Category Archives: dinner dish

Thai Coconut Chicken Curry and Potatoes


I am always looking for new and different recipes. Since we never go out to eat I like to vary the type of cuisine we eat. Thai is something I am experimenting more and more with and really like. I combined a few different recipes since I like meals to have protein, healthy fats, healthy carbohydrates, and vegetables to make for a well rounded meal with staying power. One dish meals are the best to prepare sometime during the day when I have the time between homeschooling, nursing, cleaning, etc. Then I can just let them simmer until we are ready to eat. This Thai curry met all the requirements the kids loved it too. I served it over zucchini noodles because the kids think they are fun. You could also use a sprouted wheat noodle, rice, or quinoa.

Thai Coconut Chicken Curry and Potatoes

serves 6

1 Tbs coconut oil

2 cloves garlic

3 Tbs red curry paste

1 lb chicken breasts, cut up into 1 inch chunks

1 cup coconut milk (homemade or canned), light or full fat

1-2 cups homemade bone broth (or reduced sodium broth)

1/2 onion, diced

2 lbs potatoes, cubed into 3/4 inch squares

3 carrots, peeled and cut up

1/2 inch piece of ginger, grated or finely chopped

1/2 tsp salt

1/4 tsp pepper

Place oil, garlic, onion, and curry paste in a dutch oven. Cook for 2-3 minutes. Add chicken, stir to coat the chicken, and cook for 2-3 more minutes. Add the rest of the ingredients (1 cup of the broth) and simmer for 25 minutes with the lid on, or until potatoes are cooked through. The longer you cook it, the more the sauce will thicken from the potatoes breaking down and releasing their starch. Add more broth as needed to get the potatoes cook and leave a little sauce, the best part!

Serve over zucchini noodles,sprouted noodles, rice, or quinoa.


Nutritional Information:

Calories: 338

fat: 12 g

sodium: 689 mg (29% DV)

carbohydrates: 31 g

dietary fiber: 5 g

Sugars: 4 g

Protein: 25 g


Corned Beef Meatballs


I love corned beef and cabbage but finding it with well sourced organic meat is near impossible, even around St Patty’s Day. I want to try and make my own soon but until then, these meatballs are a great substitute. Somehow I couldn’t find a single corned beef meatball recipe on the internet. I don’t know why, they are a quick way to get that classic flavor. I serve them with either mashed or roasted potatoes and sautéed cabbage. And some mustard for dipping.

Corned Beef Meatballs

makes 2 dozen meatballs

2 lbs ground meat

2 eggs

1/8 tsp each crushed bay leaves, ground coriander seed, ground cardamom seed, ground mustard seed, garlic powder, allspice, black pepper, and salt.

Mix it all together with the ground beef. Let it marinate in the refrigerator for at least 20 minutes or overnight. Roll into 1 inch balls. Cook in oven at 350 F for 20 minutes, or until center is no longer pink.

Chinese Meatballs


My mom made us these meatballs when we were at her house recently. Not sure if these are the exact proportions of ingredients she used but I think I got it pretty close. They are a little salty from the soy sauce, a little sweet from the maple syrup, a little savory from the garlic, and very healthy overall.

We serve it over quinoa or rice with some sautéed broccoli or zucchini. Or we will just use them as the main dish and make a couple sides. Like last night I made these meatballs with some sesame roasted green beans and garlic roasted sweet potatoes. The meatballs are also good crumbled on top of a salad the next day.

Chinese Meatballs

serves 4

1 lb ground turkey, chicken, pork, beef or a combination

1 clove garlic, minced

1 Tbs soy sauce

2 tsp maple syrup

1 tsp freshly grated ginger (or heaping 1/8 tsp ground)

1/2 tsp sesame oil

1 tsp olive oil

Combine all ingredients besides oils. Shape into 1 inch balls.

Heat oils in pan over medium heat (keep oil from getting to its smoke point). When heated, drop meatballs into oil. Cook 5 minutes, turn, cook another 5-10 minutes.

