Coconut curry chicken thighs

Tasty— crockpot 3 hours on high plus one on low

INGREDIENTS 

6 boneless skinless chicken thighs

Low salt chicken broth or stalk ( enough to cover thighs in slow cooker.

1 onion chopped 

1 bell pepper chopped 

3 cloves minced garlic

Honey 1 tablespoon or so

Curry powder to taste

Ginger powder to taste or 1 tablespoon fresh grated if desired 

Spinach (fresh)

Chopped cashews

Fresh cilantro if desired

A can of lite coconut milk

DIRECTIONS 

Place chicken in crockpot. Cover with chicken broth. Add chopped onion, bell pepper, and garlic. Drizzle the honey into the pot. Add your seasonings 

Cook 3 hours on high then turn to low adding the coconut milk and some fresh spinach. Cook low one more hour.

Serve on rice sprinkled with cashews and cilantro if desired.

Note: homemade curry powder here:  https://www.curiouscuisiniere.com/homemade-curry-powder/

Tuna and pasta quick!

 Photo of my sauce to place on pasta. I added peas and tuna and left out the cream and spinach.

White bean salad

I added fresh basil, Italian seasonings, pimento, purple onion  green bell pepper, olives to this recipe Also sometimes add fresh oregano 

 

Pasta with spinach and humus

 Fast and easy— found this on a video 

I added Bell peppers and pimentos and parmigiana, to the original recipe below. I used way less of the humus for the 2 of us, but more of the spinach. Hubby added some cashews.

 

Pasta with salmon and vegetables in a creamy sauce

 Easy and tasty- takes 15 minutes if your water is hot.

INGREDIENTS 

Canned Salmon- as much as you desire

Pasta noodles As much as you desire 

Garden peas frozen

Jar of sliced mushrooms or fresh

Fresh spinach 

Minced garlic

Fresh basil 🌿 leaves

Parmigiana grated 

Evaporated milk (you can make a combination  with a bit of drinking coconut milk if you desire)

Olive oil

DIRECTIONS 

Cook pasta. Meanwhile in a pot sauté garlic and mushrooms in a bit of of olive oil. When almost done add frozen garden peas.  Cook until desired texture.

Add your evaporated milk combo to the pot with veggies. Add some fresh spinach. When heated through and spinach is done add the amount of parmigiana you desire. Just before serving mix in some fresh sliced basil.

Serve over pasta.

Chicken with parmigiana and vegetables on pasta

 INGREDIENTS 

Broccoli

Sliced carrots

Sliced onion

Sliced bell pepper 🫑 

Mined garlic

Grilled chicken breast in small pieces or sautéed and chopped

Noodles

Parmigiana (optional)

Oregano 🌿

Olive oil

DIRECTIONS 

Pot water on to boil and cook pasta. 

meanwhile—Sauté the vegetables in one pan on medium, turning down to low. I add the garlic near the end and sprinkle with oregano. Just till crunch tender.

Meanwhile sauté your chicken. 

Serve vegetables and chicken over the pasta and sprinkle with  parmigiana if desired. You can also add a drizzle of olive oil. 

Black beans and rice

Makes 4 servings //so good for such little ingredients! This can also be used as a soup without the rice.

 INGREDIENTS 

2 cans (19 oz) black beans not drained

1 medium onion yellow, chopped 

2 cloves minced garlic

1 green or red bell pepper chopped 

1-2 tablespoons of olive oil

1/4 to 1/2 teaspoon of oregano 

1 tablespoon sugar (- optional especially if using fire roasted red bell pepper.

1/2 to 1 cup water— optional

For rice: we use basmati brown rice cooked in vegetable broth.

DIRECTIONS 

Pour black beans including their liquid into a pot and let warm on a medium low , followed by a low setting.

Meanwhile cook the onion, bell pepper, and garlic in a bit of olive oil until soft— 5 minutes about.

Take a masher and mash some of the beans in the pot then add your vegetables and seasonings. Simmer 30-45 minutes. Add more water if needed.

Meanwhile cook your rice. We like a cup of basmati brown rice cooked in vegetable broth (that doesn’t include tomatoes in the ingredients). We use 1 cup rice and 3 cups broth and 1 cup water and cook about 45 minutes. 

Serve bean mixture over top.

