Kelly's Chicken Rice Curry

My best friend Kelly gave me this recipe and said she loved it! I'm always looking for new ideas and I loved this recommendation. Its served cold, so perfect for a summer night. Serve it as a side dish or enjoy a big bowl as your entree. My husband said it reminds him of our honeymoon because we ate at a Indian restaurant while we were there. So, now I have a delicious dish I can serve him if i'm ever feeling nostalgic. Thanks Kelly!

Ingredients:

2 cups of water

1 1/4 cup jasmine rice

1/2 cup light mayo

1/2 cup non-fat plain yogurt

2 tablespoons Major Grey mango chutney

3 tablespoons curry powder

1/2 tablespoon lemon juice

1/2 cup craisins

1/2 cup diced celery

1/2 cup diced white onion

1 cup chopped cooked chicken

1/3 cup slivered almonds

2 tablespoons cilantro

Boil water, add rice and bring to medium-low heat. Cover with lid and cook for 20 minutes till water has absorbed and rice is fluffly.
Mix together mayo, yogurt, chutney, curry powder and lemon juice
Mix everything together except the almonds and cilantro.
Transfer to fridge and let chill for several hours so all the flavors mix together.
Serve with almonds and cilantro sprinkles on top. 

6 Servings

Veggie Biscuit Casserole

I know for me, the word "Casserole" sounds unappetizing. But this recipe has Siracha and Pilsbury biscuits in it. AND that sounds AMAZING to me!! This recipe is a keeper for those who have kids or having a couple friends over for dinner. Of course you don't have to use Siracha if you are not into spice. I made a few substitutes of course to cut some of the calories from the original recipe. Swapping olive oil for butter, LIGHT alfredo sauce instead of original and almond mile instead of whole milk. 

Ingredients:

1 tablespoon olive oil

1 red bell pepper

1/2 diced onion

1 can of corn

1 can of green beans

15 oz light alfredo sauce

1 cup almond milk

1-2 teaspoons Siracha

dash of pepper

8-10 original biscuits. (if you can find wheat use those)

2 tablespoons parmesean cheese

Preheat oven to 375
Grease a baking dish. I used 8x8
Saute onion and bell pepper in olive oil for 5 minutes.
Add beans, corn, alfredo sauce, milk, Siracha and black pepper.
Bring to a simmer and wait till thickens a little
Pour into baking dish
Cut biscuits into halves and layer around the rim of the baking dish onto of the veggie mix
Sprinkle with parmesean cheese and place in oven for 15-20 minutes untill biscuits are golden brown.

NOTE: Serves about 10 people and is about 250 calories per serving.

Cranberry Chicken and Stuffing

I was feeling in the mood for some Thanksgiving flavor, so how about Cranberry Chicken and Stuffing?? You can easily add some green beans too and you'll have a complete Thanksgiving dish for dinner. I have experimented with a few different recipes and so far this has been the best!

Chicken Ingredients:

Chicken Breasts or tenderloins

1 cup orange juice

1 can of cranberry sauce

dash of cinnamon

dash of salt

dash of nutmeg

1/8 cup light brown sugar

Mix cinnamon, nutmeg, salt and brown sugar. Rub on chicken.
Place chicken in crock pot and top with orange juice and cranberry sauce.
Cover and cook 5 hours on low or 3 on high. (I have a large crock pot so mine cooks very fast, you might need longer depending on your sized crock pot)

Stuffing Ingredients:

Bag of stuffing mix

1/2 diced onion

1/2 cup diced onion

2 tablespoons butter

1 cup chicken broth

1/2 teaspoon thyme

1/2 teaspoon dried basil

Saute onion and celery in butter. 

Add broth and seasonings. Bring to a boil

Slowly add stuffing mix and mix together.

Cover with lid and sit for 5-10 minutes till moist.

Serve chicken with stuffing and ladle juices from crock pot onto stuffing.

NOTE: I Suggest saving some cranberry sauce to serve on the side or on top of the chicken.

