Quite Possibly the Best!

This is so great!  I recommend it! Its not spicy either!
 

 

 

First I'd like to say, that this meal was 100000000 times better than yesterday's.  As yesterday was such an awful day in the kitchen for me.  I started out thinking I'd make the meal posted above, but the internet went down....No pintrest...therefore, no recipe.  So I changed the meal to Chicken Alfredo.....BUT the internet came back on right when I started making dinner, so MID dinner making, I changed to this meal.  I was literally making two meals at the same time without even thinking!!

 

So I stopped making the above and finished the Alfredo (Which was awful and not like the recipe at all because I was so flustered I just threw the stuff together without following the recipe).

 

TODAY was much better.  I was a lot more organized and I started dinner at the perfect time and was able to complete it right on time. 

 

Broccoli Salad:

Ingredients:

• 1 head broccoli, stems removed and florets cut into pieces
• 4 slices cooked bacon, crumbled (I did not use bacon because Kara doesn't eat it)
• 1/2 cup red onion, chopped
• 1/2 cup raisins (I didn't use these because I don't eat it)
• 3/4 cup mayonnaise
• 2 tbsp white vinegar
• 1 1/2 tbsp raw honey or coconut nectar
• 1/4 cup roasted no salt added sunflower seed kernels
• sea salt and freshly ground black pepper to taste

Preparation:

1. In a small bowl combine mayo, vinegar, honey, salt and pepper.  Mix well and set aside.
2. In a large bowl combine broccoli, bacon, onion and raisins.  Gently stir in the mayo dressing.
3. Sprinkle with sunflower seeds and serve immediately.

Nutritional Info:
Makes 6-8 servings.
Serving size approximately 1 cup.
Nutrients per serving:  Calories: 173, Cal. from Fat: 77.5, Total Fat: 8.5g, Sat. Fat: .5g, Carbs: 17.5g, Fiber: 2g, Sugars: 10.5g, Protein: 4g, Sodium: 174mg, Chol: 2.5mg

Moroccan Chicken:

Yield: 8 servings

Ingredients:

3 Tbsp olive oil
2 onions, chopped
6 large garlic cloves, chopped
2 Tbsp Hungarian sweet paprika, any other paprika will do
1 1/2 tsp celtic salt
2 tsps turmeric
2 tsp ground coriander
2 tsp fennel seeds, ground
1 teaspoon freshly ground black pepper
1 tsp ground cumin
1 tsp ground ginger
2 tomatoes, chopped
2 cups water
1/4 cup fresh lemon juice
12 organic chicken thighs, fat removed
12 organic chicken drumsticks, skinned
1 large eggplant, unpeeled, cut into 1-inch cubes (I don't eat eggplant so we used potato instead)
2 Tbsp marjoram
1/2 cup whole blanched almonds or slivered almonds
Chopped fresh cilantro
 

Directions:

Heat 2 tablespoons olive oil in heavy large wide pot, this is what I used, over medium heat.
Add onions and garlic. Cook until onions are soft, about 4-5 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger, stir for 1 minute. Add tomatoes, water, and lemon juice and bring to a boil.
Arrange all chicken in a single layer in the pot and spoon some sauce over. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. After the 20 minutes turn the chicken over, cover and simmer for 5 minutes longer.
Stir eggplant and marjoram into chicken. Carefully stir through and cook uncovered 10 more minutes over medium to high heat until chicken is tender and the eggplant is fully cooked. Season stew to taste with more lemon juice, salt and pepper if you like. Transfer chicken to a large shallow bowl. Sprinkle with almonds and cilantro.
I served this chicken with this Moroccan couscous recipe. I actually doubled the recipe for it.
Recipe adapted from Bon Appetit