Recipe: Crockpot Chicken Tikka Masala + homemade naan bread

The picture does not do this one justice. I should have walked the 3 feet from my plate to my camera… Anyone who has had Chicken Tikka Masala will look past the flourecent ceiling light iphone pic and understand what a little gem this one is.

We are big Indian food fans in The Adams Abode. On top of that I’m a huge crockpot fan. This is double whammy and I’m 98% certain it will not disappoint – there are a few tweaks that could be made just for personal preference but this is a fantastic tikka masala foundation.

The recipe I used came via pinterest, so it could have been a huge flop. The stars aligned though.
Here’s the source of the recipe.

Whilst I’m going for convenience and using ye olde crockpot I cracked out the breadmaker, who am I kidding it sits there all the time. I use that guy once a week at least. Fill your breadmachine up with the ingredients for this naan bread and set it on “dough”. When it’s done take it out and set it on a floured surface, cut it into 8 equal pieces and follow the original recipe through.

I’m a big fan of just the curry sauce and naan and was horrified to learn how cheap naan actually is. The Indian food industry has made a fortune off me and my sauce dipping ways! This recipe makes 8 really good sized breads (probably about the size of my two palms) – read it: EIGHT WHOLE naan breads. How much would 8 naan’s cost at a restaurant? $40? $5ish a naan? For this naan recipe for 8 naans it’s costing $1.27… $0.67 for one naan. 67 CENTS!

This naan recipe is also good for stuffing, if that’s what you like. I always brush them with garlic butter, but I have stuffed them with carmalised onions and basil before. Deelish!

Go on and give this a go and let me know how you like it.


Recipe: Crockpot Zuppa Toscana Soup (Olive Garden)

This is one of our favourite soups, and bonus it’s crockpotted! It’s filling, hearty, flavourful… hits the spot. The end.

I posted this pic on instagram and had some recipe requests. I used this recipe and followed it exactly, except I think I might have accidentally used mustard greens – if that’s even a thing? I’ve made it a few times and this time it was better than ever.

Recipe: Frito Salad

Last week I asked the girls in my Healthy Lifestyle group for some recipe ideas. My friend Kristin suggested Frito Salad, which isn’t something I’d ever heard – I’m not sure why they really tasty recipes are being kept a secret from me… 

Anyway! I made it and it was SO good. Here’s how:

1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 cucumber, peeled and diced
1 bunch of spring/green onions, chopped
1 green bell pepper, diced
fresh diced tomatoes – I picked up one of those bowls of fresh pico and threw that in

You can also add celery, onion, red pepper, or any other crispy fresh vegetables you might fancy.

Mix them all up and then pour a full recipe of this homemade Catalina Dressing over it all, mix it up and then tuck in.

We ate it with Frito Scoops but you could top taco salad with it (we’ll be doing that tonight), eat it in a wrap, or with corn chips, top enchiladas with it etc. Very tasty!

Recipe: Mexican Black Bean Salad Tostada

I meal plan for the week to help keep me on track with my healthy eating. Today I made a recipe that was recommended by my cohort, Brooke.

The original Weight Watchers recipe can be found here.

I got carried away when I started making it and didn’t follow the directions.
Here’s what I used:

1 can black beans drained and rinsed
1 can corn
1 can diced green chilis
1 large avocado, diced
3 teaspoons minced garlic
1/4 cup lime juice
2 tablespoons olive oil
1 tablespoon cumin
1 cup grape tomatoes, halved
half a red onion
1 bunch of cilantro, chopped
salt + pepper

I didn’t use jicama, because I don’t really know what that even is.

This made 8 tostadas and left enough for maybe 4 more.

I topped my toasted corn tortilla with a little cheese – I can’t resist – lettuce, then the black bean mixture, cucumber and a little Cholula hot sauce.


Pinterest Tried and Tested: Chicken Satay on Homemade Naan topped with Cucumber, Cilantro and Coleslaw

I posted this pic on my instagram yesterday and declared myself a magician. Dinner was homemade garlic naan bread topped with iceberg lettuce, cucumber, cilantro, spring onion, chicken satay and coleslaw. The perfect fusion of salty, nutty, crunchy, tangy, doughy, yummy… Stuart actually groaned at first bite and then ate 3 more.

I make this naan recipe from BudgetBytes. It’s good every time. We’ve even used it for personal pizzas. My tip would be to roll it a little thinner than you think you might need. When I cook it I use garlic butter in the pan but you can brush it with garlic butter afterwards if you prefer. The dough for this can be made in a breadmaker on the dough cycle.
Next on is shredded iceberg lettuce, sliced cucumber – Stuart isn’t a fan of cucumber but from the first one he ate with cucumber on it he did say it’s a crucial member of this experience – sliced green onion, cilantro, then the Chicken Satay.

I use a basic, trusty Chicken Satay recipe:

2 tbls peanut butter
1/2 cup soy sauce
1/2 cup lime juice
3 tbls brown sugar
2 tbls curry powder
2 cloves chopped garlic
1 t hot sauce
3 skinless, boneless chicken breasts cubed or sliced thinnly

Combine all ingredients and marinade chicken in it for 2+ hours

You can skewer them, perfect for the barbeque or grill. I just throw the chicken and the sauce all into a frying pan and cook it slowly that way.
The coleslaw was from a bag – coleslaw mix with mayo, sugar and vinegar.