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Taste the sensation and enjoy the colour of curried vegetables complimenting succulant chicken from the kitchens of  starallon

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Well I am officially starting to try and loose some weight once again. I had lost my fiftyish pounds from my previous attempt and since it's been probably half a year or longer now since I've plateaued I'm resolving to make a serious attempt at it again.

So expect to be seeing lots of lighter fare coming up here, but still going to have plenty of flavor! I'll be eating lots of salads (Past two days was all salads, today was the first day I had some meat... I am taking protein shakes too so I'm still getting protein that way.) and I'll post up some dressing recipes as I go.

Well, my Grandmother is in town, down from Wisconsin, right now and she came over for a dinner for just the two of us. First course was a simple salad, second was something that I had partially prepped ahead to make it a very easy meal.

I pounded out a chicken breast to being thin, then sprinkled in about a tablespoon of cheddar cheese and then a small bit of spinach leaves. I rolled up the chicken and wrapped it tight in plastic wrap. Kept them in the fridge until dinner when I removed them from the plastic and baked it at 350 degrees until the chicken reached 170 degrees. I seasoned the top of the chicken with a garlic and peppercorn seasoning mix.

When the chicken was close to done I started on the vegetables.

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Curried Vegetables

A very simple vegetable recipe that has good flavor and not a lot of sugars or fats to it. It's easy to modify for a little extra heat if you want to as well or even add in some onion if you like.

Ingredients:

4 cups of frozen vegetables, thawed (A couple of minutes in the microwave works.)
1 tbsp Olive Oil
1 Tsp Mustard Seed
2 Tbsp Lemon Juice
2 cloves garlic, minced
1 Tbsp Curry Powder
1/4 cup dried cranberries
1/4 cup water

Cooking:

Preheat a saute pan on medium high for two to three minutes. Add in the olive oil and mustard seed and cook them for several minutes till they are toasty and starting to "pop" lightly.

Add in Garlic, Curry powder, and lemon juice. Mix quickly then add in vegetables and cranberries. Toss with curry liquid. Add in water and cover with a tight fitting lid for three to four minutes till vegetables are just tender. Remove the lid and allow the remaining liquid to cook off.

Serve and enjoy!

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