Coconut Turmeric Rice

 

25min · 6 servings

2 cups uncooked jasmine rice, basmati works well too
• 1 tbsp coconut oil
• 1 jalapeño, diced, seeded for less spice
• 1 small diced shallot
• 1 tsp salt, to taste
• 1/2 tsp ground black pepper, to taste
• 1 tsp ground turmeric
• 13.5 oz canned light coconut milk
• 1 cup water
• 2 cups arugula
• 2 tsp lime zest
• 1/3 cup loosely packed chopped cilantro

Instructions:
• Rinse rice until the water runs clear, set aside.
• In a medium pot or dutch oven on medium heat add coconut oil, jalapeño, pepper, turmeric, and shallot.
• Sauté for 1-2 minutes or until fragrant.
• Add rice, salt, coconut milk, lime zest and water. Stir together and increase the medium-high heat.
• Once it comes to a boil, reduce the heat, cover and cook for 14-16 minutes.
• Fluff w

Cabbage Sauteed with Chicken

 

Succulent cabbage sautéed with tender chicken and vegetables. Just a few ingredients and about 15 minutes of active time make up this delicious dinner. I love to serve this with Coconut Tumeric Rice. 

Prep Time15minutes mins

Cook Time1hour hr

Total Time1hour hr 15minutes mins

Course: Main Course

Cuisine: ukrainian

Keyword: cabbage with chicken

 

Servings: 8 servings

 

Calories: 286kcal

 

Author: Tania Sheff

Ingredients

• 3 tbsp olive oil
• 1 ½ lb boneless chicken thighs, cut into small pieces (I always use chicken breast)
• 1 medium cabbage
• 2 medium carrots (shredded)
• 1 tbsp paprika
• 2 tbsp. tomato paste
• 1 cup chicken stock
• ⅔ tsp. salt or to taste
• ¼ tsp. pepper or to taste
• 1 tbsp. hot sauce optional (I haven't ever added this)
• 2 tbsp. chopped fresh parsley

Instructions

• Warm up a large sauté pan over medium-high heat. Add the olive oil and chicken. Fry for 5-7 minutes or until browned.
  
• Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw.
  
• Add the paprika and tomato paste to the chicken. Stir, and then sauté for another five minutes.
  
• Add the cabbage and cook for five more minutes.
  
• Add the shredded carrots, chicken stock, salt, and pepper. Stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, until there is no liquid remaining.
  
• Add 1 tablespoon of hot sauce, if desired. Garnish with fresh parsley.

Notes

How to store and reheat

The best thing about this simple recipe is that it stores and reheats well.

Storage is simple in the fact that you just have to add it to a storage container with a lid and keep it in the fridge for up to 5 days. Then, once you're ready to reheat, you have a couple of different options that you can easily do.

The first option is that you can reheat it low and slow on the stovetop. The second option is to use your microwave and heat it for about 1-2 minutes. Either of these methods is perfectly fine for reheating and eating.

Nutrition

Calories: 286kcal | Carbohydrates: 11g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 379mg | Potassium: 530mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3529IU | Vitamin C: 50mg | Calcium: 68mg | Iron: 2mg

I got this recipe here:

https://cooktoria.com/cabbage-sauteed-chicken/?utm_source=Pinterest&utm_medium=organic#recipe

Sweet Potato Mac n' Cheese

 2 Tbsp Olive Oil (you can also use butter)

2 Tbsp Flour (I use whole Wheat)

3/4 C Mashed Sweet Potato

3/4 C Milk (I use cashew almond milk)

1 C yogurt cheese (I use plain greek yogurt)

2 Tbsp Parmesan Cheese

Salt & Pepper

Garlic powder & Lemon juice to taste

Whole Wheat Noodles

Cook noodles according to package instructions.

Meanwhile, heat olive oil in a skillet over medium heat. Add flour. Using a wire whisk or wooden spoon, make a paste (roux). Don't let it burn. Add the milk gradually as you stir until you see the sauce begin to thicken. Stir in the mashed sweet potato. Stir in the rest of the ingredients until well incorporated. Once the sauce is warmed through, stir in noodles and serve. 

Lime Chicken Taco Meat (Cafe Rio Chicken)

This is super easy to make and great for taco's, fajita's, Cafe Rio salad replicas and whatever mexican dish you need some tangy, delicious, shredded chicken for.

1 1/2-2 lbs. Chicken Breast

1/3 C Red Wine Vinegar

1 1/2 Limes, juiced

1 Tbls. Honey

1 1/2 tsp each Salt and Pepper

6 Green onions chopped

6 Cloves Garlic, minced

1 Tbls. dried Oregano

Sauté chicken breast in a little bit of oil on high heat until browned on both sides. Mix the rest of ingredients and pour over top of chicken. Cover and simmer for 30-45 min. until tender. Shred Chicken and toss with pan sauce. 

