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DAY 104:

Benefits of fruit

Butter Chicken
/This is a super popular dish made with tender chicken thighs and a deliciously seasoned, creamy, buttery, tomato based gravy. Serve it with freshly cooked basmati rice and homemade naan and the compliments will abound at the dinner table. /

#Butter #Chicken #ChickenBroth #Cilantro #GaramMasala #Garlic #Ginger #HeavyCream #Lemons #Paprika #Tomatoes #Turmeric #YellowOnion #Yogurt

Servings: 5
Ready in: 2 hours 45 minutes
Prep: 25 minutes
Cook: 20 minutes

Ingredients:
2 lbs. chicken thighs, trimmed of visible fat, cut into 1 1/4-inch pieces
1/2 cup whole plain yogurt
1 Tbsp fresh lemon juice
2 Tbsp garam masala, recommend homemade blend HERE, divided
4 tsp fenugreek leaves, slightly crushed after measuring, divided (I buy HERE)
1 tsp turmeric
2 tsp smoked paprika, divided
2 Tbsp minced garlic, divided
2 Tbsp peeled and minced ginger, divided
Salt and freshly ground black pepper, to taste
4 Tbsp butter, cut into pieces
1 1/2 cups chopped yellow onion
Cayenne pepper, to taste
1 (14.5 oz) can diced fire roasted tomatoes
3/4 cup heavy cream
1/4 cup low sodium chicken broth, or a little more to thin if needed
3 Tbsp Cilantro (chopped or whole leaves)

Instructions:
1. In a large mixing bowl toss together chicken pieces, yogurt, lemon juice, 1 Tbsp garam masala, 3 tsp fenugreek leaves, the turmeric, 1/2 tsp smoked paprika, 1 Tbsp garlic, 1 Tbsp ginger and salt to taste (I use 1 tsp).
2. Cover bowl and transfer to refrigerator and let marinate at least 2 hours and up to 24 hours.
3. After marinating transfer chicken to a greased 13 by 9-inch rimmed baking sheet and spread into an even layer.
4. Move oven rack 3 inches below broiler in oven. Preheat broiler to high heat, once heated place chicken in oven and broil until cooked through and browned, about 10 - 15 minutes*.
5. Meanwhile melt butter in a skillet over medium-high heat.
6. Add onion and saute until slightly golden brown about 7 minutes. Add remaining 1 Tbsp garlic and 1 Tbsp ginger and saute 1 minute longer.
7. Stir in remaining 1 Tbsp garam masala and 1 1/2 tsp smoked paprika and 1 tsp fenugreek. Saute 30 seconds.
8. Pour in tomatoes. Cover and simmer over low heat 10 minutes.
9. Transfer tomato mixture to a blender. Cover with lid and remove center insert from blender lid, cover with a folded kitchen towel or several paper towels. Blend sauce on low until smooth.
10. Return sauce to skillet over medium-low heat, scrapping any excess from blender jar into pan. Pour in heavy cream and chicken broth and stir. Season sauce with salt and pepper to taste and cayenne pepper to taste.
11. Add in cooked chicken pieces and rendered juices from baking sheet.
12. Cover and warm through for a few minutes then serve warm over rice or with naan if desired.

Notes:
*Every oven broils a little differently if you find chicken is browning too quickly you can move down a rack to continue to cook through.

cookingclassy ...read more

Baked Honey Mustard Chicken
You can have this Baked Honey Mustard Chicken on the table in less than an hour, and it requires just 15 minutes of hands on prep work! Serve it with rice, buttered noodles or steamed veggies for an easy, balanced meal.   

#Chicken #Garlic #Honey #Mustard #Onions #Rosemary

Servings: 6
Ready in: 55 minutes
Prep: 15 minutes
Cook: 40 minutes

Ingredients:
2 lbs boneless skinless chicken breast halves
1/4 cup whole grain , coarse mustard
2 Tbsp dijon mustard
2 Tbsp yellow mustard
1/4 cup + 2 Tbsp honey
3 tsp olive oil , divided
Salt and freshly ground black pepper
1/2 cup chopped yellow onion
2 cloves garlic , minced
4 small sprigs rosemary

Instructions:
1. Preheat oven to 375 degrees F. In a mixing bowl, whisk together coarse mustard, dijon mustard, yellow mustard, honey and 2 tsp olive oil. Spray a large baking dish with non-stick cooking spray (large enough to fit chicken without over crowding).
2. In a small skillet, heat remaining 1 tsp olive oil over medium heat. Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour into prepared baking dish and spread into an even layer. Season each chicken breast with salt and pepper on both sides, then set chicken over onion layer in baking dish.
3. Pour mustard mixture evenly over chicken, working to cover each chicken breast entirely. Lay sprigs of rosemary between chicken breasts, then cover dish with foil.  
4. Bake in preheated oven 20 minutes, then uncover and bake until chicken has cooked through, about 15 - 25 minutes longer. Serve warm, spoon more sauce over chicken as desired.


