"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Sunday, November 8, 2015

Chickpea Tikka Masala

We like to treat Monday as "Meat-less Monday".  Not only a catchy title, but a good recovery day from what usually are crazy, eat whatever weekends (also catchy and fun!)  This meal prep's quickly, can be on the table in less than 30 minutes start to finish, and is very tasty.  Enjoy!

1 Tbsp. vegetable oil
1/2 medium onion, diced
2 tsp. grated fresh ginger
1 fresh serrano chile, minced
1 Tbsp. garam masala
1 Tbsp. tomato paste
1 can (28oz.) crushed tomatoes
2 cups chickpeas (cooked or canned)
1/2 cup heavy cream
1/4 cup chopped fresh cilantro
salt and pepper to taste

Heat oil over medium heat and add onions.  Cook until softened, about 5 minutes.  Add ginger, chile, garam masala, and tomato paste.  Cook 1 minute more.  Season mixture with salt and pepper, add crushed tomatoes and chickpeas.  Bring to a simmer and cook, covered 15 minutes.  Stir in cream and cilantro and serve immediately.  A good accompaniment is brown rice, Enjoy!

Slow Cooked Moroccan Spiced Chicken

This preparation is super easy and a terrific work-week meal.  It can be made in a slow cooker or in the oven, your choice.

2 Tbsp. Cumin
2 tsp. Coriander
2# Boneless Chicken, white and dark meat
2 onions, medium dice
2 carrots, medium dice
4 parsnips, peeled and medium dice
4 garlic cloves, minced
1 tsp. cinnamon
1 can (28 oz.) diced tomatoes, drained
1 cup chicken stock
1/2 cup white wine
salt and black pepper, to taste
4 cups prepared couscous
Chopped fresh parsley

Combine all ingredients except couscous and parsley in a slow cooker. Mix well to combine.  Cook on low for 6-8 hours, until vegetables are tender and chicken is cooked through.  If using oven preheat to 300F and do the same as above just in a large casserole dish.  Cover and place in oven for 3-4 hours.

Serve over warm couscous and garnish with parsley.  Enjoy!

Saturday, November 7, 2015

Menu Nov. 7th - Nov. 11th

Moroccan Chicken with Couscous
Green beans with Shallots

Beef Stew with Parsnip Gratin

Grilled Salmon with Fennel and Lemon
Broccoli with Caramelized Onions

Vegetable Stir-fry
Brown Rice with Scallions

Soy Glazed Oven Roasted Chicken
Chopped Salad with Balsamic Vinaigrette

Pasta with Meatballs, Marinara sauce

Smorgasbord Night