Summer kale and fruit salad

 Mix the amounts you desire

INGREDIENTS 

For Salad :Peach,pecans,kale, cucumber,apple ,purple cabbage slaw, basil, celery, olive oil

For dressing:yogurt,strawberries, sugar and black raspberry jam, 

DIRECTIONS 

Massage some torn kale with olive oil. Top with the rest of salad ingredients. For dressing mix some plain yogurt with a tiny amount of sugar, jam and strawberries—you can add fresh slivers of basil too. Drizzle over salad

Lime baked salmon

 This was very tasty and healthy 🤪 I forgot to take a photo until half eaten! For 2 servings:

INGREDIENTS 

2 salmon filets

1 lime

6 sprigs fresh thyme 

1/2 tsp dried dill

Preheat oven to 400 F.  Place fish in foil and squeeze half the lime over the fish. Sprinkle fish with dill weed and place thyme sprigs evenly on top. Then top with slices from the half of lime you didn’t use yet. Fold foil around fish with room to spare. 

Cook 8 minutes then unwrap the fish , flip and cook around 8 minutes more or until they reach 140 degrees and flake nicely.  Cooking time depends on size, thickness and how cold the fish is. 

Buddha bowl with mango sauce

 The sauce is wonderful and makes this dish.

Ingredients 

Brown rice (the amount you desire- brown basmati rice great)

One cooked sweet potato (or amount you desire)

One yellow onion 

One green bell pepper 

3/4 cup uncooked green or brown lentils

Green string beans (frozen) and chopped fresh cauliflower 

Raw cashews if desired 

Optional vegetable broth 

For mango sauce:

1/2 cup canned coconut milk

1 mango chopped (without peel or pit 🤪)

1/4 tsp ground ginger 

1/4 tsp  ground coriander 

1/4 tsp ground cardamom 

1/4 tsp ground turmeric 

Instructions:

Cook rice . Cook the lentils with 3 tablespoons of onion. For more flavor you can cook them in vegetable broth if desired. Just follow package directions for times and amounts.Microwave your sweet potato and slice. I cook the string beans and cauliflower in one pot after bringing water to boil for about 8 minutes until just done.

Meanwhile sauté the rest of the onion and the bell pepper.

When everything is ready take the sauce ingredients and blend. 

Assemble your bowls with rice on the bottom, topped with lentils and arranging the vegetables however you desire them and dribble with the sauce.

You can add cashews if desired and cilantro and parsley if desired.

NOTE: to make this easier I often cook the rice and lentils earlier in the day and just microwave them at supper.

The sauce makes enough for 3 or 4 bowls depending on how generous you are being.

Tumeric chocolate chai pudding/anti inflammatory

 Surprisingly tasty/ 2 servings especially good topped with raspberries and blackberries 

Ingredients 

1 &1/2 cup coconut milk or almond milk (whatever)

1/3 cup chai seeds ( I use a bit less between third and fourth cup)

1/4 cup unsweetened cocoa (dark is good too)or cacao powder

1 teaspoon turmeric 

1/2 teaspoon cinnamon (I sometimes use less)

1/2 tsp vanilla extract (sometimes I omit

2 to 3 inches of a ripe banana for sweetness (according to sweetness desired)

Directions 

Place all in blender and blend until smooth 

Chill in refrigerator for about 3 hours (mine thickens before this - like an hour, but if you like it really cold it takes longer)

Toppings if desired— nuts or fruit or coconut etc

Red lentil soup without tomatoes

 This was good- made two really big bowls with a bit left over.

Ingredients 

Tablespoon of olive oil

1 large carrot chopped small

2 celery stocks chopped 

1 small onion chopped

1 cup red lentil s (the dry uncooked kind)

1 cup vegetable broth

3 cups water

1 bay leaf

Lemon juice

Optional—

Seasonings of choice: ie cumin, ginger, all spice, coriander,,cardamom, black pepper, or Garam masala

Directions

Place carrots , celery, and onion in pot with oil. Cook over medium heat covered—stirring occasionally. About 5 minutes until onions are soft. 

Add broth, water, lentils, bay leaf, and seasonings of choice bring to a boil then reduce to just above low—cover and stir occasionally tasting the liquid until to get spices as you desire.

Cook 20-30 minutes until beans and vegetables are done. Remove from heat and add a few squeezes of lemon juice. 

