Spicy Chicken Curry

1 medium onion, chopped
6 cloves garlic, chopped
1 jalapeno, chopped (I add it whole to the blender)
1 tablespoon garam masala
1/2 teaspoon ground cumin
2 to 4 cloves
2 tablespoons vegetable oil
2 tablespoons curry powder
1/14 cup water
1 chicken, cut into 8 pieces
4 medium potatoes, peeled and diced
Kosher salt
Steamed white rice, for serving



Directions

In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.

Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.

Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.



I add 1 c. milk and 1-2 Tbsp. cornstarch to make this creamy and thick.

My friend serves it with a dallop of sour cream, but I found it perfect without the sour cream!

Crockpot Yogurt

I am going to say the directions for this are of the utmost importance!

I tried this initially with skim milk and ended up with yogurt soup.

8 c. (1/2 gallon) of WHOLE MILK
1/2 c. store bought, natural live action culture plain yogurt (This is a starter. Once you make your own, you will save 1/2 of that for your next batch)

Frozen or fresh fruit and splenda (if desired for flavoring)

1. Dump all of the milk into the crockpot and turn it on to LOW. Cover and cook on low for 2 1/2 hours.

2. Unplug your crockpot. Leave the cover on and let sit for 3 hours.

3. Scoop 2 cups of the warm milk into a bowl and whisk in 1/2 c. of store bought yogurt. Slowly mix into the rest of the milk in the crockpot.

4. Put the lid back on the crockpot. Keep it unplugged and wrap it with a heavy bath towel. Do not touch. Do not stir. Do nothing for 8 hours.


You will have yogurt after 8 hours. It is thinner than you would expect. Put into plastic containers (covered) and let set up in the fridge.

This will give you yogurt that is the consistency of regular store bought yogurt.

I added 1/2 c. splenda and the zest and juice of one lemon in half.

the other half I added 3 T. vanilla extract and 3/4 c. splenda for vanilla

(I liked my lemon one a little more tart)

You can flavor with whatever you like!


This recipe was adapted from www.crockpot365.blogspot.com She is pretty awesome. Check that out too.

Homemade wheat thins

1 1/4 c. Whole wheat flour
1 1/2 T. Sugar
1/2 tsp. Salt (plus extra for topping)
1/4 tsp. Paprika
4 T. butter
1/4 c. Water

Preheat oven to 400°.  Line baking sheets with wax paper.

Add dry ingredients.  Cut in butter.  Add water.  Kneed dough.  You may need to add a little more water. Divide dough into 4 peices.  Cover others until you are ready to work with them.  Lay out a peice of wax paper on the counter and lightly dust the wax paper with flour.  Set one of the chunks of dough on the wax paper and sprinkle the top with flour.  Using a rolling Pin, roll out dough in each direction. flip, sprinkle with flour and roll again.  Continue dusting with flour, rolling, then flipping.  This keeps the dough from sticking.  The dough needs to be very very thin.  (seriously almost paper thin)

Once the dough is very thin, use a Pizza cutter to cut into squares. I poke a fork into the cracker 3 times to resemble wheat thins.

Bake AT 400° for 5-7 Minutes (watch closely, they burn quickly)

Place on paper towels to cool and store in ziploc bags.

Healthy Homemade "Bisquick"

4 c. White flour
4 c. Wheat flour
1/4 c. Baking powder
3 Tbsp. Sugar
1 Tbsp. Salt
1 1/3 c. Dry milk
2/3 c. Canola oil

Mix dry ingredients. Cut in oil.  (I use the dough attatchment for my kitchen aid or ninja mixer)

You can use all white flour, but it is not a noticible difference using the wheat, so might as well get the health benefits of it!

This recipe has half the calories and fat of regular bisquick and can be used in all of the same recipes!

Chicken Tikka Masala

2 tsp. Paprika
1 tsp minced garlic (or one clove fresh  garlic)
1 tsp. Garam masala
1/2 tsp. Ground cumin
1/2 tsp. Crushed red peppers
2 tbsp. Butter
1 1/2 lb boneless,skinless chicken breasts cut up into 1 inch cubes
1 medium onion, chopped (1 c)
2 tbsp lemon juice
1 can (14 1/2 oz) diced tomatoes undrained
2/3 c skim milk
1 tbsp cornstarch
1/2 tsp salt

Melt butter in large non-stick skillet on medium heat.  Add chicken, onion and lemon juice; Cook and stir 10 Minutes or until chicken is no longer pink. Add all of the spices except red pepper. Cook 1 minute (continuing to stir)

Stir in tomatoes until well mixed. Stir milk into cornstarch and salt until smooth. Gradually stir into the skillet.