White Chili with Chicken

(Nope not my pic)

This is so yummy and very satisfying. I have sampled many different White Chili recipes, and every time I think, nope. Not as good as the recipe I have. Shh! Don't tell! People will think I'm mean and arrogant!... But it's true. No! Not the arrogant part! This is one of the best White Chili recipes I've tasted. :) Super easy to make and is made in the Crockpot! I hope you love it as much as I. ;)

Note: I always use chicken breasts instead of thighs. Just a matter of preference. I also use canned beans instead of dried.  If you find it needs a little fuller flavor try adding chicken bouillon paste.

Mike's Lasagne

So I had a friend who served a mission in Italy. Mike was brilliant enough to ask for recipes from the people who would feed him while he was there, because most guys don't think to ask for those things. But Mike did. Mike, I love you for doing so because this is the BEST Lasagne! Now, I can make a mean lasagne! But mine is very flavorful and tastily spiced with a lot in it. Mike's version- the true Italian version has an excellently pure, simple, and even a little bit of a sweet flavor. The Bechemel sauce adds a smooth drink of Heaven. The texture is thicker and wonderful, and holds together nicely. Every part of this is just delectable! It freezes well too.

Red Sauce

2 Swirls of Olive Oil (yep, that's how they roll!)

1/2 Onion, diced

1 Carrot, mini diced

1 Celery stalk, mini diced

1 Clove of Garlic (give or take) crushed

Saute till onions are translucent then add and cook through

1/2 to 1lb. Hamburger

Add

4-8oz cans of tomato sauce

about 1Tbl. Basil

1/4 C Sugar (brown or white)

Pepper to taste

Veggie Boullion Cube 

Bring to boil then lower to simmer for at least 30 min.

Bechemella Sauce

1//2 C Butter

1/4 C Flour

1 C Milk

Salt and Pepper to taste.

Melt Butter over medium high. When butter gets a little frothy whisk or stir in flour. Make sure there are no lumps. Cook and stir until flour gets a slight golden color, then whisk the milk in. Cook and stir until it thickens. Turn heat down if needed so as not to burn.

Layer-

He used the No cook Lasagne noodles, so do it.

Put a thin layer of red sauce on the bottom so the noodles don't stick.

Noodles

Red Sauce

Bechemella

Cheese- (about 4 cups mozzarella.) Light in the middle, heavy on the top.

Repeat until done.

Raise oven rack. Cover with foil and bake for 40 min at 375 then uncover and cook for 10 more min. and Viola! Lusciousness!

Beef Tamale Crockpot Pie

I love this dish! I think it's so good! But I think I like it more than my family does. The corn bread and beef go excellently together! It's a yummy, deliciously flavored, hearty meal! Just try it!

• 1 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can kidney beans or black beans, rinsed and drained
• 1 10oz Can Enchilada Sauce
• Salt and pepper to taste
• 1 (6 ounce) package corn muffin mix
• 1/3 cup milk
• 2 tablespoons melted butter
• 1 egg, beaten
• 1/2 cup shredded Colby or Pepper Jack cheese
• 1 (4 ounce) can chopped green chilies, undrained
• 1 cup grated Colby or Cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa

In a nonstick skillet, cook ground beef, onion, and garlic until meat is cooked through. Drain and stir in kidney beans and enchilada sauce. Pour into a crock pot. 

In a large bowl corn muffin mix, egg, milk, and butter until just combined, then add cheese and chilis with juice. Spoon over beef mixture.

Cook in crockpot on low for 6-7 hours or until a toothpick comes out clean. Serve with Sour Cream and Salsa.

Mexican Chicken Corn Chowder

This is SO DE-Lish! No I didn't copy and paste that from the previous posts. ;P  It's creamy, yet light at the same time. It is a wonderful balance of Mexican flavors! Everyone I have made this for loves it and my kids do too! It is really easy, especially if you want to throw store bought rotisserie chicken in there- comes together in a snap! Win win win! It also freezes well. Win. ;)

3/4 lbs.  Boneless Skinless Chicken Breasts

!/2 C Chopped Onion

1-2 Garlic Cloves (or how ever many float your boat!)

