Curry Halibut Recipe and GIVEAWAY!

Two years ago I took a trip to Alaska that I will never forget. I met wonderful chefs and fishermen. I flew over glaciers and enjoyed the wilderness. And I went fishing. Our little boat caught a ridiculous number of halibut. Not long after my trip I received pounds of Alaskan halibut which I shared with friends and family and stored in the freezer. For the better part of the year I ate halibut every which way and posted a few recipes too, one for Moqueca and another for Slow Roasted Halibut with Fennel and Tomatoes. 

Halibut is mild in flavor but it’s firm texture lends itself to bolder sauces. Because it’s leaner than some fish, it retains a luscious and lovely texture when cooked gently or slowly. Recently I had a Bengali style shrimp curry korma at Dosa, (where they are featuring dishes from a different region of India each month). The shrimp were poached in a curry sauce made with yogurt and coconut milk. It was this dish that gave me the idea to try something similar with halibut. Poaching is another very gentle cooking technique, perfect for halibut.

The halibut I used for this recipe came to me courtesy of Daily Fresh Fish. This is a company that ships fish directly to consumers, which means much fresher fish than what you can typcially buy in the store. 

GIVEAWAY! 

Daily Fresh Fish is offering an Alaskan halibut giveaway! One lucky winner (U.S. only) will win two orders of fresh Alaskan halibut (each order is two 6-oz. fillets, so a total of four 6-oz. fillets). They will also receive Mediterranean Seafood Stew for four. (Each order serves two, so two orders). 

Leave me a comment about your favorite way to eat fresh fish and I will choose the winner at random on Friday April 7, 2017. You must leave your email address in the comment form so I can contact you. Do not leave it in the body of the comment or it will be visible to everyone, not just me. Because fresh fish is seasonal, the winner must claim the prize by April 30, 2017.

Want to order some Alaskan halibut or some other sustainable fish or shellfish? First time orders get $10 off a $30 purchase AND free shipping to California and Nevada on orders of $30 or more with code FreeShip10. Outside of California and Nevada, use code CookingWithAmy10 for $10 off a $30 purchase for first-time customers anywhere in the continental US, expires May 31, 2017.

Halibut Curry 

Serves 2 as a main dish or 4 if served with other dishes 

Ingredients 

1/4 small onion, peeled and roughly chopped

1 clove garlic, peeled

1/2 cup water

1 teaspoon coconut oil

1/2 teaspoon garam masala

1/2 teaspoon turmeric

1/4 teaspoon ground cardamom

pinch ground cloves

1/2 cup Greek yogurt (2% or full fat, not non-fat)

1/2 cup coconut milk, stir before using 

2 - 4 halibut fillets 3-6 ounces each

Instructions

Add the onion, garlic and water to a blender and blitz until pureed. Heat the coconut oil in a skillet and add the puree. Cook over medium heat until it begins to thicken, stirring constantly. Add the spices and when almost dry, whisk in the yogurt and coconut milk. Add the halibut to the sauce and spoon sauce on top to coat. Lower the heat and simmer very gently, flipping once, until the fish is cooked through, about 10 minutes. Serve with rice. 

Enjoy! 

My thanks to Daily Fresh Fish for providing the fish for me and for the giveaway. I was not compensated monetarily for this or any other post. 

Southwestern Chicken and Rice Fiesta Bake

LOVE this recipe!  One of my favorites, because while it takes about 40 minutes to bake, it only takes about 5 minutes to throw together and place in the oven.  Perfect and simply weeknight meal.  It's also a big hit with my kids, and the leftovers are delicious as well!

Southwestern Chicken and Rice Fiesta Bake

(Recipe modified from a Pampered Chef recipe.)

1 1/2 cups instant long grain brown rice, uncooked

1 cup frozen corn

1 cup canned black beans, rinsed and drained

1 1/2 cups chicken stock

1/2 cup thick and chunky salsa

1 tsp. Sea Salt

1 1/2 tsp. Ground Cumin

1/2 tsp. Paprika

1/4 tsp. Dried Oregano

1/4 tsp. Crushed Red Pepper Flakes

1/4 tsp. Onion Powder

1/4 tsp. Garlic Powder

1 Tbsp. Chili Powder

4   boneless, skinless chicken breasts (about 4-6 oz. each)

1 cup shredded sharp cheddar cheese

 Additional salsa, sour cream and chopped cilantro for serving (optional)

1. Preheat oven to 375°F. Combine dry spices together.  Place rice, corn, black beans, stock, salsa and two-third of spice mixture in a rectangular (preferably glass) baking dish; stir to combine.  

2. Sprinkle chicken with remaining spice mixture. Place chicken on top of rice mixture.  

3. Bake, uncovered, 35-40 minutes or until internal temperature of chicken reaches 165°F (74°C) in thickest part of breast and juices run clear.  

4. Remove baking dish from oven to cooling rack and top evenly with cheese. Let stand 3 minutes or until cheese is melted. 

