Saag Paneer

Slow Cooker Saag Paneer

6 medium or 4 large garlic cloves, minced
3 Tbsp minced (or grated) ginger (can sub 1 t dried, if necessary)
3 medium yellow tomatoes, chopped
1 Tbsp garam masala
1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp sea salt
1/8 tsp cayenne pepper (if desired)
1 can low fat coconut milk
2 16 oz. bags frozen spinach (or 3 10 oz. boxes), thawed
1 bag fresh baby spinach
1 container of extra firm tofu, cubed into 1/2" squares

Place all ingredients except the fresh spinach and tofu into your slow cooker, stir well to combine, cover, and cook on low for 4 hours. Pulse with an immersion blender (or transfer to a regular blender in small batches), until everything is well mixed and slightly creamy. Add fresh spinach and tofu, and cook for another hour on low. Serve over fragrant rice (I like jasmine rice with a pinch of turmeric and cardamom), and enjoy!

Recipe originally from Healthy Girl's Kitchen
 

Mu Shu Chicken

I can't remember where I came across the original recipe...Cooking Light magazine maybe? Regardless, we love it. It's a quick and easy and delicious meal on a busy weeknight. Can't ask for more than that!

Mu Shu Chicken

2 T lower sodium soy sauce
1 T dry sherry (or Marsala)
1 T hoisin sauce
1 t rice vinegar
1 T dark sesame oil
1 T minced garlic
1 T fresh ginger, peeled and minced
1 14oz pkg coleslaw (about 4 cups)
 6 oz shredded rotisserie chicken
1/2 c sliced green onions
12 Bibb lettuce leaves
 Plum sauce

Combine first 4 ingredients (through rice vinegar) in a small bowl, stirring with a whisk.

Heat a large skillet over medium-high heat. Add oil to pan and swirl to coat. Add garlic and ginger to pan; saute 30 seconds.

Add soy sauce mixture and coleslaw; cook one minute, stirring frequently. Add chicken and onions to pan; cook one minute or until coleslaw just begins to wilt.

Drizzle some plum sauce down the center of each leaf, and divide chicken mixture evenly among them. Roll up to eat. Enjoy!

Windy Poplars Fish Tacos

I've never been one to gravitate toward fish tacos. It seems they're mediocre at best at most Mexican joints. BUT, after falling in love with Victoria's twist (pacific cod fish tacones - be still my foodie heart), and being reminded again of just how delicious gourmet fresh fish tacos can be at a tapas bar recently, I set about creating my signature take on the ubiquitous fish taco.

Windy Poplars Fish Tacos

1-2 filets of fresh mahi-mahi, halibut, or other firm-fleshed fish
Citrus seasoning spice blend
Shredded iceberg lettuce
1 avocado, thinly sliced
Havarti cheese (shredded)
Lime
Cilantro
Soft taco wraps (tortillas)

Sauce
2 T mango puree (just chop one up, and throw it in the blender or food processor)
2 T mayo
1/4 t ancho chili powder
1/2 t freshly minced garlic

Preheat oven to 350. Line a baking dish with aluminum foil, coated with non-stick cooking spray. Place fish on foil, and sprinkle with citrus spice blend. Bake for 15-25 minutes (depending on how thick your fish is!), until it is fully cooked and flakes easily with a fork.

Meanwhile, shred the lettuce, slice the avocado, and prepare the cheese. In a small bowl, mix together all of the sauce ingredients.

Warm the tortillas.

When the fish is done, slice into thin strips, and assemble your tacos with desired toppings, finishing with a drizzle of the mango sauce, and a squeeze of fresh lime. Enjoy!

BBQ Noodles

 BBQ Noodles

Linguini
1 1/2 cup sliced mushrooms
1 can of bean sprouts - drained
1/2 a head of cabbage sliced thin
1 T evoo
Teriyaki sauce
1-2 cups of pork BBQ (sauceless)

Teriyaki Sauce

1/8 cup olive oil
1/8 cup water
1/4 cup soy sauce
2 T ketchup
1 T white vinegar
1/4 t pepper
2 cloves of garlic, minced

Cook pasta according to box directions. Combine all sauce ingredients and set aside.

Meanwhile, saute cabbage in olive oil until starting to grow tender. Add teriyaki sauce, bean sprouts, mushrooms, and BBQ. Cook and stir until mushrooms are tender, and everything is heated through. Add the noodles, and toss to coat.

