Coconut Curry Chicken
2 chicken breasts, cut into bite sized pieces
1 onion, cut into large dice
1 head broccoli, chunked up
carrots, cut into bite size strips
1 can coconut milk
1/2 cup dry shaved coconut, not sweetened.
rinse 1 cup of dry black quinoa in cold water in fine strainer. put rinsed quinoa and 2 cups water in med pan. bring to boil. salt if desired. cover, reduce heat and simmer for 15 min or until quinoa is tender.
while quinoa is cooking, prep chicken. cook in coconut oil in large sautee' pan until done. remove chicken from pan, retaining oil. add onion to remaining oil and sautee' onion. add dry coconut and mix. if you want, you can reserve a little of this to use on top of completed dish. add other veggies and coconut milk. stir. add curry powder (as much or little as you want but this is where the flavor comes from). mix to coat all veggies. salt to taste. stir fry until veggies are tender crisp. add chicken back in to mix and stir.
serve chicken/veggie mixture over black quinoa.
This is a recipe for a delicious Israeli breakfast called Shakshuka... OMG it's so good! I like it for lunch as well.
1 Tbsp. olive oil
1 onion, chopped
2, 3 or 4 garlic cloves, minced
2 red or green bell peppers, chopped
8 tomatoes, seeded and chopped
2 cans diced tomatoes, strained or 1 28-ounce can
1-1/2 tsp. paprika
1-1/2 tsp. turmeric
salt and freshly ground pepper to taste
1 tsp. sugar
4 - 6 eggs
Place large frying pan over medium heat, add oil and heat.
Add onion and saute until lightly browned.
Add garlic and bell peppers, and saute for a couple of minutes more.
Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
Add paprika, turmeric, salt, pepper and sugar.
Stir for 1 minute.
Taste and season with salt and pepper.
Gently crack eggs into pan, taking care not to break yolks.
Simmer until whites solidify but yolks remain slightly runny, about 8 minutes, or as per personal preference.
Then you eat it with freshly baked bread... or pita I guess would work. Dip the bread in and enjoy. Mmmmmmmmmm
My PG.org journal
Divine Banana Pudding
2 boxes of banana instant pudding
4 cups of milk
3 Ripe Bananas
1 can of condensed milk
1 8oz package of cream cheese left out on counter to soften
1 tub of whipped cream
1 bag of Pepperidge Farm animal cookies
First you will mix the cream cheese and condensed milk together in a bowl. Then you will mix the pudding mix and milk together in another bowl Do not let it set because you will need to add both mixtures together. Once you have added and mixed the pudding mixture with the cream mixture you can add half of the whipped cream to make it fluffer or just use it as a topping.. Then you cut up the bananas but do not mix those in mixture
So now you layer in a casserole dish. Lay out the cookies on the bottom, add some of the pudding mix, then sliced bananas then whipped cream and continue to layer until you have reached the top. You will finish with the cookies on the top.
Honestly the best Banana Pudding you will ever eat!
Mom of 3 beautiful babes!
1 mth 6mth, 11mth
As soon as I saw this, my favourite quick cheesecake recipe came to mind! This is the best, easiest cheesecake in the world. I make it for hubby and I all the time in my little heart shaped pan which is just enough for 2 servings.
Basic Cheesecake Recipe
1 package cream cheese, room temp or softened breifly in the microwave (standard 250 gram package) (can use light version)
1 large egg
1/4-1/2 cup white granulated sugar
Cream the cream cheese until smooth. Add the egg and beat until fully combined. Add sugar and beat to combine, starting with 1/4 cup then adding more if you like it a little sweeter (taste it at this point).
This can be used anywhere. Double, tripple as needed. You can add flavours too at this point. Here are some options:
-for plain cheesecake add 1/4 tsp vanilla per "basic" recipe of cheesecake.
