Thursday, November 26, 2015

Ginger Chicken Recipe



  • Corn flour 1Tablespoons
  • All purpose flour 1Tablespoons
  • Salt 10
  • Chicken pieces 1Cup
  • Oil 10
  • Ginger paste 1Teaspoons
  • Onion paste 1Teaspoons
  • Garlic paste 1/2Teaspoons
  • Tomato ketchup 1Teaspoons
  • Soya sauce 1Teaspoons
  • Chilly sauce 1Teaspoons
  • Red chilly powder 1Teaspoons
  • Red chilli paste 1Teaspoons
  • Tasting salt 1Pinch
  • Sugar 1/2Teaspoons
  • Black pepper powder 1/2Teaspoons
  • Coriander leaves 1/2Bunch (Curry Leaves??)
  1. Take corn flour, all purpose flour, salt, water to make a thick batter.
  2. Add chicken pieces and mix it thoroughly.
  3. Deep fry these chicken pieces in hot oil.
  4. Take them on paper towel when they become light yellow.
  5. Take some oil in another pan and add ginger paste, onion paste, salt, garlic paste and saute them on slow flame.
  6. When the raw flavor is gone add tomato ketchup, soya sauce, chilly sauce, red chilly powder, red chilli paste, tasting salt, sugar, black pepper powder and mix them.
  7. In the meantime deep fry once again the chicken pieces in hot oil and add them in the sauce.
  8. Mix them thoroughly and add coriander leaves (Curry leaves??)

Chicken 65

Cuisine: South Indian
Yield / Serves: 2
Ingredients (240 ml cup used)
  • 250 grams or ¼ kg boneless chicken cubes
  • 1 tsp ginger garlic paste
  • ¼ tsp pepper powder
  • ¾ tsp kashmiri or byadgi red chili powder
  • 1 sprig curry leaves chopped finely
  • salt as needed
  • 1 tsp oil
  • 1 tsp. vinegar
  • ¼ tsp garam masala powder or biryani masala powder
  • ¾ tbsp. corn flour or corn starch
  • oil for deep frying
  • 1 egg for half kg chicken(optional)
  • 2 generous pinches Kashmiri or byadgi red chili powder (optional)
  • 2 sprigs curry leaves
  • 1 to 2 green chilies (seeds removed)
  1. Mix red chili powder, vinegar and oil to a smooth paste.
  2. Marinate with the paste made above along with pepper powder, ginger garlic paste and salt.
  3. Sprinkle corn flour and mix once again. Sprinkle garam masala and mix again. Adding egg is optional. For ½ kg chicken , one egg can be used.
  4. Set this aside to marinate for 30 minutes to 2 hours. If you intend to set aside for more than 30 minutes, then refrigerate for one hour and let it site out for 45 minutes or so.
  5. Add oil to a pan and heat. Deep fry chickn till done. Over frying can make it hard. so fry just until cooked and tender.
  6. Drain them on a paper tissue.
  1. Drain off the oil from the pan to a pot and retain few drops. or use a fresh pan and add a tsp oil.
  2. When the pan is hot, add curry leaves and green chilies. fry until crisp. Switch off the stove.
  3. Add the red chili powder, stir it well to blend in oil.
  4. Add the fried chunks and toss. Serve hot or warm.

Szechuan Chicken

  • Boneless skinless chicken breasts -- 4, slice into stripes or cubes
  • Green onions -- 4, sliced diagonally into 1/2 inch pieces
  • Pickled cayenne peppers -- 8 or to taste, cut into 1 cm pieces or use them as they are. It's very likely that you have cayenne peppers but don't have pickled ones since it's a Szechuan specialty. If it's the case, don't worry, just use cayenne peppers in the amount you want plus 1 1/2 tablespoons white wine vinegar instead.
  • Vegetable oil -- 1 cup plus 1 tablespoon  (use coconut oil for 21DSD)
  • Cornstarch -- 2 tablespoons (use tapioca starch for 21DSD)
  • Egg whites -- 2
  • Garlic -- 5 cloves, minced

