Kick A$$ Chilli

Chilli

This is my boyfriend's favorite! With leftovers you can make taco salad (lettuce, chilli, sour cream, salsa, shredded tex mex, and crumble torilla chips on top) or chip dip with sour cream, salsa and cheese. Chilli is always best the 2nd day, as it lets the spices and flavours mingle better.

 

4 cans BBQ brown beans

1 can kidney beans

1 can black beans

1 jar marinara

1-2 lbs ground beef (or ground turkey)

1 onion

1 red pepper

1/4-1/2 green pepper

1/2 yellow pepper

1/2 orange pepper

½ hot pepper

Salt and Pepper   

Cayenne pepper  

Cajun seasoning

Fry chopped onion and cook ground beef until browned. Fry black beans after draining with a bit of olive oil or veg oil. In a crockpot on high, combine ground beef, onions, black beans, drained kidney beans, brown beans (undrained), marinara, finely chopped red, green, yellow, orange and hot pepper, and stir well. Add salt and pepper, cayenne pepper and cajun seasoning to taste. Stir well. Cook for 5-6 hours, stirring occasionally. You can also add in a can of beer or a bit of bbq sauce, like bullseye

Hong Kong Curry Chicken

Hong Kong Curry Chicken

 

Good use for that chicken breast! Not sure if this recipe is really Hong Kong cuisine- but this is what my mom said it was called when she gave me this recipe. Another Lactose-free meal. You can mix in 1\2 cup plain greek yogurt at the very end if you would like.

 

1 can coconut milk

2 squares chicken stock

½ large onion

1 tbsp regular curry

1 tbsp Madrid curry (green curry)

1 tsp turmeric

150 ml water

½ cup vegetable oil

3-4 chicken legs & drumstick (or 2-3 large chicken breasts)

3-4 large carrots

4-6 potatoes

salt and pepper to taste

celery optional

 

Fry chicken on both sides and onion in ½ cup vegetable oil on med-high. Add coconut milk, 2 packets chicken stock broken up, 150 ml water, 1 tbsp of both reg and Madrid curry, with 1 tsp turmeric, and salt and pepper to taste. Combine with potatoes. Stir every 5 min until it has boiled for 20 min. Then, add the carrots, turn heat down to med-low and simmer for 40 min-1 hr, stirring occasionally.

Serve with wholegrain/brown rice.

 

Chicken Stew

Sometimes I wonder how my meals turn out great rather than a complete mess because I am such a scatter brain. ADD sometimes gets the best of me! My boyfriend is lactose intolerant- so I whipped this up for him.

 

Chicken Stew

Cream of mushroom or cream of potato or cream of chicken soup can be used- this meal is designed to be lactose free, but you can change it up and add your own touches. I prefer my carrots and celery to be slightly crunchy so I always add them last, but if you like them soft just put it all together at once. Timing and measurements are approximations- I never timed it or really measured. From what I remember this is the closest to what I did. Makes enough for 6-8 people I think.

 

1 square chicken stock

1 can coconut milk

1 can Campbell’s Scotch Broth

1 can Campbell’s French Canadian Pea soup

2 cans broth

570ml water (2 soup-cans full)

2 cups kale

4 large carrots

4-6 potatoes

salt and pepper to taste

1 small bunch green onions finely chopped

1 whole chicken

1 red pepper finely chopped

1/3 cup cilantro or parsley finely chopped

2 stalks celery

 

Generally it is cheaper to buy a whole chicken- and it will be good for 2 meals! Remove breasts from chicken and freeze, use them for another meal. Take remaining meat and boil in a pot of water. Once cooked, remove skin and bones. Set aside for later.

In a crockpot on low, put together coconut milk, Scotch broth, French Canadian Pea soup, broth, chicken stock (broken up), water, kale, potatoes, onions, red pepper, cilantro or parsley and salt and pepper. Stir well. Turn crockpot on to high, and cook for 2-3 hrs, stirring every 20 min. Once it has been boiling for approximately 1hr, add chicken, celery and carrots, and simmer on low for 40min-1hr.

Serve and enjoy!