Chicken Baked in Coconut-Curry Sauce

I absolutely love Thai food, especially the coconut-curry dishes. I found this delicious recipe in the April 2007 issue of Cooking Light Magazine and thought I would share! Give it a try!

(This recipe yields 4 servings, but it can always be cut in half to yield less. Also, this dish is delicious served over basmati rice.)

You will need:

• 1/2 cup coconut milk
• 1/4 cup fat-free, less-sodium chicken broth
• 2 tsp minced garlic
• 1 to 1 1/2 tsp red curry paste
• 4 (6 0z) skkinless, boneless chicken breats halves
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 medium zucchini, halved lengthwise and thinly sliced (about 2 cups)
• 1 cup thinly sliced yellow squash (about 2 small)
• 1 cup 1/4-inch-thick red bell pepper strips (about 1 large)
• 1/2 cup diagonally cut green onions
• 4 tsp chopped fresh cilantro
• 4 lime wedes

How to make it:

1. Preheat oven to 425 degrees.

2. Combine first 4 ingredients in a medium bowl and stir with a wisk.

3. Place chicken breast halves between 2 sheets of heavy- duty plastic wrap or wax paper; pound  pound each piece to an even thickness using a meat mallet or a small heavy skillet. Sprinkle salt and pepper evenly over both sides of chicken.

4. Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; layer 1/2 cup zucchini, 1/4  cup squash, 1/4 cup bell pepper. 2 Tbsp green onion, and 1 chicken breast on half of each foil sheet. Spoon 3 Tbsp of coconut milk mixture over each serving. Fold foil over chicken and vegetables; tightly seal edges.

5. Place packets on a baking sheet. Bake at 425 degrees for 22 minutes. Remove from oven; let stand 5 minutes. Place on plates. Unfold packets carefully, and sprinkle with 1 tsp cilantro. Garnish with lime wedges. Serve immediately.

Calories 278 (27% from fat);  Fat 8.4g; Protein 41.7g; Carb 8.4g; Fiber 22.3g; Chol 99mg; Iron 2.8mg; Sodium 523mg; Calcium 57mg

This nutritional info is based on one packet, not including rice.

Safe, Home-made Cleaning Products

Here are just a couple recipes for cooking up your very own environmentally- safe, house cleaning products with ingredients found in your pantry and fridge! Toxin-free and inexpensive, these cleaners provide easy preparation and considerable strength to get your home sparkling clean!

What you will need:

• Baking soda- deodorizer and scrub; removes acidic stains, polishes shiny surfaces, and softens hard water
• Distilled white vinegar- deodorizer, preservative, disinfectant; removes dirt, mineral deposits, grease, mold, and soap scum
• Lemon- deodorizer, grease cutter, and stain remover
• Plant-based liquid soap- soap made with palm, coconut, or olive oils. Referred to as “Castile soap.” (Can be found at natural food stores. )

All-Purpose Scrub

• 1/2 cup baking soda
• Plant-based liquid soap
• 1/2 of a lemon

Pour baking soda into a bowl, and add just enough liquid soap to create a creamy paste. The lemon will act as a sponge, so spread the mixture on the flat side of the lemon-half and scrub the surface being cleaned. Wipe away any residue with a damp rag.

Window Cleaner

• 1/2 tsp Castile or plant-based liquid soap
• 3 Tbsp distilled white vinegar
• 2 cups water

Pour all ingredients into a spray bottle and shake. Spray onto window and wipe clean with 100 percent cotton cloth or newspaper.