Healthy Curry Chicken Recipes

September 26, 2018 at 5:02 AM | Posted in Eating Well | Leave a comment
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Healthy Curry Chicken Recipes

From the EatingWell website and Magazine its Healthy Curry Chicken Recipes. Delicious and Healthy Curry Chicken Recipes like; Thai Yellow Chicken Thigh Curry, Chicken Curry Soup, and Chicken Curry with Rice. Find these recipes and more all at the EatingWell website. So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Curry Chicken Recipes
Find healthy, delicious curry chicken recipes, from the food and nutrition experts at EatingWell.

Thai Yellow Chicken Thigh Curry
Yellow curry paste is generally spicier than green but not as spicy as red, making it just right for this easy stir-fried chicken thigh recipe. Sizzling the curry paste in oil before making the curry gives it a boost in complexity…….

Chicken Curry Soup
Curry powder, fresh ginger and garlic infuse this chicken soup with lots of flavor……..

Chicken Curry with Rice
Fresh ginger and pungent curry add big flavor to this one-pot meal…….

* Click the link below to get all the Healthy Curry Chicken Recipes
http://www.eatingwell.com/recipes/18940/ingredients/meat-poultry/chicken/main-dish/curry/

Healthy Baked Chicken Breast Recipes

August 16, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Baked Chicken Breast Recipes. Delicious and Healthy Baked Chicken Breast Recipes like; Meal-Prep Curried Chicken and Chili-Lime Chicken, Chicken Burrito Bowls with Sweet Potato Rice, and Chicken Tostadas with Black Bean Salsa. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Baked Chicken Breast Recipes
Find healthy, delicious baked chicken breast recipes, from the food and nutrition experts at EatingWell.

Meal-Prep Curried Chicken and Chili-Lime Chicken
Save time and maximize your efforts by mixing up two separate chicken marinades and cooking multiple recipes at once. This simple but flavorful meal-prep chicken dinner idea lets you cook ahead and not be bored with your choices by mid-week. Both recipes are roasted together on a baking sheet; a foil barrier keeps them separate……..

Chicken Burrito Bowls with Sweet Potato Rice
Tired of cauliflower “rice” but looking for a low-carb swap for regular rice for your burrito bowl? Try sweet potato. Creating sweet potato “rice” is a two-step process. First, cut the sweet potatoes into long thin strands using a spiralizer or vegetable peeler. Then, pulse the sweet potato strands into small, ricelike pieces in a food processor…………..

Chicken Tostadas with Black Bean Salsa
Here’s a low calorie Tex-Mex one-dish recipe. It has chicken, beans, salad and a tortilla all stacked up on one plate…………

* Click the link below to get all the Healthy Baked Chicken Breast Recipes
http://www.eatingwell.com/recipes/20643/ingredients/meat-poultry/chicken/breast/baked/

Diabetic Dish of the Week – Jamaican Curried Rice TUESDAY

March 20, 2018 at 5:02 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is a Jamaican Curried Rice. Add flavor to your next Meal with this week’s recipe – Jamaican Curried Rice. Using rice with black beans, red bell pepper, onions and pineapple. Lime juice and curry. This should go good with any dish but especially your Seafood Dishes! You can find this recipe at the CooksRecipes website which has a huge selection recipes to please all tastes! So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Jamaican Curried Rice
This zesty flavored rice dish combines cooked rice with black beans, red bell pepper, onions and pineapple. Lime juice and curry get your attention and add that great island taste.

Recipe Ingredients:
2 teaspoons olive oil
1 cup diced red bell pepper
1/2 cup sliced green onions
2 tablespoons curry powder
3 cups hot cooked rice
1/4 cup Equal® Spoonful*
2 tablespoons lime juice
1/2 teaspoon salt
1 (20-ounce) can pineapple chunks, drained
1 (15-ounce) can black beans, rinsed and drained
1/2 cup salted cashews

Cooking Directions:
1 – Heat oil in medium skillet. Cook and stir bell pepper and onions 2 to 3 minutes. Add curry powder; stir 30 seconds.
2 – Combine cooked rice, Equal®, lime juice and salt in medium-size bowl. Stir in cooked vegetable mixture, pineapple and black beans. Rice may be served warm or at room temperature. Sprinkle with cashews just before serving.
Makes 8 servings.

*May substitute 6 packets Equal sweetener

Nutritional Information Per Serving (1/8 of recipe): calories 196, protein 6 g, carbohydrate 31 g, fat 3 g, cholesterol 0 mg, sodium 474 mg.
https://www.cooksrecipes.com/diabetic/jamaican_curried_rice_recipe.html

Healthy Indian Recipes

December 17, 2017 at 7:03 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Indian Recipes. Delicious Healthy Indian Recipes like; Tofu, Chicken and Eggplant Curry, Slow-Cooker Dal Makhani, and Cashew Butter Chicken Masala. You can find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Indian Recipes
Find healthy, delicious Indian recipes, from the food and nutrition experts at EatingWell.

