

3. Scramble eggs and cook
4. Pour sauce over warm noodles and toss to coat, then add eggs and toss again
5. Sprinkle with green onions and toss

Chicken Francese

This was so simple to make and I made it dairy free. The hubby and I enjoyed it!

Ingredients

• 1/2 cup all-purpose flour (I used whole wheat flour)
• Salt & pepper
• Boneless, skinless chicken breast halves (I used thin ones)
• 9 Tbsp. of earth balance dairy free butter
• 4 to 5 Tbsp. of fresh lemon juice
• 1 cup of chicken broth
• 2 large eggs
• Chopped parsley
• 1 Lemon
• Directions

1. Combine flour, salt and pepper in a dish

2. Dip chicken in flour mixture, then eggs 
3. Melt 1-1/2 tablespoons of Butter in a pan and brown chicken in batches then set aside
4. Stir lemon juice, then broth into the same pan. Bring to a boil over high heat

5. Return chicken to the pan and reduce heat to low and simmer until chicken is thoroughly cooked

6. Stir in remaining 6 tablespoons of butter until melted

7. Place the chicken and sauce into a deep dish and sprinkle with parsley and lemon slices

Veggie Muffins

This are really good! They are gluten free, dairy free, and nut free. A perfect snack or breakfast.