Weeks 17, 18, and 19: Curried Chicken Salad, French Toast Casserole, and Boiled Shrimp

Weeks 17, 18, and 19 Summary:

Curried Chicken Salad

This dish turned out amazing. While I enjoy food I will honest admit that I just kind of “wing it” when it comes to creating / editing recipes and I have never understood when people say a dish’s flavor is well balanced. Well let me tell you, this dish changed my mind. This dish’s flavor is so well balanced! Hints of lemon, and oregano, with curry sauce and yogurt tang. Man it was delicious. The only change I made was to use a hot curry powered so it gave it a little kick.  I originally served it on a sweet potato (shown below), but had the left overs on a pretzel bun; both of which are great options.

Ingredients ▪ 4 boneless, skinless chicken breasts, room temp ▪ 6 tablespoons coconut oil ▪ 4 large garlic cloves, minced ▪ 1 teaspoon dried thyme ▪ 1/2 teaspoon dried oregano ▪ 1-1/4 teaspoon salt ▪ 1/2 teaspoon freshly ground black pepper ▪ 1-1/2 teaspoons lemon zest, from one lemon ▪ 1/4 cup plain greek yogurt (I used siggi’s) ▪ 1 teaspoon curry powder ▪ 2 teaspoons water ▪ 1 small apple, chopped ▪ 1/3 cup diced celery ▪ 3 tablespoons raisins ▪ 1/8 teaspoon salt

Instructions ▪ Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even 1-inch thickness. ▪ Combine next 7 ingredients together in a 1 gallon zip-lock bag then add chicken breasts and massage marinade into meat until evenly coated. ▪ Seal bag and place in a bowl in refrigerator to marinate, at least 4 hours. ▪ Preheat grill or grill pan to high and place well-coated chicken breasts on the grill for 2-3 minutes per side. Set aside to cool before chopping. ▪ Combine yogurt, curry powder, and water in a medium bowl, stirring with a whisk until well blended. ▪ Add the grilled chicken, chopped apple, celery, raisins, and salt then stir mixture well to combine. Cover and chill.



French Toast Casserole

I made this casserole using french bread and this recipe as a based. I made some changes to the recipe (using white sugar instead of brown, I did not add the topping, and I added maple syrup to the cream cheese filling). I baked it for 45 minutes because I like it softer. I liked this casserole a lot with a little salt on it, because I am not a huge sweets person. Sorry there are no pictures of the casserole, we ate it too fast 🙂

Ingredients: 1 (12-14 ounce) loaf french bread ▪ 8 ounces brick-style cream cheese, softened to room temperature ▪ 2 Tablespoons white sugar 2 Tablespoons mape syrup ▪ 3 teaspoons vanilla extract, divided ▪ 8 large eggs  ▪ 2 and 1/4 cups 2% milk  ▪ 3/4 teaspoon ground cinnamon  ▪ 2/3 cup white sugar

Directions:  ▪ Grease a 9×13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan. ▪ Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature (not cold!) cream cheese on medium-high speed until completely smooth. Beat in the 2 tablespoons of sugar, maple syrup, and 1/4 teaspoon vanilla extract until combined. ▪  Drop random spoonfuls of cream cheese mixture on top of the bread. Layer the remaining bread cubes on top of cream cheese. Set aside.  ▪ Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no sugar lumps remain. ▪ Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight. Overnight is best. ▪ Preheat oven to 350°F (177°C). Remove pan from the refrigerator.  ▪ Bake for 45-55 minutes or until golden brown on top.


Boiled Shrimp

I have been told that you should try to eat shrimp ~2 times a week and frankly, I don’t have the time after work to sit and peel and devein shrimp to then saute a set amount for that day. I found this recipe and thought it would be a good quick way to cook a large number of shrimp without turning them into rubber. I followed the recipe but I added some lemon slices to the water too. I really liked that the recipe has you put the shrimp shell in the boiling water to flavor the water. I will probably be cooking shrimp this way more frequently.  A photo of the shrimp mixture out of the pot is shown below.


Until next time, more cooking adventures await!


One thought on “Weeks 17, 18, and 19: Curried Chicken Salad, French Toast Casserole, and Boiled Shrimp

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