If sauteeing broccoli or another veggie to put over rice with the meatballs add a little chicken broth (1/4 cup) to the pan to get all the drippings loose then sautee the vegetables. It will make a little sauce.

nutritional information:

calories: 244

fat: 10.2 g

sodium: 324 mg (13%)

carbohydrates: 3 g

sugars: 2 g

protein: 33 g

North Indian Chicken Curry with Spinach



My family is about as unpicky as its gets. We like any type of ethnic food and we like variety in our meals, kids included. Well they don’t have a choice. They eat what we eat and Dave and I are adventurous eaters. So if they are naturally good eaters or not, they sure are now. Last week I made an Indian dish that turned out great. I made it a crockpot meal so it would be completely done when we got home from running around to ballet and soccer practice in the evening. Indian food is nice because the spice is very customizable. You can add as little or much cayenne pepper as desired. Or leave it out all together and put a bottle of tobasco on the table for those who like the heat.

Throw everything in the crockpot the night before and put it in the fridge. Set it on low  in the crockpot before you leave in the morning. Come home to an amazing smelling dinner.

North Indian Curry

serves 8

3 lbs chicken (bone in or out, breasts, legs, thighs, etc), skin and fat trimmed

2 cups diced tomatoes, canned or fresh including their juices

1/2 onion, diced

1 cup whole milk plain yogurt

1 tsp cornstarch

1 Tbs minced garlic

1 Tbs fresh minced ginger or 1/8 tsp dried

1 Tbs ground coriander

1.5 Tbs garam marsala

1.5 tsp cumin

1 tsp sea salt

3/4 tsp tumeric

a few shakes-3/4 tsp cayenne

1/2 cup chopped cilantro or 1 Tbs dried, plus more for garnish

10 oz chopped spinach, fresh or frozen.

Place onions, chicken, and tomatoes in bottom of a crockpot.

Mix together the rest of the ingredients, besides spinach. (Whole milk yogurt is best because the higher fat content will keep the yogurt from curdling. The cornstarch also aids in this).

Pour into crockpot and mix everything together. Set on high for 5 hours or low for 8.

Take 2 forks and pull apart the chicken meat so its in smaller, but not shredded, torn pieces. Place the spinach in the crockpot and stir everything so the sauce gets all over the torn up chicken. Let it cook for another 30 minutes.

Serve over soaked or sprouted brown rice.

Nutritional Information

Calories: 303

Fat: 6.5 g

Sodium: 386 mg (15%)

Carbohydrates: 6 g

Dietary Fiber: 2 g

Sugars: 3 g

Protein: 53 g

served over 1/2 cup brown rice brings it to 475 calories, 7.8 g fat,  42 g carbs, 4 g fiber, and 57 g protein per serving.

Mushroom, Bacon, Spinach, Barley Casserole


Who doesn’t love bacon? If you get your bacon from pasture raised pigs, without nitrites or nitrates added, and lower sodium, it can be a healthy addition to any meal. It pretty much makes any meal taste great and adds good protein. This dish pairs it with fresh mushrooms and spinach for the vegetable component and barley for a whole grain. One dish meals are just so nice. I especially love them because then I can get all of the dishes done before I even serve dinner so theres very little clean up afterwards.

Mushroom, Bacon, Spinach, Barley Casserole

serves 5

1.5 cups barley

3 cups water

I package bacon

1/2 cup chopped onion

3 cloves garlic, minced

1 tsp dried thyme

16 oz mushrooms, sliced

1/8 tsp black pepper

1/4 cup red wine

10 ounce package frozen spinach, thawed and water squeezed out

1 cup swiss cheese, divided

*I omit onion and garlic when I am breastfeeding so it doesn’t give the baby belly issues. It still tastes great from all the bacon flavor.

Cook barley (we soak ours overnight first) in 3 cups water in rice cooker or stove top until water is gone. Stir a few times so it doesn’t stick to the bottom. If you are gluten free, substitute rice.

While that’s cooking, fry up bacon in sauté pan. When cooked, crumble. Remove any large fat pieces. Drain grease from pan, but don’t clean or wipe out, then place mushrooms back into same pan with onion, garlic, thyme, and red wine. Cook until onions and mushrooms are done, roughly 10 minutes. Add drained spinach and heat through.

