This one might very well be our new favorite curry chicken recipe! It was a little different then other recipes I've posted as it calls for chicken thighs and for browning the chicken before cooking. The recipe serving size is only for 4, so I had to significantly increase ingredients to get enough meals for the week. In doing so, I aired on the side of caution and increased the Instant Pot cooking time to 15 minutes, however that was too much as my peppers were overcooked. A couple other notes I had were that I might drain some excess chicken broth before adding in the spices, and I might use another can of coconut milk next time. Since I increased the ingredients so much I was not about to add 6 cans of coconut milk, but I'd say a good ratio in most recipes I've made is using 1 can of coconut milk per 8 servings. I know that doesn't go in line with what this recipe calls for, but that's just what I've found to work best after years of making recipes that call for canned coconut milk. You can also opt for doing a mix of full fat and low fat canned coconut milk, however that full fat always provides more flavor. A lot of notes on this one, but this meal still seriously turned out amazing and we devoured it all week long with a rice and cauliflower rice mix! I also threw it over roast sweet potatoes later in the week and really enjoyed that combo too. We will definitely be making this one again and again!
Instant Pot Coconut Curry Chicken Ingredients:
Original recipe found here
0 Comments
Was looking around for a fun strawberry recipe to make for Valentine's Day and this cookie caught my eye. Only 5 ingredients and basically what I put in my morning bowl of oats (minus the chocolate chips), so I was sold. These Strawberry Oatmeal Cookies turned out so yummy they were devoured days before Valentine's Day even got here. I ended up having to make two batches in one week and we enjoyed them all week long. I used half of the amount of chocolate chips and increased the amount of strawberries some. I also found that dipping my hand in water while forming the cookies was very helpful as it was pretty sticky otherwise. Definitely worth forming into a cookie shape though so it bakes evenly. I have a feeling I will be making these a lot now. I mean you can't get much healthier in a cookie and it was certainly something we looked forward to eating!
Strawberry Oatmeal Cookies Ingredients:
Store cookies in the refrigerator covered, for up to 1 week. Cookies are freezer friendly and will keep well frozen for up to 1 month. Original recipe found here This really is the best sheet pan fajitas, and even better it's super quick and easy to make! My favorite part about prepping fajitas is that everyone can eat it with their favorite pairings. I chose to pair the steak, peppers, and onion mix with rice, cauliflower rice, salsa, extra red onions, cilantro, and avocado. I also like getting those wholly guacamole minis as they are easier to grab and go with meals throughout the week. If you need to save even more time you can purchase pre-cut peppers or frozen vegetables, just check the ingredient label to make sure the only ingredients listed include that vegetable. I have also posted this one before using chicken, however I had to do the recipe justice by posting it with steak as it calls for. Both ways are absolutely delicious! This one is a go-to recipe in our house and definitely one to save!
Best Sheet Pan Fajitas with Steak Ingredients:
Notes: You can marinate your steak ahead of time if you prefer; this will result in an even more flavorful and tender steak. Simply coat your sliced steak in half the garlic-seasoning mixture and chill; marinate for up to 12 hours. Take out of fridge about 30 minutes before cooking. Original recipe found here |
Erika CopelandSharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life. categories
All
Archives
December 2021
|