  • For Sauce:
  • Soy sauce -- 5 tablespoons (use coconut amigos for 21DSD)
  • Shao Xing rice wine, dry sherry or cooking wine -- 2 tablespoons 
  • Water -- 1/4 cup 
  • Sugar -- 1 teaspoon (omit for 21DSD)
  • Sesame oil -- 2 tablespoons
  • White wine vinegar (if you use regular cayenne peppers) -- 1 1/2 tablespoons
    Other: Veggies, optional, cut them the way you cut your chicken, sliced or cubed
  • Carrots -- 4
  • Red bell pepper -- 1/2
  • Green bell pepper -- 1/2


  1. Combine the sauce ingredients in a bowl and set aside. 
  2. Mix the cornstarch and the egg whites well and coat the chicken strips with the mixture.
  3. Heat 1 cup oil in the wok or a large skillet over medium-high heat. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain the oil.
  4. Clean out the wok and add 1 tablespoon oil into it. Heat the oil and add the garlic and cayenne peppers. Stir-fry briefly until fragnant. Then add the veggies of your choice and cook for about 2 minutes.
  5. Turn the heat to high and make a well in the center of the wok. Add the sauce to it and cook until it's boiling. Then add back the chicken and stir-fry 2 more minutes.
    Stir in the green onions. Serve with rice.

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Friday, November 20, 2015

Slow Cooked Turkey Meatloaf

1 1/2 lbs ground turkey
2 egg whites
1/3 cup of ketchup
1 TBSP worcestershire sauce
1 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
2 small onions, chopped
2 potatoes finely shredded (I used 1 medium potato) - could possibly substitute parsnips?
1 medium red bell pepper finely chopped
1. Combine all ingredients in a large bowl
2. Shape into a loaf to fit in your slow cooker. Place in slow cooker and cover. Cook on low about 6-8 hours
This makes approx. 8 servings and works best in a 4-5 qt slow cooker. Each serving is 200 calories and has 7 gr of fat.

Slow Cooker Honey Garlic Chicken

  • PREP TIME: 5 MIN     

    2 lbs boneless skinless chicken breast, cut into chunks
  • 3 garlic cloves, minced
  • 3/4 tsp dried basil
  • 1/3 cup low sodium soy sauce (use amino for 21DSD)
  • 1/3 cup ketchup
  • 1/4 cup honey (not 21DSD friendly)
  • 1/8 tsp. red pepper flakes

  • Whisk together the garlic, basil, soy sauce, ketchup, and honey.
  • Add the chicken to the crockpot.
  • Pour the sauce over and mix everything together.
  • Cook on low for 4 hours. If at any point the chicken seems to be drying out (some chicken contains more liquid than others), then add a bit of chicken broth.
  • For crispy outside, spread onto a baking sheet and broil for 3-5 minutes.

  • From
  • Sometimes there just isn’t time to go to the store. We need a recipe that we can throw together in a couple of minutes with things we already have in the house. This is that kind of recipe. Likely you already have everything you need to make it at home and it takes less than 5 minutes to get into the crockpot. Easy, peasy. Once it’s done there are endless serving possibilities serve it over rice, stuff it into a sandwich, toss is on a salad, wrap it up in some lettuce, or add it to stir-fried vegetables. Since this recipe is so versatile, consider doubling up for leftovers during the week. It makes a terrific lunch or dinner.

Slow Cooked Skinny Taco Chicken Chili

Prep time: 5 minutes
Cook time: low for 10 hours or high for 6 hours
Yield: 10 servings
Serving size: 1 1/4 cup
  • 1 onion, chopped
  • 16 oz can black beans, rinsed + drained
  • 16 oz can kidney beans, rinsed + drained
  • 8 oz can tomato sauce
  • 10 oz package frozen yellow corn
  • 3 - 10 oz cans diced tomatoes with chilies (mild or medium)
  • 1 packet reduced-sodium taco seasoning
  • 1 Tbsp chili powder 
  • 24 oz boneless, skinless chicken breasts (About 3-4)
  • ¼ cup chopped fresh cilantro
  1. Combine all ingredients (except chicken and cilantro) in a slow cooker and mix well.
  2. Place chicken breasts on the top, and press it down slightly.
  3. Cook on low for 10 hours or on high for 6 hours.
  4. 30 minutes before serving, remove chicken breasts and shred. 
  5. Return chicken to slow cooker, and mix everything together.
  6. Top with fresh cilantro before serving.
Nutrition Information
Per Serving (1 1/4 cup):
Calories: 219
Fat: 3g
Carbohydrates: 26g
Fiber: 7g
Protein: 22g
Sugars: 10g
Sodium: 810mg
Vitamin A: 8%
Vitamin C: 10%
Calcium: 10%
Iron: 9%
WWP+: 5 points


