Free Meal Plan: Chicken Korma Pitas

Summer is in full swing at my house, where we've been on the road trekking through Utah, Colorado, and South Dakota. It's nice to be back to a home cooked meal, and this week, things are meaty! From beef to chicken and even fish, there's lots to choose from.

A completely happy accident, this recipe was the result of a kitchen mistake of mine. My 14 year old called it the best mistake I've ever made and cleaned the pot. The bonus is you make it in your slowcooker, so you don't heat up your kitchen.

Slow Cooker Pulled Salsa Chicken Chili

Check out Kludgymom's delicious spaghetti and meatball recipe that made me almost lick my computer screen. How could you resist THAT?

Kludgymom's Fast Spaghetti Sauce and Kick Ass Meatballs

These wraps are really simple, but don't skip the seasoned mayo. It's what bumps them up from ho-hum to amazing. The Crepes of Wrath, easily my favorite food blog, never disappoints.

Zesty Garlic Chicken Wraps

Laurie over at LKMNutrition.ca shared this delicious recipe with me a few weeks ago, which I fully intended to make until I dumped my entire box of quinoa on the floor. The Mediterranean spice recipe can be made ahead and used on things besides chicken, so go ahead and play with the recipe. Yum! Now I just need to find quinoa again.

Mediterranean Fish with Quinoa and Broccoli

Jake and I love pitas stuffed with spiced meat. This recipe was adapted from Food Network magazine's March 2010 issue, and instead of buying tortillas I made my own! It's a lot easier than you think, and the results are totally worth it.

Chicken Korma Pitas

1 large red onion; 1/2 sliced, 1/2 chopped

1 one inch long piece of fresh ginger, peeled and chopped

2 cloves garlic, peeled and smashed

1/2 tsp ground coriander

1/2 tsp ground cumin

salt and pepper

3/4 lb ground chicken or turkey

1/4 cup plain yogurt

1/4 cup frozen peas, thawed

1/4 cup chopped fresh cilanto

a batch of home made tortilla/pitas

chopped cashews and hot sauce, if desired

First, make the pitas. They don't take long, I promise!

Process the chopped onion, garlic, ginger, coriander and cumin together in your food processor with 1/2 cup water until it's well combined. Set aside.

In a non stick frypan with a little oil, fry up your sliced onion until golden. Add in the onion/garlic mixture that you made in the food processor, and continue to cook and stir over medium heat until most of the moisture has evaporated.

Add the ground chicken to the pan, contining to cook over medium heat, stirring, until opaque and cooked through. Turn down the heat and stir in the yogurt, cooking for another 2-3 minutes to heat through. Stir in the peas and season with salt and pepper.

Spoon onto home made pitas, topping with cilantro, cashews, a bit of yogurt, and hot sauce if desired.

Makes 4 servings

About the Author Karen Humphrey (Scattered Mom) has been writing from the Vancouver, BC area about family and food at Notes From the Cookie Jar since 2006. Literally thrown into the kitchen in 1992 when she became a foster mom to teenagers at the tender age of 21, she learned to create tasty, healthy meals and how to navigate all the planning that goes with it! Her specialty? Cookies. No wonder all her friends accuse her for their weight gain. Profile | Blog | Her Main Site | Follow Her on Twitter