Yellow Curry Chicken

I saw a picture of Yellow Curry Dinner on MSN today while web-surfing and I was inspired. I happened to have everything one needs for a yellow curry hanging around. The curry came out a bit mild. I could have gone for a bit more spice. Oh well.... next time!

Yellow Curry Chicken
3 boneless, skinless chicken breasts
5 large carrots, pealed and cut into large pieces
1/2 head of shredded red cabbage
1 large broccoli head, cut into florets
1 c raisins
3 T yellow curry
2t cumin
2t turmeric
1t chili pepper
1 can coconut milk

Place all of your ingredients into a slow cooker and cook on low 3-4 hours. Serve over rice or couscous.

Yaki Soba Chicken

Low fat and yummy. Slow cooker food is on my mind and in my belly.

Chicken:
1/2 cup honey
1/2 cup soy sauce
2 T sesame seeds

Soba noodles and vegis:
Boil noodles for 4 minutes. Remove from water and fry with mushrooms, zucchini and onion in a pan with 1T vegetable oil. Toss with a few splashes of soy sauce and fry for 1-2 more minutes.

Serve chicken breast over the Soba noodles and vegetables. Drizzle on the left over sauce from the chicken over the top of all and serve.

Pulled Chicken Soft Tacos

A long time ago I was a child with a single working mother. She had a trusted crock pot that got plenty of use and I'm sure helped her to make the best use of time. Long after my mom had met the man of her dreams, my dad for most of my life, we were still eating crock pot concoctions. Actually, I think my dad may have brought this kitchen gadget to an art form with amazing slow cooked turkey legs and smokey flavored pork chops floating in the vapors of my childhood memories.

I have long forgotten the slow cooker in my cooking and I don't know why! So today I found a cook book in the depths of my cupboards that is full of slow-cooker recipes. I recommend this book Fix-it and Forget-it Lightly by Phyllis Pellman Good.

I chose to try out the Chicken Soft Tacos. It was very simple. It may have been one of the quickest meals I've made since I had a family. I want to share it with those of you who may not always have the time for home cooking or adding all fresh ingredients. This recipe calls for canned tomatoes with chilies and pre-mixed taco seasoning. It just can't get easier than this. It's a true shout to the era of the convenience cooking, but with a healthier take.

Pulled Chicken Soft Tacos:

1-1 1/2 lbs. frozen, boneless, skinless chicken breasts

14 1/2 oz. can low-sodium diced tomatoes with green chilies

1 envelope low-sodium taco seasoning

Place frozen chicken breasts in slow cooker. Mix tomatoes and taco seasoning. Pour over chicken. Cover. Cook on low 6-8 hours. Serve in warmed soft tortillas. Top with salsa, low-fat shredded cheddar cheese, guacamole and fresh tomatoes.

I am not a huge fan of pre-mixed powders and spices, so if you would like to make your own taco seasonings here is what I do:

Taco Seasoning:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

DIRECTIONS
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Chicken Cheese Pasta with Peas

It is what it says it is: Chicken, Peas and Linguine with Cheese Sauce over the top.

The guys liked it. I tried to "lighten" it up by using asiago gratings instead of the cheddar sauce for my portion. Mine was healthier but definitely less flavorful. It was a bit bland, but a fine meal anyhow.

Chicken Cheese Pasta with Peas
2 boneless chicken breasts chopped into bite-sized pieces
1-2 T olive oil
16 oz frozen peas
2 teaspoons fresh or 1 teaspoon dry oregano
ground pepper to taste
1 cup grated sharp cheddar cheese
1/4 c cream
1T flour
linguini - cooked al denti

Cook your chicken pieces in a skillet using the olive oil. Add the peas , oregano and pepper to the fully cooked chicken. In a separate sauce pan place your grated cheddar, cream and flour. Whisk together as you cook over low heat until smooth.
Plate your linguine, then top with the chicken and peas mixture and pour cheese sauce over the top. Enjoy!

Are you BRAVE or CHICKEN?

Our local meat market had a chicken extraveganza that was awe-inspiring. Chicken is not the most exciting meat so I decided to raid the cupboards and get creative. I found some fresh orange juice and some not-so-fresh cabernet. A few additives and we were in business! So here is my newest concoction:

SWEET ORANGE CHICKEN:

(measurements are approximations)

3 cups fresh Orange juice

2 cups red wine

1/4 c molasses

1/4 c balsamic vinegar

4 medium boneless chicken breasts

In a large skillet reduce 2 cups of OJ, 1 1/2 c red wine, molasses and vinegar until thick and saucey, about 12-15 minutes. Remove from heat and brush onto chicken breasts. Cook chicken in oven on roaster pan at 450 degrees. After 15-17 minutes brush with sauce again and return to oven. Let finish cooking for 8-10 minutes more or until juices run clear. Meanwhile, add remaining Orange juice and wine to sauce and reduce again. Serve chicken with sauce over rice or with a rich pilaf on the side.