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Kale and Curry Chicken

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Chicken and Kale Curry
INGREDIENTS
2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 chicken breasts
4 teaspoons olive oil, divided
1 medium onion, halved and sliced
2 teaspoons grated fresh ginger
1 14-ounce can coconut milk
1 teaspoon pure honey
8 cups coarsely chopped kale or chard, tough stems removed
1 tablespoon lime juice, plus more to taste

PREPARATION
Combine curry powder, salt and pepper in a small bowl. Blot chicken dry with a paper towel and cut into 1-inch cubes; toss the chicken in a medium bowl with 1 teaspoon of the spice mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
Heat the remaining 2 teaspoons oil over medium-high heat. Add onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk and honey; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the chicken to the pan, cover and cook, stirring once or twice, until the greens are tender, 3 to 5 minutes more. Remove from the heat and stir in lime juice.

I found this recipe on eatingwell.com, the original recipe used tofu and delicate squash but I am not a fan of either. I went with chicken instead and the whole family loved it. I served the chicken and kale curry with brown rice and it was a hit. I will definitely add this one to my list of recipes.

Last minute dinner idea

Last minute dinner idea

I had a rough weekend and that left me feeling kind of blah. I usually plan my meals in advance but I was just not into it on Sunday. I went to the Kingdom Hall and enjoyed a wonderful service. Afterwards a small group of us went out for lunch. It was nice being able to eat a meal without having to cut up someone’s food or ask for more napkins because someone spill their drink. I thoroughly enjoyed myself before saying thank you for the invite and saying goodbye.

On the way home I kept thinking about the fact that my babies were coming back From their dad’s place and I had nothing planned for dinner. I walked in and looked around to find an idea for dinner s and then it hit me. Penne with chicken and diced tomatoes.
I had cooked some penne the night before and ate a small portion of it with chicken and pesto.

I pulled 2 chicken breasts and cut them into bite size pieces and then placed them on a hot pot for about 10 minutes on low to medium heat. I used about 3 tablespoons of vegetable oil to cooked the chicken. I then add a can of Hunt’s diced tomatoes with sweet onion. I also add a pinch of salt and pepper to taste. I covered it up cooked the sauce for about 5 minutes before adding the cooked Penne. I let the sauce and pasta simmer on low for about 5 more minutes.
I plated the food and then sprinkled some grated Parmesan cheese and then served it with some V8 strawberry/banana juice and the munchkins loved it… Correction, 2 out of my 3 munchkins loved it. In my book that was a successful dinner. When it comes to meal time, my goal is to make something yummy, simple and colorful. I have 3 picky eaters and it is rare for me to make a meal we all love.

Here are the ingredients for those of you who want to try it out.

2 Chicken breast
1 box of penne pasta
1 can of Hunt’s diced tomatoes with sweet onion
3 tablespoons of vegetable oil
salt
pepper

penne with chicken

Chicken and Barley Soup

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Chicken and Barley Soup

Barley Soup
009

1 cup of quick cooking barley
1 cup of cubed roasted chicken (Tyson’s packaged chicken is great and easy to handle)
1/2 cup of chopped cauliflower
1/2 cup of chopped broccoli
1/2 cup of chopped carrots
1 medium onion chopped
1 cup of diced tomatoes
3 cups of low sodium vegetable broth
1 medium bell pepper (red, green or orange works)
salt and pepper
1 tablespoon chicken boullion
1 tablespoon oil

Directions
In a medium size pot, heat oil and brown the chicken for 5 minutes. Add the vegetables and Barley then cook for about 5 minutes before adding the browned chicken, 2 cups of low sodium vegetable broth and 3 cups of water. Add the boullion, salt and pepper and cook for another 10 to 15 minutes until the chicken and barley are cooked.

This soup came out better than I expected, I now have two great Barley recipes. I hope that you love it as much as I do. Thank you for stopping by and I would love to hear your feedback on this recipe if you try it out

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