Curried Lentil Soup with Coconut - Crock Pot

 

This tasty soup could not be easier!  Literally dump it in a crock pot and cook until lentils are tender.

Ingredients

8 cups chicken or vegetable stock

1/2 onion, diced

3/4 cup red lentils

3/4 cup brown lentils

1/4 cup jasmine rice

1/4 cup unsweetened coconut

1 bay leaf

1 1/4 Tbsp curry powder

1 tsp cumin

1 tsp turmeric

1 tsp garlic powder

1 tsp coriander  

1/2 tsp chili pepper flakes

If you're rushed, or just feeling lazy (like I often am when it comes to cooking), dump all ingredients in a crock pot and cook on high 3 1/2 - 4 hours.  

If you've got a bit more time or enthusiasm, saute onion in butter until soft; add all spices and continue sauteing for another minute before adding to crock pot with other ingredients.

Chicken Schnitzel with Horseradish Sauce

 

Ingredients

2 Chicken Thighs, boneless and skinless

1/2 cup Italian Breadcrumbs

2 Tbsp Mayonnaise

Salt & Pepper

1 Tbsp Oil

2 Tbsp Mayonnaise

3 Tbsp Sour Cream

1 Tbsp Horseradish

Preheat oven to 450 F

Pat Chicken Thighs dry with paper towel.  Place on a flat surface and cover with plastic wrap.  Using a mallet, rolling pin or heavy-bottomed pan, pound each piece until 1/2-inch thick.  Season with Salt & Pepper.

Put Breadcrumbs in a shallow dish.  Coat Chicken all over with 2 Tbsp Mayo.  This is messy so be ready to wash your hands and have a plate ready to lay coated chicken on.  Work with Chicken thighs one at a time, pressing both into Breadcrumbs to coat completely.  Put coated chicken on the plate.

Heat a non-stick pan over med-high heat and add Oil then chicken.  Pan fry until golden brown, 2-3 minutes per side.  Transfer chicken to parchment-lined baking sheet and bake in the middle of the oven 12-14 minutes.

While chicken is in oven, stir together Sour Cream, Mayonnaise and Horseradish in a small bowl.

When chicken is cooked, serve with sauce spooned on top.

Mustard Green Beans

 

Ingredients

Enough Green Beans for 2 people, frozen or fresh trimmed

1 Tbsp Whole Grain Mustard

1 Tbsp Butter

1/2 Tbsp Oil

Heat a non-stick pan over high heat.  Add Oil then Green Beans.

Cook, stirring occasionally, until tender-crisp, 4-5 minutes.

Reduce heat to med-low, then add Mustard and Butter.  Stir to coat and cook 2-3 minutes.

Serves 2

Cheddar-Chive Smashed Sweet Potatoes

 

The perfect side for anything!

Ingredients

1 large or 2 medium  (340 g) Sweet Potatoes

1/4 cup Cheddar Cheese, shredded

1 Tbsp Butter

1/4 cup Fresh Chives, thinly sliced (I use scissors)

Salt & Pepper

Peel then cut Sweet Potatoes into 1/2-inch pieces.  Combine Sweet Potatoes, 1 tsp Salt and enough water to cover in a large pot.  Cover and bring to a boil over high heat.  Reduce heat and simmer, uncovered until tender, 10-12 minutes.

Drain and return to pot.  Add Butter and mash together until creamy.  Stir in Cheddar and Chives.  Season with Salt & Pepper.

Serves 2

Simple Glazed Mini-Meatloaf

 

These are super-easy and quick!  Tasty too!

Ingredients

1 1/2 cup (250 g) Lean Ground Beef

1/4 cup Panko Breadcrumbs

1/4 cup Ketchup

1 Tbsp Soy Sauce

1/4 tsp Salt

Pepper

Preheat over to 450 F

Combine all ingredient except Ketchup in a medium bowl.

Divide beef mixture in half on a foil-lined baking sheet.  Shape into ovals, 1-inch thick.

Spread Ketchup over tops of meatloaves.

Roast in the top of the oven until cooked through, 15-17 minutes.

Serves 2

Baked Chicken Parmesan

 

Easy, crispy and tasty!  Prep involves messy fingers.  The best of all worlds!

Ingredients

2 Chicken Breasts

2 Tbsp Mayonnaise

1/2 cup Panko Breadcrumbs

1/2 Marinara Sauce

1/2 cup Parmesan Cheese, grated

Oil

Salt & Pepper

Preheat oven to 450 F

Pat Chicken Breasts dry with paper towels.  Season with Salt & Pepper.  Add Panko to a shallow dish.  Coat Chicken Breasts all over with Mayo.  Working with 1 chicken breast at a time, press into Panko to coat completely.

Heat a large, non-stick pan over medium-high heat.  Add 1 Tbsp Oil the Chicken.  Pan-fry until golden, 2-3 minutes per side.

Transfer Chicken to foil-lined baking sheet.

Spoon Marinara Sauce over each chicken breast, then sprinkle with Parmesan.

Bake in the middle of the oven until Chicken is cooked through and cheese is golden, 12-14 minutes.

Serve with your favourite veggies or pasta.

Cajun Chicken Bake

 

Ingredients

2 Chicken Breasts, cut into 1" pieces

3/4 cup Basmati Rice

1/2 cup Corn Kernels

1 Sweet Bell Pepper, cut into 1/2" pieces

1 1/4 cups Chicken Broth

2 cloves Garlic, diced or grated, approx 1 tsp

1/4 cup Shredded Cheddar Cheese

6 Tbsp Sour Cream

1 Tbsp Cajun Seasoning, divided

1 tsp Chipotle powder

1 Tbsp Butter

Oil

Salt & Pepper

Preheat broiler to high

Heat a medium pot over medium heat.  Add Butter, Garlic and Rice.  Cook, stirring often, for about a minute then add Chicken Broth.  Cover and bring to a boil over high heat.  Reduce heat to low and cook until rice is tender, 12-14 minutes.

In a bowl, toss Peppers with half of the Cajun Seasoning and 1 Tbsp oil.  Transfer to a baking sheet and broil in the middle of the oven, tossing halfway through, 4-6 minutes.

Sprinkle Chicken with remaining Cajun Seasoning.

Heat a large non-stick pan over medium-high heat.  Add 1/2 Tbsp Oil and Chicken.  Cook, turning occasionally, until golden and cooked through, 6-8 minutes.  Remove from heat and set aside.

Combine Sour Cream and Chipotle Powder.  Use at least 1/8 tsp of the Chipotle, more for more heat.

When rice is cooked, fluff with a fork and season with Salt.  Stir in Corn and roasted Peppers.  Transfer to a lightly oiled 8x8-inch baking dish.  Top with Chicken then sprinkle with Cheese.  Broil in middle of oven until cheese melts, 3-4 minutes.

Divide Chicken Bake between 2 plates and top with a dollop of Chipotle Sour Cream.

Serves 2