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Curried Chicken Salad

This recipe makes 1 serving and serves up a powerful punch of protein – 47 g, 280 calories, 5 g of fat, 14 g and 4 g of fiber.  Slow cook a whole chicken, shred up the meat and portion into 5 ounce servings.  

 

To slow cook a whole chicken, rinse and add chicken to the crock pot, season with salt, pepper, onion powder, garlic powder and paprika or lemon pepper.  Cook on low about 8 hours or high 5-6 hours.  You will know it is ready when meat is falling off the bones.  Save the bones to make bone broth by freezing them or add the bones to the crock pot with about 12-16 cups of water, celery stock, carrot, 1/2 onion sliced into 4 and 1 Tbsp of cider or white vinegar and cook on low about 24 hours.

Curried Chicken Salad
Print Recipe
Servings Prep Time
1 Person 10 Minutes
Servings Prep Time
1 Person 10 Minutes
Curried Chicken Salad
Print Recipe
Servings Prep Time
1 Person 10 Minutes
Servings Prep Time
1 Person 10 Minutes
Ingredients
Servings: Person
Instructions
  1. Rinse the peas under cold water until thawed.
  2. To the shredded chicken add the mayonnaise, onion, curry powder and peas to a bowl and gently mix all ingredients.
  3. Serve over a bed of mixed greens dressed with a tsp of olive oil and unlimited balsamic or red wine vinegar.
  4. For another sweeter version of this salad, use 1/2 cup diced red grapes in place of the green peas.
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Chicken Curry Pot Pie

I just completed a 12 week strength training block where I was limiting my carbs and trying to get around 100 -120 grams of protein per day. My goal being to gain a little muscle.  For the next 12 weeks I will be increasing my training intensity with intervals so I am also going to increase my carb intake a little.

So I thought this week I would make a pot pie.  Here is what it looks like:

I made this pie gluten-free by using a garbanzo and rice flour pie crust.  I purchased it at Whole Foods.  It is called Crave Foods. You could certainly make your own crust if you so choose.

I cooked a whole chicken in the crock pot the day before and flaked it.  I will use some of the chicken breast meat for this pie.

Let’s get started on the recipe.

Chicken Curry Pot Pie
Print Recipe
A hearty healthy spin on chicken pot pie.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Chicken Curry Pot Pie
Print Recipe
A hearty healthy spin on chicken pot pie.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Add the coconut oil to the pan along with the onions and garlic. Cook until translucent.
  2. Add the curry powder, salt and pepper and toast until fragrant. - yum...
  3. Add the arrowroot powder or you could use some type of flour. This is to thicken the sauce. Stir well.
  4. Add the coconut oil, mix well and cook a minute or two before adding the flaked chicken.
  5. Add the swiss chard and place the lid back on the pan. It will take a few minutes for the swiss chard to soften and cook down.
  6. Once the swiss chart has cooked down add the mixture to your pie crust. You could eat this now. I am going to use it during the week and will just reheat a serving in the microwave.
Recipe Notes

I will be serving this with a simple green salad of romaine lettuce and a vinaigrette.

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Curried Broccoli Chicken Soup

It is starting to cool down in now and fall is in the air.  So I decided to make my favorite chicken, coconut, curry soup and I am adding some extra vegetables to pump up the nutrition value. This is a great dish to make ahead and eat throughout the week.  Don’t be afraid to use full fat coconut milk.  It really makes a difference in the recipe.  So here is the soup dished up and I will walk you through the steps to create it.  Don’t be frightened by the long list of ingredients.  I often purchase already chopped ginger and broccoli and that makes this recipe move a little quicker.  If you make this recipe let me know what you think. Also as with most curries, this recipe gets better overnight!

I think I found this original recipe on once a month meals. com but I have added a few things to personalize to my taste.

I love curry….Curried-Brocolli-Chicken-Soup

Curried Broccoli Chicken Soup
Print Recipe
Servings Prep Time
8 cups 15 minutes
Passive Time
minutes
Servings Prep Time
8 cups 15 minutes
Passive Time
minutes
Curried Broccoli Chicken Soup
Print Recipe
Servings Prep Time
8 cups 15 minutes
Passive Time
minutes
Servings Prep Time
8 cups 15 minutes
Passive Time
minutes
Ingredients
Servings: cups
Instructions
  1. Heat the avocado oil, in a large pot over medium heat. Add the onions, peppers and garlic and sauce 3-4 minutes.
  2. Cut the chicken breast into small pieces and brown for a few minutes before you add to the soup.
  3. Add the broth, ginger, curry, salt and crushed lemon grass into a large pot over medium high heat.
  4. Dice the carrots, potato and broccoli.
  5. Add the vegetables and chicken to the soup and give it a good stir. Continue cooking over medium heat.
  6. Place the coconut milk, date sugar, peanut butter and hot sauce in a bowl and mix together well.
  7. Add the milk mixture to the pot. Stir and cook for about 20 minutes or until veggies are tender.
Recipe Notes

To serve add some diced cilantro, a wedge of lime and a few diced peanuts.  Safe the rest for later in the week.

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Island Pork

island-porkIsland Pork is a great meal prep dish.  The pork is cooked in the slow cooker and requires very little prep time.  If you purchase a bag of grated broccoli slaw and carrots all you have to do for the salad is slice some pea pods and whip up a quick vinaigrette.

Island Pork
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Servings Prep Time
4 4 ounces 10 minutes
Cook Time
5-8 hours in slow cooker
Servings Prep Time
4 4 ounces 10 minutes
Cook Time
5-8 hours in slow cooker
Island Pork
Print Recipe
Servings Prep Time
4 4 ounces 10 minutes
Cook Time
5-8 hours in slow cooker
Servings Prep Time
4 4 ounces 10 minutes
Cook Time
5-8 hours in slow cooker
Ingredients
Servings: 4 ounces
Instructions
  1. For the pork, mix up the spices and oil and then rub all over the pork. Place it in the crock pot and cook on low about 6-7 hours and high about 4 hours. You will know it is done when you can flake it. Flake the pork and let it sit in the juices about an hour before you want to serve it. I like the pork cold for this salad.
  2. For the dressing on the salad mix the last five ingredients into a bowl and whisk until blended.
  3. To assemble use 1/4 of the salad, dressing and pork for each salad.
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