Alright! It's that time again! This week is jam-packed with recipes! I will be posting my usual 2 dinner entrèe recipes PLUS my 2 recipes for Thanksgiving sides (which would also work great for Christmas dinner).
First, let's start with my Thanksgiving recipes!
TRUVIA-SWEETENED WHOLE BERRY CRANBERRY SAUCE
• 2 bags of whole berry cranberries
• 1 cup Truvia baking blend
• bring water and Truvia to a boil in a large saucepan.
• add cranberries and return to a boil.
• reduce heat and boil gently for 10 minutes, stirring occasionally.
YAM MALLOW CRISP
• 2 (40 oz) cans cut yams (reserve juice)
• 1/4 cup orange juice
• 1/4 cup whole wheat flour
• 1/4 cup all-purpose flour
• 1/4 cup Truvia
• dash salt
• 1/2 Country Crock Light
• marshmallows for topping
• place yams in a 9x13 baking dish.
• combine all ingredients except yams in a saucepan. heat to a gentle boil.
• pour mixture over yams. heat in oven at 350° for 30 minutes.
• top with marshmallows and broil until browned. watch closely - takes about 2 minutes.
And now onto what I'm actually cooking today! I'm doing an Indian dish that is vegan and then I'm doing a Chinese dish in the crockpot.
CROCKPOT ORANGE CHICKEN
• 5 lbs (or 10 breasts) boneless, skinless chicken breast, cubed
• 1.5 cup sugarfree orange marmalade
• 1.5 cup sweet'n'spicy BBQ sauce
• 4 tbsp low sodium soy sauce
• cube and cook the chicken in the crockpot on high for 3 hours
• drain the juice from the crockpot
• mix the BBQ sauce, marmalade, and soy sauce. pour over chicken, cover and cook on high for an additional 30 minutes.
INDIAN BUTTER CHICKPEAS (VEGAN)
• 1 onion, chopped in small pieces
• 2 cans reduced sodium chickpeas, drained & rinsed
• 1 can lite coconut milk
• 1 can diced no salt added tomatoes
• 1 (6oz) can no salt added tomato paste
• 2 tbsp oil (I used evoo)
• 1 tsp lemon juice
• 1/2 tsp minced garlic (1 clove)
• 1 tbsp ginger paste
• 1 tbsp garam masala
• 1/2 tsp chili powder/cayenne pepper (or to taste)
• 1/2 tsp cumin
• 1/2 tsp tumeric
• sautè the chopped onion and oil until the onions get soft and translucent.
• add the lemon juice, garlic, ginger paste, garam masala, chili powder, cumin and tumeric.
• purèe the diced tomatoes and the tomato paste and then add to the onion mixture.
• add the chickpeas and simmer until the sauce gets a bit thick and the chickpeas get soft.
• stir in the coconut milk and simmer a bit longer.
• serve over rice (see my Indian rice recipe) and/or with naan.