Chickpea Curry & Coconut Rice

Oh. My. Gosh. I have had this pinned on my Meatless Main Dishes Pinterest board forever now. I finally decided to give it a try this week. I knew it would be tasty, but this was AMAZING! I've never made anything like it before. I just can't get over how delicious this is.









Coconut Rice
1 1/2 c jasmine rice (I used basmati)
1 1/2 c light canned coconut milk
1/2 c coconut water salt, to taste

Coconut Curry
1 tbsp coconut oil (I just used olive oil)
2 leeks, cleaned, trimmed + sliced
1 red pepper, sliced
salt & pepper, to taste
2 garlic cloves, minced
1/2 tsp freshly grated ginger (I use that kind in a tube!)
2 tbsp red curry paste
1/3 c sugar snap peas, cut into thirds
1 (14-oz) can full-fat coconut milk
1 can cooked chickpeas (garbanzo beans)
3 tbsp freshly torn cilantro

Coconut Rice
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork.

Coconut Curry
While the rice is cooking, heat a large skillet over medium heat and add the oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Serve immediately with the coconut rice!

Original recipe found here.









Fiesta Taco Bubble-Up

First of all, this is a Weight Watcher's recipe - yay! I love these bubble-up dishes made with biscuits. I would make this every week - it's that good. The leftovers were super good too; I had those for lunch today.

Check out these other Bubble-Up dishes I've made:
Bubble-Up Enchiladas (WW recipe)
Chicken & Biscuits Alfredo Bubble-Up (not as healthy, but delicious of course)




1 lb extra lean ground beef
1 7.5 oz package refrigerated biscuits, (10 biscuits to the pack) (I had to buy 2 5-packs)
taco seasoning packet
1⅓ c salsa
2 c diced peppers, I used red, orange and yellow
1 c diced onion, I used red onion
1 c light shredded cheese, I used 2% Mexican blend
green onions
fat-free sour cream for topping, optional


Preheat oven to 350F, spray a 9x13 casserole dish and set aside.


Brown your ground beef and add taco seasoning. Mix ground beef and salsa together in a bowl. Cut up peppers & onion, and cut your biscuits into 6 pieces each.


Place half of your biscuit pieces in the bottom of your casserole dish, top with half of your meat mixture, half of your peppers and onions and half of your cheese. Repeat layers and finish with your chopped green onion on top.

Loosely cover with foil and bake in oven for 35 minutes, remove foil and continue baking for 15 minutes. Let cool for 5 minutes then cut into 6 servings. Top with a spoon of fat free sour cream (optional)




Original recipe found here.

Mushroom Penne with Walnut Pesto

This is my first new post since JANUARY! Needless to say, being pregnant and having a new baby - I wasn't trying many new recipes. I still cooked quite a bit - but it was recipes already posted on my blog.

My mom is here (Will is out of town) and I thought this dish would be perfect. It was so delicious and the homemade pesto was amazing. I love making my own pesto because I don't have to use as much olive oil as the store bought pesto.

Don't miss these other recipes with homemade pesto!
Kale Pesto Stuffed Portobellos with Tomatoes
Spinach & Avocado Stuffed Portobellos
Asparagus-Spinach Pesto Pasta with Blackened Shrimp




For the Pasta
8 oz penne pasta
2 tbsp butter
16 oz fresh sliced mushrooms
¼ c grated or shaved Parmesan cheese
salt, pepper, and fresh parsley for topping

For the Walnut Pesto

1 c walnuts
1½ c packed greens (spinach, basil, parsley, anything you like - but keep some basil for a more traditional pesto flavor)
½ to ¾ c shredded Parmesan cheese
¼ c olive oil
1 clove garlic
juice of 1 lemon
salt and pepper to taste



Cook the penne pasta according to package directions. Drain and set aside.


Toast the walnuts in a small sauté pan over low heat with no butter or oil - stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.


Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan an
d stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.

Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

Original recipe found here.


Slow-Cooker Chicken Shawarma Sandwiches

In Little Rock, Layla's Gyros is one of our favorite places. I always get the chicken shawarna sandwich. These were so yummy! I really think I will end up making these a lot now. Yum!


