Chicken and Coconut Curry

I love curry. Always.
This is a very quick, almost throw together recipe and while it was good, it needs a little tweaking for next time. More heat, and more curry paste. That's about it. And I think I will keep some of the green onions aside for tossing in at the last minute so they retain a bit more colour. They were tasty, but lost colour in the cooking process.

Chicken and Coconut Curry

3/4 pound skinless, boneless chicken breast halves cut into chunks ( I used 2 breasts)

1/4 tsp salt

1 tsp canola oil

1 red bell pepper cut into strips

6 scallions (or green onions) chopped

2 1/2 tsp Thai Red curry paste ( I would amp this up to at least 4 tsps next time)

2 tsp sugar

1 tsp ground cumin

1/2 tsp ground coriander

1 (14 oz) can of light coconut milk

1 (12 oz) pkg of cauliflower florets

1 (6 oz) bag of matchstick cut carrots

Sprinkle the chicken with salt. Heat1/2 tsp oil in a large non stick skillet over meadium- high heat. Add the chicken and cook, turning occasionally until browned and cooked through. About 5 minutes. Remove from pan, and keep warm.

Add the remaining 1/2 tsp oil to the skillet. Add the bell pepper and most of the scallions ( reserve some to add at the end so they retain some colour). Cook, stirring until the scallions turn bright green:about 1 minute.

Stir in the coconut milk, cauliflower and carrots; bring to a boil. Reduce heat and simmer, covered, stirring occasionally until the vegetables are tender; about 6 minutes longer.

Return the chicken to the skillet and cook until heated through; about 1 minute.

I like to serve this with jasmine or basmati rice.  

Steak Fajitas

Since I had oodles of steak left over from yesterday's dinner, and some avocado's I needed to use I decided Steak Fajita's were perfect. They were fast and yummy. I didn't have anything to go with them so I just had a handful of PC lime and habanero tortilla chips and they were quite tasty.

Steak Fajitas

Steak of your choice. I used two left over T-bone steaks from yesterday. This also works well with chicken.

**if you didn't season your pre-cooked steak, or if you are using raw meat, increase the amounts of spices a bit**

1/2 tsp garlic powder  or 1 garlic clove, minced (used powder this time)

Vegetable oil

1/4 tsp red chili pepper flakes or cayenne pepper, whatever you like for heat

1/2 tsp ground cumin

1/2 tsp dried oregano

juice from 1/2 a lime ( about 2 TBSPs?) If you dont have lime juice you could use lemon juice, or white wine.

one red pepper, sliced

one green pepper, sliced

1/2 an onion, sliced ( I used vidalia because that's what I had. Anything would work)

S&P

sour cream, avocado, plum tomato, shredded cheese, or whatever topping you like on your fajitas

Whole Wheat tortilla wraps

Thinly slice up the pre-cooked steak, (or raw if you are not using left overs) Heat up about a TBSP of oil in your frying pan over med-high heat, and toss in the steak. 

Sprinkle with S&P if you are using raw, or didn't season your grilled steaks, chili flakes OR cayenne, cumin, oregano and garlic powder. Heat that up well, while stirring fairly regularly. When its pretty much heated through, add the lime juice all at once, give it a good toss around then in less than a minute dump it out into a bowl to keep warm while you saute the veggies.

While the pan is still hot and has some remnants of the steak juice and oil in it, toss in the peppers and onions with a little S&P, and a little more of the cumin, oregano and chili pepper flakes. Toss them around in the pan until they start to brown up a little and soften a little. You want the pan to be hot and dry enough to saute them without steaming them and making them too soft.

Now you are ready to put together your fajita. First warm up your tortilla in the microwave for 10-15 seconds to make it more pliable and less likely to tear. After it's warm I usually slather some sour cream on the wrap first, then add a few pieces of steak, then the pepper/onion mix, then some avocado, seeded and sliced plum tomatoes ( I use plum tomatoes because they are usually less watery and more meaty) and sometimes I add shredded cheddar or Monterey Jack.