Notes:
Recipe source: adapted from Good Life Eats
Note that the cook time will vary based on the thickness of chicken breasts, so just keep an eye on it. It should register 165 degrees F in the thickest part of breast on an instant read thermometer. It could be less or more time than what's listed.

cookingclassy ...read more

Life magazine, January 27, 1925

Sesame Noodles with Chicken and Broccoli
/Super easy, deliciously flavorful Asian dish you can have ready in 30 minutes! Lean chicken, vitamin rich broccoli and noodles are seasoned with a delicious sesame sauce that will leave you craving this recipe again and again. /



Servings: 4
Ready in: 30 minutes
Prep: 15 minutes
Cook: 15 minutes

Ingredients:
1/4 cup soy sauce
3 Tbsp honey
2 1/2 Tbsp toasted sesame oil
2 Tbsp rice vinegar
1 tsp Sriracha
8 - 10 oz dry linguine fini, spaghetti or udon noodles
3 cups (8 oz) small diced fresh broccoli florets
1 lb boneless skinless chicken breasts, diced into small strips (about 1 1/2-inches)
1 1/2 Tbsp canola or vegetable oil
1 Tbsp minced garlic (3 cloves)
1 Tbsp peeled and minced ginger
1/3 cup chopped green onions
1 1/2 Tbsp sesame seeds

Instructions:
1. In a small mixing bowl whisk together soy sauce, honey, sesame oil, rice vinegar and sriracha, set aside.
2. Cook noodles according to directions on package, adding in broccoli during last 3 minutes of boiling (preferably time the noodles to be done about the same time the chicken is done), drain.
3. Heat canola oil in a large skillet over medium-high heat.  
4. Add chicken strips and cook until pieces are golden brown on bottom, about 3 minutes then rotate and cook 2 minutes longer, toss in garlic and ginger and cook 1 minute longer or until chicken has cooked through.  
5. Remove pan from heat and let pan cool about 15 seconds (so noodles don't instantly stick to pan and so sauce doesn't evaporate), then add noodles and broccoli, whisk sauce and pour over top.  
6. Return skillet to medium heat and cook and toss noodles until about half of the sauce has absorbed into pasta, about 30 seconds to 1 minute.  
7. Toss in green onions and sprinkle with sesame seeds. Serve warm. ...read more

Tostadas {with Chicken Guacamole and Beans}
These tostadas are perfect for an easy weeknight dinner! They're loaded with layer after layer of deliciousness and you'll be savoring every bite. Plus it's a recipe everyone can agree on.
Save time by using store-bought tostada shells, pico found in the deli, and store-bought rotisserie chicken

#Avocados #CheddarCheese #Chicken #ChiliPowder #Cilantro #Cumin #GarlicPowder #Limes #MontereyJackCheese #Onions #RefriedBeans #SourCream #Tomatoes #Tortillas

Servings: 6
Ready in: 25 minutes
Prep: 20 minutes
Cook: 5 minutes

Ingredients:
6 tostada shells , store-bought or homemade*
2 medium ripe avocados
1 Tbsp fresh lime juice
1/4 tsp garlic powder, divided
Salt and freshly ground black pepper
1 (16 oz) can Rosarita Traditional Refried Beans
1 (10 oz) can Rotel Diced Tomatoes & Green Chilies Mild, drained
3/4 tsp ancho chili powder
1/2 tsp ground cumin
2 cups shredded iceberg or romaine lettuce
2 cups shredded rotisserie chicken or shredded cooked chicken breasts
1 cup shredded Mexican blend cheese
1 cup pico de gallo, homemade or store-bought**
6 Tbsp Sour cream

Instructions:
1. Using a fork mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste.  
2. In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder.  
3. Season with salt and pepper to taste and cook over medium-low heat, stirring frequently until heated through.
4. To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo and sour cream. Serve immediately.

Notes:
The store-bought tostada shells can usually be found by the tortillas. If making the tostada shells yourself preheat oven to 400 degrees. Brush both sides of 6 yellow corn tortillas lightly with olive or vegetable oil (about 1 Tbsp total). Season lightly with salt then bake on a rimmed baking sheet about 4 - 5 mins per side until crisp.
For homemade pico de gallo - in a medium bowl toss together 2 diced roma tomatoes, 3 Tbsp diced yellow onion, 2 Tbsp minced cilantro and 2 tsp lime juice. Season lightly with salt and pepper.
Recipe source: Cooking Classy ...read more

Lemon Parmesan Kale Salad
Italian inspired salad made with nutritious kale, juicy tomatoes, crunchy almonds and croutons, flavorful parmesan and it's tossed with a fresh lemon dressing.
/Recipe can be halved, or just make the extra and wait to add tomatoes and crouton crumbles to that extra portion and store in the fridge for a day. /