When serving you can drizzle a bit of olive oil on top or sour cream.

Blueberry spinach salad

 Throw together spinach, , blueberries, pecans, purple onions, cucumbers, fresh basil green onions (the green part) — add olive oil (lemon if desired) or your favorite dressing.

Cannellini beans with tuna

Nice summer dish for lunch or supper

1 can tuna , drained 

1 can cannellini beans drained, rinsed

Mix the above with red onion, capers or pimentos, olive oil, fresh lemon juice, flat leaf parsley, green onions, celery, cucumbers, fresh oregano, fresh basil, black olives.  

Serve on greens or in a wrap or just alone
 

Oat berry smoothie

 Good for breakfast in the summer!

Ingredients:

1/2 cup oats

1 and 1/2 cup coconut milk(or milk of you choice)

6 or more frozen strawberries

3 fresh strawberries 

1/2 banana 

1 tablespoon of ground flaxseed

1/2 teaspoon ground turmeric

Optional: handful of frozen cranberries 

Blend and enjoy 

Cannellini with broccoli and cauliflower pasta dish

 Loved this and especially nice if you have fresh herbs. Fast to make. Serves 4 nice size servings

Ingredients:

Pasta of choice (3 cups)

4 cloves of garlic, minced or sliced

2 tablespoons of extra virgin olive oil

3 cups of broccoli florets

2 cups of cauliflower florets,

1 can cannellini beans (or white beans) rinsed and drained

2/3 cup low sodium vegetable broth (I sometimes like more)

2 tab of butter (optional) 

pepper and salt to taste

fresh oregano, basil, and parsley if desired

1/2 cup grated Parmesan cheese (optional but gives it the nice flavor)

DIRECTIONS:

Cook pasta and drain. While pasta is cooking, cook the garlic in oil in a large pot over medium heat until golden--3-4 minutes. Add the vegetables and cook 4 minutes. Add the beans, broth, butter until beans are warm and sauce kind of thickens a bit--about 5 minutes. Stir in pasta--let heat through, add cheese.

Cannellini bean soup/ no tomatoes

Tasty/ easy ingredients

Ingredients:

1 medium onion chopped

1 carrot chopped

1 celery stock chopped

2 minced garlic cloves

vegetable broth with no tomatoes(to cover), or chicken broth (probably 4 cups or more?)

2 (15 ounce) cans of cannellini beans

1 teaspoon dried thyme

pinch or so of dried rosmary

pinch or so of dried sage

couple of fresh oregano leaves 

2 cups fresh spinach or Kale

Optional Parmesan cheese or / and parsley

Directions:

Place chopped onion, carrot, celery, garlic in pot with enough broth to cover. Cook about 20 minutes or until veggies are almost tender.  Add the beans and seasonings and enough broth to cover (as much as you like). Cook 15 minutes or more until veggies are totally tender.  Mash the soup a bit with a potato masher. Add the spinach or Kale and cook a few more minutes. Serve----you can top with Parmesan cheese or parsley if desired.
 

Black bean soup without tomatoes

tasty and easy 4 big full sized servings

1 large yellow onion, chopped 

1 large carrot, chopped 

1 celery rib, chopped 

1 red bell pepper, stemmed, seeded, and chopped (optional)

4 cloves garlic, minced 

60 oz (4 cans) black beans, rinsed and drained 

32 oz vegetable broth with no tomatoes or chicken broth

1 tablespoon ground cumin 

½ teaspoon dried oregano (or fresh--just use a lot more)

1 bay leaf and black pepper, to taste 

1 tablespoon fresh lime juice

 ¼ cup chopped cilantro 

Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion

Pour some broth in a pot and  add onions, carrots and celery, bell pepper cooking until tender (can take 20 -30 minutes if your celery is not chopped really small). Add the rest of the broth and black beans, cumin , bay leaf, and oregano. Cook another 20 minutes or so until the flavors blend and the veggies are as tender as you want them .  Mash some of the soup with a potato masher. Taste and see if it needs salt--most broths have a lot. Add lime juice a bit at a time to taste. Serve topped with cilantro.

zucchini with garden peas (lemon dill)

Nice summer dish and Found the idea Can serve as a side dish or with rice or pasta

here https://ifoodreal.com/lemon-dill-shrimp-zucchini-peas/

Go to the above link if you want shrimp in this dish.

