Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

Modified from recipe in Cooking Light Jan/Feb 2016

2 Tbls. extra virgin olive oil, divided

1 C. chopped onion

1 Tbls. peeled and minced fresh ginger

6 cloves garlic, minced

2 Tbls. tomato paste

2 (14.5-ounce) cans diced tomatoes

1/3 C. water

3 Tbls. all-purpose flour

1 Tbls. garam masala

1 tsp. smoke paprika

1/2 tsp. red curry powder

1 tsp. kosher salt

1/2 tsp. fresh ground black pepper

4 (6-ounce) skinless, bone-in chicken thighs

 1 C. light coconut milk

1/4 C. chopped fresh cilantro

rice or quinoa (optional)

plain yogurt (optional)

1. Heat oil in a large nonstick skillet over medium-high heat.  Add onion to pan and cook for 3 minutes.  Add garlic and ginger and cook for another 3 minutes, stirring occasionally.  Stir in tomato paste and diced tomatoes; bring to a simmer and cook 3 minutes.  Combine 1/3 C. water and flour in a small bowl, whisk until smooth.  Add flour mixture, garam masala, paprika, curry powder, salth and pepper to pan;  stir well.  Bring to a boil; cook 1 minute.

2. Heat a skillet over medium to medium high heat.  Add skinless chicken thighs and pan and sear for 3 minute; turn and sear the other side for 3 minutes.  Transfer chicken thighs from the skillet to a slow cooker coated with cooking spray.  Add tomato mixture.  Cover and cook on LOW for 7 hours (or high for 3 hours and reduce to low for another 2-3 hours like I did) or until chicken is very tender and sauce has thickened.  Turn slow cooker to HIGH; uncover and add coconut milk while stirring.  Cook, uncovered, 15 minutes.  Turn off cooker and stir in cilantro.  Let stand for 10 minutes.  Serve with rice or quinoa (which is my recommendation).  You may also top with 1 Tbls of plain yogurt, but it is not really need. 

***I enjoyed it with quinoa, which offers a bit more protein and higher nutrients than white rice.  I also served with lightly steamed broccoli, and I actually enjoyed just putting the chicken and sauce over the broccoli, which is a great option for those people looking to decrease their carb intake.  Enjoy!

Hot Cocoa

Recipe slightly modified from here 

2 C. powdered sugar

1 C. cocoa (I used Hershey's Special Dark)

2 1/2 C. non-dairy creamer

1 tsp. salt

2 tsps. cornstarch

Milk

Combine all dry ingredients in a mixing bowl and incorporate evenly.  Fill mug 1/3 full with  cocoa mix, then fill remaining mug with milk of your choice.  Heat in microwave, stir and enjoy!  Feel free to adjust cocoa to milk ratio to suit your liking!

Chicken Tortilla Soup

Shaliese original

1 Tbls. butter

1 onion, diced

1 clove garlic, minced

1 can (15.5 oz) Bush's Chili Beans (Great northern beans in mild chili sauce), undrained

1 (14.5 oz.) can petite diced tomatoes, undrained

1 (4 oz.) can diced green chilis

3 cubes Knorr Chicken Bouillon

6 C. water

1 large chicken breast, cooked and diced

1/4 C. chopped cilantro

Juice from 1 small lime

For toppings

Cilantro

Tortilla chips

Sour Cream

Cheese, chedder or monterey jack

1. Heat butter in pot over medium heat.  Saute onions until translucent, then add garlic and cook for another 30 seconds.

2. Add chili beans, petite diced tomatoes, green chilis, chicken bouillon cubes and water.  Bring to a boil, then reduce to a simmer to 20 minutes.

3.  Add chicken, cilantro, and juice from one lime and continue cooking for another five minutes.

4.  Serve!

Comments:

I know it may not seem refined, but I started throwing stuff together the other night and this has been my favorite version of Chicken tortilla soup yet.  Hopefully I'll remember to make it again!

Cajun Chicken Pasta

Cajun Chicken Pasta

Original recipe found here

6 ounces linguine pasta

2 skinless, boneless chicken breasts

1 tsp cajun seasoning.

2 Tbls. canola oil

1 green bell pepper, sliced

1/2 red onion, sliced

4 roma tomatoes, cut into large chunks

1 C. half and half

1/4 tsp dried basil

1/4 tsp lemon pepper

1/4 tsp salt

1/4 tsp garlic powder

1/4 C. grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil.  Add pasta and cook according to package directions.