Stir in red pepper, Bring to boil, Reduce heat and simmer until thickened.
Serve with cooked rice or naan (i use a mix of brown rice and forbidden rice)

Spelt Waffles

Spelt Waffles



2 eggs
2 c. spelt flour
1 3/4 c. vegetable oil
1 T. white sugar
4 tsp. baking powder
1/4 tsp salt
1/4 tsp vanilla

Beat the eggs until fluffy. Add everything else in order and beat until smooth. Cook in a heated sprayed waffle iron.

Homemade Granola Bars

2 c. Old fashioned oats
1 c. Spelt flour
3/4 c. Brown sugar
3/4 c. Toasted wheat germ
3/4 tsp. Salt
1 c. of any of the following: mini chocolate chips, mini m&m s, toffee chips, raisins (also add 1 tsp. cinnamon) or craisins.
*I use 1/3 c. Mini chocolate chips, 1/3 c. Toffee chips, 1/3 c. mini m&ms
1/2 c. vegetable oil
1/2 c. honey
2 tsp. vanilla
1 egg

Add ingredients in order.
Grease baking sheet, line with foil, then grease the foil.

bake at 350° for 18 minutes (will seem not quite done).

Remove from pan and let cool.  cut into 1-1.5" wide bars and wrap with saran wrap. 

They freeze well but we go through them quickly.  I always double it.

Makes 30 1" wide, 2" long bars. Here is the nutritional info.



Nutrition Facts
Amount Per Serving
Calories 131
Calories from Fat 54


Total Carbohydrates
17.7g

Dietary Fiber
1.4g

Sugars
11.4g

Protein
2.4g

Peanut Butter Granola

Peanut Butter Granola

2 tablespoons margarine
1/3 cup natural peanut butter
1/3 cup honey
1/2 teaspoon vanilla
1/4 teaspoon salt
3 cups rolled oats
1/2 cup dry roasted peanuts

Directions

Begin by melting the margarine and peanut butter together in a saucepan. Add the honey, vanilla and salt. Stir the mixture until it is smooth and hot throughout. It doesn’t need to boil. Add the oats. Stir until the oats are completely coated with the sticky gooey peanut butter mixture. It will be chunky. Turn the mixture into an ungreased cookie sheet lined with wax paper, or a large 9 by 13-inch pan. Spread the granola out evenly and bake it at 325° for 20 minutes. It will be brown and crispy. Now remove it from the oven and allow it to cool right there in the pan. Break it up into pieces after it is cooled. Transfer the granola to sealed canister (I use ziplock bags).


Serving size is 1 c. I never eat that much. I usually have 1/8 c. on yogurt. Here is the information for 1c. of homemade granola.

Calories
162
Calories from Fat
70
Total Carbohydrates
19.2g
6%
Dietary Fiber
2.4g
10%
Sugars
6.9g
Protein
5.2g

Pumpkin Granola

Pumpkin Granola

Ingredients

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup applesauce
1 teaspoon vanilla
3/4 cup dried cranberries
1/2 cup pumpkin seeds

Instructions

In a large bowl, combine the rolled oats, pumpkin pie spice, cinnamon, nutmeg, salt, and brown sugar, pumpkin seeds and dried cranberries
In another bowl, combine the pumpkin, maple syrup, applesauce, and vanilla.
Pour the pumpkin mixture into the oat mixture.
Toss the mixture until all of the oats are coated.

Spread the granola onto a baking sheet lined with foil or parchment.

Bake in a preheated 325 degree oven for 20 minutes.

Take the granola out and stir it around.

Bake another 25 minutes or until the granola gets crisp.