Zucchini and Peas:

• 2 lbs zucchini chopped into quarters
• 2 cups green peas fresh or thawed 
• 1 large garlic clove minced
• 2 tbsp avocado or coconut oil
• 1 large lemon zest and juice of (used only to taste--just part of the lemon
• 1/2 tsp himalayan pink salt
• 3 tbsp dill finely chopped

skillet to medium heat and swirl avocado oil to coat. Add garlic and cook for 10 seconds. Add zucchini and cook for 4-5 minutes or until cooked but firm, stirring occasionally. Turn off heat and add peas, lemon juice, salt and zest; stir gently. Sprinkle with dill and serve warm 

quiche/ GF/Tuna

The above version I added black olives and used frozen thawed spinach instead of zucchini.

2 cups (1 medium) chopped zucchini (me--I just sprinkled thawed chopped spinach)

1 cup (1 medium) chopped tomato

1/4 cup diced onion

1/3 cup freshly grated Parmesan cheese

1 1/2 cups milk (me/almond milk)

3/4 cup baking mix (me GF Bisquick)

3 eggs

1 small can of tuna drained )

1/2 t salt

1/4 t pepper 

Optional black sliced olives

fresh parsley (if desired--in this photo I had none)

Layer the zucchini Or spinach or whatever you are using), tomatoes, and onion, tuna in a greased 7 by 9 (or 10 )-inch casserole dish (or 10-inch pie plate). .

Whisk or blend the milk, baking mix, eggs, Parmesan, salt and pepper together. Pour over the veggies. Top with some parsley and bake at 400 for about 30-40 minutes or until no longer raw in the middle.

PAD Thai Chicken casserole (can sub Tofu)

EASY FAST recipe

The above sauce is GF , but the jar was not as big as what was called for in the recipe below/ more would be better.

The above noodles were good in the recipe---these required cooking for about 7 minutes in boiling water unlike some pad thai noodles. SERVES 6

Recipe found here taste of home under Thai Chicken Casserole found on Pinterest here : https://www.pinterest.com/pin/20991003262371937

• Ingredients: ( note if using tofu instead of chicken, I make the tofu earlier in day using https://nannykimsrecipes.blogspot.com/2024/03/nutritional-yeast-tofu.html?m=0 )

• One bottle of Thai peanut sauce (11 and 1/2 ounces)* or see below
• One cup chicken broth,    3 cups rotisserie chicken chopped
• 
  
• 
  

1 package of thick thai noodles (14 ounces)

 chopped peanuts and cilantro Optional for topping

• 3 -4 cups coleslaw
• 4 green onions chopped
• 
  
• 
  
• 
  

• Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions.
• Prepare noodles according to package directions-make sure they are done; drain and toss immediately with chicken mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, until heated through, 15-25 minutes. If desired, top with peanuts and cilantro.
• * Substitution for the sauce:      6 tablespoons of soy sauce, 2-3 tab rice vinegar (go easy--otherwise it can make it a bit tart--), 2 to 3 tab lime juice 2-3 tab ketchup , 2-3 teaspoons of sugar, optional 1/4 tsp crushed red pepper (I used 1/8, but more would be ok too) 1 tablespoon of peanut butter Do this sauce according to your taste
• https://www.tasteofhome.com/recipes/thai-chicken-casserole/?_cmp=stf&epik=dj0yJnU9ZVFwSHZWc2QwLVJpVVdHSDQxMUw0N1RRVzlfMHRyWnkmcD0wJm49U0ZRVXhFRGdkVkRUb3VtdGNuV1d6QSZ0PUFBQUFBR0NSYllF

Garlic Butter Kale Rice

 Nice full flavor--you know it is good when hubby goes back for seconds.  All the info and directions can be found here:https://www.spendwithpennies.com/garlic-butter-kale-rice/https://www.spendwithpennies.com/garlic-butter-kale-rice/

Here are the ingredients:

Ingredients

Kale:

• ▢5 large handfuls chopped kale leaves 
• ▢2 teaspoons Olive oil
• ▢salt and pepper

Rice:

• ▢2 tablespoons butter unsalted
• ▢2 large garlic cloves crushed
• ▢1 cup white rice
• ▢1 ¾ cup chicken broth or vegetable broth (low sodium)
• ▢extra butter
• ▢2 tablespoons almonds or pecans, roughly chopped (optional)

