6 WBMO - Curried Potatoes

From member ....

• 4 med baking potatoes, peeled and cut into 1" cubes


• 1 onion, chopped


• 1 tbsp nsa curry powder

In saucepan, bring water to a boil and cook potatoes at a boil until fork tender, about 15 minutes. Saute onions (use a tiny bit of water if needed) until they soften. Stir curry powder into onions and cook 1 minute longer. Drain potatoes and add to skillet. Cook, stirring, for about 1 minute until potatoes are coated and everything is heated through. 

Compatible with Body Type:

Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
Evening Snack 

This Recipe Contains: Carbohydrate A

6 WBMO - Slow-Simmered Curried Chicken *Crockpot Meal*

From member ...... Adapted from a recipe in Diabetic Cooking, September/October 2004. 

• 1½ cups chopped onions
• 1 medium green bell pepper, chopped
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 cup Ivy's nsa Salsa (see below)
• 2 teaspoons grated fresh ginger
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes
• ¼ cup chopped fresh cilantro
• 1 teaspoon Splenda
• 1 teaspoon nsa curry powder

Place onions and bell pepper in bottom of slow cooker. Top with chicken. Combine salsa, ginger, garlic powder and pepper flakes in small bowl; spoon over chicken. Cover, cook on LOW 5 to 6 hours or until chicken is tender.

Combine cilantro, splenda and curry powder in small bowl. Stir mixture into slow cooker. Cover; cook on HIGH 15 minutes or until hot. Serve with greens or rice.

Ivy's nsa Salsa

• 1 cup grape tomatoes, quartered
• ½ small onion, minced
• ¼ small sweet bell pepper, diced small
• ½ tablespoon crushed garlic
• ½ jalapeño, seeds removed (retain one rib if you want a little heat) (BMOS Note: Always wear gloves when handling chiles and remember to keep your hands away from your eyes!)
• ¼ teaspoon black pepper
• ¼ teaspoon nsa chipotle chile powder
• 1 teaspoon lime zest
• juice of one lime

Combine all ingredients in a small bowl. Cover and refrigerate for 1 hour to combine flavors. Use in recipes or just as a snack!

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E

This Recipe Contains: Protein B, Free Veggies

6 WBMO - Curried Chicken

From member ...... It's not a fast recipe, but it is really good and the closest I've found to smelling and tasting like Indian curry. 

• 1 lb. chicken breast
• 2 teaspoons coconut extract
• 12 oz nsa chicken broth
• 1 medium onion
• 1 tablespoon curry powder
• 1 tablespoon turmeric
• 1 teaspoon ginger
• 1 or 2 teaspoons cayenne pepper
• Fresh ground black pepper, to taste
• 1 teaspoon white pepper
• 2 cloves of fresh pressed garlic
• 1 red pepper
• 3 cups cooked white rice

Add chicken broth, coconut extract, and all spices together in a glass bowl. Mix well.

Cut chicken breast into strips and add to the mixture to marinate for 30 minutes. After marinating, cook the chicken in a skillet until it thoroughly cooks and is nice and brown.

Chop the red pepper into small chunks and combine with cooked white rice. Add the rice/pepper mixture into a casserole dish. Pour remaining marinade over the rice and lastly add the chicken on top. 

BMOS Note: Because of the dangers associated with bacterial contamination from the marinade which has come in contact with raw poultry, we suggest that you boil the marinade 2 - 3 minutes beforing using it again on the finished product.

Cover and place in a preheated oven at 300 degrees and let cook for 50 to 60 minutes.

Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Protein B, Carb B, Free Veggies

6 WBMO - Curry Sauce 2

MMMMM I Love Curry, Must try this.....

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From member ......  This is one of my favorite recipes I found on allrecipes.com. The original recipe requires yogurt, coconut milk, olive oil, sugar, and salt. Basically, all the bad things that we are not supposed to use. I played with the recipe a little and this is what I got....

• ¼ cup nsa chicken broth (for cooking)
• 1 small onion, chopped
• 2 cloves of garlic, minced (about 1 tablespoon of garlic powder if you don't have fresh)
• 2 tablespoons of nsa curry powder (I used Spice Hunters Salt-Free Curry Seasoning Blend)
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon ground ginger (about ½ teaspoon grated ginger root if using fresh)
• ½ teaspoon Splenda
• 1 tablespoon nsa tomato paste
• 1 cup water
• 1 tablespoon coconut extract
• 1 tablespoon arrowroot powder
• Juice of ½ lemon

• ½ teaspoon cayenne pepper (that was enough to make it spicy for me. You might want to use less, depending on what your tolerance is)

Heat a little of nsa chicken broth in small sauce pan. Add onions and sweat them out by covering with lid until onions are transparent. Add garlic (fresh or powdered), curry, cinnamon, paprika, bay leaf, ginger (fresh or ground), and Splenda. You can use the rest of the nsa chicken broth to keep ingredients from sticking and burning to the bottom of the pan. Continue stirring for 2 minutes. Add nsa tomato paste, coconut extract, water, and arrowroot powder. Bring to a boil, reduce heat and simmer for about 15 to 20 minutes.

Remove bay leaf, and stir in lemon juice and desired strength of cayenne pepper. Simmer for 5 more minutes.

I like to serve this sauce over 2oz of boiled chicken with ½ cup of white rice and a side salad. MMMmmmmm yummy!! 

Enjoy!!

Compatible with Body Type:

Breakfast A-B-C-D-E

Morning Snack A-B-C-D-E

Lunch A-B-C-D-E

Afternoon Snack A-B-C-D-E

Dinner A-B-C-D-E

PM Snack A-B-C-D-E

This Recipe Contains: All Free Foods

6 WBMO - Chicken Curry

From member ...... I used to love curries with the traditional yogurt, but this is a good substitute. This is great with rice. You can add an apple for a bit of a sweet taste, but don't forget to add it to your count. 

• 2 onions, chopped 
• 2 cloves garlic, crushed 
• 16 oz diced skinless chicken breast 
• 3 tablespoons curry powder 
• 1 cup water 
• 1 tablespoon nsa tomato paste

Sauté onions and garlic in water until soft. Add chicken and curry powder with a little water to make a thick paste. Cook for 5 minutes. Stir in tomato paste and water. Cover and simmer for 40 minutes 

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E

This Recipe Contains: Protein B