Curry Chicken With Potatoes

This curry chicken with potatoes has an exotic blend of sweet and savory spices that gives it a unique taste and flavor that is both earthy and bright.

Curry Chicken With Potatoes

Curry Chicken With Potatoes

Course Main Course
Servings 5
Calories 354 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 1 egg white
  • 3 tbsp soy sauce, divided
  • 2 medium potatoes
  • 1" knob of fresh ginger (1 tbsp or .25 oz)
  • 5 tbsp vegetable oil
  • cup water
  • 3 squares Golden Curry Sauce Mix
  • 1 green onion, sliced

Instructions
 

  • Cut chicken into 1” cubes.
  • Place chicken in a bowl and add the egg white and 2 tbsp soy sauce.  Mix thoroughly, massaging the ingredients with your hands.
  • Peel potatoes and cut into 1” cubes. Mince ginger.
  • Pour oil into a heavy skillet or wok and heat over high heat.  Add ginger and saute until fragrant, 1-2 minutes.
  • Place the chicken in the pan and brown it.  Add 1 tbsp soy sauce into the pan, followed by the cubed potatoes.
  • Now add 1½ cups of water or enough to cover the ingredients. Drop curry squares into the water.  
  • Reduce heat to medium, cover pan with a lid and simmer for 20 minutes, stirring occasionally.  Remove cover and allow the broth to thicken. 
  • Add green onions.  Serve with rice, if desired.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover green onions and freeze them in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.  
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.
Keyword chicken, curry, easy, fast and easy, Golden Curry Sauce, healthy, potatoes, quick and easy

Did you know?  Although curry is thought to have originated in India, it was the British who opened up the spice market to the rest of the world after acquiring Bombay and Calcutta in the late 1600s.

Suggestion:  Serve this dish with some easy-to-make vegetable rice!

Ground Turkey Skillet Dinner

This ground turkey skillet dinner is a one-skillet meal that’s low-calorie, low-carb and makes clean-up a breeze! What’s not to love??

Ground Turkey Skillet Dinner

Ground Turkey Skillet Dinner

Course Main Course
Servings 6
Calories 287 kcal

Ingredients
  

  • 1 lb ground turkey*
  • 2 tbsp coconut oil
  • 4 cloves garlic, minced (4 tsp)
  • 4 dried Thai peppers (or to taste)
  • 2 cups onions, sliced (1 large onion)
  • 4 cups carrots, sliced (1 pound)
  • 4 cups Brussels sprouts, trimmed and halved (1 pound)
  • 1" knob of fresh ginger, minced or grated (1 tbsp)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp  lime juice

Instructions
 

  • Cook turkey in a skillet over medium heat until no longer pink.  Add 1 tsp of coconut oil if necessary to keep it from sticking.  
  • Remove turkey from pan and set aside. Melt coconut oil in the pan.
  • Turn heat down to medium-low.  Add garlic and Thai peppers.  Saute for 3 minutes, remove peppers from the pan and discard them.
  • Add onions, carrots, Brussels sprouts, ginger, salt and pepper.  Cook, stirring occasionally, until vegetables are tender and caramelized, 45-60 minutes.
  • Stir in turkey, heat to warm.  Toss with lime juice and serve.
  • *Feel free to use your favorite ground meat or poultry.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword Brussels sprouts, easy, fast and easy, ground beef, ground chicken, ground turkey, healthy, one pan meal, one pan recipe, one skillet meal, quick and easy, stir fry

Did you know?  Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Try this with a side of baked rice pilaf!

Homemade Vegetarian Split Pea Soup

Vegetarian split pea soup Is a delicious and comforting food that has it all: It’s healthy, low in fat and calories, vegan and is super easy to make!

Vegetarian split pea soup

Vegetarian Split Pea Soup

Course Soup
Servings 4
Calories 235 kcal

Ingredients
  

  • 1 cup chopped onion (1 small)
  • 1 cup chopped carrots (2 medium)
  • ½ cup chopped celery (1 stalk)
  • 2 cloves garlic, minced (2 tsp)
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ½ tsp paprika
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup dry yellow or green split peas
  • 5 cups vegetable broth
  • 2 tbsp raisins

Instructions
 

  • Stovetop:  Place all ingredients in a stockpot.  Bring to a simmer and cook for 60 minutes or until desired tenderness.
  • Slow cooker:  Place all ingredients in a slow cooker.  Cook on high for 8 hours or low for 12 hours.
  • Instant Pot:  Place all ingredients in the instant pot.  Lock lid and set the machine to cook at high heat for 12 minutes.
  • Hack:  Store leftovers in the refrigerator for up to 5 days.
  • Hack:  Freeze leftovers in serving-sized portions for up to 3 months.
  • HackDehydrated vegetables can be used in this recipe!
  • Hack:  Check the produce department for loose carrots, onions and/or celery stalks.  If you don’t see them, ask a clerk if they’re available.   
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword appetizer, dried legumes, dried peas, easy, healthy, homemade soup, light meal, low calorie, meatless, pea soup, soup, soup course, split peas, vegan, vegetarian

Did you know?  Peas are a member of the legume family.  Legumes come in many options, are inexpensive and packed with nutrition!!

