Chicken Tikka Masala

$8.29 total / $1.38 per serving

I have been wanting to make Tikka Masala for some time but have always had difficulty finding garam masala spice (a common ingredient in most recipes) where I live. I'm sure I could have found it at a specialty shop but honestly, I wasn't willing to venture out and spend $7 on a spice that I wasn't sure I would use again. I was thrilled when I found this recipe because it uses a blend of spices and ingredients that I typically have on hand!

It gets better though. This dish is RIDICULOUS. It immediately became one of my husband's favorite recipes, which is funny to me because he was unsure when I was making it whether he would be able to stomach it (I think he was freaked out by the color and that he didn't know how turmeric tastes). So don't be put off by the yellow color of the sauce. The best part about this dish is there are many layers of flavor instead of having one overwhelming element. Try it out; it is immensely satisfying!

**Plan on some prep time. The chicken should marinate for at least 1 hour.**

Nutritional Highlight: Turmeric. The active ingredient in turmeric is curcumin, which gives turmeric many powerful medicinal properties. Curcumin is a potent antioxidant and anti-inflammatory agent. Recent research indicates that consuming curcumin helps to increase the body's antioxidant capacity, reduce inflammation, boost levels of the helpful brain hormone BDNF to fight degenerative disease, and may help prevent heart disease. Turmeric is thought to be one of the best nutritional supplements for overall health and wellness. For best results, consume turmeric with black pepper and a meal that has a healthy fat content as absorption of curcumin is greatly increased or you can also take it in extract form.

Chicken Tikka Masala  (serves 6)
Recipe adapted from Gourmet De-constructed

6oz plain yogurt
1 Lemon, juiced
2 tsp Cumin
1 1/2 tsp Cayenne Pepper
1 tsp Cinnamon
1 tsp Ground Ginger
3 Chicken Breasts, chopped into chunks
3-4 Skewers, if using wooden skewers, soak before use to prevent sticking

2 Tbsp Pickled Jalapeños, chopped
1 Tbsp Unsalted Butter
1 Clove Garlic, minced
2 tsp Cumin
2 tsp Turmeric
1/2 tsp Salt
1/2 tsp Pepper
8oz Tomato Sauce
1 Cup Half & Half
1/4 Cup Fresh Cilantro, chopped

1 Cup Long Grain Rice
2 Cups Water

In a large bowl, mix together yogurt, lemon juice, cumin, cayenne, cinnamon, and ginger. Mix with the chicken and refrigerate for at least 1 hour. I prefer to do this step the morning I plan on making this for dinner.

In a large skillet, melt butter over medium heat. Saute the garlic and jalapeños for about 1 minute or until the garlic is fragrant. Add in the spices and cook until fragrant, about 30 seconds. Stir in the tomato sauce and cream. Simmer on low heat until slightly thickened, about 20 minutes.

Heat a small saucepan over medium-high heat. Cook rice with water until boiling. Reduce heat to low and cover. Cook for about 10 minutes, stirring occasionally, until cooked through.

Meanwhile, preheat your grill to medium-high heat. Skewer the marinated chicken pieces for cooking. Grill the chicken for 5 minutes on each side. Check the chicken for doneness in the middle of each skewer; juices should run clear when cut and there should be no pink in the center.

Remove the chicken from the skewers and place in the large skillet. Simmer with the sauce for about 5 more minutes.

Serve over rice and garnish with fresh cilantro. This is also delicious paired with garlic naan!

Nutritional Analysis:

Per Serving with 1/2 C rice: 387 calories, 11.4g fat (5.5g saturated, 1.3g polyunsaturated, 3.5g monounsaturated), 29.2 carbohydrate, 39.3g protein. Excellent source of Vitamins B12, B6, and C, Calcium, Folate, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Riboflavin, Selenium, Thiamin, and Zinc. Very high in Vitamin A and E.

Pesto Bacon Melts

$3.34 total / $1.67 per sandwich

I've never grown out of the "I could eat grilled cheese every day of my life" stage. However, my palate has grown up a bit. So instead of craving a Velveeta on white bread grilled cheese, I want something with a little more going on. Enter this favorite. First off, I don't think there is a better bread for grilled cheese than sourdough. It is a beautiful thing all buttered up and browned to crispiness.  Second, pretty much ANYTHING combined with melted cheese is going to be a winner in my book. Hopefully you'll enjoy this sandwich on a lazy weeknight as much as I do.

I was lucky enough to make this sandwich using basil pesto
straight from Italy! It was a gift from my husband after
traveling abroad on a mission trip with our
church this summer. It was such a treat!

Nutritional Highlight: Basil Pesto. Basil is an excellent source of Vitamin K and a good source of Vitamin A. So, eating basil in pesto helps the body to absorb these valuable fat-soluble vitamins. The flavonoids and volatile oils found in basil also have health benefits ranging from cardiovascular and DNA protection to inhibiting bacterial growth and anti-inflammatory effects.