Skinny Slow Cooker Tortilla Chicken Soup

Prep time: 5 minutes
Cook time: 4 hours on high or 8 hours on low
Yield: 6 servings
Serving size: 1¾ cups and 2 tablespoons tortilla strips
  • 1 pound boneless, skinless chicken breasts 
  • 1 small onion, diced
  • 15-ounce can reduced sodium black beans, rinsed and drained 
  • 12-ounce bag frozen yellow corn 
  • 8-ounce can tomato sauce 
  • Two, 10-ounce cans Ro*Tel® Original Mile Diced Tomatoes & Green Chilies 
  • 4.5-ounce can chopped green chilies 
  • 1-ounce less sodium taco seasoning
  • 32-ounce Pacific® Organic Low Sodium Chicken Broth 
  • ¾ cup Fresh Gourmet® Lightly Salted Tortilla Strips
  • Optional toppings*: 
  • reduced-fat sour cream
  • sliced jalapeƱo peppers
  • avocado
  • reduced-fat Mexican shredded cheese 
  • cilantro, chopped
  • lime wedges
  • *Optional toppings are not included in nutritional calculations.
  1. Place the chicken on the bottom of slow cooker. 
  2. Add the onion, black beans, corn, tomato sauce, diced tomatoes, green chilies, taco seasoning, and chicken broth. Stir to combine.
  3. Cover and cook for 4 hours on high or 8 hours on low.
  4. Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well. 
  5. To serve, ladle 1 3/4 cup of soup into each bowl and, garnish with 2 tablespoons of the tortilla strips.
Nutrition Information
Per Serving (1¾ cups and 2 tablespoons tortilla strips):
Calories: 331
Fat: 4g
Carbohydrates: 52g
Fiber: 7g
Sugar 11g
Protein: 25g
WWP+: 8


Slow Cooker Pulled Pork

Prep time: 10-15 minutes
Cook time: 4 hours on high or 8 hours on low
Yield: 10 servings
Serving size: Heaping ¾ cup, about 4-ounces
  • 2½ pounds center cut pork loin, trimmed of fat and silver skin
  • 2 small onions, quartered 
  • 1 tablespoon garlic powder
  • 1 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon black pepper
  • 1 cup Stubb’s® Original All-Natural Bar-B-Q Sauce
  • 1 cup Pacific® Organic Low Sodium Chicken Broth
  1. In a small mixing bowl, stir together the garlic powder, brown sugar, chili powder, salt, cumin, cinnamon, and black pepper. 
  2. Pat the pork dry with paper towels, and cut the loin into 3-4 large pieces. This will speed up cooking time and make the pork more manageable to shred.
  3. Pour the dry rub onto a baking sheet, or in a large bowl, and coat the pork in it, making sure to get all sides.
  4. Place the onions at the bottom of the slow cooker, and the pork on top of them. Pour the chicken broth around the pork. 
  5. Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until the pork is cooked and fork tender. Using tongs, remove the cooked pork from the slow cooker onto a cutting board or baking sheet and shred with two forks. 
  6. Place a fine mesh strainer over a large mixing bowl and pour onion and liquids out of the slow cooker, reserving the liquids. Discard the onions, or serve with the shredded pork as desired. 
  7. Put the shredded pork back into the slow cooker and stir in the BBQ sauce with ¼ to ½ cup of the reserved cooking liquid, enough to moisten the meat. 
Nutrition Information
Per Serving: (Heaping ¾ cup, about 4-ounces)
Calories: 221
Calories from fat: 71
Fat: 8g
Saturated Fat: 3g
Cholesterol: 62mg
Sodium: 723mg
Carbohydrates: 10g
Fiber: 1g
Sugar 6g
Protein: 26g
WWP+: 5