When barley is cooked, stir it into bacon mixture along with 3/4 cup of the cheese. Add the remaining cheese on top and let it melt. Serve straight from pan.

Or you can transfer to a baking dish, then add the remaining 1/4 cup cheese. Then place in 350F oven for 10 minutes to melt cheese on top. I do this if I am freezing it for later or taking it somewhere as a casserole.

Nutritional Information

calories: 465

fat: 18

sodium: 691 (29%)

carbohydrates: 49 g

dietary fiber: 12 g

sugars: 3 g

protein: 27 g

Asian Turkey Lettuce Wraps with Peanut Sauce


There are only so many things to do with ground meat so I am always looking for new recipes to use it in. I winged it one night and these wraps turned out great. My kids don’t  mind a little spice so the cayenne was okay for them. If you don’t like spice, just omit the cayenne and there wont be any kick. If you like a lot of kick, up the cayenne and add some siracha sauce on top as well.


It ends up being the perfect combination of protein, vegetables, and healty fats. Serve it up with some brown rice or quinoa.

Asian Lettuce Wraps with Peanut Sauce

1 lb ground turkey, chicken, or pork

1 Tbs soy sauce

1 Tbs rice wine vinegar

2 tsp chopped garlic

1/2 tsp sesame oil

1/8 tsp ground ginger

few shakes of cayenne, optional

1 large carrot, peeled and shredded with cheese grater

8-10 large lettuce leaves, washed

Peanut sauce:

1/4 cup peanut butter, no sugar or salt added

3 Tbs water

1 Tbs + 1 tsp soy sauce

2 Tbs rice wine vinegar

1 tsp honey

1/16 tsp garlic powder

few shakes cayenne pepper, optional

Mix together ground turkey, soy sauce, vinegar, garlic, sesame oil, ginger, and cayenne if using. Let it marinade in the refrigerator for 20 minutes or as long as overnight. (I’ve skipped the letting it sit part before in a rush and it works fine but marinating it gives it a more uniform flavor.)

Place meat mixture in non stick pan and cook on medium low until browned and most liquid is absorbed/evaporated.

While meat is browning, mix together all sauce ingredients in a small food processor like a magic bullet or whisk together in a bowl.

Lay lettuce out so it curls upwards making a little cup. If using romaine, its easier to fold it up lengthwise more like a taco. Layer meat, shredded carrots, and a decent amount of peanut sauce on top.

Nutritional Information:

Calories: 295

Fat: 12.8 g

Sodium: 758 mg (32 %)

Carbohydrates: 8 g

Dietary Fiber: 2 g

Sugars: 4 g

Protein: 36 g

Summer Quinoa Salad


It was hot around here the other day and I wanted something cool and summery to eat. I was able to come up with a meal mostly out of my garden that Dave kept describing as “so fresh”. It was the perfect summer meal.


I am going to double it and make it for my girls birthday party next month as a side dish. And since its served cold, it would be a perfect make ahead meal to take with you to work for lunch. It’s a one dish meal covering all food groups, gluten free, and it doesn’t get much healthier or easier to make.


Summer Quinoa Salad

                  serves 4

1 cup dry quinoa

1 3/4 cup water

1 tsp butter or olive oil

2 squash, chopped

1 lb shrimp, raw and peeled

1 tsp chopped garlic

1 tin cherry tomatoes, cut in half

handful fresh basil (5-7 leaves), chopped

juice of 1 lemon

1 tbs balsamic vinegar

salt and pepper

3 oz crumbled feta

Rinse quinoa then cook in salted water.

While quinoa is cooking, place squash and shrimp in skillet on medium with butter and garlic and cook until squash is tender and shrimp is cooked through. Drain any liquid if you used defrosted shrimp.

Mix cooked quinoa, squash and shrimp, tomatoes, basil, lemon juice, vinegar, salt and pepper in a serving bowl. Combine well and let sit in refrigerator until cool. When cool, stir in feta. Serve luke warm or completely chilled.

Nutritional Information:

Calories: 381

Fat: 10.2 g

Sodium: 543 mg (23%)

Carbohydrates: 35 g

Dietary Fiber: 5 g

Sugar: 5 g

Protein: 37 g