Curried, chicken, garbanzo beans and Sweet Potato stew…

I like a good curry and I found this recipe on Pinterest, and the pictures just looked really delicous. And when I asked my family if they wanted curry my husband and daughter both said yes. So this is what happened, cause I didn’t have all the ingredients and I do like Carrots in my curry.
Also I try not to eat potatoes, rice, pasta and fruits after 3pm, but this is an exception today.

Nutrition:
298 Calories, 9gr fat, 35gr Carbohydrates, 8gr fiber, 6 sugar, 20gr Protein

This makes about 5 servings:

Ingredients:
1 small yellow onion
1 tablespoon Olive oil
3 cloves garlic
2 Teaspoons of yellow curry powder you can always add more.
Salt, to taste
1 teaspoon ginger powder
2 Carrots peeled and cut into rounds
1 can (15 oz) diced tomatoes
1 can (15 oz) chickpeas
1 large sweet potato peeled and diced into 1″ chuncks
1 can (15 oz) light coconut milk
10oz. of cooked Chicken Breast
brown rice, for serving

Instructions:
In a large skilled or wok heat the olive oil, and add the onion. Cook for a couple of minutes until the onion has a glazed look, then add the garlic, ginger and Curry Powder, cook for a couple of minutes this will develop the flavors. You can always add more spice later.
Now add all the other ingredients (except for the rice), I rinsed the coconut milk can with some water and added that to the pot as well, so that everything is covered. Then bring to a simmer and cook for at least 30 minutes, even better if you can let it simmer for 50minutes.

At the last minute you can add some parsley to it and serve it over rice.

Bon apetit

Spaghetti Squash with Chicken Marinara Sauce

I love easy recipes… so here it goes…

2 Chickenbreasts
1 Jar Marinara Sauce ( I use Central Market organic)
1 Spaghetthi Squash
Olive Oil, Salt and Pepper, basil and oregano

Preheat oven at 350F.

Cut Spaghetti Squash in half and scoop out the seeds. Drizzle with olive oil, season with salt and pepper. Then put face down on a cookie sheet. I put foil on the sheet. Bake for 40 mins or until fork tender.

Sauce,

Heat about a tsp of olive oil, cut the chicken breast into half inch pieces and cook in the heated olive oil. Once cooked thru, add Marinara Sauce. Season with salt and peper and Basil and Oregano to your liking. Simmer for 15-20mins.

Serve with Parmesan Cheese.
This is low carb, low fat.

Chicken Enchilada Casserole…

I found this on Instagram, but changed it to my families size in a 9″x 9″ glass dish.

Ingredients: (6 servings)
Corn Tortillas, I used 6 of them
1 can red enchilada sauce
1 can of corn
1 can of black beans
2 chicken breasts cooked ( I had a roasted chicken and used that meant I had leftovers for other lunches)
1.5cups of Mexican Mix Cheese

Prep:
Pour 1/4 of the enchilada sauce on the bottom of the dish then use 3 tortillas to cover it. Use half of the corn and half of the Beans and half the cooked and shredded Chicken, use a half a cup of cheese.
Repeat that layer again and then cover with sauce, tortillas sauce and cheese.
Preheat oven to 350F, cover dish with Tinfoil and cook for 30mins. Take off tinfoil and cook another 15mins.

And voila.
You can put some avocado on top and season with Cilantro, I am not a fan of Cilantro. But I made this the day before and it turned out great.

Nutrition:
305 Calories, 9g fat, 34g carb and 22g Protein