Rima's Chicken with Peanut Sauce

Rima's Chicken with Peanut Sauce

(edited from Canadian Living Magazine)

Serve with rice or pasta

Prep and cooking time:

30 minutes

Ingredients

2 boneless skinless chicken breasts, sliced or cubed

1 Tbsp canola oil

1 onion, sliced

1 carrot, sliced

3 cloves garlic, minced or crushed

1 Tbsp minced gingerroot or ½ tsp ground ginger

1 Tbsp mild Indian or Thai curry paste (much better than powder)

1 ½ cups cauliflower florets (optional)

1 cup chopped green beans (can be frozen green beans)

½ sweet red pepper, sliced

Sauce:

1 cup chicken stock

2 Tbsp smooth peanut butter (can be low-fat peanut butter)

¼ tsp salt (optional)

Preparation

In large skillet, heat oil over high heat; stir-fry chicken until no longer pink inside, about 3 minutes. Remove to plate.

Add onion, carrot, garlic and ginger to pan; cook over medium-high heat, stirring, for 2 minutes.

Add curry paste; cook, stirring, for 30 seconds.

Add cauliflower, beans and red pepper; cook for 2 minutes.

Return chicken to pan. Stir in stock, peanut butter and salt; cover and cook until cauliflower and beans are tender-crisp, about 5 minutes.

Lemon Chicken & Rice with Basil

1 cup dry Instant brown rice
1 can chicken broth
Lemon
1 lb Chicken breast
sprigs of fresh basil

Brown chicken in non-stick pan. Remove.

Cook rice, broth (add enough water to broth to make 2 cups), and amount of lemon zest to your liking. I used a lot. Cook covered for the amount of time required by the box on instant rice.

Add chicken back in and squeeze half of juice from one lemon. Cook until chicken is done.

Turn heat off, add rest of lemon juice and sprigs of fresh basil. Enjoy!

This was so easy and tasted really good. It was supposed to be something else but I didn't have all the ingredients so I just made it up as I went along.

Sylvia's MeatLoaf

• 1/2 pounds of ground beef
• 1 egg
• 1 onion
• 1 cup milk
• 1 cup dried bread crumbs or corn flakes
• salt and pepper to taste
• 2 tablespoons brown sugar for topping
• 2 tablespoons mustard
• 1/3 cup ketchup

Preheat oven to 350 degreesIn large bowl combine the beef, egg, onion, and the bread or cornflakes. Season with salt and pepper to taste and place in a lightlygreased 5x9 inch loaf pan and form into a small loaf. Or use a 9x 13inch baking dish lightly greased. In separate bowl, combine the brown sugar, mustard and catchup. Mix well and spread over the top of the meat loaf. Bake 350 for 1 hour.