Rainbow Fruit Salad

Summer is approaching and that means you'll need your fair share of snacks to cool you down.  This is one that you need to have in your refrigerator, for those hot days.  

Of course fruit is good by itself but if you leave it cut up in your refrigerator for too long, it begins to turn strange colors.  Especially those darn bananas.  This recipe is great because it isn't covering up that great fruit flavor, but adding a hint of extra flavor.  Coincidentally it's also helping to preserve that lovely color.  Lime juice is good like that. And you can't go wring with honey, I mean, really. 

This recipe is perfect for a quick snack on a hot day.  

Rainbow Fruit Salad

Recipe from Buzzfeed

Ingredients

• 1 pound fresh strawberries, quartered
• 4 kiwi's, peeled and diced
• 2 mango's, peeled and diced
• 2 bananas, peeled and diced
• 12 ounces fresh blueberries
• 2 Tbsp honey
• 1 limed, juiced

Cooking Directions

1. Combine the cut up fruit in a medium sized bowl. Mix together the honey and lime juice and pour over the fruit, stir. Serve at room temperature or chilled.

Creamy Crock-Pot Chicken Tikka Masala

At times during my life I've been one of those well organized people who plans dinner, makes the grocery list and only buys what I need. 

I'm not that person right now. 

We basically decide what we're having for dinner while we're eating lunch. Don't be like me. 

Luckily, this recipe was pretty easy to throw together into a slow cooker and have ready in 4 hours. My husband chose this recipe from Pinterest.  Since he rarely gets to be the one to choose the recipe I'm gonna make I jumped on this one.  Finally something new and good for you!

We both loved this recipe.  Ton's of flavor, most of the ingredients are in your pantry right now.  I did have to run out for a couple of items but overall I had most of it. I started cooking the rice (in the microwave) at the same time you begin to add the last couple of ingredients and it all came together at the same time.  

Obviously you don't have to serve with rice, it'll just depend on you personal tastes but I thought it was fantastic with rice. 

Creamy, tender chicken and the last minute addition of the lemon juice was perfect.  I didn't need salt at all, the lemon juice was perfect. 

If you're feeling adventurous tonight, you should give this recipe a try. Delicious! 

Creamy Crock-Pot Chicken Tikka Masala

Recipe from The Iron You

Ingredients

• 2 pounds chicken breast, cubed
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 Tbsp fresh ginger, grated
• 1 (29 oz) can tomato sauce
• 2 Tbsp olive oil
• 1 Tbsp Garam Masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 2 bay leaves

• 1/2 cup heavy cream or full fat coconut milk
• 2 Tbsp arrowroot powder or corn starch
• juice of 1/2 a lemon

Cooking Directions

1. Place all the ingredients except the bay leaves, heavy cream, arrowroot powder and lemon juice in a bowl and mix together until the chicken is well coated.
2. Rub the inside of your slow cooker with olive oil.
3. Pour the ingredients into the slow cooker and place the bay leaves on top. Cook on low for 8 hours on low or 4 hours on high.
4. Mix the heavy cream with the arrowroot powder and then pour into the crock-pot and mix together. Cook for an additional 20 minutes.
5. Pour in the lemon juice right before serving.