Chicken Tikka Masala

From Tasty Thin

On my on-going quest to be gluten-free (wheat & yeast allergies recently confirmed) and trying the Whole30 diet last year...and trying to be more adventurous with my recipes, I tried this. It was delicious! Super easy in the Instant Pot too (crock pot instructions at the end). I serve with jasmine or cauliflower rice. Enjoy!

Ingredients

• 2 lbs boneless skinless chicken breast
• 1 small onion, chopped
• 1/2 yellow bell pepper, chopped
• 2 tablespoons butter or ghee for Whole30
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (or more to taste)
• 1 1/2 teaspoon sea salt
• 15 oz can diced tomatoes
• 1/2 cup full fat coconut milk
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger

Instructions

• Set your Instant Pot to Saute.  Add butter, onion, and yellow peppers and cook for 3-4 minutes until veggies start to soften.
• Add garlic, ginger, spices and salt and cook for an additional 1-2 minutes. 
• Add tomatoes and coconut milk and stir well to combine.  Place chicken on top of mixture.  Close the lid and set to Poultry (or Manual setting for 15 minutes).
• When cycle is complete, remove chicken and shred.  Using an immersion hand blender, puree the sauce.  Add the chicken back to the sauce and adjust seasoning to taste.

For the Slow Cooker

• Combine onion, yellow pepper, spices, salt, tomatoes, and coconut milk in a slow cooker.  Place chicken on top.  Cook on High 3-4 hours or Low for 6-8 hours.  Remove chicken and shred.  Puree sauce using an immersion hand blender and return chicken to the slow cooker. 

Calories: 280kcal | Carbohydrates: 6g | Protein: 33g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 862mg | Potassium: 792mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 28.1mg | Calcium: 41mg | Iron: 2.3mg

"Secret's in the Sauce" BBQ Ribs

From the August/September 2009 issue of Taste of Home

Prep: 10 mins; Cook: 6 hours
Yield: 5 servings

2 racks pork baby back ribs (about 4 1/2 lbs)
1 1/2 tsp pepper
2 1/2 cups barbecue sauce
3/4 cup cherry preserves
1 Tbsp Dijon mustard
1 garlic clove, minced

Cut the ribs into serving-size pieces; sprinkle with pepper. Place in a 5 or 6 quart slow cooker. Combine the remaining ingredients; pour over ribs.

Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.

**another new one...can you tell who just a new issue of TOH??

Chicken Casablanca

from Fix it and Forget it

Makes 6-8 servings

1 Tbsp oil
2 large onions, sliced
1 tsp. ground ginger
3 garlic cloves, minced
3 large carrots, diced
2 large potatoes, diced
3lbs skinless chicken pieces
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
2 Tbsp. raisins
14 1/2 oz can chopped tomatoes
3 small zucchini, sliced
15oz can garbanzo beans, drained
2 Tbsp. chopped parsley

(I usually omit the raisins because I just do...)

1. Saute onions, ginger, and garlic in oil in skillet (reserve oil). Transfer to slow cooker. Add carrots & potatoes.

2. Brown chicken over medium heat in reserved oil. Transfer to slow cooker. Mix gently with vegetables.

3. Combine seasonings in separate bowl. Sprinkle over chicken and vegetables. Add raisins and tomatoes.

4. Cover. Cook on high 4-6 hours.

5. Add sliced zucchini, beans and parsley 30 minutes before serving.

6. Serve over cooked rice or couscous.

Variation: Add 1/2 tsp turmeric and 1/4 tsp cayenne pepper to step 3.

Soy Ginger Chicken

From MarthaStewart.com

Serves: 4
Prep Time: 30 minutes
Total Time: 6 hours 30 minutes

1/3 C soy sauce
2 Tbsp dark-brown sugar
5 garlic cloves, thinly sliced
2/3 C fresh cilandro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled & cut into thin strips
5 scallions, thinly sliced on the diagonal (1 C packed)
1 Tbsp balsamic vinegar
1 tsp ground coriander
1/2 tsp ground pepper
4 chicken drumstick & thighs (about 2 1/2 lbs total), skin removed
2 medium carrots, thinly sliced crosswise
1 Tbsp corstarch
cooked white rice, for serving

1. In the slow cooker: In a 5-6 quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender. About 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.

2. In a 2-cup glass measuring cup, whisk cornstarch with 1 Tbsp water. Ladle 1 Cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice and garnish with cilantro sprigs and remaining 1/2 c scallions.

Note: to make in an oven: preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 1 Cup water and ocver. Transfer to oven. Cook until chicken is tender about 1 1/2 hours. Proceed to step 2.

Creamy Chicken Italiano

From Fix-it and Forget-it Cookbook

4 boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/4 C water
8oz package of cream cheese, softened (I usually only use about 1/2, otherwise it's too rich!)
10 3/4 oz can cream of chicken soup
4oz can mushroom stems & pieces, drained (or fresh ones!)

1. Place chicken in slow cooker.

2. Combine salad dressing mix and water. Pour over chicken.

3. Cover. Cook on Low 3 hours.

4. Combine cheese & soup until blended. Stir in mushrooms. Pour over chicken.

5. Cover. Cook on low 1 hour, or until chicken juices run clear.

6. Serve over noodles or rice (I usually serve over rice).