Suggestion:  Top this soup with easy homemade croutons!

Fresh Lemon Turmeric Dressing

Take your salad game to the next level with this lemon turmeric dressing! It’s just as good on cooked vegetables to help those picky eaters to eat healthier!

Lemon Turmeric Dressing

Lemon Turmeric Dressing

(Courtesy: Penny Jacques)
Course Salad
Servings 2 tbsp
Calories 165 kcal

Ingredients
  

  • ¼ cup lemon juice
  • ½ clove garlic, minced (½ tsp)
  • 1 tsp Dijon mustard
  • ¼ tsp ground turmeric*
  • ¼ tsp salt
  • tsp black pepper
  • ½ cup olive oil
  • ½ tbsp fresh ginger, grated

Instructions
 

  • Combine all ingredients using an immersion or countertop blender.  Store in a tightly sealed container in the refrigerator.
  • *Turmeric stains anything it touches so use caution!
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.
Keyword cold side dish, healthy, homemade, lemon, oil-based, salad, salad dressing, turmeric, vegan, vegetarian

Did you know? Turmeric has many health benefits, which makes it an excellent addition to your diet!

Suggestion:  Try this with warm vegetable salad!

Baked Cauliflower Buffalo Bites

Baked cauliflower buffalo bites are a snack you can feel good about. Serve ‘em up with some ranch or blue cheese dipping sauce!

Baked Cauliflower Buffalo Bites

Baked Cauliflower Buffalo Bites

Course Appetizer, Snack
Servings 4
Calories 190 kcal

Ingredients
  

  • 1 head cauliflower, cut into bite-sized florets
  • ½ cup flour
  • ½ cup water
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Dash hot, sriracha or wing sauce
  • ¼ tsp hot, sriracha or wing sauce
  • 3 tbsp butter, melted

Instructions
 

  • Preheat the oven to 450℉. Line a baking sheet with parchment paper and spray with cooking spray.
  • In a medium bowl, mix together flour, water, onion powder and garlic powder. Add a dash of hot sauce.
  • Add cauliflower to batter and toss to evenly coat. Lay in a single layer on a baking sheet.
  • Bake for 20 minutes or until just beginning to brown. Remove from oven.
  • In a medium bowl, mix hot sauce and butter. Add cauliflower and toss to coat. Return to baking sheet.
  • Bake for an additional 5 minutes or to desired brownness.
  • Serve with ranch or blue cheese dressing.
  • Hack: To reheat, place on a baking sheet lined with parchment paper. Heat at 375℉ until heated through, about 10 minutes
Keyword appetizer, buffalo wings, cauliflower, football snacks, healthy, hors d'oeuvres, low calorie, party food, snack, spicy, vegetarian

 

Did you know?  Cauliflower is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Serve with ranch or blue cheese dressing.

Roasted Asparagus with Pine Nuts

Roasted asparagus with pine nuts is a super easy dish that can be on the table in less than 15 minutes! It’s also a nutritional powerhouse that can’t be beaten!

Roasted Asparagus with Pine Nuts

Roasted Asparagus with Pine Nuts

Course Side Dish
Servings 2
Calories 235 kcal

Ingredients
  

  • 1 bunch asparagus, trimmed and washed
  • 2 tbsp olive oil
  • 2 tbsp pine nuts
  • 2 tbsp Parmesan cheese

Instructions
 

  • Preheat the oven to 350℉.
  • Place asparagus on a baking sheet lined with parchment paper. Drizzle asparagus with olive oil and toss to coat.
  • Sprinkle pine nuts and Parmesan over asparagus and toss to coat.
  • Bake for 10-12 minutes or to desired tenderness.
  • Hack: Store leftovers in the refrigerator for up to 5 days. To freeze, lay cooled asparagus spears in a single layer on a baking sheet. Place in the freezer until completely frozen. Seal in a freezer-safe container and store in the freezer for up to 6 months.
  • Hack: Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
Keyword asparagus, easy, fast and easy, healthy, keto, low calorie, low carb, pine nuts, quick and easy, roast vegetables, side dish, vegetarian

Asparagus is a healthy addition to your diet with many nutrients and a good amount of fiber!

Suggestion: Use leftover pine nuts in Healthy Vegetable Lasagna with Butternut BechamelScallion Pesto or Baked Rice Pilaf!

Suggestion: Use leftover asparagus to make a 3 Egg Omelette with Asparagus for breakfast!

Super Easy Classic Deviled Eggs

These easy classic deviled eggs are the perfect nutritious, low-carb solution for brunch, buffets, picnics or just a delicious snack!