Heart Healthy "Fried" Chicken

 This is a baked chicken with a delicious oatmeal and cheese crusting, and a taste you'll love. This recipe is one I grew up with (thanks mom!), and still love making whenever we get that fried chicken craving!

  

Heart Healthy "Fried" Chicken

Choose from: 6-8 broiler/fryer parts of chicken, 10-12 legs, or 8 boneless skinless breasts
1 cup uncooked oatmeal
1/3 cup grated Parmesan cheese
1/2 t salt
1/2 t paprika (or more to taste)
1/8 t pepper
2 cloves garlic (minced)
1/3 cup milk
1/4 cup margarine (melted)

Mix together oatmeal, cheese, salt, paprika, and pepper in a shallow dish. In a separate shallow dish mix garlic and milk together with a fork.

Dip and roll chicken, one piece at a time in oatmeal mixture; then dip into milk mixture, and back into the oatmeal.

Place finished pieces in a baking dish or jelly roll pan coated with non-stick cooking spray and drizzle with melted margarine. Bake in a preheated oven at 375 degrees for about an hour (broiler/fryer parts), or 35-45 minutes (for smaller pieces). You'll know they're done when a fork inserts easily and juices run clear.

Enjoy!

I LOVE this easy, delicious recipe! Please note that this is not "Bourbon Street" chicken, this stuff really does have bourbon in it. I've served it over rice, as well as in a bun - and it's equally yum both ways! For the sandwiches pictured below, I sprinkled one thinly sliced onion over the chicken and sauce mixture before turning the crock pot on.

Crockpot Bourbon Chicken

 

1 tbsp. ground ginger
1 tbsp. garlic powder
1/2 cup soy sauce
2 tsp. onion powder
1/2 c. (scant) sucanot or brown sugar
2 nip-sized bottles of bourbon (also known as sample or airplane-sized)
2 lbs boneless, skinless chicken thighs or breasts

Whisk together the first six ingredients. Place chicken in the bottom of the crockpot and pour sauce over top. Cook on low for 5-7 hours or on high for 4-6.

Crockpot Peach Mustard Pork

Originally found in Southern Living Magazine, I adapted this recipe to be made in the crockpot, and my goodness...is it overflowing with flavor! Sweet, spicy, warm, and slightly exotic, we love it served with roasted veggies and some hearty bread!

Crockpot Peach Mustard Pork Tenderloin

 

2 (1 1/4-lb.) pork tenderloins
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1/4 cup sweet onion, minced
1 cup peach preserves
1/2 cup bourbon (or two nip bottles)
4 tablespoons country-style Dijon mustard
1/4-1/2 teaspoon dried crushed red pepper (depending on the spice level you like)

Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large skillet over high heat 3 to 4 minutes on each side or until lightly browned (*note: I just use a tiny drizzle of oil since I have a non-stick pan).

Carefully transfer browned meat to crockpot.

Meanwhile, melt butter in a small saucepan over medium-high heat; add onion, and sauté 2 to 3 minutes until tender. Remove from heat, and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour half of the peace mixture over tenderloins, placing the rest in the refrigerator for later.

Place lid on the crockpot, and cook on low for 4-6 hours.

When ready to serve, you can remove the pork loin to a cutting board, and carefully slice, or just pull it apart by chunks if it has gotten excessively tender. Heat up the reserved sauce, and serve over the meat along with some remaining au jus from the crockpot.

Soooo delicious! I hope you enjoy!

Maple Glazed Salmon

 

2 Alaskan Salmon fillets, about 1/2 lb each (remove skin)
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp ground ancho chili powder
1/8 tsp ground cumin
1/2 tsp brown sugar
1/4 tsp salt
Maple syrup

Preheat oven to 425 and line a baking dish with foil.  Place salmon in dish.

Mix all spices (from paprika to salt) in a small bowl and sprinkle over salmon, coating it well.

Bake salmon for 25 minutes or to desired done-ness (fish should be opaque and flake easily with a fork).  Once out of the oven, drizzle with maple syrup and serve!

