Weekend Meal Deal

How’s this? We’ll start celebrating Fridays with a 2 for 1. You read, you get two recipes to try over the weekend.

Of the meals made during this work week, the following were the most successful. Plus, in the last post, I promised to give up the second recipe below due to the tip I gave…and if I make a promise, I keep it… usually.

Please enjoy my Shrimp Hurry Curry and my Greekiterranean Chicken.

   Don’t be afraid to MIYO… Make it your own. If you don’t like an ingredient, substitute it or leave it out. Not a fan of shrimp? The Hurry Curry works great with chicken, just cut up some boneless skinless breasts into chunks, sprinkle with salt and pepper and brown in a pan coated with cooking spray. The Greekiterranean would be great with feta cheese crumbled on top… I ran out… so I couldn’t indulge, but you can bet your tastebuds that I would’ve used it if I had it.

If you make a recipe, PLEASE leave a comment below.

Tip: Pay close attention to step 5 in the Greekiterranean recipe. It’s a great way to cook chicken all the way through without turning it into jerky in a hot pan. Always brown the chicken on both sides, and if there’s no liquid in the pan, add a 1/4 cup of wine, some lemon juice or stock, something to de-glaze (get the tasty dried up flavor that’s glued to the pan) and give off steam. As soon as you add the liquid, you must cover the dish and lower the heat. It will steam the meat through, making sure the chicken doesn’t dry out.

Recipe Shrimp Hurry Curry

INGREDIENTS                                                                                             PROCESS

  • 20 Shrimp (10 per person), shells removed

-1- Spray a deep pan with the canola oil and heat to medium high.

  • ½ Onion, cut in chunks
-2- Add onions and peppers. Stir. Cook for about 5 minutes or until vegetables begin to brown and get soft. Sprinkle with salt and pepper. Stir. (If you add salt and pepper before vegetables start to cook, they won’t brown)
  • 1 Large red bell pepper, cut in chunks (seeds, ribs removed)
-3- Lower heat, add coconut milk and whisk in curry powder. Bring to boil. Let boil for about 5 minutes to thicken the mixture. Then lower heat to medium low.
  • 1 15.5 oz Can garbanzo beans
-4- Add garbanzo beans and pineapple, stir. Add Sriracha, stir. Add ¼ cup of reserved pineapple juice. Stir.
  • 1 20 oz. Can of pineapple chunks in juice, drained, juice reserved.
-5- Heat a non-stick skillet over medium high heat.
  • 13.5 oz Can of coconut milk
-6- Sprinkle shrimp with salt and pepper. Add to pan. Cook for about 2 minutes per side or until shrimp are pink.
  • 3 Tbsp. Curry Powder
-7- Add salt and pepper to curry mixture, to taste.
  • 2 Tsp. Sriracha
-8- Whether you choose to serve over rice (I used jasmine rice) or not, add shrimp to dishes. Then top with curry mixture. This ensures everyone gets an equal amount of shrimp.
  • Salt & pepper to taste
-9- Enjoy!
  • Canola oil cooking spray

Recipe: Greekiterranean Chicken

INGREDIENTS                                                                                         PROCESS

  • ½ Cup olive oil
-1- In a large re-sealable bag, add all the oil, zest, oregano, a sprinkle of salt and a sprinkle of pepper. Using a microplane or small grater, grate the garlic cloves into the bag.
  • ¼ Cup extra-virgin olive oil
-2- Add the chicken breasts, squeeze air out of bag, seal and massage to rub in marinade. Set in refrigerator for at least 8 hours.
  • 2 Lemons, zested
-3- In a large, non-stick pan heated to medium-high heat, add chicken breasts. Discard remaining marinade.
  • 2 Cloves of garlic
-4- Brown chicken breasts on each side (about 4-5 minutes per side).
  •  3 Tbsp. dried oregano
-5- There should be quite a bit of oil still in the pan, which came off the coated chicken as it cooked. Cover pan and reduce heat to low. Cook 10 minutes.
  • 1 Pkg. Boneless, skinless chicken breasts (3 breasts)
-6- Remove lid, add artichokes, tomatoes, olives and squeeze in juice from one of the lemons that you zested. Stir.
  • 1 Small jar artichoke hearts
-7- To serve, cut chicken in breasts in half (this will let you see that they’ve cooked through. If they haven’t, return to pan for a few minutes). Put 2 halves on each plate and top with mix left in the pan.
  • 6 Roma tomatoes, diced
  • 1 Handful Kalamata olives
  • Salt and pepper

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s