Created a new recipe last night in the kitchen completely by accident using up ingredients I had on hand and needed to be used. Lately we’ve been craving Thai and curry flavors for the warmth, comfort and health benefits they provide so I decided to use the package of ground chicken I had in the fridge and create something with curry. I ended up creating a chicken curry bowl that I will definitely make again! It was very quick, hearty and flavorful.
Coconut Curry Chicken Celery Bowl
1 lb ground chicken
1 1/2 TBSP curry powder
2 TBSP minced garlic
2 medium yellow onions, diced
1 package sliced baby bella mushrooms
1 1/2 cups chopped celery
Saute the onion and garlic in a saute pan in a little bit of avocado oil on medium heat, once the onions are almost transparent turn to low heat to keep warm. Meanwhile, brown the ground chicken with the curry powder in a separate pan in a little bit of avocado oil so it doesn’t stick and burn. Try to mince the chicken as small as you can with a spatula (makes for a nicer texture while eating). Once the chicken is browned reduce to low heat to keep warm. Turn the vegetables back up to medium heat and add the mushrooms and a drizzle of avocado oil, sauteing until mushrooms start to soften and then add the celery. Season with salt and pepper. Toss for about 10 minutes to make sure the mushrooms are cooked but not mushy and the celery is thoroughly heated through.
Put the curry chicken in a bowl, and top with the vegetable mixture (as much as you want with both!). Top with coconut milk and coconut aminos. Stir to coat and enjoy!
Side note: I initially didn’t add the coconut milk and aminos, was just going to eat the bowl as is. Still plenty of flavor, but my husband said it seemed like it needed a sauce…and like always, I had a half a can of opened coconut milk in the fridge that needed to be used so I warmed it up, dumped some on, sprinkled with coconut aminos and voila!
I don’t know that I necessarily consider this a “recipe” in part because it was easy and I just randomly threw it together. However, a lot of individuals have reached out recently wanting to know simply “what I eat,” and it’s rarely far from elaborate or difficult. So, here’s what I had for dinner last night, which rocked my socks off.
Keep in mind, most of my dinners are either from food I cooked and/or prepped over the weekend – to easily last me throughout the week, OR, leftovers and random things I throw together from items I have on hand, like this. Also, I don’t typically measure when I make things like this (I estimated to give you a baseline), so feel free to change the ratios or add more/less of an ingredient per your personal preference (my own personal preference is to add a shit-ton of cilantro)!
Chipotle Chicken Lettuce Wraps
2 avocados, diced
1/4 cup diced red onion
Fresh juice of 1/2 a lime
Handful of cilantro (probably a loosely packed 1/4 cup)
1 1/2 cups finely diced chicken (again, I used leftover crock-pot roasted chicken I have on hand)
1 1/2 TBSP Sir Kensington’s Chipotle Mayo
3 romaine lettuce leaves (for wrapping)
Mix all ingredients except for the romaine lettuce leaves, well. Spoon the mixture into the 3 romaine leaves, wrap, and eat. I had a little leftover, but was full with 3 wraps. Also, I feel like a key component of good lettuce wraps, is finely diced chicken 🙂 This could easily be replicated in a larger quantity, too.
Cooler temperatures (although short lived it would appear) always give me the urge to cook and roast more food, and lately I’ve been doing more with the crockpot (hi, easy!). This past weekend I had two packages of good quality chicken that needed to be used (boneless skinless tenders and breasts), so I decided to make something I could eat throughout this week.
In addition, I don’t typically use condiments anymore. Chemical shitstorms that I personally prefer not to eat, and when I left them behind I realized I didn’t really miss them all that much. I’ll consume some quality condiments free of refined sugar, corn, soy, canola, etc. occasionally, but really not that often. My deployed sailor left me with three opened 1/2 full bottles of (good quality) bbq sauce – one sweet, one spicy and one in the middle. I wanted them out of my fridge, so there we have it, crockpot sweet and spicy shredded chicken!
Crockpot Sweet and Spicy Shredded Chicken
2 2-2/12 lb packages of chicken – really you could choose whichever you prefer
3 large sliced jalapenos
1 red onion diced
8 garlic cloves diced
Random bbq sauces…probably totaling 1 cup worth
1/4 cup grade B maple syrup
Fresh ground salt and pepper
TBSP garlic powder
Generous sprinkling of ground cinnamon
Throw everything in the crockpot and cook for 6-8 hours on medium heat, then shred with a fork. A couple notes: if you don’t like spice, use 2 jalapenos, this is spicy with 3. In my defense, I just made a recipe with 2, and there was next to no spice. LOL. I covered the top of the crockpot with a nice layer of ground cinnamon. I did not stir anything up, just left it as is and let it simmer.
I had it with over-medium eggs yesterday for breakfast, with avocado for lunch on Sunday and on a salad for lunch today.
Start by sautéing a little coconut oil in a pan until melted and add the entire bag of broccoli slaw, sprinkle with a little kosher salt/pepp and a generous portion of cumin. Continue sautéing until the slaw starts to cook down. Then break the eggs into the pan and stir until everything is mixed well. Continue stirring until the eggs are almost cooked. Add another generous portion of ground cumin and incorporate. Last, cut pre-cooked or leftover grilled chicken into the pan (I use my kitchen shears, and cut the chicken into pieces directly into the pan), and stir until everything is well heated. The cumin gave it a wonderful flavor (I used quite a bit). Top with coconut aminos!
Things have been crazy busy lately, as evidenced by my lack of blogging, but I’m making my way back, never fear, ha 😉 Since my schedule has been so full, food has been whatever happens to be the easiest, lately. Last week I threw this random saute together for dinner, Chicken Sun Dried Tomato.
I started by sauteing the broccoli slaw with salt and lots of pepper, in the pan until it had cooked down. Once it had, I took two pre-grilled chicken breasts and my kitchen shears, and cut the chicken up into bite size pieces directly into the pan. I then did the same with the sun dried tomatoes. So much easier than cutting; no knife, no cutting board, etc. I continued sauteing until everything was warmed, and then ate a bowl for dinner (and brought a bowl to work for lunch a couple days later)!
Helpful tip: If you’re nightshade-free (obviously you wouldn’t use tomatoes here), but, using a lot of black pepper with broccoli slaw, makes it crazy spicy!