Cookin up some Curry!

Geoff and I looooooove us some curry. Its so warm and comforting and perfect after a long week, you know? When G and I were first dating he would make me his "Chicken Curry in a Hurry" which I totally love. So I am always trying to find new twists on our old fave. I was tickled pink to find this version from Cooking Light. Its healthy, chock full of veggies and vitamins, and soooooooo good. I think I saw G licking his bowl. Give it a try- you won't be sorry (get the recipe here.)
Happy Friday all!!

XO
-L 

Curried Chicken Penne with Fresh Mango Chutney

Yield: 6 servings (serving size: about 1 1/3 cups)

Ingredients

• CHUTNEY:
• 2  cups  diced peeled ripe mango (about 2 mangoes)
• 1  cup  finely chopped onion
• 1/2  cup  water
• 2  tablespoons  brown sugar
• 1  tablespoon  curry powder
• 1  tablespoon  fresh lime juice
• 1/2  teaspoon  black pepper
• 1/2  teaspoon  chopped peeled fresh ginger
• 1/4  teaspoon  salt
• CHICKEN:
• 1  teaspoon  olive oil
• 2  garlic cloves, minced
• 1  pound  skinless, boneless chicken breasts, cut into 1-inch pieces
• 1  cup  light coconut milk
• 2  tablespoons  sugar
• 1  teaspoon  salt
• 1 1/2  teaspoons  red curry paste
• 1  to 2 teaspoons Thai fish sauce
• 2  cups  broccoli florets
• 2  cups  cauliflower florets
• 4  cups  hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)
• 2  tablespoons  chopped green onions (optional)

Preparation
To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.

To prepare chicken, heat oil in a large non-stick skillet over medium-high heat. Add garlic and chicken; sauté 5 minutes. Combine coconut milk and next 4 ingredients (coconut milk through fish sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in chutney and pasta; toss well to combine. Sprinkle with green onions, if desired.

Nutritional Information
Calories: 216, Fat: 4.3g, Protein: 20g, Carbohydrate: 25.9g, Fiber: 3.6g, 

Recipe Courtesy of Cooking Light

Cold Weekend, Full Tummies

Good morning! I hope you all had a lovely weekend. Mine was great-I saw my very first movie ever in 3-D (Avatar- Loved it!), had some great sushi, and dragged my BFF Laine to a cheesy bridal show-so fun! And I cooked a lot. Not so good for the bridal diet, but oh so yummy for a cold yucky weekend. Please enjoy two of my fave recipes from the weekend...

XO
-L

Pretty Healthy Banana Bread

2/3 cup sugar
1/8 cup apple sauce
2 eggs
1 cup mashed bananas
1/4 cup soy milk
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder

Preheat oven to 325 degrees. Spray one 9x5x3 inch loaf pan with a non-stick cooking spray.
In a medium bowl, beat the sugar and apple sauce until smooth and creamy.
Add in the eggs, water and bananas with the sugar mixture and blend.
Mix in the flour, baking soda, salt and baking powder just until the mixture is moistened.
Bake at 350 degrees F (175 degree C) for about 45-50 minutes.
Bread is done when the top is firm to the touch and a golden brown color.
(I had to use the broiler for 1 minute to get the top to brown because of the applesauce.)
Time will vary according to loaf size and oven type.

Let it cool on a rack then enjoy with butter and yummy coffee.

Three Bean Slow Cooker Chili

(from Crock Pot's Best-Loved Slow Cooker Recipes Cookbook)

My future mother-in-law gave me an awesome slow cooker cookbook for Christmas and I use it at least once a week. This chili recipe is one of my favorite things I have made from this little book. Perfect to satisfy my fiancé's need for meat at dinner without sending the calorie count over the edge. And it practically makes itself! Yum!

1 pound lean ground turkey or beef
1 small onion, chopped
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) chickpeas, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (4 ounces) diced mild green chiles
1 to 2 tablespoons chili powder
salt to taste

Cook and stir turkey and onion in medium non-stick skillet over medium-high heat until turkey is no longer pink. Drain and discard fat. Transfer to CROCK-POT® slow cooker.
Add remaining ingredients; mix well. Cover; cook on HIGH 6 to 8 hours.