MOCK CURRY OF THE COCONUT GINGER CHICKEN VEGGIE KIND

You're right - the name needs a little work. But once you try this recipe, you won't care what it's called...you'll just be begging for more. And why did I omit the curry you ask? Oh yes, because I got my little pregnant heart set on making curry only to realize we didn't have any curry in the cupboard. Time to IMPROV! So glad it turned out :)

INGREDIENTS
Olive oil (to coat the pan so veggies don't stick)
1 medium-large onion (chopped into pieces)
2 medium sweet potatoes (chopped to bite size pieces)
chicken breasts (very thinly cut into small peices)
4-5 celery stalks (cut into pieces)
1 can coconut milk
ginger powder
light soy sauce
fresh garlic
white sugar
1 small can water chestnuts (drained)
a handful of frozen peas

DIRECTIONS
Heat large pan over medium heat.
Add Olive Oil to keep veggies from sticking to the pan
Add chopped onion and sweet potatoes and let cook for 3-4 minutes
Add Chicken pieces and continue cooking until almost fully opaque
Add celery and cook an additional minute
Add 1 can coconut milk and reduce heat slightly
Add spices (ginger powder, lt. soy sauce, fresh garlic, white sugar)
Allow to simmer over low heat for 15 minutes
Taste and adjust spices accordingly
Add peas and water chestnuts and continue simmering another 5 minutes

Serve over brown rice...and tell your tastebuds to get ready for some satisfaction!

HONEY MUSTARD CHICKEN

I'm a girl who thinks recipes are more like "suggestions" rather than hard and fast rules. Call me adventurous (or call me crazy) but this little chicken dish I improvised had us mmmm-ing and ahhhhh-ing at the dinner table in true "What About Bob" Fashion. It's an adaptation from a recipe I got from my lovely sister Wendy.

INGREDIENTS
CHICKEN BREASTS: Thawed (or fresh) and cut into whatever size pieces you're little heart desires. Note - the smaller the pieces the quicker the cooking time. Behold the convenience. For reference - I used one breast and it fed both John and I...but no left overs. Sad day!
CHOPPED ONION: again - however many you like! I used one medium onion for our one chicken breast. And I also chopped mine into pretty large peices. My husband likes him some onions!
ANY OTHER VEGGIES YOU WANT (I chose frozen yellow squash cut into pieces)
SEASON SALT
FRESH GROUND PEPPER

SAUCE INGREDIENTS
(And this is all to taste here people - so adjust accordingly). I'll give you the measurements I used for one breast/one onion and if you're making more - just add more of each. Naturally you'll need more sauce the more chicken you're making. Mmmmm...saucy!

1/3 of a stick BUTTER melted in the microwave in a glass measuring cup.
Then add...
1/4 c. HONEY
1/8 c. DIJON MUSTARD
1/8 c. REGULAR MUSTARD
Now taste! Adjust butter, honey and mustard accordingly. You can't go wrong :)

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Place your chicken chunks and onion in a pyrex or corningware (or you know, whatever the heck pan you have).
3. Salt and Pepper generously.
4. Pour prepared sauce over chicken and onions and stir until well coated.
5. Pop in the oven and cook until the onions are translucent and the chicken is done.

Served over brown rice with veggies on the side, this dish is delish!

(I put the rice in my rice cooker before I start the chicken and it usually ends up done at about the right time. Love the convenience).