Paleo Slowcooker Curry Beef Soup

Paleo Slowcooker Curry Beef Soup
Makes 6 Servings
Recipe found on Everyday Paleo

1 tbsp of Thai red curry paste
2 cans coconut milk (not light!)
1 cup chicken broth
2 pounds cubed stew meat
1 cup baby carrots
½ bag shredded cabbage
16 oz. sweet potatoes, sliced or diced
Optional: red pepper flakes to taste

Mix all ingredients in a crock pot and cook on low 8 hours or until sweet potatoes and carrots are soft and stew meat falls apart.

Nutritional Information: 521 calories, 22 carbs, 33 fat grams and 29 protein grams.

Review: Thee difference between full vs. light coconut milk  is amazing - this was SO tasty and brothy - lots of good fat, and lots of protein, too, from the meat. And of course, the sweet potatoes helped beef it up, too. If you're worried about calories being too high, sub in 1 can of light coconut milk. I'm realizing with Paleo that calories just don't matter - it's low-carb, higher-fat and higher-protein which is so hard to get used to. However, recipes like this remind me why - it's so much more satisfying and filling to eat this way, and this is a great recipe that supports this Paleo-style eating!

Chicken Vindaloo

Chicken Vindaloo
Recipe adapted from a Cooking Light.com recipe
Makes 4 Servings

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tbsp minced fresh ginger
1/4 cup rice vinegar
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cardamom
2 tsp chili paste
1/4 tsp ground cinnamon
1 tbsp minced garlic, jarred
4 tsp canola oil
1 cup diced onion
1 yellow bell pepper, cut into strips
1/2 cup fat-free, less-sodium chicken broth
3/4 tsp salt
1 tbsp cornstarch
2 tbsp water
1/4 cup chopped cilantro
1 cup basmati rice (dry)

Combine first 9 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally. Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides. Add broth and salt; simmer, uncovered, 12-15 minutes. Combine cornstarch and water in a small bowl; stir well. Add cornstarch mixture to chicken mixture; simmer 2 minutes until sauce thickens. Stir in cilantro. Divide rice into 4 servings (each 140 grams). Divide chicken mixture and serve over rice.

Nutritional Information: 375 calories, 48 carbs, 7 fat grams and 31 protein grams.

Review: AMAZING. I mean it -that cardamom work was absolutely worth it and yes, I think it helped make the recipe. This dish has SO much flavor, and even tasted better second day, which we didn't think was possible. It's strong, not spicy, and really had a lot of focus on ginger, which I happen to love. I will absolutely make this again! And next time, i'll toss in some red pepper too (it called for it but I didn't have it so yellow it was!). I seriously can't believe the stats on this dish - it had enough flavor and 'soupiness' to where i'd easily assume it had at least double the calories and fat!

Whole pan

Curried Chicken with Quinoa

Curried Chicken with Quinoa
Adapted from a Fitness magazine recipe
Makes 4 Servings

4 servings quinoa (1 cup)
2 cups chicken broth
1 jalapeno pepper, finely diced
1 tbsp plus 1 tsp lime juice, divided
¼ cup cilantro, diced
Salt and pepper to taste
2 tbsp red curry paste
2 tsp canola oil
1 tbsp plus ½ tsp minced garlic, divided
1 pound chicken, raw and diced
1 6-oz. container 0% Greek yogurt (Fage)
1 tsp minced ginger

Cook quinoa according to package with chicken broth. Combine with jalapeno, 1 tsp of lime juice and half of cilantro. Season with salt and pepper. In a large bowl, whisk together paste, oil, 1 tbsp garlic and 1 tbsp lime juice. Add chicken; toss to coat. Mix together yogurt, ginger, remaining cilantro and 1 tsp garlic in a small bowl. Heat a pan to medium. Cook chicken until no longer pink, about 5 minutes per side. Separate quinoa mixture into four bowls. Divide chicken and sauce and pour over quinoa. Divide yogurt mixture into four servings and spoon over chicken.

Nutritional Information: 420 calories, 52 carbs, 8 fat grams and 35 protein grams.

Review: We really like this. It tastes good hot and cold, which is fun. And the yogurt sauce definitely added a nice, tangy topping. The chicken had a great flavor too it, and don't be scared of the jalapeno - it didn't add too much heat. The red curry paste added the most heat but it was very bearable. I'm all for a quinoa and really liked this easy-to-make recipe. It did take a bit of prep with the cilantro and jalpeno, but mostly it was just opening jars and measuring out yumminess. We will DEFINITELY have this one again!