A serving size of this recipe is 1 cup. I NEVER eat that much. I usually eat 1/8 c. with my yogurt. Here is the nutritional breakdown






Calories
134

Calories from Fat
27

Saturated Fat
0.6g

Trans Fat
0.0g

Cholesterol
0mg

Sodium
93mg
4%

Total Carbohydrates
23.9g

Dietary Fiber
2.7g

Sugars
8.6g
Protein
3.6g
Vitamin A 19% • Vitamin C 1%
Calcium 2% • Iron 9%
Nutrition Grade B-
* Based on a 2000 calorie diet

Everything Smoothie

I have become a bit of a smoothie expert. My mom swears by those Yoplait smoothies sold prepackaged, but it has high fructose corn syrup and lots of other undesirables. I have started making my own. I flash freeze fruits and keep them in large bags for my smoothies To flash freeze fruit, line a baking sheet with wax paper. I always wash my fruit and line it up on a paper towel and allow it to dry. Line the clean, dry fruit up individually on the wax paper and let it freeze. I usually leave mine in over night.

Using ice cubes just thins the smoothie and makes it taste watery. I freeze my own yogurt ice cubes to add to the smoothie. I use light, fat free or greek yogurt and all work great.

My kids adore their smoothies. Being on the higher side of calories for what I will allow as a snack, there are a few things I add to ALL of my smoothies. 1. Flax seed-If you blend it well, no one will ever know it's in there 2. Spinach-Even lighter colored smoothies, once 1/4 cup is ground up into the smoothie it is undetectable and you can't taste it at all. I add it to all our smoothies to add all of the vitamins and nutrients. My recipe is pretty generic 1 1/2 c. frozen fruit 5 yogurt ice cubes 1 1/2 c. skim milk or no added sugar juice (or a combination of the two) 1 Tbsp. flax seed 1 tsp wheat germ 1/4 c. fresh spinach leaves The possibilities are really endless.

Ranch potatoes

5 large potatoes
approximately 1 tbsp olive oil
Ranch dressing packet

Cut potatoes into cubes (i prefer red potatoes for health benefits and taste). Put potatoes into freezer bag or large bowl. Drizzle with olive oil and toss until evenly coated.
Add one packet of ranch seasoning.  toss well and put on a single layer on a baking sheet.  Bake at 350° for 25 minutes.

Side note:  ranch packets are pretty healthy.  Its only about 70 calories for the entire packet.  one serving is 5 calories.

Ranch Replacement

I love ranch, but I hate the calories associated with it.  This dip is awesome because it fills the craving, but doesn't waste all of those calories, plus it is super simple.

Ranch Replacement
1 cup cottage cheese
1 small plain greek yogurt
1 Tbsp or so ranch mix packet (mix to taste)

Put all ingredients in a bowl and mix well.  Serve with fresh veggies.

You can use an entire container of cottage cheese and a big greek yogurt for 1 packet of ranch mix.

Calories
26
Calories from Fat
4
% Daily Value*
Total Fat
0.4g
1%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
102mg
4%
Total Carbohydrates
1.8g
1%
Sugars
0.8g
Protein
3.7g
Vitamin A 1% • Vitamin C 0%
Calcium 4% • Iron 0%

Cauliflower Pizza Crust

CRUST:
1/2 large head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (I use low moisture, part-skim)
1 teaspoon dried oregano
1 clove fresh minced garlic
1/2 teaspoon onion powder
1/2 teaspoon ground sea salt

TOPPINGS:
Pizza sauce (I use the premade kind sold fresh in the WinCo Deli)
fresh pepperoni
fresh mushrooms
sliced black olives

CRUST:
1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

TOPPINGS:
1/2 cup tomato-basil marinara sauce (i use sauce premade at the Winco deli)
1/2 cup finely shredded mozzarella cheese
toppings as desired

DIRECTIONS: Preheat oven to 450. P

Grate the cauliflower into small crumbles. For this recipe, you will need 1/2 large head of cauliflower. (approximately 2 + cups of shredded cauliflower) Put the cauliflower in a microwave safe bowl (dry) and cook on high for 8 minutes. Allow cauliflower to cool.




Combine all crust ingredients. Spray a cookie sheet or pizza pan with non-stick cooking spray. Press "dough" into the pan until it covers evenly (fairly thin about 1/2")

Bake at 450 degrees for 15 minutes or until crust is golden.




Pull crust out of the oven, top with sauce, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add desired toppings.




Turn on broiler and move up cooking rack.

Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately.




This is an "eat with a fork and love it" type of pizza. It doesn't really work to pick up and eat with your hands. But it is really, really yummy!