Coconut Chicken Curry

I'm pretty much in love with everything coconut. One of my favorite dishes is my Coconut Curry with Shrimp & Mushrooms.  Currently, I have a sister living in India and cooking with these warm spices seem to make the long distance just a little bit closer. Marinading the chicken in plain yogurt and fragrant spices ensures for melt in your month tender and juicy chicken pieces. The amount of spices used are for a mild-medium heat level but feel free to adjust to your preference.

*Similar to my Coconut Curry with Shrimp & Mushrooms this dish also uses sumbar powder.  It's a combination of about nine different spices. You can often find the powder at an Indian market or make your own Here. The sumbar powder gives the dish a great robust flavor. If you like more heat just increase the sumbar powder to your desired taste.

Yield: 6 Servings

Coconut Chicken Curry
2 large chicken breasts, cut into bit sized pieces
1/2 cup plain yogurt
2 1/2 teaspoons cumin
2 teaspoons yellow curry powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon salt
1 1/2 teaspoons sumbar powder*
4 Yukon gold potatoes, diced
Olive oil
3 carrots, diced
1 onion, diced
1-13.5 oz can full fat coconut milk
1 tablespoon butter

Combine chicken, yogurt, cumin, curry, garlic, pepper, salt and sumbar powder in a medium sized bowl. Mix well and then cover and refrigerate while you prepare the remaining ingredients. Add diced potatoes to a medium sized pot and cover with water, bring to a boil and cook until potatoes are fork tender. While potatoes are cooking, heat a large skillet over medium-high heat and drizzle in about 1 tablespoon of olive oil. Add carrots and saute for a few minutes or until they begin to soften and then add in onion and continue cooking until carrots and onions are soft. Remove mixture from pan and saute chicken until juices run clear then reduce heat to low. Drain potatoes and add to cooked chicken along with the onions and carrots. Add coconut milk and heat through. Check for seasoning and stir in butter until melted.

Serve with rice and garnish with parsley if desired.

No Bake Cranberry Coconut Clif Bars

As you know from my Peanut Butter Chocolate Clif Bars post I LOVE Clif Bars! This variety is just as easy and delicious with a cranberry and coconut twist. Last night my husband and I had to promise each other we would try our hardest not to finish off the pan in one night. So far we're both staying strong! Resist the vending machine temptation by grabbing one or two of these on your way to work to school. I promise you, your wallet and taste buds will thank you. 

Yield: 16 Bars

No Bake Cranberry Coconut Clif Bars
Olive oil
1 1/4 cups unsweetened dates, pitted and minced
1/3 cup peanuts or almonds, roughly chopped
1 cup quick oats
1/3 cup unsweetened coconut flakes
3 tablespoons ground flax 
1/2 teaspoon cinnamon
1/4 cup dried cranberries
1  cup crisp rice cereal
2/3 cup all natural peanut butter (no oil or sugar added)
1/3 cup plus 1 tablespoon brown rice syrup
1 teaspoon vanilla extract

Lightly coat an 8 x 8 inch or 9 x 13 inch baking dish with olive oil and set aside. Pulse pitted dates in a blender or food processor until finely chopped and then add to a large bowl. Add in the nuts, oats, coconut, flax, cinnamon and cranberries. Using a pastry cutter work the mixture together until it resembles course crumbs then stir in rice cereal.

In a small pan over medium heat, combine the peanut butter and rice syrup stirring until smooth. Stir in the vanilla and pour over cereal mix. *Hint* I find it easiest to coat my hands with a little olive oil and combine the mixture together with my hands.

Firmly press down mix in prepared pan. Cover and refrigerate until firm then cut into individual bars and store in an airtight container in the fridge.

Meals for the Week

Happy Friday! You will love these favorite FIVE meals. Happy weekending.

1. Starting off the week and a great frugal meal is Lemon Garlic Tuna Burgers by Can You Stay for Dinner. I love that these are baked instead of fried, easy to make and great on the budget. Instead of sour cream cream try Greek Yogurt and use whole wheat bread crumbs instead of the panko. 

2. Keeping with the chicken theme is my Grilled Chicken Sausage with Spinach & Lemon Linguine. This dish is pure bliss. Serve with garlic and olive oil grilled pita bread.

3. Another favorite dish is Chicken Piccata from the Food Network. The chicken is so tender and delicious with the tasty citrus sauce. Serve with whole wheat pasta and your favorite greens. 

4. Ready for some beef? These slow cooker Beef Gyros by Eat at Home Cooks will hit just the spot. Pack in the veggies by filling your gyros with fresh bell peppers and spinach. If vegetarian is more your style try subbing the beef for falafel patties. 