#Almonds #Croutons #Garlic #Kale #Lemons #OliveOil #Parmesan #Tomatoes

Servings: 8
Ready in: 20 minutes
Prep: 20 minutes
Ingredients:
2/3 cup olive oil
1/4 cup fresh lemon juice
1 1/2 tsp dijon mustard
1 tsp honey
1 pinch salt
1/2 tsp freshly ground black pepper
1 tsp minced garlic (1 clove)
1 lb. kale (about 2 large bunches)
1 cup unsalted slivered almonds, toasted
3/4 cup (3 oz) finely grated parmesan*
1 1/2 cups grape tomatoes, halved
1 cup croutons, slightly crushed

Instructions:
1. In a mixing bowl whisk together olive oil, lemon juice, dijon mustard, honey, salt, pepper and garlic. Transfer to fridge while preparing remaining salad ingredients.
2. Remove kale leaves from thick ribs (you can pull and run along the rib to tear off or cut off). Rinse under water to clean then working in batches run through a salad spinner to dry well.
3. Working in batches transfer a few handfuls to cutting board, bunch kale together and thinly slice.
4. Transfer kale to a very large bowl. Add almonds, parmesan and tomatoes.
5. Whisk dressing again then pour over salad. Toss well to evenly coat.
6. Serve within a few hours and finish with croutons just before serving (you can lightly toss them into salad if desired).

Notes:
*To grate parmesan I buy a whole wedge or Parmigiano Reggiano, cut the rind off (reserve for soups or sauces). Cut into chunks about 1 inch or so then add to a food processor. Cover and process for a few minutes to a finely grate.
Another option is to use 1 cup finely shredded parmesan cheese.

cookingclassy ...read more

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Granola {Without Oil}
Granola made without any oil or butter! This easy granola is likely to become your go-to recipe! It's made with simple pantry staples, it's perfectly crisp and crunchy and it has such an irresistible flavor. It's great for breakfast or an on the-go snack. Makes about 5 cups, 1/3 cup servings.

#Almonds #BrownSugar #Honey #Oats

Servings: 15
Ready in: 45 minutes
Prep: 10 minutes
Cook: 35 minutes

Ingredients:
4 cups (368g) rolled old fashioned oats (don't use quick oats)
1 cup (150g) sliced or slivered almonds
1/2 cup (100g) packed light-brown sugar
1/4 cup (60ml) honey
2 Tbsp (30ml) water
1 1/4 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp baking soda

Instructions:
1. Preheat oven to 300 degrees. In a large mixing bowl, toss together oats and sliced almonds, set aside.
2. In a medium saucepan, combine brown sugar, honey, water, cinnamon, and salt. Bring mixture to a boil stirring frequently. Once mixture reaches a boil, allow to boil for 1 minute whisking constantly.  
3. Remove from heat, stir in vanilla and baking soda and whisk until mixture is foamy. Carefully pour hot sugar mixture over oat mixture and toss to evenly coat.  
4. Spread mixture into an even layer on a silicone baking mat or parchment paper lined 18 by 13-inch rimmed baking sheet.  
5. Bake in preheated oven, about 36 - 40 minutes until lightly golden brown, removing from oven and tossing twice during baking*.  
6. Remove from oven allow to cool completely then break into clusters (note that granola wont be crisp until cooled). Store in an airtight container.

Notes:
*When tossing, I toss the oat mixture near the edges into the center and spread the mixture in the center out to the edges for more even cooking.
1 cup dried fruit such as dried blueberries, cranberries or raisins can also be added to the granola. Toss the in just after removing granola from oven.

cookingclassy ...read more

Grilled Chicken Sun Dried Tomato and Avocado Spinach Salad
/This is such a flavorful and satisfying salad! It's layered with so much goodness and the way the flavors compliment each other here is spot on delicious! A recipe you'll want to use again and again. /

#Avocados #Basil #Chicken #Garlic #Lemons #OliveOil #Oregano #Parsley #PineNuts #RedWineVinegar #Spinach #SunDriedTomatoes

Servings: 4
Ready in: 30 minutes
Prep: 20 minutes
Cook: 10 minutes

Ingredients:
6 oz. baby spinach
1 lb. boneless skinless chicken breasts, grilled and cut into strips or cubes
1 large avocado, sliced or cubed
1/3 cup (heaping) drained sun dried tomatoes in oil, finely chopped
3/4 cup feta cheese, crumbled
1/4 cup pine nuts
Dressing
1/4 cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 1/2 Tbsp finely minced fresh parsley
1 garlic clove, minced
1 tsp dried basil
1/4 tsp dried oregano
1/2 tsp honey
1/2 tsp dijon mustard
Salt and freshly ground black pepper

Instructions:
1. For the dressing, in a mixing bowl whisk together all dressing ingredients and season with salt and pepper to taste.
2. Divide spinach among 4 plates. Top with chicken, avocado, tomatoes, feta and nuts.  
3. Stir dressing and pour evenly over each serving. Serve immediately.
4. Recipe source: Cooking Classy ...read more