I have to tell you that I am pumped about this recipe! Have you ever had the curried chicken salad at Whole Foods? It’s deeeelicious! One day I wrote down all the ingredients to attempt to remake it. Months later I have finally recreated it and I don’t know why I waited so long!
This recipe certainly isn’t as good as the real thing, but it’s close! It does not have any mayo, but I don’t miss the mayo at all. It has a pretty bold flavor, so if you like your chicken salad a little milder just reduce the spices and leave out the cayenne pepper. My favorite way to serve it is over spinach. It’s also great with crackers, in a sandwich, the options are endless 🙂
Curried Chicken Salad
- 2 chicken breasts, shredded or diced
- 4 green onions, chopped
- 2 celery stalks, diced
- 1/3 cup golden raisins
- 1/2 cup almonds, chopped or slivered and toasted
- 1/4 cup currants (optional)
- 2 (5.3 oz) plain non-fat greek yogurt containers
- 2 tablespoons honey
- 2 tablespoons curry powder
- 1/4 teaspoon ginger
- 1/4 teaspoon cumin
- 1/8 teaspoon cloves
- 1/8 teaspoon celery seed
- dash cayenne pepper
- salt and pepper, to taste
- baby spinach for serving, if desired
- To make dressing combine yogurt, honey and spices in a medium bowl. Season to taste with salt and pepper.
- Stir in the chicken, green onions, celery, raisins, almonds and currants. Serve over a bed of spinach or in a sandwich or wrap.
Makes 5-6 servings.
I don’t have my own vegetable garden, but I am a weekly farmer’s market goer (as I’ve mentioned before). Zucchini has been plentiful and what better way to use them than in a sweet, cinnamon-y muffin! You could easily make zucchini bread with this recipe instead, but I love having nice pre-portioned muffins.
I have to say I don’t usually cook with vegetable oil, it’s not in my “clean food” category. But hey, neither is refined sugar! The original recipe that I tweaked quite a bit called for one cup of oil. Instead I used half a cup of oil and half a cup of unsweetened applesauce, works like a charm! It also called for two cups of sugar (yikes!), these muffins are still nice and sweet with one cup.
Zucchini & Chocolate Chip Muffins
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened apple sauce
- 3 eggs
- 1/2 tablespoon vanilla
- 3 cups whole wheat flour
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 cups zucchini, grated (about 1 large zucchini)
- 2/3 cup chocolate chips (optional)
- 1/2 cup pecans or nut of your choice, chopped (optional)
- Combine the first 6 ingredients (until vanilla) in a large bowl. Add the dry ingredients until just incorporated. Stir in the zucchini, chocolate chips and nuts.
- Evenly fill two greased or paper lined muffin tins, about half full, with the batter.
- Bake in a preheated 350 degree oven for 18-20 minutes. Or until a toothpick inserted into the center comes out clean.
Makes approximately 24 muffins.
Hello! I’m finally getting into a routine again after our new family member took over our lives! That means more home cooked meals and much happier puppy parents. Here’s a recent family pic, Griffey is getting big quickly!
Now on to the recipe … if you love stuffed peppers but get bored with the same old variety, definitely give these a shot! They are my new favorite for sure. I know it seems like there are a lot of ingredients but it’s only because of all the spices, I keep tons of spices on hand so I never have to worry about it. Enjoy!
Southwestern Quinoa Stuffed Peppers
- 4 bell peppers, halved and seeded
- 3/4 cup quinoa, rinsed and drained
- 1 1/2 cups water
- olive oil
- yellow onion, diced
- 1 can black beans, drained and rinsed
- 1 can of corn, drained and rinsed (I actually use more like 3/4 of a can)
- 1 can diced tomatoes
- 1/2 cup cilantro, chopped
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon oregano
- 1/4 teaspoon paprika
- salt and pepper, to taste
- 1 1/2 cups pepper jack or monterey jack cheese, shredded
- optional garnish: avocado, sour cream and salsa
- In a medium sauce pot bring the quinoa and water to a boil. Reduce heat to a simmer and let cook until all the water is absorbed, about 15 minutes. While the quinoa is cooking prepare the peppers and place them cut side up in a large baking dish.
- In a large pan heat 1 teaspoon of olive oil over medium heat. Add onions and cook for a few minutes until they are softened. Add the beans, corn, cilantro, tomatoes and spices. Reduce heat to medium-low and stir well. Add the quinoa and 3/4 cup of the shredded cheese (reserve the rest of the cheese for topping the peppers). Stir until combined.
- Fill the peppers evenly with all of the filling. Cover the baking dish with aluminum foil. Bake in a preheated 350 degree oven for 40-50 minutes or until the peppers are softened and cooked through. (If you’re in a time crunch you could also cook them at 375 for 5 or 10 minutes less). Top each pepper evenly with the remaining cheese and put them back in oven for 3-5 minutes or until the cheese is melted. Let cool for a few minutes and serve.