What did you have for dinner tonight?

3 Oct

3 days into the Whole 30.  How are you doing?  Have any of you tried out any new recipes yet? I had a random assortment of veggies from our CSA (Eat with the Seasons), so this is what I put together:

Curried Chicken and Cruciferous Vegetables

1 Tbsp. bacon fat

1.5-2lb. chicken thighs

1 Tbsp. vadouvan curry powder, divided

1/2 Tbsp. extra virgin olive oil (optional)

1 crown broccoli, chopped

1/2 head cauliflower, chopped

1 red onion, sliced

Handful shiitake mushrooms, chopped

Salt and pepper to taste

Season the chicken thighs with roughly 3/4 of the curry powder.

In a large skillet, heat the bacon grease over medium heat.  When the pan is hot, add the chicken.  Cook until browned on all sides and cooked through.  Remove from heat and set aside to cool slightly.

In the hot pan, add all of the vegetables, and the remaining curry powder.  If needed, add olive oil to saute the vegetables.  Turn the heat to medium-high until the vegetables brown just a little bit.  Put a lid on the pan, reduce heat, and cook until vegetables soften to desired amount.

While the vegetables are cooking, chop the chicken into 1-inch cubes.

All chopped and ready to go

Add the chicken back into the pan and mix with the vegetables. Add salt to taste. Once the chicken is warm, serve.

Makes 3-4 servings.

5 Responses to “What did you have for dinner tonight?”

  1. deb October 5, 2011 at 10:26 am #

    Delicious and simple!!

    • matt4fit October 5, 2011 at 9:34 pm #

      Thanks Deb. Tasty healthy food can be this simple.

  2. Beth October 6, 2011 at 8:22 am #

    I’m following your 30 day challenge vicariously through my brother John since I’m on the east coast…I thought I’d share a really good dinner recipe I made. I cut the recipe in half and still had a ton of leftovers so I froze it for next week…it turned out really tasty…

    Beanless chili recipe
    Serves 8

    3 quarts (2.8 liters) good quality canned tomatoes;
    5 lbs ground beef;
    1 tbsp extra-virgin olive oil;
    6 cloves garlic, minced;
    1 onion, finely chopped;
    5 celery stalks, chopped;
    5 carrots, chopped;
    4 cups button mushrooms, chopped;
    3 bay leaves;
    3 thyme sprigs;
    2 tbsp fresh parsley, chopped;
    Sea salt and freshly ground black pepper to taste;

    In a large skillet over a medium heat, cook the ground beef with some cooking fat if needed.
    In a very large saucepan over a medium heat, saute the garlic in olive oil. Cook for about 2 minutes, or until the garlic is fragrant.
    Add the onion, celery, carrots and mushrooms to the saucepan. Stir well and cook for another 5 to 10 minutes, until the vegetables are soft.
    Add the canned tomatoes, followed by the cooked ground beef. Stir well.
    Drop in the bay leaves, thyme and parsley.
    Season to taste with salt and pepper, reduce the heat to low and simmer, uncovered, for about 4 hours or until thick, stirring occasionaly.
    Adjust the seasoning by adding salt or pepper, if needed and remove the bay leaves and thyme sprigs.

    • matt4fit October 6, 2011 at 1:33 pm #

      Beth – welcome to FIT and the Whole 30. Good luck. That dish sounds pretty tasty!

      • Beth October 6, 2011 at 5:38 pm #

        Had another great dinner tonight. The main dish was Danish Meatloaf. It didn’t look too appetizing but it tasted great. I’m really trying to stick with lean meats because I have a lot of weight to lose but I’ve been doing so well (39 lbs since I started Paleo in May…got off track a little and got back on about a week before the 30 day challenge started) so I decided to go for it and make this recipe…I almost left off the bacon but decided it wouldn’t hurt that much, and I think the bacon is what gave it the good flavor. The side dishes were Asparagus and Mixed Berries (John’s been lecturing me no fruit after 3pm but a girls gotta do what a girl’s gotta do!)

        Danish Meatloaf
        • 1 lb ground pork
        • 1 egg
        • 4 tablespoons almond flour
        • 1 cup coconut milk
        • 1 onion finely cut
        • 1.5 cup sliced mushrooms
        • Olive oil
        • 4-5 slices of bacon
        • Salt & Pepper (optional)

        1. Preheat oven to 400 degrees.
        2. Mix ground pork, egg, almond flour, coconut milk and onion in a bowl and season with salt and pepper.
        3. Leave the mixture in the fridge for approx. 15 minutes.
        4. In the meantime fry the mushrooms in oil until they get soft and then mix them into the meat batter.
        5. Shape mixture into a loaf in an ungreased baking pan, and add the bacon strips across the top of loaf .
        6. Bake for app 1 hour.

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