Slow Cooker Thai Peanut Chicken

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Ingredients:
1 cup coconut milk
1/3 cup smooth peanut butter
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp ginger, peeled and minced
1 garlic clove, minced
2 boneless skinless chicken breasts
2 tbsp cornstarch (mixed with 2 tbsp water)
1 tbsp lime juice
chopped peanuts and green onions for garnish
1 cup rice, cooked as advised on package.

1. In slow cooker, add coconut milk, peanut butter, soy sauce, honey, rice vinegar, ginger and garlic. Stir to combine.
2. Cut chicken in 1 inch chunks, add to slow cooker.
3. Cook on low 4-5 hours.
4. Add lime juice and cornstarch/water mix.
5. Cook for additional 20mins.
6. Scoop out sauce and place on rice in bowl.
7. Add garnish as desired.

Loved how easy this recipe was. Found at:
https://dinnerthendessert.com/slow-cooker-thai-peanut-chicken/

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Red Thai Curry Gnocchi

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Ingredients:
1 package of gnocchi
1 boneless skinless chicken breast, in chunks (optional)
2 tbsp olive oil
1/2 onion, minced
1 clove garlic, minced
4-5 mushrooms, sliced thin
10 cherry tomatoes, halved
2 tbsp red thai curry paste
1 can coconut milk
1 tsp sugar
handful of spinach leaves
1/4 tsp soy sauce

1. Cook gnocchi according to package. Cook chicken breast (if desired) separately with preferred method.
2. Meanwhile, in a large skillet, saute onion and garlic in oil for 2-3 minutes.
3. Add mushrooms, saute until oil absorbed.
4. Add red thai curry paste, can of coconut milk, then stir in sugar and soy sauce.
5. When gnocchi and chicken are done, add to sauce. Enjoy.

We altered this recipe only slightly since I wanted the gnocchi but my husband wanted chicken to avoid the carbs. I was impressed with how fast I could throw this together. We’ll definitely make it again. Thank you Pinterest.

Found at:
http://www.kitchengonerogue.com/recipe/red-thai-curry-gnocchi/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes

Cabbage Beef Tomato Casserole

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Ingredients:
1 head cabbage, shredded
1lb ground beef
8oz tomato sauce
6oz tomato paste
14.5oz diced tomatoes
1 tbsp worcestershire sauce
1 tbsp garlic powder
1/4 cup onion, diced
1 tsp salt

1. Preheat oven to 350.
2. Shred cabbage with food processor accessory, put in boiling water for 15 minutes. Drain and cool.
3. Cook ground beef with onions until browned.
4. In a bowl, combine cooked beef and onions, tomato sauce, tomato paste, diced tomatoes, worcestershire sauce, garlic powder and salt.
5. Spread a thin layer of tomato mixture on bottom of 9×13 baking dish, place half of cabbage over tomato layer and top with half of tomato mix. Repeat layers ending with tomato mixture on top. Cover with aluminum foil and bake for 1-1.5hours (75 minutes was perfect for me.)

Low carb, dairy free and delightful. Found at:
https://lowcarbyum.com/cabbage-with-beef-and-tomato/

Curried Coconut Chicken

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Ingredients:
2 boneless skinless chicken breasts, cut into chunks
salt and pepper to taste
1 1/2 tbsp olive oil
2 tbsp curry powder
1/2 onion, minced
2 cloves garlic, minced
1 (14oz) can coconut milk
1 (14.5oz) can diced tomatoes
1 (8oz or 236ml) can tomato sauce
3 tbsp sugar
Rice of your choice

1. Season chicken pieces with salt and pepper, and cook rice according to package.
2. Heat oil and curry powder in large skillet over medium heat for 2 minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7-10 more minutes until chicken is no longer pink in center.
3. Pour coconut milk, tomatoes, tomato sauce and sugar in pan, stir to combine. Cover and simmer, stirring occasionally, approx. 30-40minutes.
4. Serve over rice.

Found at:
http://allrecipes.com/recipe/68532/curried-coconut-chicken/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201

Maple Dijon Rosemary Chicken

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Ingredients:
2 boneless skinless chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 tbsp red wine vinegar
salt and pepper to taste
rosemary (preferably fresh, enough to sprinkle on top)

1. Preheat oven to 425F.
2. In a small bowl, mix together mustard, syrup and vinegar.
3. Place chicken breasts into 9×13 lined baking dish, season with salt and pepper.
4. Pour sauce mixture over chicken. Make sure it’s coated well. Add more pepper.
5. Bake for 30-40mins.
6. Season with rosemary.

This recipe is quick, easy and delicious. I was given it by my friend Nicole a couple years ago, but forgot to add it until today even though I’ve made it countless times. Oops. 🙂

Chicken Pad Thai

chickenpadthai
Ingredients:
noodles (amount as desired) *it calls for rice noodles, we used adzuki bean noodles*
2 boneless skinless chicken breasts, cut into small chunks
2 tbsp olive oil
1/4 cup brown sugar
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp fish sauce
1 red bell pepper, sliced
1 1/2 cups carrots, shredded *use the shredder on your food processor to save time*
2 cloves garlic, minced
4 green onions, minced
2 cups bean sprouts
3 large eggs
1/2 cup unsalted peanuts, chopped
red pepper flakes for garnish
sesame seeds for garnish

1. Prepare noodles as directed. In mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce. Set aside.
2. While noodles are cooking, heat oil in skillet over medium-high heat. Once hot, add chicken and saute until cooked through (approx. 4-6mins). Transfer chicken to plate, leaving oil in pan. Add bell peppers and carrots and saute 1-2mins. Then add garlic, green onions and bean sprouts. Saute 1 minute longer. Push veggies to the edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce. Toss everything together and cook 1-2 minutes longer.
3. Garnish with peanuts, red pepper flakes and sesame seeds.

I realize this isn’t “traditional” chicken pad thai. But I was excited to find that this recipe contained ingredients I actually had in my pantry. YUM.

Found at:
https://www.cookingclassy.com/chicken-pad-thai/

Cauliflower Fried Rice

cauliflowerfriedrice
Ingredients:
1 cauliflower
2 tbsp sesame oil
1 large carrot, cubed
2 garlic cloves, minced
1 cup frozen edamame (or peas)
2 beaten eggs
3 tbsp soy sauce
3 green onions, minced

1. Prep cauliflower by cutting it up and pulsing it in the food processor until it looks like rice.
2. Heat 1 tbsp sesame oil in a large skillet over medium-low heat. Add carrots and garlic, fry until fragrant (approx. 5 mins). Add riced cauliflower, edamame, and remaining oil to pan. Stir fry quickly to cook cauliflower until it has a soft (but not mushy) texture.
3. Make a well in the middle of the stir fry, turn down the heat and add eggs. Stir until the eggs are fully cooked. Stir in soy sauce and green onions before serving.

This recipe was way easier than I was expecting it to be. And the cauliflower instead of traditional rice was surprisingly satisfying. Veggie packed, low carb. Honestly can’t wait to make this again.

Found at:
https://pinchofyum.com/15-minute-cauliflower-fried-rice