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Wednesday, May 23, 2012

Yellow Thai Veggie Curry

Plain Oatmeal with Walnuts & Cinnamon

As a long time Orange Juice lover, I was happy to read that Dr. Oz encourages drinking OJ to help strengthen your immune system!  
Check it out:

Breakfast: Oatmeal with walnuts
½ cup plain oatmeal, cooked with fat free milk, in microwave
2 tbsp of plain walnuts
Plain cinnamon
5 oz. glass of OJ
Cup of coffee, black

Yellow Thai Curry Veggie Blast with Beans & Nuts

Lunch: Yellow Thai Curry Veggie Blast with beans & nuts

This dish is super easy to make when I have very little time.  I use a bag of frozen mixed veggies, in this case it was Trader Joe’s mix called the “Hodge Podge”, which I love because it has 8 veggies in it and is so colorful:  orange carrots, yellow baby corn, red peppers, green broccoli and peas, mushrooms, water chestnuts, and onions.  I take them from the freezer and throw them directly into a hot pan with 1 tbsp EVOO.  I cover it until it thaws and becomes warm and then I take off the cover to reduce the liquid and let the veggies brown in the pan.  Once browned, I add a couple tablespoons of low sodium chicken stock to de-glaze the pan (scraping up all those brown bits!) and then add 2-3 Tbsp. of a sauce.  Today I used “Thai Yellow Curry Sauce” also from Trader Joe’s.  I mix the sauce in and add ½ cup of red kidney beans and then turn off the heat, giving it a minute to reduce a little more and then serve.  Today I also topped it with roasted pine nuts (which I roast in advance and keep in the fridge, always ready to go!)

Water with lime
Cup of coffee, black

Note:  Though Trader Joe's has a great selection of lower sodium items, their curry sauces are actually quite high in sodium.  So I cut that with some low sodium chicken broth and only use a couple tablespoons of the sauce.  The flavor goes a long way so you really don't need that much to make a flavor impact.

Snack:  1/4 cup of pistachios, glass of fat free milk

Sweet Chicken Sausage, Sauteed Zucchini & Butternut Squash Curry Soup

Dinner:  Sausage & Veggies
Sweet Chicken Sausage, browned in cast iron pan
Sautéed Zucchini, leftovers from yesterday
Butternut Squash Curry Soup, also leftovers
Glass of white wine

Dessert:   1 Gala Apple, Water

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