Chicken Curry

adapted from mietusinthekitchen.blogspot.com

2 chicken breasts
1 tsp olive oil
3 cups condensed chicken broth
1/4 cup butter
1 cup chopped onion
1 cup chopped tart apple
2-3 Tbsp. curry powder
2-3 pinches garlic powder
1/4 cup flour
1/4 tsp. cardamon
1/2 tsp. ginger
1/2 tsp. salt
pepper as desired
2 tsp. lime peel
2 Tbsp. lime juice
cooked rice
condiments: raisins, peanuts, coconut, chutney

Add olive oil to skillet. Add chicken and cook until browned. Remove chicken. In skillet add 1/4 cup butter, onion, apple, curry powder and garlic powder. Sauté  about 5 minutes and stir in remaining ingredients. Add the reserved liquid and bring to boil. Then add chicken. Serve over rice with condiments of raisins, peanuts, coconut, and chutney. 

We only had enough limes for 1 tsp lime peel and 1 tbsp lime juice but the meal was still great. This will be making a regular appearance on our table!

Husband rating: 4.5 stars!

Boys say: thumbs up (that may have something to do with the fact that this dinner has "curry" in the name. Our boys, husband included, have been enjoying the NBA Playoffs and watching superstar Stephen Curry!)

Sweet and Smoky Pork Tacos

from ourbestbites.com

Ingredients:

1 2.5-3.5-pound pork roast (sirloin is a good lean cut, picnic roast is always delicious but fattier, pork loin is a good middle-of-the-road cut)

Kosher salt and freshly ground black pepper
2 tablespoons brown sugar
2 tablespoons dry onion
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1 teaspoon smoked paprika
1 cup Coke (not Diet Coke)
1 tablespoon adobo sauce from a can of chipotle chilies (2 if you want medium heat, 3 if you really want it spicy; if you’re very sensitive to heat, use 2 tablespoons of tomato sauce or mild enchilada sauce. Keep in mind the finished product will be milder.)
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
Juice of 1 lime

Ingredients:

Heat about 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Season pork roast with salt and pepper. When the oil is hot, add the pork roast and sear on all sides. Transfer the pork to a crock pot.

In a small bowl, whisk together the brown sugar, onion, garlic powder, cumin, coriander, oregano, and smoked paprika. Rub it over the top of the pork roast. Whisk together the Coke, adobo sauce, apple cider vinegar, and liquid smoke and pour it around the pork roast. 

Cover and cook on low for 8-10 hours or on high for 5-6 hours or until it shreds easily with a fork. Juice the lime over the pork and stir to combine, then season to taste with salt. Serve with lime wedges, crumbled queso fresco, fresh pico de gallo, sliced white onions, chopped cilantro, sliced avocado, and any other favorite taco toppings.

I found a cilantro cotija dressing in the produce section of our local grocery store. We all loved it with these pork tacos. 

Husband rating: 3.5 stars
Boys say: thumbs up

Orange Roasted Tilapia or Salmon

adapted from allrecipes.com, submitted by KBURIE

INGREDIENTS:

1 orange, sliced into rounds 1 1/2 tablespoons olive oil 5 (6 ounce) tilapia or salmon fillets 1 tsp lemon pepper

1/2 teaspoons garlic powder 1 tsp dried parsley

DIRECTIONS:

	Preheat the oven to 400 degrees F (200 degrees C).
	In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Spray a 9x13 backing dish with cooking spray. Place the slices from one of the oranges in a single layer in the bottom of the baking dish.  Place the tilapia or salmon on the orange slices. Drizzle a little extra virgin olive oil over the fish. Add the seasoning mixture.  Bake in the oven for 12-15 minutes or until the fish flakes easily with a fork. Husband rating: 3 stars Boys say: thumbs up

BBQ Chicken Salad

Romaine

1/2 bbq chicken breast, chopped

1 tomato, chopped

1/4 c black beans, drained and rinsed

1/4 corn

ranch

additional options: 

shredded cheese

avocado, chopped

bacon slice, crumbled

Chop the romaine and top with ranch dressing. Mix. Then load on the the toppings. 

This was an easy lunch when I had left over bbq chicken. This would be great to prepare the ingredients at the beginning of the week and have two or three times. That way you only open one can of beans and use most of it over the course of the week. And that way you only cook the chicken at one time and have it ready to go. Healthy eating is much easier with healthy options ready to go!