-for fruit flavours, add 1/4 tsp of any fruit essence/flavouring and fold in up to 1/2 cup fresh or frozen fruit (berries, peaches, etc)
-for chocolate cheesecake, experiment to taste by adding 1-2 tablespoons of powdered cocoa to the basic cheesecake (make sure it's sifted well to avoid any lumps). You may need to add closer to the 1/2 cup sugar for this one as the powdered cocoa is unsweetened and can be bitter (use dutch process if you can find it)
-alternately for chocolate cheesecake, you can add melted chocolate of any kind to taste (dark chocolate, white chocolate, mint chocolate). I like using those "bakers" brand squares - 1 square per basic recipe above.
-Irish Cream cheesecake - add a few tablespoons of irish cream liquor (Bailey's) and 1 tsp powdered cocoa.
-Mint Chip, add 1/4 tsp mint flavouring per basic recipe cheesecake and just before putting in the pan, add 1/4 cup mini chips folded into the batter.
I never use the same crust twice. I just use what I have on hand. I usually just melt some butter into some graham crumbs and press into the pan. You can make the crust recipe on the side of the Graham Crumb box and it works well.
Another great crust option is to use flat vanilla or chocolate wafers in the bottoms of muffin tins lined with muffin papers for mini cheesecakes!
I swear - try this recipe it is AWESOME and foolproof and so easy!
my favorite- and I've gotten compliments on this any time I've made this for friends/family and a special dinner for a good friend.
a low-cal version of a Greek Favorite- makes 4 servings
a type of a greek lasagna dish.
2 TB veg (or olive) oil
1 lg eggplant, peeled, cut into 1 inch cubes
I also add in 1/2 pound ground turkey/chicken/lamb, or ground beef or 1/2 and 1/2 mix of any of the meats above.
1/2 cup chopped onion
1/2 cup tomato paste
1/2 cup dry white wine (or water or broth)
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp dried oregano
4 eggs, beaten (to save further on this, I use 2 whole eggs and 4 whites instead of 4 whole eggs)
1 1/3 cup lowfat cottage cheese (I use the salt-free cottage cheese, but you could use the fat-free as well)
2 TB grated parmesan cheese
2 cups cooked elbow macaroni or penne pasta (I use whole-wheat)
Heat oil over medium heat in lg non-stick skillet. Add eggplant and onions. Cook 10 minutes, stirring frequently. Reduce heat to low.
(NOTE: if I use ground beef/Turkey/chicken I cook that first, drain, set aside, and then add in at this point.
Stir in tomato paste, wine (or water), salt and spices. Cover and simmer 15 minutes, stirring occasionally.
Preheat oven to 350 degrees.
In a small bowl, combine eggs and cheeses.
Spread 1-1 1/2 cups of the eggplant/meat mixture in the bottom of an 8 inch square baking dish that has been sprayed with a non-stick cooking spray. Top with macaroni, then cheese mixture, then remaining eggplant mixture.
Bake, uncovered, 30 minutes.
I often double this recipe and freeze portions for later.
great for left-overs and large groups/potlucks
BONITA ds Nicholas 6/16/02
You can do all things through Christ who strengthens you. Phillipians 4:16
Chocolate Truffle Cheesecake
1 box of Betty Crocker Original Supreme Brownie Mix
1/2 stick of butter, melted
Mix the two together and press onto the bottom of a (lined on the bottom) 9 inch spring form pan and up about 1 1/2 inches on the sides. Bake at 350 for about 10 minutes and set aside. Reduce heat to 325.
1/4 c dark chocolate chips
1/4 c heavy whipping cream
3 pkg of light cream cheese, softened
1 c sugar
1/2 c dark baking cocoa
3 eggs lightly beaten
1 tsp pure vanilla extract
Melt the chocolate chips in a pan or microwave, stirring until smooth. Remove from heat and add the whipping cream, mixing well. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the cocoa. When mixed well, add the eggs while beating on low until all is combined. Stir in the vanilla and chocolate sauce until blended. Pour batter onto the crust and bake for 40-50 minutes until the center is set. If using a convection oven, it may take less time. Cool the cake for one hour.
1 1/2 c dark chocolate chips
1/4 c heavy whipping cream
1 tsp pure vanilla extract
Melt the chocolate as before until smooth. Remove from heat and add the whipping cream and vanilla until well mixed. Spread over the filling. Cool the cake for 10 minutes and the carefully run a knife around the edge of the pan to loosen. Refrigerate overnight.
