SLOW COOKER CHINESE CHICKEN QUINOA BOWLS, an extra recipe for March

CHINESE CHICKEN QUINOA BOWL (reviewed, revised and approved by my faithful readers)

INGREDIENTS

6 boneless chicken thighs

3 Tbsp soy sauce

1/2 cup honey

3 Tbsp lime juice

2 Tbsp worcestershire sauce

1 Tbsp grated ginger

1-2 Tbsp sriracha sauce (or powder and skip the flakes)

1/2 tsp red pepper flakes

1/4 tsp minced garlic (or 2 to 4 cloves and remove when done)

2 cups quinoa, cooked

Broccoli slaw

Pea pods

Avocado

Cilantro if desired

INSTRUCTIONS

1. Spray your slow cooker with nonstick spray. Place the chicken in the bottom. Mix together soy sauce, honey, lime juice, worcestershire, ginger. Sriracha, red pepper flakes, garlic and pepper. Pour into slow cooker on top of chicken. Cook on LOW 4 to 6 hours or HIGH 3 to 4 until chicken is cooked. Shred chicken with two forks, and let cook 15 minutes longer.

2. Assemble bowls with quinoa, broccoli slaw, pea pods, avocado, cilantro and any other toppings your like. Enjoy!!!!!

February 27, recipe, TANDOORI CHICKEN BREASTS ON PITAS

February 27, recipe
TANDOORI CHICKEN BREASTS ON PITAS, 15 minutes

Ingredients
1/4 cup all purpose flour
2 Tbsp curry powder
1/2 tsp each salt and pepper
4 boneless, skinless chicken breasts (5 oz each), visible fat trimmed
1 Tbsp oil

YOGHURT SAUCE
1 Tbsp finely chopped red onion
1 tsp minced garlic
1/4 tsp each ground cumin and salt
1 yellow bell pepper
2 each medium tomatoes and kirby (pickling) cucumbers
4 pitas
garnish lime wedges and chopped cilantro

Directions
Mix flour, curry powder, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.

While chicken cooks, mix SAUCE ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toas pitas.

Cut chicken diagonally in 1/2 inch wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce, garnish with limes and cilantro.

453 calories, 5 grams fiber

February 17, recipe, SESAME CHICKEN SALAD

February 17, recipe
SESAME CHICKEN SALAD (4 servings)

Ingredients
1/2 cup asian sesame dressing and marinade
2 Tbsp fresh lime juice
2 cups (8 oz) cooked chicken, shredded
4 cups (6 oz) coleslaw mix
1 small cucumber, halved lengthwise, seeds scraped out, thinly sliced
1 small red bell pepper, quartered and cut in narrow strips
1/4 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint leaves
5 oz asian or other salad blend
1/4 cup cashews or peanuts chopped


Directions
whisk dressing and lime juice in a large bowl. Add chicken, coleslawy, cucumber, pepper, cilantro and mint; toss to mix and coat.

Serve over greens; sprinkle with nuts.

calories 248, fiber 3 grams

February 15, recipe, THAI FISH CAKES

February 15, recipe
THAI FISH CAKES (4 servings)

Ingredients
SWEET & SOUR SAUCE
4 Tbsp lime juice
1 Tbsp each low-sodium soy sauce and sugar
1/4 tsp crushed red pepper

FISH CAKES
1/2 medium red bell pepper
1/3 cup packed fresh cilantro
1 clove garlic
1 slice (1/2 in thick) fresh giner
2 tsp red curry paste
1 tsp each grated lime zest and sugar
1 1/2 l  skinned salmon, halibut, tilapia or flounder fillets, cut in chunks
1 tbsp vegetable oil



Directions
SAUCE Stir all ingredients in a small bowl until well blended

FISH CAKES Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.

Shape level 1/4 cupfuls fish mixture into twelve 3-inch patties. (At this point, fish cakes may be refrigerated, loosely covered, up to 4 hours.)

Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet & Sour Sauce.


Calories 304, 1 gram fiber

Recipe, February 4, CITRUS-INFUSED SALMON

Recipe, February 4
CITRUS-INFUSED SALMON (8 servings)

Ingredients
3 Tbsp cinnamon chipotle rub (mccormick grill mates)
2 tsp grated lime zest
1 tsp ground cumin
1 whole salmon fillet (about 2 1/2 lb)
3/4 cup (6 oz) pineapple or orange juice
2 Tbsp lime juice
Garnish: pineapple and lime slices, fresh pineapple leaves

Directions
Mix rub, lime zest and cumin in small bowl.

Put salmon in a large glass baking dish or 2 gallon ziptop bag. Add juices, cover or seal. Marinate 15 minutes at room temperature.

Heat oven to 450 F. Line a large rimmed baking sheet with foil. Place salmon skin-side down on foil; discard marinade. Evenly sprinkle spice mixture over salmon.

Bake salmon 15 to 20 minutes until opaque at thickest part. Lift with 2 large spatulas to serving platter, leaving skin behind.

Calores 182, fiber 0.

17. SOUTHWESTERN STEAK SALAD

17. SOUTHWESTERN STEAK SALAD, recipe

Ingredients