Slow Cooker Thai Chicken Soup

Delicious and incredibly easy. I added spinach instead of peas and the lime juice and cilantro additions at the end were clutch for flavor integrity. 

Ingredients

2 tablespoons red curry paste

2 12 ounce cans of coconut milk

2 cups chicken stock

2 tablespoons fish sauce

2 tablespoons brown sugar

2 tablespoons peanut butter

1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces

1 red bell pepper, seeded and sliced into 1/4 inch slices

1 onion, thinly sliced

1 heaping tablespoon fresh ginger, minced

1 cup frozen peas, thawed

1 tablespoon lime juice

cilantro for garnish

cooked white rice

Instructions

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.

Lime Marinated Chicken over “Creamed” Corn

Serves 4.

Ingredients:

5 tablespoons fresh lime juice

2 boneless, skinless chicken breasts (about 8 oz each), split kernels from 6 large ears of corn

½ cup low-fat milk

1 ¼ tsp salt

freshly ground pepper to taste

4 tsp chopped fresh cilantro

1 tsp jalapeno pepper

½ tsp grated lemon zest

1 tsp oil

Directions:

Place 4 tablespoons of the lime juice in a small, shallow dish. Add chicken and turn to coat on both sides. Marinate for 1 hour.

Meanwhile, place half of the corn in a food processor and pulse just enough to chop coarsely. Scrape into medium saucepan. Put the remained corn in the food processor with milk. Process until pureed. Add to the saucepan.

Place the pan over medium heat and simmer, stirring often, until the mixture is thick, about 10 minutes. Season with 1 tsp. of the salt and pepper to taste. Keep warm.

Preheat a grill or broiler. Remove the chicken from the lime juice and grill or broil until just cooked through, about 4 minutes per side. While the chicken is cooking, stir together the remaining lime juice and salt, cilantro, jalapeno, lime zest and olive oil.

Divide the corn mixture among 4 plates, placing it in the center. Lay a piece of chicken over the corn and spoon the cilantro mixture on top.

Oven-baked Turkey Fajitas

Ingredients:

Lime-vinegar marinade

(Mix ¼ cup lime juice, 1 tablespoon balsamic or red wine vinegar, 1 clove garlic minced or pressed, ½ teaspoon honey, and ¼ tsp. ground coriander, ¼ tsp. ground cumin)

1 pound turkey breast tenderloins, rinsed

1 large (about 8 oz.) green bell pepper

1 large red onion

1 tablespoon salad oil

4 warm flour tortillas

lime wedges

Directions:

Pour marinade into a 1 gallon zip-lock bag or large bowl. Add turkey, mix well, and seal bag or cover bowl. Chill at least 20 minutes or up to 1 day, mix often.

Stem, seed, and thinly slice bell pepper and onion. Combine vegetables in a lightly oiled 10 by 15 inch rimmed pan. Bake in a 400 degree oven for 10 minutes. Push vegetables to side of pan, lift turkey from marinade and lay in pan, save marinade. Spread vegetables around meat.

Frequently baste meat and vegetables with marinade, bake until turkey is no longer pink in the thickest part, about 20 minutes. Turn vegetables often.

Thinly slice turkey and divide equally with vegetables among tortillas.

Serves 4.