So I attempted to make Beef Stew this weekend, and it didn’t go so well!
Although my soup flavoring was good, I totally dried out the beef rendering the entire thing inedible. It was a bummer because I HATE to waste food and because I’m not that into beef, I didn’t know how to resurrect it.
I share this because you had to know that I was super motivated to make an incredible dinner last night.
We’ve been talking about making Indian, and I had this mouth watering looking recipe just waiting for me on my Pinterest account.
Butter chicken is not usually a healthy option, but Teighan managed to make that happen…and turn it into a Crockpot wonder!
The BOY raved about dinner! Even though I didn’t make my own Naan and the store bought one proved disappointing. We ate our dinner with rice and green beans and loved every flavorful bite!
This morning, it was dark and snowy. I really wanted to stay in bed, but I snoozed once and then got a move on it.
I finally got my timing right to get out of the house, but all of the snow clearing, car moving, and shoe changing definitely ate away at some of my time. When I was reading my running magazine last night, I decided to do some shorter intervals this morning. And this is what I came up with. The short intervals were fast which meant that I needed a little slower recovery. My intention was to maintain my fast pace a the intervals got longer and speed up each interval as they got shorter. I definitely got tired, and I guarantee this workout will make you sweat on any cold winter morning!
29 Minute Winter Interval Workout
5 minute warm up
15 second sprint/15 second recovery
30 second sprint/30 second recovery
45 second sprint/45 second recovery
60 second sprint/60 second recovery
90 second sprint/90 second recovery
2 minute sprint/2 minute recover/2 minute sprint/2 minute recovery
And back down you go…
If you want to add time, you can add another round or do 5 or 10 minutes at race pace.
Crockpot Butter Chicken
From Half Baked Harvest
1 pound boneless skinless chicken breast, cut into bite size chunks (I think you could use more…there is plenty of sauce)
1/2 onion, finely minced
2 tablespoons butter
3 cloves garlic, minced or grated
1 tablespoon freshly grated ginger
2 teaspoons curry powder
2 teaspoons curry paste
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon cayenne pepper (decrease if you don’t want a kick!)
1/4 teaspoon salt
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk, lite
1/2 cup Greek yogurt (I used 0%)
In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
Spray the inside of your crockpot bowl with cooking spray. Sprinkle the onion over the bottom of your crockpot. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. When ready to serve taste and season with salt and pepper if desired.
Serve over rice with a big piece of fresh Naan (recipe here) or store bought like us!