RECIPE: Curried potato salad

For people with allergies - USE SAFE FOR YOU INGREDIENTS:

1 teaspoon curry powder (get individual spices and mix your own is safest!)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
3 cups large diced left over baked potatoes (Skinned)
1/2 cup sour cream or sour cream substitute

mix all ingredients well.  Place in GLASS (not plastic or metal cause it taints the flavors) dish and cover.  Let sit in refrigerator for at least 4 hours.

Tastes like a light potato salad with curried flavors.

Curry Chicken Noodle Soup with mung bean thread noodles

made chicken noodle soup with leftover curry chicken and with mung bean noodles - thin string type. Was yummy.  -

Left over chicken (cut into bits with kitchen scissors) - about 2 cups
The broth from cooking the chicken (dumped into the pot as well) - about 2 cups
8 cups water (or whatever amount you want)
2 packs of thin noodles (mung bean noodles are clear noodles, these are the "thread" type)
a sprinkle of salt (used himalayan salt)

Bring to boil, boil 2 minutes.  remove from heat.  Serve

To cut the noodles, used the kitchen shears after the noodles were cooked.  So, very, very easy to cut them into bite-sized bits.

Total time - 4 minutes prep, 10 to boil, 2 to cook, 1 to remove from heat and cut up noodles = 17 minutes total with 5 minutes of active work.

Curry chicken from the other day - was 3 chicken breasts, some water, 1/2 tablespoon curry powder, onion from the garden, garlic, salt.  cooked in crock pot until tender and done.

Crockpot Boneless Skinless Chicken Breast Curry

Submitted by: NRVLAURA 

Minutes to Prepare: 5

Minutes to Cook: 180

Number of Servings: 4

Ingredients

3 chicken breasts, boneless, skinless, trimmed of any connective tissue, fat, or other unappetizing parts. - about 1 pound worth

1 medium onion, sliced into slivers

1 teaspoon salt.
1/2 tablespoon curry powder (hot. If mild might want to use 1 tablespoon)
2 cloves garlic - minced

2 cups tap water

Tips

Serve with Rice, potatoes, or pasta. Can cook with potatoes and other veggies in the crock pot.

Curried chicken can be shredded and frozen, can be shredded and turned into chicken salad, or can be the base for soup/stew. Also good by itself or as a sandwich.

Directions

In the bottom of a large crockpot, lay 3 chicken breasts (trimmed of all unappetizing parts). Top with slivered onions, minced garlic. Pour water over all. Sprinkle salt and curry powder over the top of everything. Put lid on crock pot.

Cook on high for 1-3 hours (1 for fresh chicken, 3 for frozen chicken). Done when chicken separates easily, no pink is left, and juices run clear.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user NRVLAURA

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 139.2

• Total Fat: 0.2 g
• Cholesterol: 64.0 mg
• Sodium: 657.2 mg
• Total Carbs: 3.3 g
• Dietary Fiber: 0.8 g
• Protein: 24.5 g