Thanks you guys! hehe I definitely lived it up on my BP! (and of course on my friend's!) I don't know how many BP's I have left in life - maybe a couple? Crazy!! So Monday I REALLY wanted to make this new Indian recipe from Fitnessista. It was an eggplant curry and I was SUPER excited. I had the whole recipe going then freaked out. The eggplant had SO many seeds and I didn't know if it needed to be deseeded. Then it smelled funny and I got nervous. So I threw the eggplant away (eeeek!) and threw in chicken. So here is my recipe for Chicken Bharta adapted from the fitnessista's recommendation!
Chicken Bharta
Makes 4 Servings
one serving - sorry for the odd shot - was in tupperware!
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2 tbsp canola oil
1 tsp ground cumin
1 medium onion, diced
1 tsp minced ginger
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2 tbsp canola oil
1 tsp ground cumin
1 medium onion, diced
1 tsp minced ginger
1 tsp minced garlic
1 tbsp curry powder
1 tomato, thinly sliced
1/2 cup fage 0% yogurt
1 jalapeño pepper, finely diced
1 tsp salt
1/4 cup cilantro, finely chopped
1 tbsp curry powder
1 tomato, thinly sliced
1/2 cup fage 0% yogurt
1 jalapeño pepper, finely diced
1 tsp salt
1/4 cup cilantro, finely chopped
3 cups white rice, divided
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger, garlic, curry powder and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in raw chicken and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Begin cooking white rice per instructions. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve. Serve over white rice.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger, garlic, curry powder and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in raw chicken and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Begin cooking white rice per instructions. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve. Serve over white rice.
Nutritional Information: 456 calories, 58 carbs, 9 fat grams and 30 protein grams.
4 little servings - yay!
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Review: Wow. I really loved the heavy curry flavor in this sauce mixed with the creamy yogurt and fresh tomatoes and onions. It was very flavorful. I will say that it wasn't super saucy (if you like your rice drowning in curry you won't find that in this recipe). To me though, it was plenty of sauce and definitely carried through.
I also downloaded my pics from this past weekend- here are a couple of group shots that I really liked! I did a bit of fun PhotoShop with filters and love them!
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Yesterday I just worked, walked 4 miles during lunch and worked more. Then I headed home and cooked the following with Austin & Reuben in tow:
- 4 servings of beef & bean enchiladas
- 4 servings of Southwest Chicken & White Bean Soup
- 6 servings of Potato & Sausage Breakfast Bake
- 4 servings of Easy Madras Chicken Curry new!
I also had a new product - a Luna bar! I know many of you ladies swear by them and I finally had one. Amazing! Mine was Nutz over Chocolate. WOW. The flavor was amazing, the crunch was fabulous and it really tasted like better than a snickers. And MUCH more filling. I will be purchasing more of these to try!
So it was a pretty good day - lots of work done, lots of recipes made and lots of quality time with my family! I ended up at 1,742 calories, 240 carbs, 47 fat grams and 85 protein grams. Here's what I ate.
Q: Do you like bars? If so what's your favorite brand/flavor?
Q: Any eggplant tips? What's the deal with the seeds?