My rating: 4 stars

Quotes-Friendship

My mother always had quotes on our refrigerator when we were growing up. I still remember some of those quotes. They helped shape my beliefs and decisions. They gave me encouragement in hard times. My grandmother also placed quotes up in the house and my mother remembers growing up with these positive thoughts. I continue this family tradition with a large chalkboard near our kitchen (I know you'll ask so I'll just tell you! I bought the chalkboard from MintageDesigns on Etsy). 

I have a friends who always checks my quotes when she comes over. This makes me smile. It also gives me the idea that you may also enjoy a quote for your day. So every now and then I'll share a new one with you. Enjoy!

Sweet Potato Burritos

heavily adapted from allrecipes.com, submitted by Karena

INGREDIENTS:

4 cups chopped sweet potatoes 2 cooked and cubed boneless, skinless chicken breasts olive oil 1/2 sweet onion, chopped 4 cloves garlic, minced 2 teaspoons ground cumin 3 tablespoons chili powder 3 tablespoons water 3 tablespoons soy sauce or coconut aminos 4 teaspoons prepared coarse mustard 2 cups black beans, drained 1 cup corn 6 (10 inch) flour tortillas, warmed 8 ounces shredded cheese blend 1/2 c cilantro, chopped

DIRECTIONS:

1.	Preheat oven to 450 degrees. Mix chopped sweet potatoes with a little olive oil and a salt. Line a cookie sheet with parchment paper. Arrange sweet potatoes in a single layer on cookie sheet and cook in oven until potatoes are soft and speckled brown.
2.	While sweet potatoes are baking, heat a roughly 1 tsp of olive oil in a large skillet. Sauté onion and garlic until soft with cumin and chili powder, water, soy sauce and mustard. Add beans and corn to the onion mixture. Add sweet potatoes and chicken. Stir and heat until warm, 2 to 3 minutes. Remove from heat. Mix in cilantro.
3.	Place 1/3-1/2 cup of mixture in the middle of a tortilla. Add a small handful of cheese, if desired. Fold in two opposite sides of tortilla then roll. Heat in panini maker until tortilla is slightly browned.
	The list of ingredients didn't seem like a good idea! I wasn't sure how this was all going to come together, but I'm so glad we tried it. This is a healthy tasty meal. For a gluten free option, use gluten free tortillas or just make a bowl of this instead of a burrito. For dairy free, make a bowl without cheese.  Alternative recipe option: Sweet Potato Burritos 4 cups peeled and chopped sweet potatoes 2 cooked and cubed boneless, skinless chicken breasts olive oil 1/2 sweet onion, chopped 4 cloves garlic, minced 1 can black beans, rinsed and drained 1/2 cup (or more depending on preference) of favorite bbq sauce 6 (10 inch) flour tortillas finely shredded cheese blend, if desired 1/2 c cilantro, chopped 1. Preheat oven to 450 degrees. Mix chopped sweet potatoes with a little olive oil and salt. Line a cookie sheet with parchment paper. Arrange sweet potatoes in a single layer on cookie sheet. Cook in oven until potatoes are soft and speckled brown. 2. While sweet potatoes are baking, heat a roughly 1/2 tbsp of olive oil in a large skillet. Sauté onion and garlic until soft. Add beans to the onion mixture. Add sweet potatoes and chicken. Add bbq sauce. Stir and heat until warm, 2 to 3 minutes. Remove from heat. Mix in cilantro. 3. Place 1/3-1/2 cup of mixture in the middle of a tortilla. Add a small handful of cheese, if desired. Fold in two opposite sides of tortilla then roll. Heat in panini maker until tortilla is lightly browned.  Husband rating:  4.5 stars Boys say:  thumbs up

Crispy Roasted Green Beans

lightly adapted from ourbestbites.com

Ingredients:

1 pound green beans, washed and ends trimmed
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Instructions:

Preheat oven to 425 and line cookie sheet with aluminum foil. In a medium bowl, toss the beans, oil, and spices until the beans are evenly coated. Spread evenly over the baking sheet and roast for 20 minutes or until crispy but not burned.

My rating: 4 stars 

Boys say: thumbs up