Mini pizza made from Corn tortillas

 

 This hits the spot for quick gluten free pizza

Corn Tortillas (as many as you lke

Marinara sauce or pizza sause

White cheddar cheese slices or whatever cheese you desire

Bell pepper slices

Onion slices

Black olives if desired

Whatever toppings you want

olive oil

Parchment paper

Preheat the oven to 380 F.  Brush both sides of tortilla with olive oil and place on parchment lined pan.  Top each tortilla with 2 tablespoons or so of the sauce. Top with the cheese slice and then the veggies.  Bake about 10-12 minutes or until edges start to crisp. Serve

Vegan fat free breakfast sausage

Note: good addition is some finely chopped walnuts added to the mixture.

I really like the flavor of these--I accidentally left out the bread crumbs and accidentally put more of the soy sauce so I ended up cooking them 12 minutes before flipping them and then another 5 and it still worked well, but they would probably hold together better with the bread crumbs (or oat flour). I love them by themselves, but also had it in a sandwich with kale, pickled onions, parsley, tomatoes, cucumbers, mustard and a bit of hummus---delicious! 

Ingredients

• 1 can pinto beans* - drained, reserve liquid
• 2 tbsp reserved can liquid**
• 3 tbsp breadcrumbs - or oat flour - more if needed (I forgot and they came out ok ;-) in the photo above)
• 1 tbsp maple syrup
• 2 tsp soy sauce - or coconut aminos (I accidently did a tablespoon)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp sage
• 1 tsp smoked paprika
• ½ tsp rosemary
• ¼ tsp thyme
• pinch of chili flakes (I omit since my stomach doesn't always agree).
• pepper to taste

Optional: some ground walnuts really add to this recipe 

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Instructions

• Preheat the oven to 475 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Pulse together the pinto beans and reserved can liquid. Don't blend into total mush, keep a little texture. 
• Mix the pinto beans with the remaining ingredients.
• Form into patties. This recipe will make 6 patties, if each patty is 2 tbsp worth of mixture. Place onto baking sheet lined with parchment paper.
• Bake for about 16 minutes, flipping the patties over after 8 minutes. Sometimes I cook it a bit longer for the firmness.

More details here :https://www.karissasvegankitchen.com/baked-vegan-breakfast-sausage-patties/

Sweet potato biscuits GF

 

I really enjoy these for lunch or snack. I slice them and have chicken or a bean loaf etc . 

These would probably be great for breakfast with eggs as well--have not tried that yet ;-).

Ingredients:

1 cup mashed sweet potato

1 cup King Arthur measure for measure gf flour

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

2 tablespoons plain yogurt (or more if needed)

 Preheat oven to 400 F. Meanwhile mix  the first 5 ingredients. Then take your hand and continue mixing and kneading  in the bowl, adding enough of the yogurt to make pliable and moist.  Knead making a ball and then divide into 4 biscuits.  Do not over knead.

Bake for 10 minutes on a cookie sheet lined with parchment paper, then turn them over and continue baking for 10 more minutes. Slice and serve.

Roasted dill vegetable

 Easy and tasty--you can vary amounts as desired

1 red bell pepper

1 green bell pepper

1/3 of an onion ( you can add green onions at the end)

1 and 1/2 pounds of red potatoes

2 corn on the cob

coarse salt

Cumin

dried dill ( or fresh if you have it)

black pepper

olive oil

Preheat oven to 425 F

IN a large bowl place chopped bell peppers (green and red), chopped onions, and cut up red potatoes (I leave skin on if they are in good condition--I usually chop them 1/4 to 1/2 inch thick. Toss everything with some olive oil---I just spray mine with olive oil but you can use 2-3 tablespoons.  Sprinkle everything with cumin, dill , salt, and a bit of black pepper.  Wrap corn that you have husked in foil and place at either end of the pan (I used 13 by 9 inch pan). Place the veggies in between (NOTE:you can also leave the husk on and not use foil).  Bake 30 minutes and then remove the corn, saving for later.  Put the pan back in the oven for another 30 minutes or until the potatoes are fork tender.  When the veggies are done in the pan then cut your corn off the cob and mix with the  veggies before serving---You could also cut the corn on the cob in wedges if desired . PS: If you didn't cook with onions and you want green onions now is the time to add them.