This Slow Cooker Thai Curry Chicken will soon become your favorite lunch or dinner. It’s packed with delicious flavor and comes together in a pinch! We ate it all week long on top of white rice or cauliflower rice, and it would be great over rice noodles with veggies, too!
Week 2 of Slow Cooker Sunday is here and it’s a goodie! I am so happy to see so many of you making and sharing your Carne Asada from last week, so let’s keep it going strong this week!
You put it all in…
Mix it up…
Then set it and forget it, and voila! Perfect Thai Curry chicken!
Are you ready for Fall? Fall recipes, cooler weather, apple picking, all things pumpkin, leggings, boots, scarves? Ready or not, it’s a-comin’!
This Spaghetti Squash Alfredo with Chicken and Caramelized Onions is hearty comfort food meets healthy and nutritious! A perfect meal all autumn long!
I am so excited to partner with my friends at Pacific Foods to bring you this recipe today! And let me tell you, this Alfredo isn’t your ordinary Alfredo sauce. It’s creamy and delicious, but not JUNKY! Wait what? Yes! Plus caramelized onions and chicken. You guys, run to make this one!
The combination of the good quality mayo + Pacific Foods Original Almond Milk (my favorite milk substitute for baking or cooking) + garlic and spices gives you ALL THAT FABULOUS FLAVOR.
Spaghetti Squash Alfredo with Chicken and Caramelized Onions
Slice spaghetti squash in half and scrape out seeds. Drizzle with extra-virgin olive oil and place face down on a lined baking sheet and roast for 30 minutes or until fork tender.
Make caramelized onions: In a skillet heat 1 tablespoon of grass-fed butter with onions. Sauté on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.
In a skillet over medium heat, heat butter and sauté garlic for 1 minute.
Season chicken with salt and pepper and add into the skillet. Let cook for 6 minutes, or until no pink remains, flipping halfway through.
Add in mayo, almond milk, and spices. Mix to combine.
Add in caramelized onions and spaghetti squash. Toss to combine. Add the parmesan cheese and adjust spices as desired.
Garnish with fresh parsley and serve hot.
Creamy, healthy, goodness. How are you celebrating Fall?
This Sheet Pan Chicken and Veggie Dinner is easy, flavorful, and delicious. What beats that?
I am LOVING one-pan, sheet-pan or any meal that is essentially mess-free!
Toss the ingredients in a bowl, line on a baking sheet, bake, and devour! What you’re left with is an easy meal that requires minimal cleanup. Plus, it’s totally customizable to the veggies you have on hand!
Learn more about living gluten free! Visit http://udisglutenfree.com/community
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
This recipe is one of my most popular paleo recipes for good reason! They are the ultimate paleo sandwich rolls that everyone will love. They are guten-free, grain-free, fluffy, sliceable, and TOTALLY BREAD-LIKE. The best texture! Plus, they are simple to prepare!
I’ve been thinking about bringing paleo-friendly bread and rolls to LCK for some time now. But I knew before I did that I needed to make sure they fit specific criteria. They need the right flavor and fluffy, soft, air-y, bread-like texture. You see, I’ve never bothered buying gluten-free breads in the store. I never thought it was worth it because I always felt they were dense, not the right flavor, etc.
My ‘Everything Bagel’ Cauliflower Rolls are a huge hit around the web. But let’s be real, just like cauliflower pizza crusts, they are still cauliflower. They can’t really taste like pizza (or bread). So I bring you: The Ultimate Paleo Sandwich Rolls. Trust me.
Can you see that texture? Easy, breezy sandwich rolls. Trust me!
This Sriracha Lime Chicken Chopped Salad is bursting with flavor. Bold, zesty chicken and juicy sweet pineapple make this chopped salad one of our absolute favorites!
It is so hot here in Boston, and that’s coming from the girl who was just visiting Florida in June. Wheeeew, hot. In leu, turning on the stove the past two nights wasn’t quite in the cards. The grill was though, paired with this Sriracha Lime Chicken Chopped Salad that is just bursting with flavor.
Let’s see what we got: spicy and bold chicken, sweet and juicy grilled pineapple, refreshing crisp local lettuce, local tomatoes, and finally, avocado. Count me in any day of the week. Oh, and don’t forget the light and easy lime vinaigrette.
This salad is one of the most popular recipes on the blog, and for good reason! It’s simple, flavorful, with a deliciously bold chicken!
A little spice, a little sweet, a perfect dinner! The Sriracha and lime together make for a fabulous marinade that comes together quickly!
I am so excited to share this Maple Glazed Salmon recipe. It is hands down one of my new favorite ways to prepare salmon. I love the layer of goodness it coats on the top of the fish, and the flavor it brings.
A few months back we ate dinner at Mike’s parent’s house. His mom made a delicious salmon dish, and she mentioned it using brown sugar and maple syrup, and having a rub on it. Brilliant. I instantly knew it needed some adaptation!
This salmon recipe is easy to make and is sure to be a crowd-pleaser.