I have been a bit MIA on the Monday Meals blogging posts. Let’s face it. I have been a bit MIA on any blogging *smile*sigh* The end of summer has been hectic and crazy in fun ways and stressful ways. I am not a person to dwell over my kids getting older and hope that they will be my babies forever. Don’t get me wrong. I wish they would stay in this stage of wanting to cuddle and hold my hand forever, but I am thrilled with seeing how they grow, develop and learn to love new things. The new school year just started and life is about to change once again!
Hold up, this is a Monday Meals post! Not one that talks about the crazy life I have been living! Let me reign this back in *smile* You are reading this post to see what couple of meals I am about to recommend! Let’s talk Chicken Curry. I posted a Chicken Curry recipe awhile back. I am always on the look out for the very best homemade Chicken Curry recipe, so bare with me as I post another. Feel free to message me and let me know how you like this one, or if you have any great ones to share, please do! This recipe is slightly altered from Against All Grains: Meals Made Simple from Danielle Walker.
3 lbs chicken breasts
1 medium onion, sliced
7 cloves minced garlic
1 piece of ginger, 1 ounce, diced
3.5 t soy sauce
2.5 t salt
2.5 t ground cumin
2.5 t ground turmeric
1.5 t coriander
1 t nutmeg
1/2 t allspice
2 c coconut milk in a can
4 carrots, peeled and sliced
2-3 c broccoli
1/2 c peas
1 c chopped raw cashews
In a slow cooker mix onion, garlic, ginger, soy sauce, salt and spices.
Add chicken and coat with the mixture.
Cook or your slow cooker settings until chicken is cooked thoroughly.
Remove chicken and shred.
Place chicken back in slow cooker.
Add coconut milk and vegetables. Cook another 1 hour until veggies are tender.
Serve with cashews and cilantro over rice.
*you could try Danielle Walker’s Basic Cauliflower Rice recipe from the same book, or pick up a pack in the frozen food section at your local grocery store.
My littlest chickadee is a picky eater lately. The next recipe was a no fail with her. I got inspired from Rachel Hollis’ Baked Ravioli recipe in her book, Real Life Dinners (if you have not picked it up yet, please do! I promise you, you will love it!) If you have read past posts you will realize that I highly recommend it! You can check out her The Chic Site blog for recipe suggestion too.
1 package of premise Cheese Tortellini from grocery store
1 jar marinara sauce
1/4-1/2 cup Italian bread crumbs
Fresh mozzarella cheese (you could use shredded, but we bought a block and cut it into thin slices- used about 1/2 of the block)
Fresh basil leaves
Cook tortellini per directions on package
Heat oven to 350 degrees
Drain water from pot of tortellini after it is cooked, mix in jar of sauce , basil leaves and bread crumbs
Pour evenly into a greased 9 x 13 baking dish
Place slices of cheese on top
Bake 20-25 minutes