Any time I can find a new recipe that fits weeknight rotation criteria (namely, easy and semi-healthy), I consider it a win. In the last few weeks, I found TWO really delicious and easy dishes that Husband and I both love, so of course, I had to share.
I N D I A N B U T T E R C H I C K E N [C R O C K P O T M E A L]
I love our crockpot year-round, but in the Fall I’m itching to use it even more. Sometimes I wish I had two crockpots so I could use one the next night without having to clean the one from the night before … but that would just promote bad behavior, so I resist and clean and stick to one crockpot meal a week.
I was searching for new chicken crockpot recipes and happened upon this one. It’s very different than something we would typically do, but I’m so glad we tried it because it’s amazing. If you like Indian flavors and spices, you need to try this – simply mix the sauce on the stovetop, pour it over the chicken and heat on low for 6 hours.
- 1 lb boneless, skinless chicken breast
- 1 medium onion, diced
- 2 tsp coconut oil (we’ve had this in our pantry for forever, but haven’t used until now!)
- 4 cloves garlic, finely minced
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp cardamom
- ½ tsp salt
- 1 (14oz) can coconut milk
- 1 (6oz) can tomato paste
- juice of 1 lime
- ¼c Cilantro, or to taste
- In a medium saute pan, heat coconut oil over medium heat. Add onion and sauté until translucent and fairly tender. Add garlic, spices, and salt. Cook 1 minute longer, till all the spices are fragrant and amazing. Stir in coconut milk and tomato paste and stir until well combined.
- Add chicken to the slow cooker. Pour sauce over everything.
- Cook on high heat for 3-4 hours or on low heat for 6-8 hours.
- Shred or dice chicken into the sauce, squeeze in lime juice, top with cilantro, and serve with your favorite vegetable or rice – we’ve been using quinoa!
S L O P P Y J O E S T U F F E D P E P P E R S
Fun fact about me – any time I’m staying in a hotel room, the TV will be on going back and forth between HGTV and Food Network. Since we cut cable, those are the two channels I miss dearly, so when I’m traveling (for work or vacation) I get so excited I’ll be able to watch from my cozy hotel bed.
Last weekend we went to Hermann, Missouri for a little weekend getaway. It was time for me and Husband to reconnect, to drink wine and of course, relax. Sunday morning we woke up earlier than usual, so we turned on the fireplace, made some coffee and watched Ayesha’s Homemade on Food Network. I loved the show and loved all the dishes she made, but this one stood out and I vowed to make it. Well, I made it this week and it was a hit. It will be going in the weeknight rotation for sure.
- 3 large red, yellow or orange bell peppers
- 4 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 pound ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- One 14.5-ounce can fire-roasted tomatoes
- 1/2 cup ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon light brown sugar
- 1 tablespoon cider vinegar
- 1 cup grated Cheddar
- Preheat the oven to 425 degrees F.
- Halve the peppers through the stems; remove the stems, seeds and membranes. In a 9-by-13-inch baking dish, toss the peppers with 1 tablespoon of the olive oil and 1/2 teaspoon salt, then arrange the peppers cut-sides up. Set aside.
- Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turkey and cook, breaking it up, until no longer pink, about 3 minutes. Add the onions, and garlic and cook until the vegetables begin to soften, about 5 minutes.
- Season with the cumin, smoked paprika, 1/2 teaspoon salt and some pepper; stir to combine. Add the tomatoes, ketchup, mustard, brown sugar, vinegar and 3/4 cup water. Bring to a rapid simmer and cook until thickened, about 10 minutes.
- Spoon the filling into the pepper halves and sprinkle with the Cheddar. Pour 1/4 cup water into the bottom of the baking dish and tent with foil (so the foil is not touching the cheese). Bake until the peppers begin to soften, 20 to 25 minutes. Uncover and bake until peppers are very tender and the filling is browned and bubbly, another 15 to 20 minutes.
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