I always use saran or waxed paper or aluminum foil around my wraps. It keeps them from falling apart, and helps contain the juices better. It's really easy if you wrap it up, cut it in half then peel back the wrapping as you eat it.

Normally I might make this with some spanish rice but I totally didn't have the time or energy.

Enjoy!

~pam

Pork Tenderloin with cranberry pan sauce and butternut squash

(from weight watchers in 20 minutes)

1 1/4 pounds pork tenderloin trimmed and cut into 8 slices
1 tsp salt
1/4 tsp black pepper
1/2 cup reduced sodium vegetable broth
1/4 cup whole berry cranberry sauce
1 TBSP grated orange zest
1/2 tsp dried thyme
1 (10 oz) package frozen butternut squash puree, thawed
3/4 tsp pumpkin pie spice
2 tsp unsalted butter

1. Spray large non stick pan with cooking spray and set over med high heat. Sprinkle the pork with 1/2 tsp salt and the pepper. Add to the skillet and cook until browned, about 2 minutes on each side. Transfer to a plate.

2. Add the broth to the skillet, scraping up any browned bits from the bottom of the pan. Add the cranberry sauce, orange zest, thyme and pork along with any accumulated juices; bring to a boil. Reduce heat and simmer, covered until the pork is cooked through, about 8 minutes.

3.Meanwhile combine the squash puree, pumpkin spice and the remaining 1/2 tsp salt in a microwavable bowl. Dot with butter. Microwave on high for 30 seconds. Stir; microwave stirring twice more until heated through, about 2-3 minutes.

serves 4

Per Serving:
264 cal
8 g fat
95 mg chol
728 mg sod
14 g carbs
3 g fiber
33 g protein
28 mg calc

weight watcher points- 5

* I serve this with whole wheat egg noodles, and I use fresh butternut squash instead. I don't use butter, but rather cut the squash in half, spray it with cooking spray and sprinkle it with cinnamon and bake it cut side down on a cookie sheet in a 350 oven. If I am in a hurry I microwave it for 10 minutes first.

Micro-wave Chili Stuffed Tomatoes- What???

Microwave you say? Really? I had my doubts but this is actually yummy.

4 large tomatoes
1 small onion, chopped
2 garlic cloves minced
1/2 pound lean ground beef
1 cup canned red kidney beans, rinsed and drained
1 1/2 tablespoons chili powder
1/2 tsp dried oregano
1/2 tsp salt
4 tablespoons shredded fat free monterey jack cheese

Cut off and discard a slice from the top of each tomato. With a small spoon remove the seeds and inner flesh and discard the seeds and chop the flesh.
Spray a large non stick skillet with olive oil non stick spray and set over medium-high heat. Add the garlic and onions and cook for about 20 seconds. Add the ground beef and cook until no longer pink.
Stir in the beans, chopped tomato, chili powder oregano and salt. Cook, stirring until heated through, about 2 minutes. Remove from heat and stir in a few tablespoons on water if the mixture seems too dry.
Spoon the mixture evenly into the tomatoes and sprinkle evenly with the Jack Cheese. Place the stuffed tomatoes in a microwave safe dish and microwave on high till the tomatoes soften but still hold their shape and the cheese melts, about 5 minutes. Let stand at room temp for about one minute before serving.

Per serving: (1 tomato)
204 calories
4 g fat
34 mg Cholesterol
634mg sodium
24 g carbs
6 gr fibre
18 g protien
112 mg Calc.

Cherry Pineapple Dump Cake

Fast, easy and made with ingredients usually on hand. Perfect for a summer gathering.

1 can cherry pie filling
1 large can crushed pineapple (undrained)
1 yellow cake mix
1 cup butter
1 cup shredded coconut
1 cup finely chopped walnuts

In a 9x13 inch pan pour cherry pie filling. Top with pineapple and level with a spoon. Sprinkle cake mix evenly on fruit. Top with pats of butter. Sprinkle coconut and walnuts over the top. 
Bake at 325 for 40-50 minutes. Serve warm or cooled.

