Chicken Tikka Masala

Chicken Tikka Masala

  • Servings: 4
  • Difficulty: easy
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There is no doubt that Indian cuisine is one of the flavorful and aromatic food out there, I love Indian food as much as I love middle eastern food…I enjoy cooking Indian food and I really love it when the delicious aroma fills up my kitchen, the spices, the texture and the flavor are amazing.


Tikka Masala was created in Britain by a Pakistani chef and as I heard from many Indian friends that this dish wasn’t known in India before it was created…but all of the spices that was used in the creation of this dish are used in Indian cooking everyday, so I guess for that reason everyone associate it this dish to Indian cuisine.

This is my take on chicken masala that I created, a healthy alternative and easier than the original recipe by using my slow cooker…I wanted to keep the flavors but without having the full fat that in the original or in many recipes that you would find on line, the original recipe has a full fat yogurts and creams… I created mine with low sodium chicken broth and thickened it with Flax seed Milled flour that added texture and amazing nutty flavor that I thought it was beyond delicious.


Normally this dish is served with rice or with the delicious Indian bread Naan, but I kept my dish simple, light and healthy.

chicken tiki masala7

2-3 LB boneless and skinless chicken thighs or breast cut to bite size pieces.

1 tbsp. ground cardamom

1 1/2 tbsp. mild or hot curry powder

1/2 tbsp. black pepper

1/2 to 1 tbsp. sea salt or to taste

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

2 tsp. ground cinnamon

2-3 bay leaves

1 stick of cinnamon

2-3 tbsp. flax seed milled flour or all- purpose flour

1 sliced red bell pepper

1 sliced yellow bell pepper

1 sliced onion

1 cup of low sodium chicken broth or water

In a slow cooker inserted to the unit add, chicken, spice, salt and black pepper.

Add chicken broth, cover and cook on high for 2-4 hours depending on the size of the chicken you are using, stir twice doing the cooking process.

When the timer is close to the last hour, add the flax seed flour and stir until the chicken is completely coated.

Add the sliced onion and bell peppers, stir and cover to cook for the remaining time.

If you are allergic to flax seed or you’re not a fan you could remove it from the recipe, just serve the dish with bread or rice to soak up the delicious juices.


Chicken Quiche

Chicken Quiche

  • Servings: 4-6
  • Difficulty: easy
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It was cold and crazy windy outside today and this is the best kind of days for me to bake and tests recipes, oven on for a long time and that’s for sure will keep the house warm. Also it was clean the fridge from leftovers kind of day…


I had roasted chicken breast, grilled zucchini and other leftover vegetables that I needed to use, I also had a small pint of egg whites that I had to use for sure.

I had a ready made pie crust in the freezer that I also needed to use and that’s how this delicious quiche came about.


Preheat oven to 375

1 ready made pie crust at room trumpeter

1/2 cup shredded fiesta mix cheese

1/2 cup shredded mozzarella cheese

2 tbsp. olive oil

1/2 tbsp. black pepper

1/4 to 1/2 tbsp. sea salt

1 tbsp. paprika

1 seeded and finely minced jalapeño pepper

1/2 cup chopped red bell pepper

1/2 cup chopped yellow pepper

1/2 tbsp. dry basil

1/2 cup chopped green onions

1/4 cup minced flat leaves parsley

1/4 cup minced cilantro

1/4 cup milk

1/2 cup chopped grilled zucchini

1 cup chopped grilled chicken breast

2 cups egg whites

1 whole egg

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

1 tbsp. flour


In a medium size skillet heat the olive oil, add bell peppers, chopped green onions, minced Jalapeño pepper, salt, black pepper and paprika, sauté until golden brown, about 2-3 minutes.

In a large mixing bowl, add egg whites, whole egg, milk, cheese, flour, chopped cilantro, parsley, dry basil, garlic and onion powder, mix well.

Add grilled chopped zucchini and chopped grilled chicken, stir to combine.

Add cooled sauté vegetables to the egg mix and stir well until all combined.

In a quiche pan with removable bottom spared the pie crust as evenly as you can, place the quiche pan on to a cookie sheet for easy clean up, add the mixture to the crust, cover with aluminum foil and bake for 60 minutes.

Remove the foil and bake for additional 10 minutes.


Serve with a dollop of sour cream.


Super bowl party

We are having our humble super bowl party for four this year!

Made lots of delicious Tex-Mex small bits….

Fresno chili cheese poppers

Barbecue Turkey meatballs… ok this one is not a Tex-Mex but it’s loved by everyone!

Chicken tacos


Pico de gallo

Refried beans topped with cheese

Chips, lettuce and cheese to complete the meal!

Fiesta chicken

Fiesta Chicken

  • Servings: 4
  • Difficulty: easy
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We are the kind of people that could eat chicken every night and tonight was a no exception it was a slow cooker fiesta chicken night!

I called it fiesta chicken because of the the mix of the spices i used, this mix of spices added the most delicious mild spiced flavor!

This recipe is so easy to make, i used some of the chicken right out of the freezer, i had two pieces that I defrosted overnight in the fridge…I was thinking to grill them and to use as a topping on a salad but I changed my mind since I was on a mission to get my garage cleaned today!

Do you smell the aroma!! Ahhhhh Yummmm

5 boneless skinless chicken breast

1/2 tbsp sea salt

1 cup of water

1 cinnamon stick

1 tbsp dehydrated onion

1 tbsp dehydrated garlic

1/2 tbsp onion powder

1/4 tsp dry thyme

1/2 tbsp ground coriander

1/4 tbsp ground cumin

1/4 tsp hot chili powder

1/4 tbsp ground paprika

1/2 tbsp ground achiote pepper

1/2 tbsp ground pasilla chili

1/4 tsp all spice

2 chipotle adobados peppers

1 small can green chili sauce (mild)

Cilantro leaves for garnish

Add the chicken to the slow cooker, add water and all the spices, add the green chili sauce, adobados peppers and the cinnamon stick.