Soba Noodles With Asparagus

Soba Noodles with Asparagus

1 package buckwheat soba noodles, cooked to al dente, drained and rinsed
1/2 pound asparagus, trimmed, cut into 1 1/2″ lengths and blanched
1 cucumber, peeled, seeded and cut into 1/2″ pieces
1 c. cherry tomatoes, cut in half
1-2 spring onions, sliced
1 c. cooked chicken chopped or shredded
small handful cilantro leaves, minced
1/3 c. roasted peanuts, coarsely chopped

Dressing:

freshly squeezed juice of two limes
1 Tbs. fish sauce
1 Tbs. siracha (to taste)
1 Tbs. water
2 Tbs. sugar
2 Tbs. tamari sauce
2 Tbs. toasted sesame oil

Make dressing.  Place lime juice, fish sauce, chile sauce, sugar and tamari in a small bowl. Whisk in sesame oil until well blended.

Place all salad ingredients together in a large bowl, reserving a small amount of peanuts and cilantro for garnish.  Add dressing, toss well, garnish and serve.

Asian Turkey Lettuce Wraps

 

1 1/4 lb. ground turkey
1 pkg. (16oz.) frozen oriental vegetable mix, thawed
1/3 c teriyaki sauce
1/4 c plum sauce
2 T natural peanut butter
2 t ground ginger
3 cloves minced garlic
1 T rice wine vinegar
1 t toasted sesame seeds
4 green onions, chopped
10 Boston, butter, bib, or iceberg lettuce leaves

In a large skillet, cook turkey until no longer pink. Coarsely chop vegetables; add to the pan. Stir in teriyaki sauce, plum sauce, peanut butter, ginger, garlic, vinegar and sesame seeds.

Cook and stir for 5 minutes or until heated through.

Remove from heat; stir in onions. Place a small amount of turkey mixture on each lettuce leaf, drizzle with plum sauce, and roll up.

Roasted Red Pepper Chicken Pasta

Starting with a rotisserie chicken makes this meal a snap to throw together, yet the flavor blend is complex, unusual, and delicious. - If you want even more control over what's in your food, you can, of course, season and roast your own chicken. -

Favorite sides for this meal? Although it is a great all-in-one dish... I recommend green beans and onion buns. :-)

 

Roasted Red Pepper Chicken Pasta

 

13 oz whole wheat pasta (I like rotini)
Rotisserie chicken - de-boned and roughly chopped
12 oz jar roasted red peppers
2 cans (11 oz each) white shoepeg corn (drained)
1 c Parmesan cheese
1 c feta cheese
2 t garlic powder
2 t dried basil
Balsamic vinaigrette

Cook pasta according to package directions and drain. Combine all of the ingredients, adding just enough balsamic vinaigrette to moisten the pasta. Toss well. Serve immediately, or heat through in a warm oven to blend flavors. Serves 8

Looking for a wonderful summer salad that's a breeze to make ahead, keeps well, and is super easy to double or triple for a crowd? This could be your answer! I love to serve these with pecan muffinettes and when I do, I omit the walnuts from the recipe.-

Wild Rice Chicken Salad

 

1 6 oz box of long grain wild rice mix (Uncle Ben's is fine)
2 cups cooked chicken, chopped
1/2 cup dried cranberries or raisins
1/4 cup chopped sweet onion
1/2 cup chopped celery (opt)
1/2 cup frozen corn thawed
1/2 cup chopped toasted walnuts (opt)

Dressing: 1/3 cup olive oil, 1/3 cup raspberry wine vinegar (or 1/2 cup prepared raspberry or cranberry vinaigrette - I like Newman's Own)

Prepare rice according to instructions on package (I only add 1/2 or less of the seasoning pack to save on sodium). Mix all ingredients together except dressing. Combine dressing ingredients and toss with salad to coat. Chill until serving. -

Crockpot BBQ Pulled Chicken Sandwiches

We love this recipe, and I make it fairly often! It's great for days when you're busy with projects - you can throw this together before you dive in to your to-do list, and it's done by dinnertime! You just can't beat homemade BBQ sauce, and any leftovers freeze perfectly...

 

Crockpot BBQ Pulled Chicken Sandwiches

1 package (1-2 lb.) boneless, skinless chicken breasts

Sauce:

3 cloves of garlic, minced

1 c tomato puree

1/4 c dark molasses

2 T dijon mustard

2 T white wine vinegar

1 t chili powder

Whisk all ingredients for sauce together. Place chicken in bottom of crockpot, and cover with sauce. Cook on High for 2 hours, then turn to Low for 3-4 hours. Shred chicken with 2 forks (it will fall apart very easily), and serve on your favorite hamburger buns. Great w/ slaw too!