Greek God Salad

1 1/3 cup (330 mL) water
2/3 cup ( 160 mL) quinoa
1 cup (250 mL) diced English cucumber
½ cup (125 mL) red pepper
½ cup (125 mL) sliced or chopped black olives 
½ cup (125 mL) crumbled feta
¼ cup (60 mL) diced red onion (optional)
3 Tbsp (45 mL) olive oil
3 Tbsp (45 mL) lemon juice
1 tsp (5 mL) dried oregano
cracked black pepper to taste 

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside to cool completely.

Place the cucumber, red pepper, olives, feta, and red onion (if using) into a medium bowl. Add the cooled quinoa and set aside. Whisk the olive oil, lemon juice and dried oregano in a small bowl. Pour the dressing over the quinoa vegetable mixture and gently toss until evenly distributed. Add cracked black pepper to taste.

THREE CHEESE ENCHILADAS

Here are your basic cheese enchiladas. Quick and easy, perfect for after school snacks.
1 ½ cups shredded Mont. Jack Cheese
1 ½ cups shredded Cheddar Cheese
1 pkg. Cream cheese
¼ cup salsa
½ cup gr. Onions, chopped
1 tsp. Cumin
8 flour tortillas (7 to 8”)

*combine 1 cup Mont. Jack, 1 cup Cheddar cheese, cr. Cheese, ¼ cup salsa 
onions & cumin…mix well
*spoon ¼ cup down center of tortilla, roll up seam side down in a greased 13 x 9
*sprinkle remaining cheeses over enchiladas
*bake uncovered @ 350 for 20 min.
ENJOY! OLE!

Honey Curried Chicken

Quick, easy and using ingredients normally on hand makes this dish a winner every time.



3 pounds boneless chicken breasts
1/2 cup liquid honey
1/4 cup butter melted
1/4 cup Dijon mustard
2-4 tsp curry powder
pinch cayenne (optional)


Place chicken in a single layer in a large ovenproof dish. Combine the rest of the ingredients and pour over chicken. Bake uncovered at 350 for 20 minutes, basting a couple times. Turn pieces over and bake for an additional15-20 minutes or until chicken is cooked.
Serve with jasmine rice or basmati rice.

Chicken Divan

This recipe was taken from a cookbook I bought when my kids were in day care, and they had a collaborative recipe book fund raiser. That was years ago, and to this day this recipe remains among our faves, and is often requested as a birthday dinner by my now 15 year old.

2-3 chicken breasts cooked and cubed
2 bunches cooked broccoli ( don't over cook it, it will be in the oven again)
8 oz cheddar cheese, grated
bread crumbs or croûtons to your liking

MIX IN A LARGE BOWL:
3/4 cup Hellmans Mayonnaise 
1 TBSP lemon juice
1/2 tsp curry powder
2 cans cream of chicken soup

In a 9x13 inch pan place broccoli on bottom. Add chicken on top of broccoli. Spread Mayo mixture evenly over chicken and broccoli. Spread grated cheese and bread crumbs or croûtons on top. Bake at 350 until bubbly ( about 20-30 mins. Serve on top of egg noodles.

15 Minute Beef Stroganoff

Quick, easy and great tasting. 

1 pkg egg noodles
2 pounds cubed beef 
2 cans mushrooms (I prefer fresh, but canned will do)
4 small onions
2 cups beef broth
1 Tablespoon ketchup
1 tsp salt
1/4 tsp pepper
1/4 cup white wine
2 Tablespoons cornstarch
1 tsp liquid mustard ( or 1/4 tsp dry)
1 cup sour cream

Cook egg noodles and set aside. Meanwhile, brown the beef, mushrooms and onions until cooked. Add beef broth, ketchup, salt, pepper and stir. Add wine, corn starch and mustard. Cook until thickened. Add 1 cup sour cream. Stir and cook 1 min until heated through. Pour over noodles and serve.