5. Finishing off this week are Crispy Coconut Chicken Fingers by Kraft. The light coconut coating keeps the chicken super moist and adds a great crunch without having to pull out out the fryer. Use unsweetened coconut flakes and reduce the butter if desired. Serve with steamed carrots and a fresh salad.

Grilled Chicken Sausage with Spinach & Lemon Linguine

I seriously cannot get enough of the Al Fresco chicken sausage, and no, I haven't been paid to keep eating it. Tonight I threw it on the grill and served it with an awesome whole wheat linguine pasta. Easy enough to throw together for a weeknight dinner and super tasty. You will LOVE this simple rustic dish.

Grilled Chicken Sausage with Spinach & Lemon Linguine 

Yield: 4 Servings

12 oz whole wheat linguine pasta
4 oz button mushrooms, halved and thinly sliced
1 tablespoon butter
Drizzle of olive oil
1-2 garlic cloves, minced
10 oz fresh spinach
3 tablespoons fresh lemon juice
1/2 cup shaved Parmesan cheese
1 pound chicken sausage links
2 tablespoons fresh parsley, minced

Bring a large pot of water to boil and cook pasta according to instructions on the package. Once pasta is cooked, drain and set aside. Meanwhile in a large skillet over medium heat add mushrooms, butter, olive oil and garlic cloves. Saute until mushrooms are soft. Remove mushrooms and saute spinach just until it wilts. Remove Spinach and set aside. In the same skillet or over a grill cook sausage links until heated through and then thinly slice. Add drained pasta, spinach, mushrooms, lemon juice and Parmesan cheese to the sliced chicken. Combine and heat through. Drizzle in additional olive oil or cooking liquid if desired. Serve with additional Parmesan cheese and fresh parsley.

Spinach Banana Baby Pancakes

As a Mom with a 9-month old I've been on the lookout for baby and mommy approved finger foods with extra points awarded for low mess snacks. After some experimenting in the kitchen I have to say these Spinach Banana Baby Pancakes are awesome! My lil man loves them, they're soft, nutrient dense and free from sugar and salt. If your little one doesn't eat the whole batch in one sitting, refrigerate or freeze the leftovers.

Last night we had dinner at this fun outdoor venue. Lil man enjoyed his pancakes and entertained himself with his food the entire meal. 

Spinach Banana Baby Pancakes

Yield: 5 Dollar Coin Pancakes

1 tablespoon minced fresh spinach
2-inch chuck banana, mashed
2 teaspoons multi-grain hot cereal
1 tablespoon whole wheat flour
1 teaspoon plain yogurt
1 egg yolk
Pinch of aluminum-free baking powder
Pinch of cinnamon
Olive oil 

Combine all ingredients in a small bowl and stir until smooth. Heat a small drizzle of olive oil in a skillet over medium heat. Drop batter by spoonful. Flip pancakes when bubbles form. Cook thoroughly before serving.

Meals for the Week

Welcome to the weekend! I've got some easy grill and crock pot dinners for you this week. Perfect for effortless entertaining and laid back family dinners.

1. These Crock Pot Pork Carnitas have to be some of the most tender and juicy meat you will ever taste and bonus budget friendly. Serve with your favorite BBQ sauce and a garden salad to round out this easy dinner.

2. Chicken Florentine Pasta by Pioneer Woman is one of my favorite pasta dishes. Saute or grill the chicken and sub the white pasta for whole wheat. And with tomatoes going full power it's a great way to use them in a tasty meal.

3. This week's menu wouldn't be complete without a quinoa dish and this Grilled Shrimp Quinoa Salad is incredible. Leave out the shrimp for a meatless dinner or sub it for a different protein if desired.

4. Barbecue Chicken Dinner Packets are easy to prepare and cook fast on the grill. Personally, I'd skip the Hunt's BBQ sauce and go with some Stubbs Original. With ingredients you can actually pronounce and less sugar than most BBQ sauces on the market it's an easy switch. Serve with some fresh steamed broccoli on the side. 

5. And lastly Very Berry Salad with Raspberry Vinaigrette from Tried and Tasty. This salad shouts summer, looks beautiful and tastes amazing. Use honey instead of sugar when glazing the almonds and serve with some grilled chicken. 

Enjoy!

Healthy Summer Berry Lassi

Not many things in life are just about perfect and this refreshing and healthy summer drink takes all the credit. You'll love how simple this drink is to make and once you taste it you'll wish you had made two. Perfect for an after dinner treat or midday refresher. 

Yield: Serves 1

Healthy Summer Berry Lassi

7-8 strawberries, stems removed

Handful of blueberries

3/4 cup plain yogurt

1 heaping tablespoon chia seeds

Small handful of ice

Honey, optional 

Combine all ingredients in a blender and process until smooth. Serve immediately. Add honey to taste if desired.