1 tbsp allspice
2 tsp oregano
2 tsp kosher salt
1 1/2 tsp garlic powder
1 tsp cinnamon
1/2 tsp cayenne pepper
1 c plain, non-fat Greek yogurt
1/2 c freshly squeezed lemon juice (about 2 large lemons)
2 1/2 lbs boneless skinless chicken thighs (I used 2 boneless skinless chicken breasts)
Whole wheat pita pockets

For serving: thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, hummus* I threw together some stuff Tzaziki sauce for mine. Follow this recipe here.

In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.

Stir the yogurt and lemon juice together in a bowl. Add half of the spice mixture (reserve the second half) and stir to combine. Pour half the sauce into the slow-cooker. Add the chicken, and cover with the rest of the yogurt mixture. Cover and refrigerate for 4 hours or overnight. (I did this part the night before, then just moved the slow-cooker pot to the actual slow-cooker in the morning.)

Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through.
With a fork or slotted spoon, transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks, then sprinkle the remaining spice mixture over the top. Stir to coat with the reserved spices.
Serve the chicken shawarma inside warmed pita bread, sprinkled with any desired toppings.

Original recipe found here.

Asian Zucchini Noodle Stir-Fry

First - this is supposed to be made with shrimp! I made this on a night when Will wasn't going to be home, so I just left the shrimp off and went veggie. But it would be delicious with shrimp, or even chicken too! The sauce is the best.







I'm posting the recipe WITH shrimp. Just skip that step if you keep it veggie.

1/2 c chicken or vegetable broth
1/4 c hoisin sauce
1 tbsp low sodium soy sauce
2 tsp cornstarch
3 tbsp olive oil, divided
1 tbsp minced garlic
1 tsp minced fresh ginger

1 lb jumbo shrimp, shelled and de-veined

1 medium bell pepper, sliced

1/2 c shredded carrots
2/3 c sliced red onions
1 c sugar snap peas
2 medium zucchini, cut into noodles (I used 4 smaller)

Toasted sesame seeds, for garnish

In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.

Place a large sauté pan or wok over medium-low heat. Add 2 tbsp olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the remaining 1 tbsp of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. 

Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.

Original recipe found here.

Sauteed Garlic Broccoli

I have been making broccoli this way for-ev-er. I've just never gotten around to posting the recipe. Finally doing it! It's our favorite way to make broccoli, no doubt.



4 c broccoli florets (1 large bunch)
3 garlic cloves, minced
2 tbsp sesame oil
2 tbsp reduced-sodium soy sauce
1/2 c low sodium vegetable broth
1 tbsp cornstarch
red pepper flakes


In a bowl, add garlic, soy sauce, broth, and cornstarch. Whisk to combine.
In a large skillet over med-high, add sesame oil, a sprinkle of red pepper flakes, and heat for a minute.
Carefully add broccoli florets. Cook for about 4 minutes, stirring often to prevent burning. Reduce heat to med-low, then and add garlic sauce. Stir well to coat. Cook for about 3 minutes. Sauce will thicken and absorb into the broccoli.

Original recipe found here.

Creamy Chicken and Corn Chowder

I haven't made a new post on this blog since AUGUST 5th, 2015!! Needless to say, this school year has kind of been out-of-control crazy. Between teaching a brand new grade level that is nothing like I'm used to, AND getting knocked up, I haven't had much time to do anything.

But this is SO DELICIOUS, it requires an entry in the blog. This weather is perfect for soup, so make this now!




  • 1 lb boneless skinless chicken breast, cooked and shredded (3 c)
  • 8 slices bacon, cooked and crumbled (I used real bacon bits)
  • 1/4 c butter, diced into 1 tbsp pieces
  • 1 large red bell pepper, diced (1 1/2 c)
  • 1 medium yellow onion, diced (1 1/4 c)
  • 1 - 2 jalapenos, seeded for less heat if desired, finely chopped
  • 4 cloves garlic, minced
  • 1/3 c all-purpose flour
  • 6 c low-sodium chicken broth
  • 3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 c)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 1/2 c fresh or frozen corn
  • 1 1/2 c half and half
  • Green onions and seeded, finely chopped jalapenos (optional), for serving

  • In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
  • Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  • Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.

    Original recipe found here.

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