number 109

well, we’re over the hump! it’s thursday – i used to say thursday was my favorite day of the week because that means tomorrow’s friday! hah! i've cooked “real” dinners twice this week – out of four nights, that’s not too bad of a record – and they’ve both been brand new recipes that i was really pleased with. for your enjoyment:

skinny chicken enchiladas


in the original recipe, i think she put a lot more sauce and cheese on top, but since i splurged on a little sour cream, i decided to lay low on the cheese. also, be sure to spray your pan with more non-stick then you’d normally use; mine did stick a little. we’re having leftovers tonight, and i'm already looking forward to it!


chicken tikka masala

sorry, my picture wasn’t as pretty for this one. most recipes say to grill the chicken, but we don’t have a grill, so i baked mine. it was still moist and tasted really awesome! i served mine over brown rice, but i bet it’d be better over white or basmati! ALSO, some reviewers said they used 3 tablespoons of garam masala in the sauce, but since i couldn’t find it in the gstore, i left that out. AND my sauce is doubled, because i like a lot of it! the recipe is linked above, but here are my adjustments:

chicken marinade
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger (be sure to mince it really well!)
1 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces

1 tablespoon butter
1 clove garlic, minced 
1/2  jalapeno pepper, finely chopped 
3 teaspoons ground cumin
3 teaspoons paprika 
1 (16 ounce) can tomato sauce
1 3/4 cup fat free half and half
1/4 cup chopped fresh cilantro

in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt. stir in chicken, cover, and refrigerate for 1 hour.

preheat the oven for 350. once the oven has heated, spread the chicken onto a lined baking sheet, and bake for 30 minutes.

melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. Season with 3 teaspoons cumin and paprika. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. serve over rice and enjoy!!


both of these recipes were very very good, not bad on the budget or the waistline! they take a little bit more time and effort than my go-to breakfast for dinner, but will both be added to the future dinner routine!

tried it? tell me about it!

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