3 Tbl. Butter

2 cubes Chicken Bouillon (I use the paste or use broth in place of water)

1-3 cups hot water. (please make sure to match the amount of bouillon with the amount of water)

1/2-1 tsp. Ground Cumin

2 C Half and Half

2 C (8 oz) Shredded Pepper Jack Cheese 

16 oz Creamed Corn

1 can Chopped Green Chilis, drained

1/4-1 tsp Tabasco Sauce (or your favorite hot sauce)

1 Medium Tomato, diced

Fresh Cilantro (puke!!!) or Parsley (optional for garnish and flavor)

Cut Chicken into small, bitesized pieces. In dutch oven (pot) brown chicken, onion, and garlic in hot butter until chicken is no longer pink. Dissolve bouillon in hot water and add to pan along with cumin. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 5 min. Add half and half, cheese, corn, chilis, and tabasco. Cook and stir until cheese melts. Stir in tomato. Garnish as desired. I also like to add some frozen corn in there. 1-2 cups. Also delicious with tortilla chips, avocado, etc. Let your imagination run free!

Cinnamon and Lime Chicken Fajitas

I found this recipe here:

http://allrecipes.com/recipe/28053/cinnamon-and-lime-chicken-fajitas/print/

• Prep
  15 m
• Cook
  40 m
• Ready In
  55 m

I made a few adjustments to this recipe. I took the 1Tbls. of cinnamon and mixed it with 1/2 tsp.chili powder, 1/2 tsp. cumin, 1/2 tsp. smoked paprika, 1/2 tsp. salt, pepper, and garlic powder. I squeezed lime juice over the chicken, then sprinkled the spice mix over both sides of chicken (pounded out). Pour oil (i used coconut) in pan and heat over high. sear seasoned chicken on both sides over high heat. Turn the heat down, cover and simmer for about 20 min (depending on how thick your chicken is). I placed potatoes and oil in a ziplock bag, poured in the oil, and added not more than a 1/2 tsp of each salt, pepper, chili powder, cumin and smoked paprika. They ended up tasting like restaurant "steak fries"! I cooked them at 400 for about 20min, and then broiled them for another 10-15. When the chicken was done I shredded it in the pan, touched it up with some season salt, a little more salt, about 1/2tbls of honey, and then transferred the chicken and juices to a plate; poured in the remaining oil. Salt and peppered, and sauteed the veggies over high heat. I got the compliment from my 7 year old, "Mom, this chicken is rockin awesome!" I have never heard her describe chicken that way, but it WAS good, and a new variation on your typical fajitas! We also added smashed avocados onto our tortillas. :) Here is the thoroughly copied recipe.

"Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!"

Ingredients

4 boneless, skinless chicken breast halves

1 tablespoon ground cinnamon

salt and pepper to taste

2 large baking potatoes, peeled and cubed

1/4 cup canola oil

1 large yellow onion, chopped

1 large clove garlic, peeled and minced

1 tablespoon chopped jalapeno peppers

1 lime, juiced

12 (6 inch) corn tortillas, warmed

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.

Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.

Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.

Serve the chicken and potatoes in warmed tortillas.

MY *FAVORITE* SOUTHWEST SALAD WITH GARLIC LIME DRESSING & DORITOS!

I'm just going to stop saying everything is delicious because I sound like a broken record, but MAN this is DELICIOUS!!! The salad is perfect and light for a summer meal, the dressing is divine! I like to toss the lettuce with the dressing fist and then place everything else on top. SO-GOOD! 

This is 100% copied from this site-

http://www.laurenslatest.com/my-favorite-southwest-salad-with-garlic-lime-dressing-doritos/

Yield: 4 servings Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes

INGREDIENTS:

8 cups lettuce, any kind
3/4 cup grated cheddar cheese
1 large, ripe avocado, sliced
1 can beans, any kind, drained and rinsed
2 ears corn, boiled and kernels removed
2 roma tomatos, diced
1 cup loosely packed cilantro
2 cups precooked frozen grilled chicken
1 teaspoon cumin
1/2 teaspoon chili powder
2 limes, cut into wedges
2 cups crushed nacho cheese doritos
salt & pepper, to taste

for the dressing:
3 tablespoons honey
juice of 2 limes, about 3 tablespoons
1 small clove garlic, grated
1/4 teaspoon cumin
salt & pepper, to taste
1/4 cup canola oil

DIRECTIONS:

Divide lettuce evenly between 4 bowls. Arrange ingredients around lettuce: cheese, avocado slices, beans, corn, tomatoes and cilantro. Heat precooked chicken in microwave on high for 3-5 minutes or until thoroughly warmed through. Cut into cubes and toss with spices. Arrange on salad. Add lime wedges on the side and top with crushed doritos. Sprinkle avocado and corn with salt and pepper, if desired.

For the dressing, combine all ingredients together in a shallow bowl and whisk to emulsify. Drizzle over salads and serve.