Healthy Slow Cooker Butter Chicken

This is a super easy, lightened-­up creamy butter chicken right in the crockpot ­- it's less calories and has all the taste!  I know that if you look at the recipe and see no butter or cream you'll ask, "How can it be butter chicken with no butter?!"
Well you have to try this.
My wife and I constantly search for recipes that are healthier versions of our favorite dishes.  We want the flavor without the guilt and worry.  Its important to us that we teach our boys the importance of a healthy lifestyle.  Its fitting that we tried this recipe on the eve of the 2016 MLB Allstar game because this dish hits it out of the park!

Ingredients:

• 1 tablespoon olive oil 
• 4 cloves garlic, crushed 
• 1 onion, diced 
• 1 (14­ounce) can light coconut milk 
• 1 (6­ounce) can tomato paste 
• 2 tablespoons whole wheat flour 
• 2 teaspoons garam masala (maybe add some tandoori masala as well)
• 1 teaspoon curry powder 
• 1/2 teaspoon chili powder, or more, to taste 
• 1/2 teaspoon ginger powder (I suggest twice the ginger and use minced instead of powdered)
• Kosher salt and freshly ground black pepper, to taste 
• 3 pounds boneless, skinless chicken breasts, cut into 2­inch pieces 
• 2 tablespoons chopped fresh cilantro leaves 

Instructions:

• Heat olive oil in a large saucepan over medium high heat. 
• Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2­3 minutes. 
• Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1­2 minutes; season with salt and pepper, to taste. 
• Place chicken into a slow cooker. 
• Add sauce mixture and gently toss to combine. 
• Cover and cook on low heat for 5 hours. 
• Serve immediately, garnished with cilantro, if desired. 

Best Leek, Bacon, and Pea Risotto

When I call this on the BEST Leek, Bacon and Pea Risotto I should qualify what I mean.  I have made a number of leek recipes and not liked them but with a few minor changes to this recipe I think I have found my new favorite Risotto recipe.  First off, when I read this recipe it said that it serves 4...4 men this size of   Hafþór Júlíus Björnsson 
(The Mountain from Game of Thrones).  

INGREDIENTS

• 2 leeks, white and light-green parts only
• 12 cups (96 ounces) low-sodium chicken broth
• 4 slices bacon, cut crosswise into strips
• 2 1/2 cups Arborio rice
• 1 cup dry white wine
• 3/4 cup frozen peas (optional)
• 1/2 cup finely grated Parmesan, plus more for serving
• 1 to 2 tablespoons fresh lemon juice
• Salt and Pepper to taste

DIRECTIONS

1. Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
2. Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
3. Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.

Delicious Turkey(Pork) Taco Zucchini Boats

My wife finds the most amazing recipes.  This one was found on The Fit Housewife and is definitely a recipe that will make it into our meal rotation.  We are always on the search for healthy and tasty recipes that we can feed our family and this recipe is a score for us.

It calls for ground Turkey but we look for ways to add different proteins into our meal plan.  We replaced the turkey with ground pork and it was delicious.











Ingredients
4 medium zucchini, cut in half lengthwise
1/2 cup salsa (I used mild)
1 pound lean ground turkey (or chicken)
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1/2 tsp oregano
1/2 tsp sea salt
4 oz no-salt-added tomato sauce
1/4 cup water
1/2 cup low-fat Tex-Mex shredded cheese chopped cilantro or green onions for garnish (optional)


Instructions
Preheat oven to 400F.
Place 1/4 cup of salsa in the bottom of a large baking dish.
Using a small spoon (I used a teaspoon,) hollow out the centre of the zucchini halves, leaving 1/4-inch thick shell on each half.
Chop the scooped out zucchini flesh and save 1/2 cup to add to the taco filling (squeeze excess water with a paper towel,) discarding the rest.
Brown turkey in a large skillet, breaking up as it cooks.
When no longer pink, add the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix well.
Add the reserved zucchini, tomato sauce, salsa, and water.
Stir and simmer on low for 15 minutes.
Using a spoon, fill the hollowed zucchini boats dividing the taco meat evenly, pressing firmly.
Top each with 1 Tbsp of shredded cheese.
Cover with foil and bake for 35 minutes, until cheese is melted and zucchini is cooked through.
Top with cilantro or green onions if desired.

Best Ever Roasted Sweet Potato Salad Recipe

Being Diabetic and watching my sugars closely can be difficult. This salad gives me the right amount of 'good carbs' as well as a lot of protein. My wife found this recipe here and it has become a staple of our weekly meal plan. This sweet potato salad bring the tastes of mexico into a refreshing summertime side dish that can be served either warm or cold. We make it up and store it in the fridge for the week. Great for taking for lunch, having as a dinner side, or even just a snack when the only light is from the fridge. The flavors only get better with age. YIELD: serves 4 to 6 PREP TIME: 15 minutes COOK TIME: 45 minutes TOTAL TIME: 1 hour INGREDIENTS: about 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper one 15-ounce can black beans, drained and rinsed 3 green onions, trimmed and thinly sliced (use the white and green) 1 medium red bell pepper, seeded and diced small 1 cup corn (I use frozen that I allowed to thaw) 1/2 cup cilantro leaves, minced (about half of 1 bunch) 2 tablespoons honey 2 tablespoons dijon mustard 2 tablespoons lemon juice (lime juice may be substituted) 2 tablespoons olive oil 1/2 teaspoon salt, or to taste 1/2 teaspoon pepper, or to taste pinch cayenne pepper, optional and to taste We often throw in a jalapeno or poblano pepper and for an extra protein kick chick peas are a great addition. DIRECTIONS: 1. Preheat oven to 400F. 2. Line a baking sheet with a parchement or spray with cooking spray and add the sweet potatoes in an even, flat layer. 3. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. 4. While potatoes bake, prep and chop the remaining ingredients. 5. To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside. 6. To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside. 7. After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. 8. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve.