Pesto Bacon Melts  (serves 2)

4 Slices California Sourdough (It is wide enough to make a good sandwich)
4 Pieces Cooked Bacon (I like using thick cut smoked bacon)
2 Slices Provolone Cheese
1 Tomato, sliced
2 Tbsp Pesto
1 Clove Garlic, peeled and cut in half
Butter

Heat a skillet over medium-high heat to get the pan hot. Prep your sandwiches by buttering one side of each slice of bread and then laying the buttered sides together. You should have two bread stacks. On the non-buttered side, which should be face up after stacking the bread, spread 1 Tbsp of Pesto on each top sandwich slice. Then layer tomato slices, bacon, and cheese.

Place the loaded bread piece, butter side down in the skillet and top with other slice of bread with butter side up. Immediately turn down the heat to medium to medium-low and cover. You'll get a nice sear on the bottom slice while the heat and steam will start to melt the cheese. Check the bread on the bottom after about a minute to prevent burning. Once that side is golden brown, quickly flip the sandwich onto the other side.

Using the cut side of the garlic, rub generously over the crispy golden brown bread that is facing up. Cover again. This side will take a little longer since we have reduced the heat. At this point, you can also increase the heat if you feel it necessary. Once the bottom is golden brown, about two minutes, flip it onto a plate for serving. Don't forget to rub the opposite side with the garlic as well!

Serve with a simple mixed green salad or as a compliment to soup. One of my favorite combinations is this sandwich (w/out pesto) and my Butternut Squash & Apple Soup. It is a fantastic meal in the fall and winter!

Nutritional Analysis:

Per Sandwich: 569 calories, 26.8g fat (9g saturated, .3g polyunsaturated, 2.1g monounsaturated), 57.2g carbohydrate, 24.8g protein. Excellent source of Vitamin A, Calcium, Iron, and Phosphorus. Very high in Vitamin B12, Vitamin C, Riboflavin, Selenium, and Zinc.

Stacked Enchiladas

$7.84 total / $1.31 per serving

Recipe is doubled here in a 9x13 baking dish

This is another family favorite recipe. We've been making it for years and it never gets old! We're even testing it out as a freezer recipe for when Baby H arrives. I hope to have at least 3 of these stockpiled in our freezer for an effortless and comforting meal postpartum. The spiciness can be reduced or kicked up a notch depending on your preference. My favorite part is how well the lime juice stands out even after baking; it creates a deliciously fresh finish for the dish.

Nutritional Highlight: Jalapeños. There is a lot of research going into the health benefits of capsaicin - the antioxidant that give peppers their heat. Researchers are finding that capsaicin can curb appetite for a short time. It is also a strong anti-inflammatory agent, it helps to relieve congestion, and my help maintain weight loss. Jalapeños are also good sources of Vitamins A and C.

Stacked Enchiladas (serves 6)

1 Tbsp Vegetable Oil
1 Yellow Onion, chopped
3 Tbsp Chili Powder
3 Tbsp Pickled Jalapeños, chopped
2 Tsp ground Cumin
1 Tsp ground Coriander
2 8oz cans Tomato Sauce
3/4 Cup Chicken Broth
1/2 tsp Salt
1 Rotisserie Chicken, deboned and skin removed, shredded
*(Can also use 3 Boneless Skinless Chicken Breasts, cooked and shredded)
1 1/2 Cups Cheddar or Mexican Blend Cheese, shredded
3 Tbsp Fresh Cilantro, chopped
1 Lime, juiced
12 6-inch Corn Tortillas
Sour Cream, optional

Heat oven to 400 degrees. Meanwhile, in a large skillet, heat vegetable oil on medium-high heat until it shimmers. Cook the onion with the oil until transparent, about 5 minutes. Add spices and cook until fragrant, about 30 seconds. Stir in tomato sauce, broth, jalapeños, and salt. Let simmer until slightly thickened, about 5 minutes. Reduce heat, cover and keep warm.

Toss chicken, 1/3 cup of sauce, 1 cup cheese, cilantro, and lime juice in a bowl. Prepare an 8x8 baking dish with cooking spray. Layer 4 corn tortillas over the bottom. Next cover with half of the chicken mixture. Layer 4 more corn tortillas, then add half of remaining sauce. Layer the rest of the chicken on top. Cover chicken again with 4 tortillas, pour on remaining sauce and cover with the rest of the cheese.

Cover with foil and bake until heated through, about 15 minutes. Remove foil and bake until cheese is lightly browned, about 5 minutes.

Serve with sour cream, if desired.

Nutritional Analysis:

Per Serving: 426 calories, 17.1g fat (8.7g saturated, 1.4g polyunsaturated, 4.1g monounsaturated), 28.2 carbohydrate, 40.4g protein. Excellent source of Vitamins A, B12, B6, and C, Calcium, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Riboflavin, Selenium, and Zinc. High in Vitamin E, Copper, Folate, and Thiamin.