Tofu, Chicken and Eggplant Curry
This tofu curry recipe has a rich and spicy tomato-based sauce studded with cubes of pressed, baked tofu. Serve with brown rice and naan bread to sop up any remaining sauce…..

Slow-Cooker Dal Makhani
Using a slow cooker for this dal curry recipe is brilliant—the lentils cook until they’re perfectly tender. For the creamiest results, use whole urad dal (versus split), which you can get online or at Indian markets. This particular bean breaks down beautifully, giving the dish its rich, creamy texture. For a stovetop variation, see below. Serve it over rice with Indian-style green chutney and a side of plain yogurt……

Cashew Butter Chicken Masala
Butter or even heavy cream usually gives butter chicken its rich, satisfying quality. In this healthy version of a butter chicken recipe, cashew butter creates an equally luxurious texture. Chickpea flour thickens the sauce, but is optional if you don’t have it on hand. For weeknight speed, marinate the chicken ahead of time and you can have this dish on the table in about 30 minutes. Serve with steamed spinach and basmati rice……

 

* Click the link below to get all the Healthy Indian Recipes
http://www.eatingwell.com/recipes/19710/cuisines-regions/indian/

Thai Vegetarian Recipes

April 28, 2016 at 4:55 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Thai Vegetarian Recipes. Recipes containing the flavor of Thai seasonings in Vegetarian Recipe Dishes! Recipes that include; Vegetarian Thai Red Curry, Vegetable Satay, and Crispy Seitan Stir-Fry for Two. Find themall on one of the webs best recipe sites, EatingWell. http://www.eatingwell.com/

 

 

Thai Vegetarian RecipesEatingWell2

Make a delicious vegetarian Thai recipe at home with these easy Thai food recipes.
The flavors of Thai food, including red curry, peanut butter, coconut milk, lemongrass, ginger and more authentic Thai ingredients, work especially well when paired with tofu and a variety of healthy vegetables. In our collection of Thai vegetarian recipes, we lighten-up traditional Thai food dishes and offer flavorful options for delicious meatless meals. Try our Vegetarian Thai Red Curry for a healthy curry dinner or Vegetable Satay for a vegetarian version of this Indonesian-style satay often made with chicken or beef.

 

 

Vegetarian Thai Red Curry
This flavorful vegetarian Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If you’re using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will still be a knockout…….

 
Vegetable Satay
Although usually made with strips of chicken or beef, this Indonesian-style satay can be made with fresh broccoli and cauliflower florets. Hot Madras curry has a bit of a kick; use regular curry powder if you just want the flavor of curry but not the heat. To save time, look for broccoli and cauliflower already cut into florets in the produce section or at the salad bar of your supermarket…..

 
Crispy Seitan Stir-Fry for Two
A flavorful sauce and lots of crunchy vegetables make this seitan stir-fry a quick and healthy choice for dinner tonight!

 

 

* Click the link below to get all the Thai Vegetarian Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/Thai_vegetarian_recipes

Diabetic Dish of the Week – Curried Turkey and Apple Salad

March 1, 2016 at 6:38 AM | Posted in CooksRecipes | Leave a comment
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This week’s Diabetic Dish of the Week is Curried Turkey and Apple Salad. Fresh, delicious, and Diabetic Friendly recipe. It’s from one of my favorite sites, the CooksRecipes website. Turkey, Apple, and Celery served on a bed of Salad Greens. You can find this one on the CooksRecipes website along with all their other delicious recipes! Enjoy. http://www.cooksrecipes.com/index.html

 
Curried Turkey and Apple Salad

Chunks of apple, celery and turkey are tossed with a creamy curry sauce and served on a bed of salad greens. Garnish with a light sprinkling of dried cranberries, cherries or chopped apricots.

Recipe Ingredients:Cooksrecipes 2

1 tablespoon canola oil
1 tablespoon curry powder
1/4 cup diced onion
2 tablespoons fresh lemon juice
2 tablespoons Splenda® Granulated No Calorie Sweetener
1/4 teaspoon salt (optional)
1/4 cup low-fat mayonnaise
2 stalks celery, thinly sliced
1 medium apple, cut into chunks
1 pound roasted turkey breast, chopped into bite size chunks
1/3 cup chopped dried apricots

Cooking Directions:

