When I saw that the heat wave was supposed to hit us for a whole week two weeks ago, I made a few quick and easy meals on a Sunday to avoid cooking through the week and still be able to eat home cooked food for lunch. Here are a few of those recipes:
Avocado and Lime Chicken Spread
Ingredients
Half a rotisserie chicken
2 Avocados
Half a lime
Salt and Pepper
Recipe
Shred the pieces of chicken. Mash avocados and add shredded chicken, lime juice, salt and pepper. Mix well. Serve with cucumbers or over a bed of lettuce.
Chicken Salad Spread
Ingredients
Half a rotisserie chicken
3 hard boiled eggs
Celery
Mayo
Sriracha
Salt and Pepper
Recipe
Shred the pieces of chicken. Chop the boiled eggs. Add the eggs, celery, mayo, sriracha, salt and pepper to the shredded chicken. Mix well. Roll up in a lettuce leaf and enjoy a delicious wrap!
Thai Chicken, Mushroom, and Lemongrass Soup (Slow Cooker version)
Ingredients
4 boneless chicken thighs – cut into 1 inch pieces
1 green bell pepper – chopped
1 cup mushrooms
2 stalks of lemongrass – MINCED
Half a lime
1 1/2 tspn chili paste
2 tspn ginger paste
1 tbpn garlic paste
2 tbspn fish sauce
1 can of coconut milk
1/2 cup of water
1/2 tspn salt
Directions
Add the chicken pieces to the slow cooker. In a bowl, stir the bell pepper, mushrooms, lemongrass, chili paste, ginger paste, garlic paste, fish sauce, juice of half a lime, coconut milk, water, and salt. Pour the mixture over the chicken. Cook on LOW for 8 hours.
Chicken Tikka Masala over Cauliflower Rice
Ingredients
(Chicken Tikka Masala)
6 chicken thighs
2 tbspn garlic, minced
1 tbpn ginger, minced
1 1/2 tbspn chicken tikka masala (I used Shaan — easily available at any grocery store. You can also use this recipe for a homemade mix)
1/2 a Lemon
2 tbspn garam masala
1 onion – chopped
3 tomatoes – diced
1 1/2 cup greek yogurt
1 cup heavy cream
(Cauliflower Rice)
1 head of cauliflower
Salt and Pepper
2 tbspn coconut oil
Directions
In a bowl, mix the chicken, garlic, ginger, lemon juice, yogurt and chicken tikka masala. Let the mixture sit for at least 30 minutes and upto 24 hours. In a saucepan, add the onions and the tomatoes and fry for five to eight minutes. Add the garam masala and fry for another five minutes. Add the chicken and yogurt mixture. Stir well and cook for fifteen minutes. Add the cream and cook for another ten minutes or until the sauce thickens.
De-stem the cauliflower and cut the florets into pieces small enough to go into a food processor. Pulse until grainy. Heat a few drops of coconut oil in frying pan. Add the cauliflower and salt and pepper. Cook for seven to ten minutes, until the cauliflower is dry.