Remove sides of pan and slowly peel the parchment paper from the bottom and place on plate.
1 1/2 c heavy whipping cream
1 tbs sugar
1 tsp pure vanilla
miniature chocolate kisses
Whip the cream, sugar, and vanilla until stiff and decorate the cake with the whipped cream. Garnish with chocolate kisses and strawberries if desired. Serves 12-16 people. It is incredibly rich, but very delicious!
DD Twins: 8/4/09 @ 35 Wks - No NICU, woot!
This is a recipe that everyone I make it for LOVES! It's not the healthiest but is a very tasty fav and so easy to make. I make it for my DH when I want to do something special.
Double layer pumpkin pie
1 graham cracker crust
4oz cream cheese
1/2 tub, 8 oz whipped topping
Mix together in bowl till smooth and put in bottom of crust
1 cup milk
2 pkgs vanilla instant pudding mix (4 serving size)
15 oz pumpkin
1/2 tsp ginger
1/4 tsp cloves
Put milk and pudding in bowl and mix together, mixture will be thick. Add pumpkin and spices. Mix well and put on top of cream cheese layer.
This is the best ever home-made Chicken Salad!!! I like to eat it on fresh croissants, but it's great by itself as well!
Chicken Salad Recipe
2 cups cubed cooked chicken (I use boneless chicken breasts cooked in the crock pot)
2 cups chopped celery
½ cup chopped pecans
½ teaspoon salt
2 teaspoons grated onion (I always use red onion)
½ cup mayo
½ cup boiled salad dressing (see recipe below)
lemon juice to taste
may add white grapes (I always do)
Boiled Salad Dressing
2 tablespoons flour
1 teaspoon salt
2 tablespoons butter
½ cup vinegar
½ cup water
½ cup sugar
1 teaspoon dry mustard
Whisk all ingredients together and pour into a double-boiler, cooking until thick. Make sure you stir it pretty constantly. Dressing can be made 2-3 days in advance. Refrigerate before adding to the chicken salad.
My favorite recipe to make me and DH? Lentil Sausage Soup! Both heart healthy and delicious. Serve this with homemade crusty hearth bread and peach cobbler for dessert, you're good to go
Lentil Sausage Soup
1/2 pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup chopped carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 tablespoon salt, or to taste
1/2 teaspoon black pepper
Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent.
Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper.
Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender. Tada!
Homemade Chili and Cornbread Muffins
This is romantic because it's the first meal I ever cooked for DH and it's still a family favorite. We actually just had it last night!
1 lb coarse ground beef
1 lb ground pork
1 onion (chopped)
1 TB minced garlic
2 cans stewed Mexican Style tomatoes
1 (small) can green chilis
1 can beans (drained) - your choice, but I like black beans
1 TB cocoa (NOT sweetened)
salt to taste
pepper to taste
chili powder to taste
cayenne pepper to taste
smoked paprika to taste
In a large pot, saute the onions in a bit of butter until soft and clear. Add meat and cook until brown and crumbly. Add garlic when meat is almost browned. Drain the meat/onion/garlic mixture and return to the pot. Add tomatoes, green chilis, cocoa, and spices to taste. Bring to a boil, and then turn down and simmer on low heat for at least one hour, the longer the better. About 20 minutes before you are ready to serve, add beans.
Serve with cheese, avocado slices, sour cream, and corn bread muffins (recipe below)
Corn Bread Muffins
1 cup corn meal
1 cup all purpose flour
4 TB sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
Preheat oven to 425 F. Grease a muffin pan with nonstick spray.
Combine dry ingredients, then mix in wet ingredients and mix well until you have a nice consistent batter. Spoon the batter into the muffin pan (it takes about one large heaping spoonful per muffin to break it into 12 equal portions.) Bake at 425 for 20-23 minutes (or until muffins are golden brown) turning once halfway through to ensure even cooking. Tell your little ones that they are "cupcakes" and they will eat them up.
-Alissa, mom to Tristan (5) and Reid (the baby!)
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