I have been making more of a concerted effort to plan our meals. It helps the whole not going out to eat thing. If the fridge is full and good food is only a half hour away i am less likely to call for take out, or tell Pete that we are definitely going out for dinner.

In the effort to meal plan I have also been looking at recipes that focus on balanced and healthy eating. One of the things I love about cooking is the creativity it allows. Sure I easily spend way too much time on the computer reading favourite food blogs. But most of the time, it isn’t to follow a recipe verbatim, it’s more to get inspired. Think about new combinations. Following a recipe to the ‘t’ is not my strong suit. But I was willing to try. Try I did for a two weeks, now I am starting to tweak. But tweak in the realm of adding more healthy items, and not the bad stuff.

This recipe I tried out a few weeks ago. The first time I made it way too hot, this time it was just right. Adding a few handfuls of sliced white button mushrooms was a nice touch, sops up the curry and infuses with flavour. YUM! Looking forward to lunch leftovers tomorrow!


3 cups uncooked string beans, washed and well-drained
1 spray cooking spray
2 small jalapeno pepper(s), seeded and minced
3 medium garlic clove, diced
1 cup(s) light coconut milk, divided
2 tbsp green curry paste
1 tbsp packed brown sugar
1 tbsp fish sauce
1 tbsp lemon grass, minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into thin strips
2 tbsp basil, fresh, minced (+4 leaves to top curry)
2 cups cooked wild + brown rice


  1. In a steam basket, over the cooking rice, steam green beans, until crisp-tender, about 5 minutes. Drain well; set aside.
  2. Coat a large skillet with cooking spray and set over medium heat.
  3. Add jalapeño or chile and garlic; cook, stirring frequently, about 1 minute.
  4. Add 3/4 cup of coconut milk, curry paste, brown sugar, fish sauce and lemon grass; bring to a simmer.
  5. Add chicken and reduce heat to medium-low; simmer, stirring occasionally, until chicken is cooked through, about 10 minutes.
  6. Add string beans and basil (mixture may separate).
  7. Add remaining 1/4 cup of coconut milk (sauce will be smooth again). Simmer until hot, about 1 minute more.Yield: 1 cup of chicken-string bean mixture and 1/2 cup of rice per serving

recipe adapted from Weight Watchers