Chicken Curry 2 tbs. olive oil ½ medium onion, diced 2 tsp. minced garlic 2 chicken breasts, chopped into pieces 2 tbs. tomato paste 1 14 oz. can light coconut milk 2 tbs. curry powder 1 tsp. chilli powder 1 tbs. ginger powder Heat oil and saute the onions and garlic until translucent. Add chicken, season w. s&p, cook until chicken turns white(7mins). Stir in coconut milk, spices, tomato paste. Bring to a boil, reduce heat to a simmer, cook for another 7-10 mins, stirring occasionally.
Quinoa 2 tbs. olive oil ½ red onion, chopped ½ carrot, finely chopped ½ celery, finely chopped 1/2 cup pre-cooked quinoa 2 tbs. sesame seeds Salt and pepper, to taste In a frying pan, heat oil over medium for about a minute and then add the onions. Cook until they are translucent. Add the celery and carrots and cook until they soften, about seven minutes. Stir in the quinoa and sesame seeds and heat for about two minutes. Season with salt and pepper. Plate the quinoa and enjoy with salmon.
Chopped avocado, feta, and barley salad 1 cup cooked (leftover) barley 1 ½ cups salad leaves ½ avocado ½ cup cherry tomatoes 4 tbs. feta cheese 2 tbs. vinaigrette In a portable lunch container, place salad leaves, cheese, barley, cherry tomatoes, and avocado. In a small container for salad dressing, store the vinaigrette. Store in a cool place until ready to eat. When ready, toss ingredients together.
I'd like to say that every dinner I make is a perfectly thought out and crafted meal. But if I'm being honest (and why not?) I'd have to admit that I love meals that can be made with items I usually have on hand. Going to the grocery store after a long day can feel like such a chore. And some nights, just for fun (and because I'm cheap) I...