Curried Coconut Chicken Salad

 

Curried Coconut Chicken Salad

 

1/4 + 1/8 cup flakes coconut (unsweetened)
1/2 cup lowfat sour cream
1/2 cup mayo
1 t (scant)  dry ground ginger - or 1 T fresh grated
2 t curry powder
4 cups cooked chicken, chopped
1/2 cup golden raisins
1/4 c sweet onions, minced
1/3 c honey roasted peanuts, coarsely chopped

Preheat oven to 350. Bake coconut in a single layer in a shallow pan for 5-7 minutes or until lightly toasted, stirring halfway through.

Whisk together sour cream, mayo, ginger, and curry. Stir in chicken, raisins, onion, and coconut. Sprinkle with peanuts. Serve on a bed of lettuce, or as a sandwich filling. Enjoy!

  Lightened Up Shrimp and Grits

Parmesan Grits:

1/4 teaspoon salt
1 cup uncooked quick-cooking grits
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper

Creamy Shrimp Sauce:

1 pound unpeeled, medium-size raw shrimp (4 1/50 count)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 1/4 cups low-sodium fat-free chicken broth
1/2 cup chopped green onions
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon Srirachi sauce
2 cups firmly packed fresh baby spinach

Preparation:

1. Prepare Parmesan Grits: Bring 1/4 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.

2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits. -

***Note: This is equally delicious with less shrimp than it calls for, and to cut down on prep time even more, you can use frozen pre-cooked shrimp - just thaw under cold running water, and throw it in with the spinach at the very end!

Moroccan Quinoa

Are you ready to throw a dance party for your mouth? One full of tender morsels, and exotic spices? Look no further than this flavor-filled side dish. A cinch to throw together, and has fast become a favorite at our table for both casual meals and more formal affairs. As the creator of this recipe suggests, I've found that it is best made a day ahead so that the flavors have a chance to blend. If you're looking for a simple meal-in-one, just add some chopped up cooked chicken to the mix.- Original recipe can be found HERE at EmmaEats.

 

Moroccan Quinoa

 

1 1/4 cups low-sodium chicken or vegetable broth
1 cup uncooked quinoa
1 cup roughly chopped dried apricots
1 cup pitted and chopped dates
6 T extra-virgin olive oil
1 T Moroccan seasoning mix (see below)
juice of 1 lime

Cook quinoa in broth as directed on package until fully done. Combine all ingredients in a large bowl, and toss until well mixed. Delicious served warm or cold and even better the next day! Stores and reheats easily.

*I like to make this with a lime-infused olive oil in place of the evoo (with the lime juice omitted).

 

Moroccan Seasoning Mix

 

5 tsp ground nutmeg
5 tsp ground cumin
5 tsp ground coriander
2 1/2 tsp allspice
2 1/2 tsp ground ginger
1 1/4 tsp cayenne pepper
1 1/4 tsp ground cinnamon
Mix all spices together, and store in a cool dry place for up to 6 months.

Date Stuffed Chicken Breast

This was a recent discovery in BHG All-Time Favorites publication that has a pleasant, surprising medley of flavors in the filling. It will definitely be making its way into our regular rotation!

 

Date Stuffed Chicken Breast

 

2 T pitted whole dates, chopped
4 small boneless/skinless chicken breast halves
2 oz goat cheese, softened
2 T almonds, toasted, and finely chopped
1 t snipped fresh rosemary or thyme
Pinch of salt
1/4 t black pepper
1 T honey
1 T lemon juice

Preheat oven to 375. Place the dates into a small bowl; add just enough boiling water to cover. Let stand for 5 minutes to soften. Meanwhile, using a sharp knife, cut a pocket into each chicken breast by cutting horizontally through the thickest portion - taking care not to go all the way through to the other side.

Drain liquid off dates. Add goat cheese, almonds, and herbs to dates and stir to combine. Spoon cheese mixture into pockets of chicken. If necessary, you can secure with wooden toothpicks. Sprinkle with salt and pepper.

Coat an oven-safe large pan with non-stick spray. Heat skillet over medium, and add chicken pieces, meaty side down. Cook for 3-4 minutes or until brown. Turn chicken. Bake for 15-18 minutes or until chicken is no longer pink (170 degrees F). Meanwhile, in a small bowl combine honey and lemon juice. Brush over chicken the last 2-3 minutes of baking, and again just before serving.

Prep: 20min. Bake 15min. Serves 4.