Slow Cooker Indian Curry

This recipe is from Make it Fast, Cook it Slow by Stephanie O'Dea. This book is great because all the recipes are online at Stephanie's Web site, http://crockpot365.blogspot.com/. So if you check it out from the library, you can just write down the recipes you want to try and then go online to refresh your memory. This recipe was actually given to Stephanie by Rachael Ray, and then I modified it myself to fit my needs.

Ingredients:
4-6 frozen chicken breasts (Stephanie's recipe uses thighs)
2 tablespoons curry powder
1 tsp ground coriander
1 tsp ground cumin
1-inc piece fresh ginger (I eliminated)
3 garlic cloves, minced
1 14-oz can coconut milk
1/2 tsp Tabasco (I eliminated, but might use next time)
1 tbsp tomato paste
1 can garbanzo beans (I eliminated, not a big bean person)
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1/2 an eggplant, chopped (I eliminated)
1 sweet potato, peeled and chopped

Stephanie's recipe calls for a 6-quart slow cooker. I'm actually not sure what size mine is, but I think it's smaller than that. Combine spices, ginger, garlic, coconut milk, Tabasco sauce, and tomato paste in the bottom of your slow cooker. Add the chicken and make sure it's entirely coated with sauce. Pour in the beans, if using, then add the vegetables. Cook on low for 7 to 9 hours or high for 4 to 6. Serve with rice. I found mine was done in about 4 hours - cooked it for a total of 4 1/2 while waiting for the rice to cook. This is a very richly flavored but not spicy dish. My husband wanted it to be spicier, so next time I might add the Tabasco and maybe some more cumin--but I enjoyed it just as it was. Makes a lot of leftovers, too. We should be enjoying this for a few more days.

Sauteed Garlic and Lime Tilapia - Low Carb

Ingredients

3 tilapia fillets
1/4 vegetable oil (or more if needed)
1-2 tbsp minced garlic
2 tsp sun dried tomato and basil Delallo dipping spices (optional)
1/4 c lime juice
2 tbsp butter

Heat oil in a saute pan on medium heat. Add minced garlic and brown lightly. Add fillets and cook on one side for about five minutes on medium high heat. Turn over, brush fillets with butter, and sprinkle seasoning over fillets. Cook until the fillets get a little flaky (check with a fork). Turn over, sprinkle a little more seasoning and brush with butter. Turn down heat and add lime juice. It will start to steam because of the heat. Cook for a few more minutes and serve.

"The lime and crunchy garlic bits are so tasty on this light white fish. I was surprised at the combination. I just like garlic on protein but I know that fish tastes good with a little acidity, and I didn't have any lemon. I definitely could eat this at least once a week!"

Low Carb Pumpkin Mousse

Ingredients

1 sm can pumpkin (not pie filling)

1 container whipped topping

1 cup Splenda

1 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1/8 tsp ground cloves

Mix all ingredients until fluffly. Keep refrigerated until ready to serve. "One slice of pumpkin pie has a whopping 40 carbs, which is way over the limit for those on a low carb diet. So, I created a low carb version that is just as tasty, with no cooking needed! Half a cup of canned pumpkin has 6.5 grams of effective carbohydrate and 3.5 grams of fiber. Whipped topping only has 2 carbs per serving and Splenda has none. So, enjoy this holiday treat guilt free! Serving size is about 3/4 cup."

Twisted Taco Bake

This is my variation on a recipe from Taste of Home's Freezer Pleasers, a new book the library recently acquired. I rarely have time to make casseroles ahead--and I didn't with this recipe--but it's nice to know this recipe can be frozen for later use. I really enjoyed this twist on the standard taco.

1 lb. ground turkey (lean or extra lean)
1 small bag Mexican cheese (2 cups)
8 oz. sour cream (reduced fat if desired)
1 bag frozen peppers and onions or fresh chopped vegetables if desired
1 box rotini spiral pasta (whole grain if desired)
1 jar plain spaghetti sauce (about 16 oz)
1 envelope taco seasoning

Cook turkey until no longer pink. Drain fat; add taco seasoning and 1/2 cup water. While that is working, cook noodles. When water has cooked off turkey, add peppers and onions and cook through. Add sour cream to noodles and stir. Preheat oven to 325 degrees; grease a 9x13 baking pan. Add noodle mixture to bottom of pan; cover with a layer of cheese. Cover with meat mixture and top with the remaining cheese. Bake for 30 minutes or until bubbly. If desired, remove at 25 minutes and add an additional layer of cheese.

Chicken Tikka Masala

Ingredients

2 lb chicken, boiled and cut into bite size pieces
1 pkg Tikka Masala mix (easy to find at the grocery store)
1/2 onion slivered
1/2 sm can of tomato sauce
1 tsp ground ginger
1 tsp garlic powder
2 tbsp olive oil

Pour olive oil into a large skillet. Toss in onion and brown. Add everything but the chicken. Saute for 10 minutes on medium high until the sauce becomes nice and thick. Add chicken and saute for another 10 minutes or so until the chicken is browned.

"I boiled the chicken ahead of time so it was cooked, so I just needed a little crisp on the outside.
This was a pretty easy recipe. I altered what was on the back of the package I bought because I was missing a few ingredients and needed to substitute others, but I think it turned out pretty darn tasty. I made falafal using a mix I bought at Walmart and served it all with sour cream and buttered brown rice in soy sauce with french fried onions."

Warm Cranberry Brie

(The picture was taken after I'de already eaten some of it. So it looks a bit messier than when I first made it. Also, if the cheese is not as melty as you want it, feel free to zap it in the microwave for a minute or two.)

Ingredients
1 (16-ounce) round Brie
1 (16-ounce) can whole-berry cranberry sauce
1/4 c firmly packed brown sugar
2 tbsp orange juice
1/2 tsp ground cloves
1/4 tsp cinnamon
1/4 cup slivered almonds

Trim rind from top of Brie, leaving a 1/3-inch border on top. Place Brie on a baking sheet. Stir together cranberry sauce and all ingredients, minus almonds; spread mixture evenly over top of Brie. Sprinkle evenly with almonds. Bake Brie at 350° for 15 minutes. Serve with baked and toasted slices of Pillsbury French Bread or store-bought loaf (tastes better warm).