Glynis' Better Butter Chicken

The Better Butter Chicken
Fragrant Indian butter chicken.
It's the star of India! A real jewel. A gem of a recipe. Our healthier rendition of this popular
ethnic dish doesn't use gobs of butter and tons of heavy cream, so you can save those precious
calories for dessert.
2 tbsp butter
1 ½ cups chopped onions
2 tbsp minced garlic
1 tbsp grated gingerroot
1 ½ tsp chili powder
¾ tsp each ground coriander and ground turmeric
½ tsp each ground cinnamon and ground cumin
1 can (28 oz/796 mL) no-salt-added diced tomatoes, drained
1 ½ cups reduced-sodium chicken broth
1 tbsp brown sugar
¼ tsp each salt and freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up (see tip)
1/3 cup 1/t cup light (5olo) sour cream
1 tbsp minced fresh cilantro
Hot cooked basmati rice (optional)
* Melt butter in a deep, 1O-inch skillet over medium heat. Add onions and garlic. Cook slowly,
stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, coriander,
turmeric, cinnamon and cumin. Cook 1 more minute. Add tomatoes, chicken broth, brown sugar,
salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
* Add cut-up chicken and sour cream. Simmer, uncovered, for 5 more minutes. Remove from
heat and stir in cilantro. Serve over hot basmati rice, if desired.
MAKES 5 SERVINGS
PER SERVING 297 calories, 1 0.5 g total fat (5 g saturated fat), 33 g protein, 18 g
carbohydrate,4 g fiber, 102 mg cholesterol, 395 mg sodium
Recipe Tip: Using a store-bought rotisserie chicken makes this recipe much tastier than using
plain, cooked chicken breast. The combination of dark meat and light meat makes it absolutely
scrumptious! Remove all of the skin from the chicken, discard the wings and cut the meat from
the thighs and breasts into large chunk. Don't shred or cut the rneat too-small, or the finished dish
won't look very appealing.
Note from Glynis: I used chicken thighs instead of the whole cooked chicken and they worked

Pumpkin Crisps

COPYCAT TRADER JOE'S PUMPKIN CRANBERRY CRISPS

 

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If you've tried these crackers from TJ's, you might just want to marry me for figuring this out. If you haven't tried them you're going to flip, they're so.... good!

Author: Chris Scheuer

Recipe type: Appetiser

INGREDIENTS

• ½ cup all-purpose flour
• ½ cup whole wheat flour
• ½ cup dried cranberries
• 1 teaspoon baking soda
• ½ cup rolled oats
• ¼ cup sunflower seeds
• ¼ cup flax seed
• 1½ teaspoons fresh rosemary (or 1 teaspoon dried)
• ½ teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon dried thyme
• ¼ teaspoon sea salt
• ⅛ teaspoon black pepper
• 1 cup buttermilk
• 3 tablespoons brown sugar
• 3 tablespoons pumpkin puree*

INSTRUCTIONS

1. Preheat oven to 350˚F. Line 2 sheet pans with parchment paper. Generously spray 4 8-ounce glass Mason-type jars with cooking spray. Set aside.
2. In a large bowl combine the flour and dried cranberries. Rub mixture with your fingers to separate dried cranberries, till there are no large clumps. Add baking soda, oats, sunflower seeds, flax seed, spices, salt and pepper. Stir to combine.
3. Combine buttermilk, brown sugar and pumpkin purree. Stir till well blended. Add the wet ingredients to the flour mixture and stir, just until flour disappears.
4. Spoon the batter into prepared jars, filling ⅔ full. Bake for 25-28 minutes until golden and springy to the touch. A toothpick inserted in the center should come back clean or with just a few crumbs. Allow to cool in jars for 10 minutes then remove by inverting and gently shaking jar. Cool completely on a wire rack.
5. When the loaves are cooled, place in freezer for 1 hour. This will help you to slice the crackers nice and thin.
6. Preheat oven to 300˚F. Cut loaves into ⅛-inch slices and place slices on prepared sheet pans. Bake for 20-25 minutes or until crisp. Crackers will get even crisper as they cool. Store in an airtight container or freeze in zippered bags.
7. Yield: 5-6 dozen