1 – Place oil, curry powder and onion in a small saucepan. Heat on medium high heat. Simmer 1 to 2 minutes or until onions are tender. Add lemon juice, Splenda® Granulated Sweetener and salt. Simmer over medium heat approx. 1 minute or until sauce begins to thicken. Remove from heat and cool.
2 – Add mayonnaise to cooled sauce. Stir well. Place prepared salad ingredients in a large bowl. Toss with dressing until evenly coated.
3 – Serve on salad greens. Garnish with a sprinkling of chopped apricots.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 270; Calories from Fat: 50; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 95mg; Sodium: 380mg; Total Carbs: 20g; Dietary Fiber: 3g; Sugars: 14g; Protein: 35g.

http://www.cooksrecipes.com/diabetic/curried_turkey_and_apple_salad_recipe.html

Healthy Chicken Salad Recipes

February 17, 2016 at 6:31 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website it’s Healthy Chicken Salad Recipes. From Chicken Salad Panini Sandwiches to Roasted Beet and Chicken Salad, you’ll find a delicious and healthy selection of Chicken Salad Recipes. It’s all on the Diabetic Living Online website. http://www.diabeticlivingonline.com/

 
Healthy Chicken Salad RecipesDiabetic living logo

There are so many ways to enjoy a refreshing chicken salad. Whether you like hearty chicken salad sandwiches or just a simple salad with chicken, we’ve gathered a variety of diabetes-friendly recipes that pair the lean protein with light ingredients and lots of veggies. Check out our best chicken salad recipes that work for lunch or dinner.

 

 

Chicken Salad Panini Sandwiches

These delicious chicken salad melts are packed with rich flavor thanks to roasted red peppers, fennel, and provolone cheese. Make them for a surprisingly low-carb, guilt-free indulgence……

 
Curried Chicken Salad

Forget the bread! This mouthwatering chicken salad with raisins, apples, and almonds is substantial enough when served on a butterhead lettuce leaf. Plus, you’ll cut calories and carbs……

 
Roasted Beet and Chicken Salad

We love this beautiful chicken salad starring beets, grapes, and goat cheese. It’s perfect for dinner parties—guests will love the colorful presentation and that each serving contains only 18 grams of carb!……

 

 

* Click the link below to get all the Healthy Chicken Salad Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/chicken/healthy-chicken-salad-recipes

Easy Soup Recipes for Lunch

January 21, 2016 at 6:10 AM | Posted in Eating Well | Leave a comment
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Have a filling and healthy lunch with these Easy Soup Recipes for Lunch. You’ll find lentil soup recipes, bean soup recipes, chicken soup recipes and more. You can find all these recipes and more on the EatingWell website. http://www.eatingwell.com/

 
Easy Soup Recipes for LunchEatingWell2

Make a delicious lunch with our easy soup recipes.
Soups are a healthy and easy lunch to make ahead and reheat while at work. Our easy soup recipes for lunch, including lentil soup recipes, bean soup recipes, chicken soup recipes and more, are delicious ideas for a satisfying lunch. Make a big pot of soup over the weekend, and you’ll have lunch made for the week! Try our Curried Red Lentil Soup for a zesty, low-calorie soup recipe or Chilly Dilly Cucumber Soup for a cold soup for the warmer months.

 

 

Curried Red Lentil Soup
This soup is inspired by the Indian side dish dal; the Hindi word means “split” and refers to the split peas or lentils used in its preparation. Fragrant ginger, curry, cinnamon and cumin add lots of rich flavor….

 
Chilly Dilly Cucumber Soup
This cold cucumber-dill soup has a surprisingly seductive taste. The secret is that both the broth and the yogurt garnish are loaded with fresh (never dried) dill and chives. Serve as a starter or a light lunch entree. The recipe calls for “handfuls” of herbs; if you are relying on the grocery store instead of the garden or farmers’ market, you’ll need about one large bunch or one to two 2- to 3-ounce packets. Recipe by Nancy Baggett for EatingWell……

 
White Bean Soup (Fassoulatha)
A simple, rich stew of white beans. Serve with Mediterranean Tuna Panini…..

 

 

* Click the link below to get all the Easy Soup Recipes for Lunch

http://www.eatingwell.com/recipes_menus/recipe_slideshows/easy_soup_recipes_for_lunch#leaderboardad

Diabetic Dish of the Week – Vegetable Curry

September 1, 2015 at 5:08 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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For this weeks Diabetic Dish of the Week is a Vegetable Curry. It’s a meatless dish which has everything from potatoes to cauliflower in it! So fire up the crock pot for this delicious recipe!

 
Ingredients

4 Baking Potatoes, chopped
1 Large Yellow Onion, chopped
1 Red Bell Pepper, chopped
2 Carrots, chopped
2 Tomatoes, chopped
3 Cups Cauliflower Florets
1 Can Tomato Paste
3/4 Cup Water
2 Teaspoons Whole Cumin Seed
1/2 Teaspoon Ground Mustard
1/2 Teaspoon Sea Salt
1/2 Teaspoon Garlic Powder
1 Package (10 Ounces) Frozen Peas, thawed

 

Instructions

1 – Combine Potatoes, Onion, Bell Pepper, Carrots, and Tomatoes in the Crock Pot. Stir in the Cauliflower, Tomato Paste, Water, and all the Spices.

