Sunday, January 22, 2017

Slow Cooker Chicken Coconut Curry

I have just put all of the ingredients for this dish into my slow cooker and set it to cook. I love this meal. It is my third time making it so I thought it was about time I shared it with you.  Slow Cooker Chicken Coconut Curry is a recipe I found in a local food market newsletter, but I have altered it somewhat to simplify the ingredient list and the instrucions, so I will share it the way I make it my own kitchen.

I admit it does take a bit of time preparing the ingredients.  But once that is done you just layer it all in the slow cooker and let it simmer. So simple.  Just before I serve it I cook some vegetables to add to the dish.... peas, carrots, green beans, snow peas... whatever you select will work just fine.

And, I like to add a spoonful of plain Greek yogurt to my curry dishes too, just before serving.  It makes a soupy stew really creamy.  Mmmmm.

I do love the aroma of a nice light curry coming from my slow cooker... tantalizing, especially on a gloomy and cool Winter day!

I used chicken breasts here but thighs would be fine too. And if you don't have chicken stock, grab a boullion cube and make some!  I also like a light coconut milk, but if you only have full fat, go ahead and use it... just make the adjustment if you need the nutritional information or Smart Points values for tracking.



Slow Cooker Chicken Coconut Curry
makes 6 servings

Ingredients:
  • 16 ounces of boneless skinless chicken cut into cubes
  • 3 medium white potatoes, scrubbed and cuts into cubes
  • 1 medim onion, peeled and sliced vertically
  • 1 large can (28 oz.) diced tomatoes
  • 1 cup chicken stock
  • 1 can (400 ml.) light coconut milk
  • 2 Tbs curry powder
Instructions:
  1. Coat the inside of your slow cooker with non-stick spray for ease of cleanup.
  2. Prepare ingredients as described.
  3. Stir curry powder into chicken broth.
  4. Layer ingredients in the slow cooker... potatoes, onions, chicken, tomatoes, chicken broth with curry powder.
  5. Put lid on slow cooker.
  6. Turn setting to HIGH for 15 minutes, then turn down to LOW and let cook for 7 to 8 hours.
  7. Turn setting to off. Prepare addition veggies as desired and divide among serving plates.
  8. Portion leftovers and freeze or store in fridge for one or two days at most.
Per serving, without additional veggies.
Weight Watchers Smart Points  = 6.

Calories 201
Fat 4g
Saturated Fat 3g
Carbohydrates 23g
Sugar 5g
Fibre 4g
Protein 16g

Slow Cooker Chicken Coconut Curry
Getting ready to serve.  Mmmm.  Smells great!

Slow Cooker Chicken Coconut Curry
With some petite green peas added.

Slow Cooker Chicken Coconut Curry
And a bit of yogurt for me.

Slow Cooker Chicken Coconut Curry
Stirred in...



Are you a fan of slow cookers?  All year round, or just in the Winter?

Sunday, December 11, 2016

Chocolate Mint Avocado Protein Mousse

I know you won't be surprised to see this post.  When I first made the Mint Avocado Protein Mousse with vanilla Leanfit whey blend, I was sure it would be delicious in a chocolate version as well.

Chocolate Mint Avocado  Protein Mousse

And I was right.  I finally made it up today and we enjoyed it for an afteroon snack while catching up on some tv movies... lazy Winter Sundays... gotta love them, right?

It makes up in about 2 minutes. I do let it sit in the refrigerator for a couple of hours to chill, and to torture myself with the wait... builds character I am sure!

But I was a bit put off by the color at first... the flavor is fabulous... the chocolate comes through loud and clear and the mint is perfect... and the avocado makes it creamy and rich... but the color... more like caramel than chocolate, would you agree?


Chocolate Mint Avocado  Protein Mousse

Once you get past that, it is clear sailing... or spooning... all the way to the bottom of the dish!


Chocolate Mint Avocado  Protein Mousse


For the recipe and instructions you can refer to the original post here... Mint Avocado Protein Mousse... and let me know which is your favorite... vanilla or chocolate?  Hmmmm... might have to make them both again, just to be sure!  Of course all I did was sub the chocolate whey for the vanilla whey in the recipe... no other changes.

Oh, and just a reminder for my Weight Watchers buddies this mousse counts as only 4 Smart Points. Now that is a bargain!




Saturday, October 29, 2016

An Odd But Tasty Pairing of Peppermint with Avocado in this Protein Mousse

You may know that I have been looking for a new whey protein powder.  I do happen to really like the vegan powders I have been using lately, but sometimes a particular recipe I want to make up calls for a whey powder.  The vegan and whey powders are very different beasts when it comes to consistency for baking.

I tried to make my High Protein Angel Cake with a favorite pea protein powder and it did not raise at all.

So, I went hunting for a whey powder that I could purchase locally; one that didn't cost a fortune and when I found a couple I thought I might like, I polled some blogging friends and they helped me decide. I did a lot of research into isolates, and blends too. There is a lot to learn when it comes to protein powders, apparently!

The powder I eventually chose is a brand called LeanFit and they manufacture in Canada. It is a whey blend and does have a bit of sucralose in the mix.  Overall I am pretty  happy with the nutritional profile and the taste and texture, as well as the price.  I got it at my local Costco and purchased a large tub of the vanilla and a large tub of the chocolate. So far, so good.

And, I also subscribed to the newsletter that the team at LeanFit send out by email. The letter I got this week had a couple of good looking recipes in it and I chose one to try out... it was intriguing because it has both peppermint extract and avocado in it and that is an odd combination in my mind.

The dish is called Mint Avocado Protein Mousse... the recipe makes 2 servings so I mixed it up for my afternoon snack on Friday.  I ate one serving and was happy to share the second with The Captain... he loved it as much as I do.  And asked me to make it again.

I will certainly do that, as long as I am able to purchase more avocados.  Apparently there has been some weather mishap in Mexico that is causing an avocado shortage here.  Glad I have 2 more in the larder so we won't go without right way, at least.

I am going to share the recipe with you the way I made it,  and also suggest that you check out some other fun recipes on the LeanFit site itself.


Mint Avocado Protein Mousse

Mint Avocado Protein Mousse
makes 2 servings

Ingredients:

  • 1 ripe medium/small avocado
  • 1 scoop vanilla whey protein powder (approx. 30g in weight)
  • scant 1/2 cup water
  • 1 tsp stevia
  • 2 or 3 drops peppermint extract
  • 1 tsp semi sweet mini chocolate chips
Instructions:
  1. Peel the avocado and remove the pit. Place the flesh into the bowl of your food processor blender.
  2. Add the rest of the ingredients.
  3. Puree for about 30 seconds.
  4. Remove to 2 serving bowls
  5. Top each serving with a few chocolate chips.
Per serving.
Weight Watchers Smart Points = 4.

Calories 147
Fat 9g
Saturated Fat 2g
Carbohydrates 7g
Sugar 2g
Fibre 3g
Protein 13g

I think I will try it again with the chocolate flavored whey.

Mint Avocado Protein Mousse
The main ingredients

Mint Avocado Protein Mousse
A small ramekin filled with deliciousness!


Mint Avocado Protein Mousse
Digging in.


What do you think?  Would you ever pair peppermint with avocado?