Red mango curry – adapted from Thug Kitchen. Serve with rice!
- 2tsp cooking oil, divided
- 2 chicken breasts (boneless & skinless), cut into ~1inch cubes
- 1/2 yellow onion, chopped
- Handful of green beans, ends removed and cut into ~1inch pieces
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 clove of garlic, minced
- 1 Tbsp fresh ginger, minced
- 1 Tbsp soy sauce
- 2 Tbsp red curry paste
- 1 can coconut milk
- 1 C vegetable or chicken broth
- 1 ripe mango, peeled and cubed
- Juice from 1/2 a lime
In a medium frying pan, heat oil and stir fry chicken until cooked through. In a soup pot, heat oil and saute the onion. Add green beans, zucchini, and bell pepper and cook until veggies are soft. Add cooked chicken, garlic, ginger, and curry paste. Stir, then add soy sauce, coconut milk and broth. Bring to a simmer, then add mango. Cook until mango is soft (about 8 minutes). Add lime juice, stir and serve over rice!
Updated October 2015! If you, like me, can’t eat tomatoes and are in need of a chili recipe to hold you over, look no further! This chili is chicken-based, is completely tomato-free, and feeds 4-5. Adapted from Spark Recipes.
- 3 boneless, skinless chicken breasts (fresh or frozen is fine)
- 1 yellow onion, diced
- 1 green onion, diced
- 1 red pepper, diced
- 1-2 Carrots, diced
- 2-4 white mushrooms, sliced
- 1-3 cloves of garlic, minced
- 1 tsp ground cumin
- 2 Tbsp chili powder
- 2-4 tsp Sriracha
- Salt and pepper to taste
- 1 can refried beans
- 1 19oz can white kidney beans, rinsed
- 1 19oz can red kidney beans, rinsed
- 1 small can corn
- 3/4 C chicken broth
- Juice from 1/2 a lime
- Fresh cilantro for garnish
Add all ingredients (except the lime juice and cilantro) to your slow cooker. Stir well and make sure the chicken is mostly covered by liquid. Cook on high for 3-4 hours, or low for 6-7 hours. Fifteen minutes before cooking time ends, shred the chicken breasts apart using two forks and stir. Immediately before serving stir in the lime juice and cilantro. You won’t beleive it’s tomato free!!
This recipe is a bit more fussy than soups I prefer to make, but it is definitely worth the extra steps! Makes approximately 5 servings. Original recipe from Cooking Classy.
- 3/4 C wild rice/brown rice blend
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 C butter
- 1 garlic clove, minced
- 5 C chicken broth
- 1 Tbsp fresh rosemary
- 1/4 tsp dried oregano
- salt and pepper to taste
- 2 boneless, skinless chicken breasts
- 1/2 C flour
- 1 1/2 C milk
- 1/2 C cream
Prepare rice according to directions. Meanwhile, in a large pot, melt ~1 Tbsp of the butter, and saute the vegetables ~5 minutes, then add the garlic. Add the broth, seasonings, and chicken breasts and bring to a boil. Make sure the chicken is covered in liquid, and boil for ~15 minutes, until cooked through. Remove chicken and shred into bite-size pieces (two forks work perfectly). Return chicken to the pot, and add the cooked rice.
In a medium sized sauce pan, melt remaining butter, and whisk in flour. Slowly whisk in milk and bring to a simmer. Stir until mixture thickens. Add to soup and let simmer until the soup thickens. Stir in cream and serve with rye bread!
These will keep you going for weeks – burrito filling concocted in the slow cooker and made into burritos you can freeze! Also can be made tomato-free for those with allergies/intolerances. Makes 10-12 burritos, total cooking time 6-8 hours. Adapted from The Kitchn.
- 2 boneless/skinless chicken breasts
- 1 14.5oz can of diced tomatoes (tomato-free version: replace tomatoes with 1 can of refried beans + 1/2 can of chicken stock)
- 1 C chicken stock, divided
- 1.5 Tbsp chili powder
- 1 tsp cumin
- 2 tsp salt
- 1 onion, diced
- 1 bell pepper, diced
- 1 jalepeno, seeded and diced (optional, of course!)
- 1 C brown rice
- 1 can black beans, rinsed
- 1 C corn (frozen or canned)
- Toppings: cheese, salsa, cilantro, etc. (lettuce, avocado and sour cream are also great toppings but do not freeze well)
- 10-12 flour tortillas
In a large slow cooker, add the chicken breasts, tomatoes OR refried beans and chicken stock, 1/2 cup additional chicken stock, chili powder, cumin and salt. Make sure the chicken in covered in liquid. Cook on low for 3-4 hours.
Add onion, bell pepper, jalepeno, rice, beans, corn, and 1/2 C more chicken stock and stir well. Cook for an additional 3-4 hours on low. Stir the mixture once in a awhile and add water if it appears dry to make sure the rice cooks. When finished cooking, shred chicken using two forks and stir well. Serve immediately, or cool until room temperature to make frozen burritos.
To make frozen burritos: the burrito mix must be room temperature, otherwise the burritos will become a soggy mess. Place burrito mix in the middle of a flower tortilla, top with cilantro, salsa and cheese, and wrap into a burrito shape. Wrap in tinfoil and place in a freezer bag. Freeze. Lasts ~3 months!