2 – Cover, and cook on low 8 – 9 hours. Stir in Peas just before serving.

Herb and Spice of the Week – Turmeric

June 11, 2015 at 5:16 AM | Posted in Herb and Spice of the Week | 1 Comment
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Turmeric

Turmeric

Turmeric (Curcuma longa) /ˈtɜrmərɪk/ or /ˈtjuːmərɪk/ or /ˈtuːmərɪk/ is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native in southwest India, and needs temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.

When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Indian cuisine, Pakistani cuisine and curries, for dyeing, and to impart color to mustard condiments. One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.

 

 

Turmeric is a perennial herbaceous plant, which reaches up to 1 m tall. Highly branched, yellow to orange, cylindrical, aromatic rhizomes are found. The leaves are alternate and arranged in two rows . They are divided into leaf sheath, petiole, and leaf blade. From the leaf sheaths, a false stem is formed. The petiole is 50 to 115 cm long. The simple leaf blades are usually 76 to 115 cm long and rarely up to 230 cm. They have a width of 38 to 45 cm and are oblong to elliptic narrowing at the tip .

 

Processed Turmeric

Processed Turmeric

Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes. Indian traditional medicine, called Siddha, has recommended turmeric for medicine. Its use as a coloring agent is not of primary value in South Asian cuisine.

Turmeric is mostly used in savory dishes, but is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, and then closing and steaming it in a special copper steamer (goa).

In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.

Most turmeric is used in the form of rhizome powder; in some regions (especially in Maharashtra, Goa, Konkan and Kanara), turmeric leaves are used to wrap and cook food. Turmeric leaves are mainly used in this way in areas where turmeric is grown locally, since the leaves used are freshly picked. Turmeric leaves impart a distinctive flavor.

Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It has numerous uses in

Turmeric powder

Turmeric powder

Far Eastern recipes, such as pickle that contains large chunks of soft turmeric, made from fresh turmeric.

* Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use turmeric as a starter ingredient. Almost all Iranian khoresh dishes are started using onions caramelized in oil and turmeric, followed by other ingredients.

* In India and Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its color, and is also used for its supposed value in traditional medicine.

* In South Africa, turmeric is used to give boiled white rice a golden color.

* In Vietnamese cuisine, turmeric powder is used to color and enhance the flavors of certain dishes, such as bánh xèo, bánh khọt, and mi quang. The powder is also used in many other Vietnamese stir-fried and soup dishes.

* In Indonesia, turmeric leaves are used for Minangese or Padangese curry base of Sumatra, such as rendang, sate padang, and many other varieties.

* In Thailand, fresh turmeric rhizomes are widely used in many dishes, in particular in the southern Thai cuisine, such as the yellow curry and turmeric soup.

* In medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron spice.
In India, turmeric has been used traditionally for thousands of years as a remedy for stomach and liver ailments, as well as topically to heal sores, basically for its supposed antimicrobial property. In the Siddha system (since around 1900 BCE) turmeric was a medicine for a range of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds, sprains, and liver disorders. A fresh juice is commonly used in many skin conditions, including eczema, chicken pox, shingles, allergy, and scabies.

The active compound curcumin is believed to have a wide range of biological effects including anti-inflammatory, antioxidant, antitumour, antibacterial, and antiviral activities, which indicate potential in clinical medicine.
According to the National Center for Complementary and Alternative Medicine, “there is little reliable evidence to

Turmeric rhizome and powder.

Turmeric rhizome and powder.

support the use of turmeric for any health condition because few clinical trials have been conducted.”

Although trials are going on for the use of turmeric to treat cancer, doses needed for any effect are difficult to establish in humans.

Some research shows compounds in turmeric to have antifungal and antibacterial properties; however, curcumin is not one of them.

As of December 2013, turmeric is being evaluated for its potential efficacy against several human diseases in clinical trials, including kidney and cardiovascular diseases, arthritis, several types of cancer, and irritable bowel disease. Turmeric is also being investigated for potential treatment of Alzheimer’s disease, diabetes, and other clinical disorders.
Turmeric makes a poor fabric dye, as it is not very light fast, but is commonly used in Indian and Bangladeshi clothing, such as saris and Buddhist monks’ robes. Turmeric (coded as E100 when used as a food additive) is used to protect food products from sunlight. The oleoresin is used for oil-containing products. A curcumin and polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.

In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths, and other foods (often as a much cheaper replacement for saffron).

Turmeric paper (paper steeped in a tincture of turmeric and allowed to dry) is used in chemical analysis as an indicator for acidity and alkalinity.

 

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