March 12, 2013 · 7:34 pm
I usually make my lunches for the week on Sundays, and usually make the same thing for the entire week. I can put it together in the morning and don’t have to think about it because the prep work is already done. This week, I made a BBQ Tofu Salad and it was SO good! If you don’t like tofu, you could easily make this recipe with chicken. It could also make for a healthy weeknight dinner.
BBQ Tofu Salad
Pieces:
- one package of cubed tofu, drained
- 4 tbsp. your favorite BBQ sauce + 1 tbsp. for dressing
- one can black beans, drained
- 1.5 cups frozen corn
- 2 tbsp. chili powder
- juice of one lime + 2 tsp. for dressing
- 2 tsp. lime zest
- 5 plum tomatoes (1 for each salad)
- one package of spring lettuce mix with herbs (more than enough for whole week)
- avocado slices (optional)
Process:
- Drain the tofu very well.
- In a large sauté pan, add the tofu and 4 tbsp. of your favorite BBQ sauce. Saute the tofu over medium heat in the BBQ sauce until it starts to get crispy.
- In another large sauté pan, add the drained black beans and corn. Add the lime juice, chili powder, and lime zest. Stir the corn and beans on medium heat for 15 minutes.
- To make each salad, make a large bed of lettuce. Top with corn and bean mixture, BBQ tofu, sliced tomato, and sliced avocado (if you wish). Dress with extra 1 tbsp. of BBQ sauce and extra 2 tsp. lime juice.
- Enjoy!
Happy Allergy Free Eating!
March 10, 2013 · 7:44 pm
My dear friend Jen told me about a chicken recipe that she tried the other night, wondering if I could make it gluten free. Seemed easy enough. And it was… as well as delicious! The prep work took me less than 10 minutes, so it is perfect for a busy weeknight meal that you want to taste homemade. Thanks, Jen!
Honey Pecan Chicken
Pieces:
- 3-4 boneless chicken thighs (you could also use breasts)
- one cup raw pecans
- one half cup cornmeal
- 2 tsp. chili powder
- 4 tbsp. honey
- pinch of salt and pepper
Process:
- In a food processor or mini chop, combine the pecans, cornmeal, chili powder, and salt and pepper. Finely chop. Put mixture into a bowl.
- Coat both sides of the chicken with 3 tbsp. of honey and then coat the chicken on both sides again with the pecan, cornmeal, and chili mixture.
- Place coated chicken in a sprayed cooking pan and drizzle the last 1 tbsp. of honey evenly over the chicken.
- Bake at 350 degrees for 25-30 minutes, until chicken is done.
- Enjoy hot!
Happy Allergy Free Eating!
February 14, 2013 · 7:30 pm
I LOVE curry chicken… the kind from your favorite local Thai restaurant. I love the color, flavor, and the sauce that just goes perfectly over white rice. Here is my first attempt at my own version. Not perfect, but decent flavor. I want to try again soon… any suggestions are welcomed!
Curry Chicken Braised in Coconut Milk
Pieces:
- 4 chicken thighs
- 2 tbsp. olive oil
- 2 tbsp. rice vinegar
- salt and pepper
- one half of an onion, diced
- 5 tbsp. yellow curry powder
- 2 tbsp. chili powder
- 1 tbsp. ginger
- 3 tbsp. brown sugar
- 1 tbsp. dried parsley
- 1 cup frozen corn
- 1 cup frozen snap peas
- 2 cups frozen pepper strips
- 1 can lite coconut milk
- 1 tbsp. lime zest
Process:
- In a large sauté pan, add the oil, rice vinegar, and diced onion on medium heat. Stir for a few minutes to get hot.
- Add the chicken thighs. Season with salt and pepper. Crisp each side about 3 minutes, just to get the chicken browned.
- Add the curry powder, chili powder, ginger, parsley, and brown sugar to evenly to each side of the chicken.
- Add the corn, snap peas, pepper strips, and coconut milk.
- Cover and let simmer about 20 minutes, until chicken cooks through.
- Serve hot, over rice, and with grated lime zest on top.
Happy Allergy Free Eating!
Filed under Uncategorized
Tagged as brown sugar, chicken, chili, coconut milk, corn, curry, dairy free, ginger, gluten free, lime zest, onion, peppers, snap peas
April 1, 2012 · 6:30 pm
Always looking for lunch ideas, I decided to make a light version of chili using turkey, white beans, and nutrient rich vegetables. It is colorful, festive, and full of flavor. A great spring time twist on the hearty winter meal. It definitely spiced up my day!
Fiesta Chili
Pieces:
- 1 pound ground turkey meat
- 3 tbsp. olive oil
- 2 tsp. cumin
- 2 tsp. smoked paprika
- one half of an onion, chopped
- salt and pepper, to taste
- 1 tsp. red pepper flakes
- 2 green peppers, chopped
- 2 yellow peppers, chopped
- 1 zucchini, chopped
- 2 cans diced tomatoes with chilies
- 1 can small white beans
- 1 can black eye peas
Process:
- In a large deep saute pan, add the turkey, oil, cumin, paprika, onion, salt and pepper, and red pepper flakes.
- Stir constantly, mixing the flavors and breaking up the turkey into small chunks.
- When the turkey is almost cooked through (about 5-7 minutes), add the chopped green peppers, yellow peppers, zucchini, diced tomatoes, white beans, and black eye peas.
- Cover and let simmer about 30 minutes on medium-low heat.
- Cook for the last 10 minutes uncovered.
- Serve hot!
Happy Allergy Free Eating!
Happy Allergy Free Eating!
Balanced Fork, Healthy Life 