For dinner on Sunday I made this Chicken curry with sweet potatoes and coconut rice. There’s pictures on that link, and the whole recipe. It was SO GOOD! My husband even said it was “restaurant quality”. The rice was yummy, the sweet potatoes delicious and the chicken not too currylicious. With the kids it was hit and miss, with some of them liking it and some of them not. But it’s impossible to please everyone around here. Natalie said she might like it if there weren’t so many flavors. Too many FLAVORS, huh? Well, excuse me. The only problem with this recipe was the smells that it left on my hands. Garlic, onion and curry…before church? Not such a good idea. All through church I’m smelling my hands and hoping the nobody else can smell what I just threw in the crockpot for dinner. Hand washing–doesn’t help. Lotion–not really covering it up. And my house still smells like curry. I guess that’s what you get.
And one of my new favorites is this Greek Pasta Dish
12 ounces penne (whole wheat)
2 tablespoons olive oil, extra virgin
2 tablespoons pine nuts
5 cloves garlic, minced
1 (10 ounce) package frozen spinach, chopped, thawed and drained
4 large plum tomatoes, chopped
Ã‚Â½ cup fat free cottage cheese
4 ounces feta cheese
Jar of calamata olives
Cook pasta according to package directions.
Drain and set aside. Cover and keep warm.
SautÃƒÂ© garlic in 1 tablespoon olive oil. Add pine nuts and stir until lightly golden, about 5 minutes. Stir in spinach and tomatoes and cook until just heated though. Do not over cook.
Drain the cottage cheese in a strainer, and pour into a small bowl. Add the feta cheese. Using a pastry blender, combine cheeses together.
To serve, place the warm pasta in a bowl. Drizzle with remaining olive oil. Toss until well coated.
Add the spinach mixture and toss.
Finally add the feta cheese mixture.
Salt and pepper to taste.
Top with a handful olives.
Nutrition Information (per serving): 400 calories. 15 grams fat, 17 mg cholesterol Adapted from: Healthy Homestyle Cooking 1994
I didn’t have pine nuts or those olives, and I added some bacon bits, but it’s delicious! And it saves well, too, so it’s good for a nice lunch the next day. Again, some of the kids don’t like it, but they can just eat the noodles plain, instead of with all that “stuff” on it, right?
Oh, and I made that cheesecake again, but with Splenda instead of sugar. It has kind of a weird taste, darn it. So, there you have it. Some ideas for dinner this week. Let me know if you try them.