Cover and cook on high for four hours, after two hours left the cover and mix the chicken well with the spices, cover and continue cooking!

For my plate I served it with a mix of green salad with a drizzle of balsamic vinegar dressing, and for my husband I served it with vegetable tartars (he likes them a lot )!

this dish could be easily served with all the delicious tacos or burritos fixing but we chose the lighter version for tonight dinner!


Chicken Mushroom Ragu

Chicken Mushroom Ragu

  • Servings: 1
  • Difficulty: easy
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chicken mushroom ragu2

I been eating healthy for the past few months, and I been testing recipes as I go along on this journey.

chicken mushroom ragu1

I made up this recipe for lunch today, its delicious, healthy and satisfying.

1/2 cup tomato sauce
3 OZ cooked chicken breast marinated in 2 tbsp. of your favorite fat free BBQ sauce
3 cups raw mushroom
1/4 tsp. dry basil
1/3 tsp. sea salt
1/4 tsp. black pepper
pam original oil spray
1/4 cup of water
2 tsp. fat free sour cream
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/3 tsp. cayenne pepper (optional)

spray a large sauté pan with Pam original oil spray and on medium high heat cook the chicken until its fully cooked.

remove the chicken from the pan and set a side.

add the mushroom and cook for a minute, add all the spices and cook for additional minute, add half the water and cook for one more minute.

return the chicken to the pan, add tomato sauce, sour cream and the rest of the water, cook for one minute and serve.


Chicken Pasta Helper

Chicken Pasta Helper

  • Servings: 4-6
  • Difficulty: easy
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Normally hamburger helper made with ground beef, but tonight I made it with ground Chicken since my husband cannot eat red meat.

I try as much as I can to stay away from ready made packaged food, they are full of sodium and preservatives.

I like cooking from scratch so I made up this recipe for tonight’s dinner for my husband. It turned out delicious and healthier version.

chicken helper

1 1/2 LB ground chicken breast
1 bag 24 OZ of Rotini pasta or any of your favorite dry pasta
2 tbsp. chopped dried onion
1 tbsp. garlic powder
1/4 tbsp. sea salt
1 tbsp. paprika
1 tbsp. onion powder
1 tbsp. chili powder (hot or sweet)
1 tbsp. taco seasoning mix
3 tbsp. olive oil
2 cups of fiesta blend cheese
1 cup reserved pasta water

chicken pasta

Cook the pasta according to the package instructions.

Over medium heat add olive oil to a large skillet, add ground chicken and sauté until fully cooked.

Add all the spices, sea salt and cook for 1 minute.

Add pasta, cheese, reserved pasta water and mix well until the cheese is melted.

Serve with simple green salad and garlic bread.





  • Servings: 6
  • Difficulty: easy
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Maqluba is the national dish of Israel / Palestine, The dish can include a variety of vegetables, such as tomatoes, potatoes, cauliflower, carrots and eggplant! my favorite way to make it  with eggplant and cauliflower, chicken or lamb are the meats of choice to be used in Maqluba.


Maqluba latterly translates to “upside down” in Arabic, when the casserole is inverted, the top has the crusty layer of the rice, some chose to have the vegetable on the bottom instead of the rice, but my mom always made it with the rice on the bottom, I love it and so my family.


4 LB boneless skinless chicken breast or chicken thighs.
8 cups cold water
1 stick of cinnamon
2 bay leaf
1 large onion thinly sliced
1 med cauliflower cut up to floweret OR
1 large eggplant cut up in to 3 inches circles
3 cloves of garlic minced
3 cups of Jasmin rice or long grain rice
1/2 tablespoon of black pepper
1 1/2 tablespoon of salt divided
1 1/4 tablespoon of cinnamon powder
1 tablespoon of curry powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon turmeric powder
2 teaspoon ground cardamom
6 cups reserved chicken broth
6 tablespoon olive oil divided
3 tablespoon butter


Preheat oven to 425

In a large stockpot add water, chicken, cinnamon stick and bay leaf, bring to boil, lower the heat to medium low and simmer uncovered to avoid spells for about 25 minutes, making sure to skim off the foam every few minutes until the broth is clear.

In the main time, spread the eggplant on to nonstick or lined baking sheet in single layer, drizzle 3 tablespoon of olive oil and sprinkle 1/4 of tablespoon of salt, work the oil and the salt in to the eggplant, roast for 30 minutes.

Rinse the rice with cold water and drain, set a side.

In a medium size nonstick pot add the remaining olive oil, butter and Sauté the sliced onions until golden, add the garlic and sauté for 1 minute, make sure the pot is large enough in order to cook the entire meal in.

Add the sautéed onion and garlic to the rinsed rice, add all the spices, the remaining salt and pepper. mix well.

Remove the chicken from the broth on to a plate and let it cool for a minute, discard the cinnamon stick and bay leaf, reserve the broth.

Shred the chicken in to large bite size.

line the bottom of the pot with a layer of the rice and onion mixture, add a layer of eggplant or the vegetable you chose to use, repeat until all of the eggplant used and end up with a top layer of the rice.

Add chicken broth, cover and bring to boil, lower heat to simmer and cook for 25-30 minutes.

Let the rice stand in the pot covered for about 10 minutes.

Hold a large serving platter over the pot and invert the rice carefully and serve.

Some recipes have toasted nuts on top but i love this simple one! 

Served with plain yogurt or middle eastern salad