Curry Turkey with Currents

This was a big hit at home last night. It was designed to be a stuffed pepper but came out better with the modifications I made. Makes 4 large portions with rice.

2 bell peppers
1lb ground turkey
1 white onion diced
1 zucchini chopped
1/4cp dried currents ( I got mine at whole foods)
2 cups brown rice (dry measure) cooked still warm
1 chicken bullion cube
1-1 1/2 cup water
3tbsp milk
curry
salt and pepper

Chop up the onion and zucchini saute in olive oil for 3 min and add ground turkey salt and pepper to taste. Brown turkey until all pink is gone and set aside. Blanch peppers in boiling water for 3 minutes, remove and dice. Add peppers to turkey mixture along with currants. Place rice in a shallow 8x8 or 9x9 inch pyrex dish and cover with turkey mixture. In a small sauce pan boil 1 to 1 1/2 cups water and add bullion cube. Let dissolve and add curry to your liking whisking it in slowly. to the curry liquid add milk also whisking in. Pour curry sauce over the turkey and cover with foil. Bake 30 min in a 350 degree oven. Enjoy!

Bean Salad and Chicken Pico Quesadillas

This one was a total accident but it came out really delicious. It fills you up too which is a plus. When I made it we had it with Chicken Pico Quesadillas. But it would be ok on its own as a meal. It doesnt have dressing but its packed with flavor.

SALAD:

1/2can black beans

1/2can kidney beans

1/2can chickpeas

1/2 head romaine lettuce

1cup cooked rice

1 ear of white corn, raw cut off the cob

1 small red onion

1 lime

salt

pepper

Combine all the rinsed and drained beans with the lettuce in a large bowl. Add rice and corn and a small red onion chopped. Squeeze the juice of one lime over the salad and salt and pepper to taste. Enjoy!

This quesadilla is easy and filling. Sometimes the come out floppy but if you drain off the Pico juice this shouldnt happen. Even if they are floppy they are delicious.

Quesadillas:

2 chicken breasts, grilled cut into strips

large tortillas

Mexican blend cheese

PICO DE GALLO:

2 large tomatoes

1 jalapeno

1 red onion

cilantro

1 lime

3 cloves garlic

Chop tomatoes and onion into similar size small pieces. De rib and seed jalapeno and mince into tomatoes and onion. Mince and add garlic to the mix as well. Chop a handful of cilantro and add to the mix along with the juice of one whole lime. Let sit 30 minutes

To prep quesadillas place one tortilla into the oven for 4 minutes or until crispy. Top with chicken and a handful of cheese. Spoon on Pico being careful to drain off as much liquid as possible. Top with second tortilla. Put back in oven for 5 or 6 minutes until cheese melts. Enjoy!

Carribean Cobb Salad

This salad wasnt as big of a hit as the Asian Chicken but was still good. Adding the friut creates alot of textures, and snacks for later. This too is a huge portion so if you need cut it down. The complaints were that the dressing was too oily, personally I didnt think so.

SALAD:

1 head romaine lettuce

2 chicken breasts grilled cut into strips

1cp fresh papaya

1cp fresh pineapple

1 bell pepper

1 can black beans rinsed and drained

DRESSING:ORANGE SOY VINAIGRETTE

1/2cp orange juice

1/2cp pineapple juice

1tbsp minced parsley

2tbsp fresh lime juice

2tbsp low sodium soy sauce

1tbsp extra virgin olive oil

1tbsp sesame oil

2tsp sugar

1tsp lemmon pepper seasoning

First combine all dressing ingredients and shake to combing in a glass jar or container. Cut up fruit into bite sized chunks add to large bowl. Next cut and add lettuce and bell pepper. Add black beans and grilled chicken strips. Shake dressing well and add to salad, being careful not to overdress, and combine all ingredients. Enjoy!

Asian Chicken Salad

Im not typically a salad eater but this one is not only filling but tastes great. It makes a huge amount, way more than enough for meals for two people, so I would cut it down for a smaller portion. You could also add or subtract ingrediants but the combo is amazing.

SALAD:
1 head of romaine
1 napa cabbage (you wont know its there and it give a great crunch)
2 carrots shaved with a veggie peeler into the bowl
1 chopped bell pepper
1 small can mandrin oranges
1/2 cup toasted sliced almonds (toasting is very important)
1tbsp toasted seseme seeds
2 chicken breasts
handful chow mein noodles

DRESSING:
2tbsp rice vinegar
2tbsp low sodium soy sauce
1/4cp veggie oil
salt
pepper

First make the dressing in a glass jar or container with a lid. Add all the ingredients and shake to combined. This dressing is great the next day too. Next cut up your veggies and mix together the napa cabbage, the romaine lettuce, and the bell pepper. Using a veggie peeler shave the carrots into the bowl and blend all of the veggies together. Prep your chicken next either by grilling it on a foreman grill or cutting it into strips and cooking in a little veggie oil in a wok. Season the chicken with pepper. Add the chicken, sesame seeds, and the almonds, if your almonds are not toasted already jus put them on a sheet pan in a 350 degree oven for about 10 min until golden brown. Last drain the oranges and add them along with the chow mein noodles. Lastly add the dressing, making sure to shake well and not overdress. Enjoy!