Quinoa & Black Bean stuffed Bell Pepper

My Mom used to make me a version of this recipe, I have tweaked it to make it more healthy by adding my favorite spices and ingredients like quinoa and black beans. Its loaded with fiber, antioxidants, and amino acids. I added cheese to my recipe, but of course if you are trying to be really healthy you can leave it off too. Get ready for a little bit of multi-tasking :)

Ingredients:

3-4 red bell peppers

dash of salt

1/2 diced onion

1/2 uncooked quinoa

1 cup chicken broth

1 15oz can of black beans (drained)

1 15oz can of diced tomatoes with green chilles (drained)

1 tablespoon olive oil

1/2 diced poblano pepper

1 tablespoon mince garlic

1 cup shredded carrots

1 tablespoon cumin

pepper jack cheese

Preheat oven to 350
Slice bell peppers in half and take out the insides and seeds. Place in pot with a dash of salt and cover the peppers with water. Let simmer while you are cooking the rest.
Cook quinoa with onion and chicken broth. Bring to a boil. Its done once all liquid has been evaporated. 
In a pan add olive oil, garlic, carrots and poblano pepper. Saute
Add cumin, black beans, quinoa and tomatoes. Stir and cook. About 10 minutes total.
Remove peppers from water and scoop ingredients into pepper. 
Bake for 15 minutes
Add cheese and bake another 15 minutes.

NOTE: I read that it tastes pretty good with red enchilada sauce poured over. Maybe i'll try that too sometime!

Eggs Benedict

This is my all time favorite breakfast food! It never disappoints me. I make a cheater version at home. Let me show you how!

Ingredients:

 eggs (2 per serving) 

2 tablespoons white vinegar

water

hollandaise sauce packet

1/4 butter

1 cup milk

1/4 teaspoon cayennne pepper 

English muffins

Canadian Bacon

pepper

Mason Jar lid rim

Melt butter in sauce pot and add milk.

Mix with hollandaise packet, cayenne pepper and lemon juice.

Bring to a boil and stir constantly till thoroughly mixed and thickened.

Simmer water and vinegar. 
Put mason jar rim in the water and gently break egg and slowly pour into the rim. It will turn white. 
Let cook in SIMMERING water for 2-3 minutes.
Scoop out and place onto  plate. Remove from rim delicately
Place poached egg onto toasted English muffin and Canadian bacon. 
Drizzle with hollandaise sauce and sprinkle with pepper.

NOTE: I bought this Canadian bacon before I knew about the Sodium Nitrite in my meat. I personally won't be using this anymore. Find a alternative like tomatoes.

Chicken Ranch Tacos with homemade Pico De Gallo

I love love love my Chipotle Lime Tacos, but these Chicken Ranch Tacos top it. Plus they require less work. Which everyone loves!! I also am obsessed with my pico de gallo, it of course involves a little more work, but it is worth it. Alright here is how you do it.....

Pico de Gallo Ingredients:

4-5 roma diced tomatoes

1/2 diced red onion

1 tablespoon minces garlic

1 diced jalapeno

3 tablespoons minced cilantro

4 fresh squeezed juice from limes

dash of garlic salt

Mix together. The end!!!

Taco Ingredients:

3 cups diced chicken 

1 taco packet seasoning

1/2 ranch

tortillas

Cook chicken stove top

Mix in taco seasoning

Add ranch and stir

Scoop into tortilla and top with pico. YUM!!!

Little Sisters French Onion Soup

My little sister gave me this yummy french onion recipe. AND it's a crock pot recipe too, which makes me very happy!! Crock pot recipes are not just for the fall and winter months. My house gets so hot during the summer and I hate using my oven. So I throw my food in a crock pot and cook it in the garage, that way my cooking won't heat up the house even more than it already is. Alright here is the recipe....

Ingredients:

3-4 yellow onions

1/4  cup butter

1 tablespoon flour

48 oz beef broth

2 tablespoons balsamic vinegar

1 teaspoon tabasco 

French bread

6-8 slices of Swiss cheese

pinch of salt & pepper

Optional:

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

Saute onion chunks in butter till translucent

Add flour and mix with a fork

Transfer to crock pot and add beef broth, balsamic and tabasco.

Cook on high 2-4 hours. Or low for 6-8 hours

Ladle soup into serving bowl, top with bread and cheese. Wait till cheese is melted and then EAT UP!!

NOTE: I have a big crock pot so my food cooks faster. If yours is medium or small sized then add an addition hour or 2. Add optional seasoning with the broth if you want.