I am happy to say that 2012 is the first year that my New Year’s resolution was NOT to eat better. This past year I have really worked hard to provide my family with healthy meals that use a variety of flavors, many times using new veggies to mix things up.
Spices, on the other hand, I have not been very adventurous with. I tend to reach for the same ones over and over from my spice rack—oregano, paprika, Italian seasoning—nothing really groundbreaking. For 2012, my resolution is to try to use a larger variety of spices, hopefully pleasing my palate with delicious flavors I have never tasted before. This week, coriander, sage and cinnamon will all be special guests at our dinner table.
Monday—Turkey tacos with homemade pico de gallo
Tuesday—Chicken breasts with butternut squash, red onions and cranberries (modified from this Martha Stewart recipe—uses sage, nutmeg and coriander)
Wednesday—Turkey-hummus sliders with homemade sweet potato chips
Thursday—Cinnamon chicken and sweet potato stew* served over couscous
Friday—Brick oven chicken and challah
Cinnamon Chicken and Sweet Potato Stew
Serves 2
450 calories per serving
PointsPlus Value per serving: 11
Ingredients
-1/4 cup all-purpose flour
-1 tsp ground cinnamon
-Salt and ground pepper
-8 oz boneless skinless chicken breast, cut into 1-inch cubes
-1/2 tablespoons olive oil
-1/2 medium onion, diced
-1-inch piece peeled fresh ginger
-1 cup chicken broth
-2 cups sweet potatoes, peeled and cut into 1-inch chunks
-1 tablespoons fresh lemon juice
Directions
-Place flour, cinnamon, salt and pepper in a large zip-lock bag. Add chicken and shake until the chicken is well coated. Remove chicken from bag and shake off any extra flour.
-In a large Dutch oven or heavy pot, heat oil over medium-high. Add chicken, and cook until browned, about 2 minutes per side; transfer to a plate.
-Add onion and ginger to pot. Cook, stirring occasionally, until onion starts to soften.
-Add broth and sweet potatoes. Bring to a boil; reduce heat, and simmer until sweet potatoes are tender, 10 to 15 minutes.
-Return chicken to the pot. Add lemon juice. Simmer an additional 8 minutes.
-Discard ginger and serve.
Healthy meals to nourish your mind.
