Crockpot Chicken Curry

Crockpot Chicken Curry
3 pounds boneless, skinless chicken thighs, trimmed
2 medium onions, thinly sliced
8 garlic cloves, thinly sliced
16 thin slices peeled fresh ginger (about 1 ounce)
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
Salt
2 packages green peas (10 oz. each)
2 cups unsweetened coconut milk
1/2 cup toasted cashews (optional, for serving)
1/4 cup cilantro leaves (optional, for serving)

In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).

Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

Serve over rice, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

I've never had curry and I don't like coconut so I wasn't sure how I would like this. There was a bit too much cumin for me but it was very good! Never made anything like this before. I halved this recipe and it was plenty for our family.

Link: https://www.marthastewart.com/341088/chicken-curry

Garden Turkey Melt

Garden Turkey Melt
3 Tablespoons mayonnaise
2 teaspoons chopped fresh rosemary
2 cloves garlic, minced
2 cups fresh spinach, coarsely chopped
1 14-oz. can artichoke hearts, coarsely chopped
2 8-oz. loaves Ciabatta, French or Italian bread loaves (not baguettes), halved lengthwise
6 ounces sliced mozzarella cheese (8 slices)
1 medium tomato, thinly sliced
Red onion slices
8 ounces sliced smoked turkey

1. Preheat oven to 400F. Combine mayonnaise, rosemary, and garlic in medium bowl. Add spinach and artichokes and stir to combine.
2. Remove bread from each half to create a 1-inch shell. Lay each bread half on a baking sheet. Line each with mozzarella, tearing to cover as necessary. Spoon the spinach mixture onto each bottom shell. Top with tomato, onion, and turkey
3. Bake for 10 minutes or until toasted and heated through. Put sandwiches together and cut each in half.

Delicious!!!! It was like eating at Kneaders. I love the garlic rosemary mayo!! Definitely making these again!

Recipe from Better Homes and Gardens: http://www.bhg.com/recipe/overgrown-garden-turkey-melt/

Cauliflower Alfredo Sauce

Cauliflower Alfredo Sauce
Salt and pepper
2 cups cauliflower florets
1 pound fettuccine noodles
1 cup 2% milk
3 tablespoons butter
1 clove garlic, lightly smashed
1 1/2 cups grated Parmesan
Olive oil, for searing chicken
3 cups diced chicken

Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.

Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).

Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.

In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.

Heat a separate skillet over medium-high heat and add some olive oil. Sear the chicken briefly on both sides until just cooked through.

Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the chicken and garnish with parsley. Makes 6 servings.

YUM!!! This was so delicious. I was a little skeptical at first but, wow. You would never know this sauce has cauliflower in it. Kids asked for more! This picture makes it looks like the pasta is dry but I promise it wasn't. I added some cooked broccoli for even more veggies! You could use spinach or asparagus too. Mmmm.

Courtesy of Food Network: http://www.foodnetwork.com/recipes/katie-lee/cauliflower-alfredo-sauce

21 Day Fix Portions = 1 Green, 1 Red, 1 Blue, 1 Yellow per 1 cup serving

Garlic Herb Roasted Carrots

Garlic Herb Roasted Carrots
1 pound fresh carrots, washed
1/2 tsp garlic powder
2 tsp Italian seasoning
salt and pepper to taste
2 T olive oil

1. Preheat oven to 375 F degrees. Lightly oil a baking sheet with cooking spray.
2. In a small bowl mix the garlic, oregano, basil, parsley, thyme, salt and pepper together. Sprinkle the garlic herb mixture over the carrots along with the 2 tbsp of olive oil. Toss everything together, making sure each carrot is seasoned with the garlic and herb mixture.
3. Arrange the carrots in a single layer on the baking sheet and bake for 35 minutes or until fork tender

I am doing the 21 Day Fix and am eating lots of vegetables. Finishing up week 1 and I'm in need of a little variety. I can only handle so many salads. I'm trying to learn more about healthy ways to cook vegetables. I've never roasted them before and thought I'd give it a shot. It was very good! This was a great recipe. I'd like to try a variety of vegetables this way. I've heard roasted brussell sprouts are good. 

One serving = 1 Green container, 2 tsp
(I think you could get away with using only 1T oil and then counting that as a only 1 teaspoon)

Grandma's Spinach Salad

Grandma's Spinach Salad
1/2 cup sugar
1/2 cup canola oil
1/4 cup white vinegar
1/2 tsp celery seed
10 ounces fresh baby spinach
1 small red onion, thinly sliced
1/2 pound sliced fresh mushrooms
5 hard-cooked large eggs, sliced
8 bacon strips, cooked and crumbled

1. Whisk first four ingredients until sugar is dissolved.
2. In a 13x9-in. dish, layer half of each of the following: spinach, onion, mushrooms and eggs. Repeat layers. Drizzle with dressing; top with bacon. Yield: 8 servings.

This was delicious!! Mom and I made this for a get-together at her house. We added the tomatoes and loved it. Everyone loved it! The dressing was a bit sweet for me so I may reduce the amount of sugar next time I make it. Enjoy!!!