Warm Spinach Salad

Spinach Salad with Warm Dressing by Nicole Lachner

 100% would make it again     

1 of 1+ ADD PIC

RATING

4.50 / 5.00 rating by 6 people

TIMES

Prep time: 0:05 Overall time: 0:10

SERVINGS

2 to 4 servings scale / convert

INGREDIENTS

1 md. shallot, diced
3 cloves garlic, crushed
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup honey
Olive oil, to taste
1 bunch spinach
1/2 cup pecans
1/2 cup bacon bits
8 sm. white mushrooms

INSTRUCTIONS

Warm balsamic vinegar, Dijon mustard and honey in a saucepan over low heat. Add shallots and garlic to sauce; mix and stir over warm heat until shallots and garlic are soft. Add olive oil to even the taste of the balsamic vinegar and stir until emulsified.

Wash spinach and garnish with bacon bits, pecans and mushrooms (pecans taste best browned under 400°F heat).

Spoon over warm sauce and serve immediately.

Billie's Saskatoon Slice

Billie's SASKATOON SLICE

1 c. margarine, softened

2 c. white sugar

1 tsp. vanilla

1 ½ tsp. almond flavouring

4 large eggs

3 c. flour

·        Beat margarine and sugar together with flavorings.

·        Add eggs, one at a time, beating well after each addition.

·        Stir in flour.

·        Spread 2/3 of the batter over a cookie sheet.

·        Top with fresh saskatoons.

·        Drop remainder of batter by spoonsful over top.

·        Bake at 350 degrees for 30-40 min. until firm and golden.

Glaze while hot with:

1 c. icing sugar

2 tsp. margarine

Unstuffed Cabbage Rolls

Cabbage is a superfood with lots of nutrients! Did you know that it is known for healing stomach ulcers and preventing cancer (particularly colon cancer).

This is a simply, yet delicious recipe for unstuffed cabbage rolls. There are two versions, soupy and upsoupy. LOL basically, If you want it less "soupy" you need to add 1 c. of (uncooked) rice and it will absorb the extra water (& extend the servings., making it even more budget friendly!)


Ingredients:
1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

Heat the Olive oil in a Big Skillet (use medium heat) Saute the onions until tender, and then add the ground beef (or turkey) until the meat is browned.

Add the garlic, cook an additional minute before adding the remaining ingredients. (This is the point you would add the rice Bring them to a boil, Cover, reduce the heat and simmer about 25 minutes (or until the cabbage is quite fork tender)

Yield: Serves 6 to 8

Lemon Chicken

Easy Roasted Lemon Chicken with Tomatoes and Potatoes

YIELD: Serves 4-5

INGREDIENTS:

Nonstick cooking spray

4 lbs. (10-12) skin-on, bone-in chicken parts (thighs, legs, wings)

1 lb. baby potatoes

1/2 onion (yellow or red), thinly sliced

2 lemons, 1 sliced and 1 juiced

1/3 cup olive oil

2 garlic cloves, minced

1 teaspoon Italian seasoning

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon paprika

1 1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

10 oz. cherry tomatoes

DIRECTIONS:

Preheat oven to 400 degrees F.

Spray a rimmed 13-in. x 9-in. baking dish with cooking spray. Into the baking dish arrange chicken parts (skin side up), potatoes, sliced onion and lemon slices evenly in pan.

In a small bowl, whisk together lemon juice, olive oil, garlic, Italian seasoning, crushed red pepper flakes, paprika, salt and pepper. Pour mixture all over chicken and potatoes. Sprinkle all over generously with additional Italian seasoning, salt and pepper.

Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked. During last 20 minutes of cooking, add cherry tomatoes and continue cooking for the 20 remaining minutes.

Enjoy!

Cucumber Salad

SALAD
2 large cucumbers, peeled and thinly sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced

DRESSING
1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste

DIRECTIONS:
Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
Toss to coat well.

Chill at least 2 hours before serving.