BUTTER CHICKEN NAAN- BREAD PIZZAS

1 tbsp olive oil

1 lb (454g) boneless skinless chicken breasts, cubed (fairly small cubes)

1 cup butter chicken cooking sauce (buy store bought- great options available and less waste)

3-5 Naan flatbreads (depends on size how many pizzas you can make)

1 cup shredded Monterey Jack or mozzarella cheese

1 cup diced fresh pineapple (use a can of tidbits if you like)

1/3 cup red onion slivers

1/3 cup red bell pepper slivers

Cilantro for garnish if you wish….

Preheat oven to 400 F. Heat olive oil in a non- stick skillet over medium-high heat. Add chicken cubes and cook until chicken is lightly browned & cooked through. Add butter chicken sauce. Mix well and reduce heat to medium low. Cook and stir until mixture is hot & bubble. Remove from heat and let mixture cool slightly. Sauce will thicken as it cools.

Spread saucy chicken over naan bread. Sprinkle some cheese over the chicken, followed by pineapple, onions & peppers. Top with some remaining cheese.

Slide pizzas directly onto middle oven rack. Back for about 10 minutes, until crust is lightly browned and cheese is melted. Remove pizza from open, sprinkle with cilantro (if you using) and serve hot.

RECIPE FROM “YUM AND YUMMER” cookbook, Greta Podleski.

Beef Bowlrito

2 cups hot cooked rice of choice

Spiced beef

1 1/4 lbs extra lean ground beef

1/2 cup diced onions

1 tsp minced garlic

1/4 cup ketchup

1/4 cup water

2 tbsp taco seasoning

TOPPINGS

corn, black beans, tomatoes, guacamole, salsa, shredded cheese, sour cream, cilantro

DIRECTIONS:

Cook rice according to directions and keep warm until ready to serve. Heat a skillet and add beef, onions & garlic. Cook and stir until beef is cooked through and lightly browned. Add ketchup, water and taco seasoning. Mix well and cook until mixture is hot and bubble. Remove from heat.

Divide rice among serving bowls, top with spiced beef and toppings of choice. Makes 4 servings.

(Recipe from Yum & Yummer Cookbook, Greta Podleski)


Eat good, feel good!

Falafels

 

1 can (19oz) chickpeas, drained and rinsed well

3/4 cup coarsely chopped parsley

1/2 cup finely chopped onion

1/2 cup coarsely chopped cilantro (omit if you have a cilantro hater in the family)

1/2 cup whole wheat bread crumbs

1 egg

2 cloves garlic

1 tsp ground cumin

1/4 tsp salt

1 tbsp or more canola oil for frying

In a food processor, combine chickpeas, parsley, onion, cilantro, bread crumbs, egg, garlic, cumin and salt. Pulse until ingredients are well blended

Using clean hands, form the falafel dough in 12 round balls. Gently press on each falafel to flatten slightly. Place on a plate and set aside.

Heat oil in a large skillet over medium heat. **From my experience you need more oil than 1 tbsp for this recipe. Probably 2-3 tbsp is more accurate. When oil is hot, add falafels and cook for 3- 4minutes per side until golden brown. Don’t get your oil too hot, or they will turn black very quick.

Serve with Tzatziki sauce, stuffed in a pita, topped with spinach and tomatoes.

(adapted from Leslie Beck’s Healthy Kitchen)

Pasta Bowl recipe found here