5. Serve with additional salsa, sour cream and chopped cilantro (optional).  

Yield:  4 servings -- 1 chicken breast and 1/2 cup of cooked rice mixture.

(For 21 Day Fix “container counts”, each serving counts as:  1 red, 2 yellows, 1/2 a purple, and 1 blue.  Serve over a green salad to get those green containers in too!)

If you are interested in a 21 Day Fix support group, more healthy/21 Day Fix-friendly recipes, or a free weekly meal-planning tutorial, please get in touch with me directly at chrispechulis@gmail.com. 

XO

All the best,

CHRISTINE

Simple 21 Day Fix Lemon Chicken Recipe

⭐️Simple 21 Day Fix Lemon Chicken Recipe⭐️

Servings Per Recipe: 4

A quick and easy weeknight meal for you and your family!

INGREDIENTS

• 1 teaspoon cornstarch
• 1 tablespoon coconut aminos
• 12 ounces chicken breast tenders, cut in thirds
• ¼ cup fresh lemon juice
• ¼ cup coconut aminos
• ¼ cup fat-free chicken broth
• 1 teaspoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 packets Stevia
• 1 teaspoon cornstarch
• 1 tablespoon olive oil 
• 1 cup red bell pepper, sliced into 2-inch strips
• 1 cup green bell pepper, sliced into 2-inch strips

DIRECTIONS

1. Mix 1 teaspoon cornstarch and 1 tablespoon coconut aminos in a small mixing bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.

2. Stir the lemon juice, ¼ cup coconut aminos, chicken broth, ginger, garlic, Stevia, and 1 teaspoon cornstarch together in a medium-sized mixing bowl.

3. Heat olive oil in a medium frying pan. Add chicken and cook over medium-high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.  Garnish with fresh lemon slices and parsley, if desired. 

   (For 21 Day Fix “container counts”, each serving counts as:  1 red, 1 green, and 1 tsp.  The sweetener, coconut aminos, and cornstarch amounts are small -- and to me -- negligible.)

   
   
   

   
   
   
   
   If you are interested in a 21 Day Fix support group, more healthy/21 Day Fix-friendly recipes, or a free weekly meal-planning tutorial, please get in touch with me directly at chrispechulis@gmail.com. 

   
   

   XO

   All the best,

   CHRISTINE

21 Day Fix -- Slow-Cooker Asian Chicken Lettuce Wraps

These are a breeze to throw together and it makes a large batch, so you might be lucky enough to have some left for lunch the next day.

21 Day Fix – Slow-Cooker Asian Chicken Lettuce Wraps

(Recipe makes approximately 8-10 servings.)

Ingredients:

• 2 lbs. lean ground chicken 

• 3 cloves garlic, minced 

• 1 red bell pepper, cored and finely chopped 

• 1 orange bell pepper, cored and finely chopped

• 1/2 cup finely chopped yellow onion 

• 1/2 cup hoisin sauce (*See note for clean hoisin sauce recipe.)

• 2 Tbsp. coconut aminos 

• Salt and freshly ground black pepper 

• 3 green onions, sliced 

• 1 Tbsp. rice vinegar

• 3 tsp. sesame oil (optional) 

• 2 heads iceberg lettuce

Place ground chicken and garlic in a large sauté pan, coated with nonstick cooking spray. Cook mixture, stirring occasionally, until chicken is no longer pink, about 5 -6 minutes. 

Drain off liquid and pour mixture into slow-cooker. Add bell peppers, onion, hoisin sauce, coconut aminos, salt and pepper, and toss mixture. Cover and cook on low heat 2-3 hours until chicken is tender. 

Stir in green onions, rice vinegar, and sesame oil, cook until heated through 3 -5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

**Recipe for homemade/clean hoisin sauce: 4 tablespoons coconut aminos; 2 tablespoons black bean paste or peanut butter; 1 tablespoon honey or molasses; 2 teaspoons white wine vinegar; 1/8 teaspoon garlic powder; 2 teaspoons sesame oil; 20 drops hot sauce; 1/8 teaspoon black pepper.  Stir to combine.  

(For 21 Day Fix “container counts”, each serving counts as:  1 red, 1 green, and 1 tsp.  On the 21 Day Fix, you are allowed 1 to 2 tsps of natural sweeteners per day. Honey can be used as one of those sweeteners. Honey is not allowed on the 21 Day Fix Extreme.)

If you are interested in a 21 Day Fix support group, more healthy/21 Day Fix-friendly recipes, or a free weekly meal-planning tutorial, please get in touch with me directly at chrispechulis@gmail.com. 

XO

All the best,

CHRISTINE

Crockpot Sloppy Joes - 21 Day Fix Friendly!

Crockpot Sloppy Joes are SO easy to make, and weeknight-dinner friendly for the whole family.

The flavors for my recipe come out with a nice garlic taste with a slightly sweet taste, too.  To add a little kick, you can add a little hot sauce to the meat while it’s doing its thing in the slow-cooker.

