Carrot Potato Pancakes with Curry Yogurt Sauce

This sounds like a very strange combination I know....but you will not be disappointed if you make them! Adding carrots to these potato pancakes gives them a sweet note, which pairs great with the yogurt sauce. A perfect side dish, appetizer (if you make them smaller) or even as a main dish!

Ingredients:

2 1/2 c. carrots, grated
2 c. red potatoes, peeled and grated
2/3 c. flour
2 Tbs. minced dry onion
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. fresh cracked pepper
2 eggs
2 Tbs. vegetable oil (might need a tad bit more)
1/2 c. plain yogurt
3/4 tsp. curry powder
2 tsp. honey

Preheat the oven to 225 (or if you have a "warm" setting for your oven). In a medium size bowl, stir the eggs, flour, onion, garlic powder, salt and pepper together. 

Squeeze all of the moisture out of the carrot and potato by the handful and place into the egg and flour mixture. Mix everything together with your hands (yes, it's messy but is the most effective).

Heat a large skillet on medium low heat. Add the oil to the pan and spread out slightly. Place about three tablespoons of the mixture in your hands and flatten into an oval shaped patty. Place on the greased pan and repeat until you have about five pancakes. Cook for three minutes on one side, then flip to the other side and cook for another three minutes. Place on a baking sheet and keep warm in the oven. Repeat for the remaining pancakes until they are all finished. Keep in the warm oven until it is time to serve.

In a small bowl, mix the yogurt, curry powder and honey together until everything is fully incorporated. Drizzle, spoon on top, or serve as a side dipping sauce with your carrot potato pancakes!

Curry Chicken Pita Sandwich

Ingredients:

4 Pita Pockets (the brand I used is shown below)
1 can chicken, packed in water, drained (need about 1 c.)
1 Tbs. green curry paste
16 thin slices of cucumber
Mixed lettuce

Mix the chicken and curry paste in a small bowl. Open up each pita pocket. Spread 1/4 of the chicken mixture on the bottom inside of each pocket. Layer 4 slices of cucumber on top of the chicken, and finish off with lettuce. 

(Makes 4 pita pockets, 4 WW points per pocket.)

Indian Curry Chicken

Ingredients:

4 medium Idaho potatoes, peeled and cubed
1 medium red sweet pepper, seeded and cut into pieces
1 medium onion, sliced
1 lb. boneless skinless chicken breasts, cut into 1 inch pieces
14.5 oz. can diced tomatoes
1 Tbs. ground coriander
1 1/2 tsp. paprika
1/4 tsp. ground ginger
1 tsp. salt
1/2 tsp. ground turmeric
1/2 tsp. crushed red pepper
1/4 tsp. cinnamon
1 c. chicken broth
2 Tbs. water
4 tsp. cornstarch

Add the potatoes, sweet pepper, onion and chicken in a slow cooker. In a small bowl, mix the diced tomatoes, seasonings and chicken broth together with a spatula. Pour over the chicken and vegetables. Cover the slow cooker and cook on high (4-5 hours) or low (8-10 hours). Stir everything together in the slow cooker. In a small bowl, stir the water and cornstarch together until there are no lumps. Add to the slow cooker and stir in. Heat on low for another 15 minutes to help thicken the sauce.

(Makes 5 servings, 6 WW points per serving.)

Chicken Curry Pinwheels

Ingredients:

2 (10 oz.) cans chicken, drained
2 Tbs. green curry paste
3/4 c. chopped pistachios
1/4 c. fresh chopped parsley, plus 1/2 c. chopped parsley to roll in
2 cans reduced fat Pillsbury crescent rolls

Preheat oven to 375 degrees. In a bowl, mix together the chicken, curry paste, pistachios, and 1/4 c. chopped parsley. Divide each can of crescent rolls into four rectangles where it is already perforated. Sprinkle some parsley onto your work surface. Lay two rectangles of the dough out, and press down slightly to make sure that the parsley will stick to the back. Spread about 1/4 - 1/3 c. of the chicken mixture onto the top of the dough in an even layer. Starting at the end closest to you, roll up the dough until it is seam side down. Slice into 8-10 slices and place on a greased baking sheet. Repeat for the remaining crescent roll sheets. Bake for 9 minutes in the oven until golden brown, then let cool on wire racks. 

(Makes 64 pinwheels, 1 WW point each.)