Monday, August 12, 2013

Fail to Plan, Plan to Fail

Let's face it, it is hard to eat healthy in our busy schedules if we don't take the time to prepare our meals ahead of time.  The "grab-and-go" snacks are just not that healthy.  My answer to eating healthy when I am busy during the week... prepare most of my meals on the weekend and get them in grab and go containers!  You spend a couple hours on the weekend, but save many more house and stressing over what your going to eat (or did eat) during the week.

This recipe prepares well all at once. You will just need to increase portions for as many days as you're making :)

Coconut Curried Chicken

3-4 Grilled Chicken Breasts Cut into 1" pieces
3-4 Cups Stir Fry Veggies
1 medium white onion
1 large clove garlic minced
1/3 -1/2 cup vanilla low carb yogurt
1-2 TBSP Curry powder
1-2 TBSP Sugar Free Torani or DaVinci Coconut Syrup (I buy mine from Cost Plus)
1 Can Chicken Broth

Heat a large skillet sprayed with pam. In a small bowl add yogurt, curry powder and coconut syrup and mix well. Add onions and garlic to skillet and cook for two minutes or until start to get clear, then add stir fry veggies and cook for another five minutes. Yogurt and chicken broth together then add to skillet and stir well, cover and simmer 7-10 minutes. Serve over brown rice.

Option to add to the yogurt mixture in the beginning for a Thai spin:
1 tbsp natural peanut butter
Juice of one lime
1-2 TBSP chopped cilantro
1 TBSP lite soy sauce or Braggs Liquid Aminos