Cinnamon Roll Cake

This recipe is a new favorite!  OMG DELISH! I am by no means a cinnamon roll expert.  Making them was a job for my Mother-in-law and now my wife makes them too.

Cinnamon Roll Cake Recipe

Ingredients:

3 cups flour 

½ tsp. salt 

1 cup sugar 

4 tsp. baking powder 

1½ cup milk 

2 eggs 

2 tsp. vanilla 

½ cup butter melted 

¾ cup butter softened 

1 cup brown sugar 

2 TB flour 

1 TB cinnamon 

Instructions 

1. Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together. 

2. Stir in melted butter, slowly. Pour into greased 9x13 pan. 

3. Mix topping ingredients (3/4 cup butter softened, brown sugar, flour and cinnamon). Drop over cake mixture evenly. 

4. Swirl your topping and cake mixture with a knife going up and down the length of the pan (but only inserting it in the cake mix a little ­ not all the way). 

5. Bake at 350 for 28-­32 minutes. 

6. Top with the glaze which is made by mixing 2 cups powdered sugar, 5 TB milk and 1 tsp. vanilla. 

Drizzle over the cake while it's still warm. ENJOY!

Honey-Ginger Chicken Thighs

Well, it has been far too long since I posted any recipes but Amy and I have a whole new batch of tried and true recipes that we would like to share.  We also now have a 22 month old ball of energy named Nate that we are cooking for.  He is a great eater and we are always trying new things with him.  Since he was born I haven't spent nearly as much time in the kitchen as Amy has found a true passion for trying new recipes and is an amazing home cook and dare I say, restaurant quality cook.   I do hope to post more recipes regularly as we strive to eat more healthy and teach Nate the importance of a healthy lifestyle.

This is actually a Weight Watchers recipe that Amy found online. We used chicken breast instead of thighs and it was absolutely amazing.

Ingredients

•  2 Tbsp ginger root, freshly grated, or less to taste   
•  2 clove(s) (medium) garlic clove(s), minced   
•  1/2 cup(s) hoisin sauce   
•  1/4 cup(s) unsweetened orange juice   
•  2 Tbsp low sodium soy sauce   
•  1/4 tsp black pepper   
•  1 pound(s) uncooked boneless skinless chicken thigh(s), (1500) boneless, cut into 36 chunks   
•  2 tsp honey   
•   1 Tbsp uncooked scallion(s), fresh, minced (for garnish)   

Instructions

• In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce and pepper; add chicken and turn to coat with marinade. Cover bowl and refrigerate for 3 to 4 hours.
• When ready to cook, soak 12 wooden skewers in water for 30 minutes (or use metal skewers).
• Preheat oven to 375ºF. Line a roasting pan with aluminum foil to catch drippings; place a wire rack over prepared pan.
• Remove chicken from marinade; reserve marinade. Thread 3 pieces of chicken onto each skewer and place on wire rack; cook for 10 minutes.
• Meanwhile, spoon reserved marinade into a small saucepan; stir in honey. Bring to a rolling boil over high heat; boil for at least 1 minute to kill any bacteria.
• After chicken has cooked for 10 minutes, remove from oven and generously brush with boiled marinade. Flip skewers and bake until chicken is cooked through, about 10 minutes more. Place on a serving platter and garnish with scallions. Yields 2 skewers per serving.

Crispy Ginger Beef

We haven't tried this recipe yet but with the success of the Beef and Broccoli we made (My Mother-in-law can't get enough) I thought Ginger Beef was the natural next step.  This recipe is from Food.com and was posted by Miraklegirl.  If you like sweet, spicy, crispy....this one is for you.

Ingredients

• 1 lb flank steaks or 1 lb sirloin steaks, sliced into narrow strips
• 3/4 cup cornstarch
• 1/2 cup water
• 2 eggs
• 1 large carrots, julienned
• 3 green onions, chopped
• 1/4 cup fresh ginger, minced
• 5 garlic cloves, minced
• canola oil
• 3 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1/2 cup sugar
• 3 teaspoons crushed red pepper flakes, to taste

Directions

1. Place cornstarch in a large bowl.
2. Add water gradually while whisking.
3. Beat eggs into cornstarch mixture.
4. Toss in beef and stir to coat.
5. Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
6. Add a quarter of the beef to the oil.
7. Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
8. Repeat until all the beef is cooked.
9.  Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
10. Stir fry briefly over high heat.
11. Combine last 5 ingredients and add to vegetable mixture.
12. Bring to a boil and then add beef.
13. Heat through and serve immediately.