2. Place the chicken and the cajun seasoning in a plastic bag.  Shake to coat.  In a large skillet over medium heat, saute the chicken in canola oil until almost tender (5 to 7 minutes).

3. Add the pepper and onion.  Saute and stir for 2 to 3 minutes, reduce heat.

4.  Add the half and half, basil, lemon pepper, salt and garlic powder.  Heat through.  Add the cooked linguine, toss and heat through.  Sprinkle with grated Parmesan cheese and serve.

Comments:

Everyone in the fam loved it.  Those who like a little more spice can add a bit more cajun seasoning to individual dishes.  As is, this recipe had a little heat, but not enough to stop my spice-opposed daughter from gobbling it up and asking for more--twice!

Fruity Oatmeal Muffins

Fruity Oatmeal Muffins

Modified from this recipe

1 1/2 C. old-fashioned rolled oats

1 C. milk

1 C. whole wheat flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1 Tbls. ground flaxseed

1/3 C. applesauce

1/4 C. olive oil (or canola oil if you prefer)

2 large eggs, lightly beaten

1/3 C. agave

1/4 C. diced dried apricots

1/4 C. dried apples

1/3 C. mini semi-sweet chocolate chips

1/4 C. dried cranberries

Combine milk and oats in a large bowl and let stand 30 minutes.

Preheat the oven to 400 degrees F. Line muffin tins with paper cups (with my scooper I use to measure I get 18 muffins).

In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, and ground flaxseed.

Stir the applesauce, oil, eggs, and agave into the bowl of oats and milk until well combined.  Stir the flour mixture into the oat mixture until well combined.  Fold in the chocolate chips and the dried fruits.

Using an ice-cream scooper or 2 large tablespoons, divide the batter among the lined muffin tins.  Bake until a toothpick inserted in the center of a muffin comes out with some crumbs sticking to it, about 20 minutes.  Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.

Comments:

This is something I saw on my new favorite show "The Kitchen" on the Food Network...while I was painting the bathroom.  It looked like a great idea, especially since my kids have really loved muffins lately...even when I do things like cut the oil, use whole wheat flour, and replace the sugar with agave.  I've been trying to give them healthier options on snacks and so far, they are adapting fairly well.  Even my stubborn Jackson will eat them, and Brooklyn and Kennedy loved them!  They are a great way to get some good things in my kids when they want a treat and they are very food storage friendly.  I did forget to use canned milk or powdered milk until I had already started mixing them up, but I will give that a try next time.

Quinoa & Butternut Squash

Quinoa & Butternut Squash

Shaliese Original

1/2 C. quinoa, rinsed

1 c. chicken broth

1/4 C. pine nuts

1 Tbls. olive oil

2 C. butternut squash, diced

1/4 C. finely diced red onions

1 slice bacon, cooked and crumbled

2 Tbls. freshly grated Parmesan cheese

salt and pepper

1. Add quinoa and chicken broth to a small pot over high heat.  Bring to a boil, then cover and reduce to a simmer for 15 minutes.  Drain any excess liquid and set aside.

2. Heat a pan to medium heat.  Add pine nuts and cook, tossing often, until pine nuts are toasted.  Remove pine nuts from the pan and set aside.

3. Heat saute pan over medium heat and add olive oil.  When oil is hot, add the butternut squash with salt and pepper to taste.  Cook for one minute.

4. Add red onions to the pan and cook for 10 minutes, stirring occassionally.

5. Stir in the bacon and cook for another 1-2 minutes, or until the squash is cooked through (cooking time will depend on the size of your squash). 

6.  Add Quinoa and pine nuts to the pan, stir until heated through.

7.  Remove from heat.  Stir in Parmesan cheese and serve!

Healthier Banana Chocolate Muffins

Healthier Banana Chocolate Muffins

recipe modified from this one

3 large bananas

3/4 C. packed brown sugar

1 egg

1/3 C. applesauce

1 tsp. soda

1 tsp. baking powder

1/2 tsp. salt

1 1/2 C. whole wheat flour

1/2 tp 1 C. dark chocolate chips

1. Preheat oven to 375 degrees.

2. Mash bananas

3. Add sugar and egg

4. Add applesauce

5. Add dry ingredients

6. Mix in chocolate chips.

7. Fill muffin tins half full.

8. Bake in preheated oven for 18 to 20 minutes.

Comments:

I don't think the majority of people would choose these muffins over the big greasy ones you can buy at the store.  However, these are quite good and my kids sure gobble them up.  They make for a great after-school-snack.