Easy Classic Deviled Eggs

Easy Classic Deviled Eggs

(Courtesy: Suzanne M. Woodworth)
Course Appetizer, Snack
Servings 3
Calories 125 kcal

Ingredients
  

  • 3 eggs
  • 4 tsp mayonnaise
  • ½ tsp spicy brown mustard
  • ½ tsp honey
  • Paprika (optional)

Instructions
 

  • Put eggs in a saucepan and cover with water. Cover the pan and bring water to a boil. Remove from heat and let the pan sit, still covered, for 15 minutes.
  • After 15 minutes, drain hot water from the pan and fill it with cold water and ice to cool. Peel the eggs.
  • Cut each egg in half lengthwise and gently squeeze white to pop yolks out into a small bowl.
  • Mix mayonnaise, mustard and honey with yolks. Scoop the filling back into whites. Sprinkle with paprika, if desired
Keyword appetizer, brunch, buffet, deviled eggs, easy, eggs, football snacks, hard boiled eggs, healthy, hors d'oeuvres, low carb, protein, snack, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Hard-boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water boiling! They make a great snack alone, pickled or in egg salad.

Slow Cooker Chicken and Bean Stew

This chicken and bean stew is full of healthy goodness and it’s easy peasy. Toss it in the slow cooker before you leave for work and let it cook dinner for you!

Slow Cooker Chicken and Bean Stew

Slow Cooker Chicken and Bean Stew

Course Main Course
Servings 6
Calories 285 kcal

Ingredients
  

  • ½ cup dried pinto beans
  • ½ cup dried navy beans
  • cup vegetable broth
  • ½ sweet onion, chopped
  • 1 green pepper, chopped
  • 1 lb ground chicken
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup ketchup
  • ¼ cup honey

Instructions
 

  • Place beans in a bowl and cover with water. Cover the bowl and allow to soak overnight.
  • Place beans in the slow cooker and add vegetable broth. Put chopped onions and green pepper on top of the beans. Add chicken, salt, black pepper, ketchup and honey.
  • Cook on low for 9 hours.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Keyword chicken, crockpot, easy, easy dinner, easy prep, healthy, make ahead, navy beans, pinto beans, quick prep, slow cooker, stew

Did you know?  Pinto and navy beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Want another slow cooker bean recipe?  Try this pork and bean one…it’ll remind you of the canned version you loved to eat as a kid!

Healthy Hummus Veggie Wrap

This hummus veggie wrap is fast, fresh and delicious! For those looking for a healthy vegetarian meal, this is sure to hit the spot. Eat it as a meal or snack!

Hummus Veggie Wrap

Hummus Veggie Wrap

Course Sandwiches
Servings 2
Calories 275 kcal

Ingredients
  

  • 1 large whole wheat sandwich wrap
  • 3 tbsp hummus
  • 3 tbsp tabouli
  • 3 tbsp feta cheese
  • Baby spinach
  • Red onion, thinly sliced

Instructions
 

  • Spread Hummus on a sandwich wrap, going all the way to the edges.
  • Sprinkle tabouli and feta cheese over hummus.
  • Top with a handful of spinach and a few red onion slices. Roll and cut in half.
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
  • Hack: Place waxed paper or parchment paper between unused wraps, seal in a freezer bag and store in the freezer for up to 2 months.
Keyword feta cheese, healthy, hummus, low calorie, lunch, meatless, sandwich, tabouli, vegetarian, whole wheat wrap, wrap, wrap sandwich

 

Wondering how to roll a wrap sandwich so it doesn’t fall apart?  Check out these easy instructions!

Suggestion:  Try making this wrap using roasted red beet hummus!

Fast and Easy Salsa Verde Eggs

Salsa verde eggs are a quick and easy meal that’s spicy and satisfying. It’s a healthy, simple and low-calorie treat for any time of day!

Salsa Verde Eggs

Salsa Verde Eggs

Course Breakfast
Servings 1
Calories 173 kcal

Ingredients
  

  • ¼ cup fresh salsa
  • 1 egg
  • Salt and pepper to taste
  • 2 tbsp mozzarella cheese, shredded

Instructions
 

  • Coat small saute pan with cooking spray.
  • Add salsa to pan and over medium heat until simmering. Push salsa to the sides of the pan, making a “well” for the egg.
  • Crack the egg into well. Cover and cook for 2-3 minutes to the desired doneness. Season with salt and pepper to taste.
  • Remove from heat. Sprinkle with mozzarella and cover until cheese melts. Serve immediately.
Keyword breakfast, breakfast ideas, cooking for one, eggs, fast and easy, healthy, keto, low calorie, low carb, meal for one, one pan meal, one skillet meal, quick and easy, salsa

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Suggestion:  Serve this over a slice of simple white toast!

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