Are you noticing my patterns here? We shop on a budget, which means we eat a fair bit of chicken compared to other meats. (Thank you Trader Joe’s all-natural frozen chicken breasts!) Now, this may sound boring, but it is so far from it! We could eat a chicken meal every night of the week - and have it taste completely different each time. Now, as far as the coconut couscous, we’re just plain addicted. Really, if you haven’t tried this yet… what are you waiting for??? As far as curry dishes, this is very different from the ones previously, if you like Indian curry spices, you’ll love this! It has excellent flavor but without the heat of some of the other curry dishes.

Equipment you’ll need:

• Small sauce pan
• Large skillet
• 1 large zip-lock bag

Ingredients:

• 1 cup couscous
• 1/3 cup water
• 1 can coconut milk, divided
• 2 chicken breasts, thawed and cut into 1 inch pieces
• Handful of shredded carrots (I get the bagged kind)
• 1/2 onion, chopped
• 2 Tbs. flour
• 1 Tbs. curry powder
• 1 tsp. all-spice
• salt and pepper
• 2 tsp. vegetable oil

Instructions:

In the sauce pan, combine water and 3/4 cup coconut milk. Heat on med-high until boiling. Stir in couscous, remove from heat and cover. Let sit for 5 minutes and fluff with fork.

In the skillet, preheat the veggie oil on med-high. Combine flour, curry powder, all-spice, salt and pepper in a large zip lock bag. Shake well. Now put the chicken in the bag, close it up, and shake to evenly coat the chicken. Place in the skillet and allow it to brown on all sides, add the carrots and onion, and cook for another minute or two. Finally, stir in the rest of the coconut milk, and allow it to simmer for about 5 minutes or until chicken is cooked through. Enjoy!

This is a fantastic vegetarian dish! While we were eating it, we had a few thoughts though, on what we would do differently next time. Erik thought bacon would be a great addition. I also wished I would have made this in a “deep dish” pie plate and double the amounts of everything! This is a great dish to play around with! Even spinach would be great to add if you wanted to keep this veggie friendly!

Equipment you’ll need:

• Pie dish

Ingredients:

• 1 package instant mashed potatoes (I used Trader Joe’s garlic instant potatoes, they were great and saved a ton of time!)
• 3/4 lb. frozen chopped broccoli, thawed
• 1/2 onion, chopped
• 4 eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• salt and pepper
• pinch of onion powder (seasonings are optional, adjust to your liking)
• pinch of nutmeg
• pinch of cayenne pepper

Instructions:

Preheat oven to 350 degrees. Cook potatoes according to the directions on the box. Take your pie dish, and spray the inside with non-stock cooking spray (or some olive oil if you have that) Spread the mashed potatoes evenly around pie dish, going up the sides, this is going to be the “crust” to our quiche. Bake in the oven for about 15 minutes.

While that is in the oven, combine the eggs, milk, and seasonings in a small bowl. Whisk to combine.

One crust has baked, arrange the broccoli and onions on the bottom of the crust. Then top with lots of cheese. Pour the egg mixture over it all. Put it back in the oven, and bake for 30-35 minutes. Allow to cool for a few minutes before serving!