21 Day Fix Crockpot Sloppy Joes

 

21 Day Fix Crockpot Sloppy Joes

Ingredients:

• 8 red containers of ground turkey or lean ground beef, cooked
• 4 purple containers of organic tomato sauce
• 4 tbsp. organic tomato paste
• 2 onions, diced fine
• 1 tbsp. minced garlic
• 1 tbsp. mustard
• 1 tbsp. onion powder
• 1 tbsp. garlic powder
• 1 tbsp. Italian seasoning
• 2 packets Stevia
• Salt and pepper, to taste
• (Whole-wheat deli flats)

 

In a large skillet on medium-high heat, brown the ground turkey or beef.  Once browned, drain any excess fat. Brown diced onion.

 

Put the cooked ground turkey/beef into the slow cooker.

 

In a measuring cup or mixing bowl, combine all of the other ingredients.  Combine this well so everything is thoroughly mixed. Pour the sauce over the ground beef in the slow cooker and stir it to coat everything.

 

Set the slow cooker to cook for 5 hours on LOW.  Once finished, stir the meat and sauce again. Serve on toasted whole-wheat deli flats.

 

(Makes 8 servings.  For the 21 Day Fix, each serving counts as: 1 red, 1/2 purple, 1/2 green, and the whole-wheat deli flat counts as 1 yellow container.  The tomato paste isn't really 21 Day Fix approved, but the amount is so small, I've chosen to ignore it in my counts.)
 

If you are interested in more 21 Day Fix recipes, an online accountability group, OR a free weekly meal-planning tutorial, please reach out to me HERE!

XO
ALL THE BEST,

Mexican Chicken Salad Wraps - 21 Day Fix Friendly Lunch

Mexican Chicken Salad Wraps - 21 Day Fix Friendly Lunch

These are a flavor lover's dream!  Also perfect to prep in advance and freeze for grab-and-go lunches, or quick and easy weeknight dinners.

21 Day Fix Mexican Chicken Salad Wraps

Mexican Chicken Salad Wraps

• 4 cooked chicken breasts, shredded or chopped
• 1/2 cup of salsa of choice
• 2 packets of Stevia
• 1 cup Greek yogurt
• 1/4 cup chopped jalapeno peppers
• Salt and pepper, to taste
• Organic natural hot sauce, to taste
• 4 Flatout flatbreads, or other approved wrap/sandwich bread

In a large mixing bowl, combine all of your ingredients (except for sandwich bread) and mix until fully incorporated.

Spread out your four flatbreads.  In the center of each, add 1/4 of the filling mixture, and roll up.

If eating immediately, cut each flatbread wrap in half.  If prepping to freezer, wrap each one in aluminum foil or in freezer bags individually.

(Option:  Add cheese or avocado -- but be sure to count appropriate containers for extra items.)

21 Day Fixers!:  Each wrap counts as 1 yellow, 1.25 red, and .25 purple for the salsa.

If you are interested in more 21 Day Fix recipes, an online accountability group, OR a free weekly meal-planning tutorial, please reach out to me HERE!

XO
ALL THE BEST,

HEALTHY QUINOA TEX-MEX STUFFED PEPPERS (21 Day Fix-Friendly)

I made this last week, and it was delicious!  A quick and easy weeknight meal that will satisfy the whole family!

21 Day Fix Healthy Quinoa Tex-Mex Stuffed Peppers

HEALTHY QUINOA TEX-MEX STUFFED PEPPERS (21 Day Fix-Friendly)

(Modified from an original recipe at chefsavvy.com)

10 ounces lean ground turkey

1/2 cup onion, chopped

2 garlic cloves, minced

¾ cup crushed tomatoes

1/2 cup frozen corn

1/2 cup black beans, drained and rinsed

1 teaspoon cumin

1 teaspoons chili powder

1 teaspoon paprika

⅛ teaspoon pepper

⅛ teaspoon salt

½ cup cooked quinoa

½ tablespoon lime juice

2 tablespoons cilantro, chopped

3 bell peppers, cut in half and seeded

Preheat oven to 350 degrees.  Spray a large skillet with cooking spray.  Add in ground turkey and saute until fully cooked, about 4-5 minutes.  Add onion and cook for 2-3 minutes.  Toss in garlic and cook for an additional minute.

 

Stir in crushed tomatoes, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook for 2-3 minutes until slightly thickened.

 

Take off the heat and stir in cooked quinoa, lime juice and cilantro.

 

Stuff peppers with the filling and place in a 9 x 13 pan. Cover with aluminum foil. Bake for 20-25 or until the peppers are tender and the filling is hot.  Serve immediately.

 

(Leftover filling would be great simply served over rice or cooked quinoa too!)

 

21 Day Fixers!:  One half of a bell pepper would count as approximately --> 1.5 green, 1 red, 1.5 yellow containers.

If you are interested in more 21 Day Fix recipes, an online accountability group, OR a free weekly meal-planning tutorial, please reach out to me HERE!

ALL THE BEST,