IP Pineapple Chicken Curry

courtesy

For Whole30, I had to make a few adjustments to the recipe to accommodate our diet.  But, it was worth it.  I love curry and everyone here loved this!  You'll want to check out her original post for recommendations on curry paste and cream.

IP Pineapple Chicken Curry

Tried, Tested and True

• 1-4 oz Maesri Red Curry Paste (found on amazon)
• 1 tbsp Fresh Garlic minced
• 1 tbsp Fresh Ginger grated
• 1/2 medium Onion sliced
• 2 tbsp Oil Coconut, vegetable, or canola
• 1 large Chicken Breast thinly sliced about the grain
• 1 large Red Bell Pepper chopped
• 1/2 cup Sliced Bamboo Shoots (optional- I couldn't find these)
• 1 cup Carrots thinly sliced
• 1 20 oz can Pineapple Chunks or Tidbits in Heavy Syrup NOT DRAINED or use fresh-cut pineapple and 100% pineapple juice
• 2 13.5 oz cans Coconut Milk Shaken (Trader Joe's)
• 1/2 cup Cream of Coconut or Coconut Cream (Trader Joe's)
• 1/2 cup Whole Cashews
• 1/4 cup Cornstarch or Arrowroot
• 3 tbsp Cold Water
• Preheat the Instant Pot to High Saute. When it reads HOT, fry the curry paste, garlic, ginger, and onions in oil until fragrant and onions are tender. Use 1/4-1/2 the can for less spice and the whole can for a medium spiciness level. I use the whole can.
• Add chicken and saute until coated and no longer pink. Add in the rest of the vegetables, pineapples and juice, coconut milk, cashews, and stir to combine.
• Turn OFF saute mode. Lock the lid, turn the knob to SEALING, and cook on manual high pressure for 10 minutes. Allow a 5 minute natural pressure release, or if in a hurry, carefully perform a quick release in short bursts.
• Open the lid, stir, and taste. Turn on High Saute again.
• Add 1/4 cup Cream of Coconut, then taste again. If you’d like it sweeter, add the remaining 1/4 cup. I used 1/2 cup with the entire can of curry paste and enjoyed it like that. 
• Mix together cornstarch and cold water to make a slurry. While stirring, add in the slurry to the simmering curry to thicken. Add an additional tablespoon of cornstarch slurry at a time to make it as thick as you like. Turn off heat and serve immediately over rice or cauliflower rice.

Veggie Turkey Taco Lettuce Wrap

courtesy

This was legit one of our favorite meals on Whole30 and our kids looooved it.  I doubled it and it was still gone after two meals.  My kids ate it in tortillas, but Brian and I made it into a salad with salsa for a dressing.  Seriously delicious and super healthy.  

Veggie Turkey Taco Lettuce Wraps

Mel's Kitchen Cafe

FILLING:

•  1 1/2 to 2 pounds lean ground turkey (or lean ground beef or ground chicken)
•  1/2 cup chopped onion
•  1 tablespoon chili powder
•  2 teaspoons ground cumin
•  1 teaspoon garlic powder
•  1 teaspoon ground coriander
•  1 teaspoon salt (I use coarse, kosher salt)
•  1/4 teaspoon black pepper
•  1/2 cup chicken broth
•  1 cup chopped broccoli
•  1 cup chopped cauliflower
•  1 cup chopped zucchini
•  1 cup chopped carrots
•  8 to 12 ounces tomato sauce
•  2 cups torn spinach

• FOR SERVING:

  •  Romaine lettuce leaves or other lettuce "cups"
  •  Shredded cheese
  •  Diced avocados
  •  Fresh cilantro
  •  Chopped tomatoes
  •  Sour cream

1. In a deep 12-inch skillet or saucepan, add the ground turkey and chopped onion and cook, breaking the meat into small pieces, until the turkey is no longer pink, 3-4 minutes. Drain any excess grease.
2. Add the chili powder, cumin, garlic powder, coriander, salt, and pepper. Mix well and cook over medium heat for 1-2 minutes until sizzling. Stir in the broth and add all of the chopped vegetables except the spinach. Stir to combine. Cover the skillet and cook over medium heat until the vegetables are crisp-tender, 5-6 minutes.
3. Add the tomato sauce and stir to combine. Stir in the spinach. Cook for 2-3 minutes until the spinach is wilted and the filling is warmed through. Season to taste with additional salt and pepper, if needed.
4. Serve in lettuce wraps or cups with additional toppings.

Grilled Avocado and Mango Salad

courtesy

So Brian and I have been doing Whole 30 for the last 5 weeks and I wanted to post some of our favorite recipes here.  Most of these would also work well for macros, but all of them are delicious, healthy and nourishing.

Grilled Avocado and Mango Salad

• 12 oz grilled chicken breast, sliced (from 1 lb raw)
• 1 cup diced avocado
• 1 cup diced mango, from 1 1/2 mangos
• 2 tbsp diced red onion
• 6 cups baby red butter lettuce

For the vinaigrette:

• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• salt and fresh cracked pepper to taste
• 
  
• 1. Whisk vinaigrette ingredients and set aside
• 2. Toss avocado, mango, chicken and red onion together
• 3. Fill a large salad platter with baby greens or divide on 4 small dishes
• 4. Top with chicken/avocado mixture and drizzle half the dressing on top
• 5. Serve with remaining dressing if desired.

Danish Cake

My friend brought this to our ward party this year and it was the yummiest cake I've eaten in a long time. It's the perfect Christmas dessert, or for any time of the year. It is so moist and flavorful. Everyone raved about this one.

Danish Cake
from Lauren Anderson

1 box yellow cake mix
1 large pkg vanilla instant pudding
8 oz sour cream
1 tsp almond extract
4 eggs
3/4 cup oil

Preheat oven to 325. Heavily spray bundt pan with non-stick spray. Sprinkle pan with cinnamon sugar mixture (mix cinnamon and sugar together and sprinkle to your preference). In separate bowl, combine all ingredients. Pour into bundt pan and bake for 40-50 minutes. Turn on to plate and sprinkle with more cinnamon and sugar mixture.

Thai Curry Soup

I made this last night and we ALL (kids included) fell in love with it.  The flavors are spot-on and you can put in whatever veggies you like.  It makes a TON, so I cooked less dinners this week than normal because we didn't want to stop eating this for left-overs.  I made Mel's Kitchen Cafe's coconut rice and put a scoop in the bottom of the bowls, which made it more filling and hearty.

Thai Curry Soup

Heavy Cream

Thai Red Curry Sauce (11 oz. bottle from Trader Joe's)

Green Cabbage Shreds- 10 oz. package

1-2 Onions, diced

3 chicken breasts, diced 

Salt

3 boxes broth (I used bone, but any chicken or veggie will work)

Vegetables of your choosing

I used: Green beans, sweet peppers (the small multi-colored ones), broccoli, 2 zucchinis, carrots, mushrooms.  You can put in whatever you like and it all works!  Just make sure you adjust cooking times (ie- zucchini and mushroom cooks fast and should go in at the end)

Instructions: 

In a LARGE pot, sautee onion in 2 Tbs. butter until soft.  Add cut chicken and minced garlic.  Cook until chicken is no longer pink.  Pour broth, green beans, and carrots in (and any veggie that may need more time to soften).  Bring to a boil for 10 minutes, or until veggies are soft to your liking and chicken is fully cooked. Add chopped zucchini and Thai sauce.  Bring to a boil again and then add cabbage and cream (I probably used 1 cup cream, but you can add to your desire).  Cabbage cooks fast, so give it a minute or two and then serve.

Asian-Style Meatballs with Sweet Chili Sauce

These were SO good and a great switch-up from the normal Asian dinners we make around here.  The flavor was really fantastic and the sauce was super good (although strong, don't overdo it).  We paired it with Mel's coconut rice and some roasted veggies.  Seriously delicious.

Asian-Style Meatballs with Sweet Chili Sauce
Mel's Kitchen Cafe

MEATBALLS:

•  2 pounds ground meat (beef, pork, turkey or a combo - see note)
•  1 cup panko or regular bread crumbs
•  1/4 cup chopped fresh cilantro
•  2 green onions, white and green parts finely chopped
•  2 large eggs
•  2 tablespoons soy sauce (I use low-sodium)
•  1 tablespoon finely minced ginger (or ginger paste)
•  3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
•  1 teaspoon dried basil
•  Zest from 1 lime (about a teaspoon)
•  Pinch of crushed red pepper, more or less to taste (optional)

SAUCE:

•  1/3 cup soy sauce (I use low-sodium)
•  1/3 cup sweet chili sauce (see note)
•  1/4 cup fresh lime juice (from 2-3 limes)
•  2 tablespoons brown sugar

INSTRUCTIONS

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
2. In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
3. Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
4. While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
5. Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.

Copycat Cafe Pig Barbecue Sauce

Copycat Cafe Pig Barbecue Sauce

If you had the pleasure of visiting GA prior to circa 2009 ish.... you probably had the privilege of patronizing the Jewkes'  favorite BBQ joint. It was a tiny hole in the wall in Peachtree City but man oh man....it served the best BBQ pork potatoes money could buy. The owners got tired and shut down the place. Mom even asked for their BBQ sauce recipe (it was all in the sauce...isn't it always?!). It disappeared along with the restaurant.  We've been on the hunt since. This is a sweet BBQ sauce. It's slightly "runnier" than most BBQ sauces but that's what made it more of a sauce than a condiment in the best kind of way. Cafe Pig's poured perfectly over a potato topped with shredded pork, sour cream, and  shredded cheddar cheese. This one does also!! It's nearly perfect. Its also delicious served with little smokies, brushed onto grilled chicken etc etc. My friend, Robyn Kikuchi, gave me this recipe probably 5-6 years ago. I've been making it since.

1 c brown sugar
1/8 t vinegar
1 t mustard
1/2 c BBQ sauce (I usually have Sweet Baby Ray's on hand)
1 t Worcestershire sauce
3/4 c water
1/2 c ketchup

Mix in a sauce pan and bring to a boil.