Butter Chicken

I found this on alexandracooks.com. Unfortunately, every time I followed her Instapot version, I'd get a burn warning. Her directions for the stovetop version are just as fast and I've embraced that method! Her site says it makes 10 servings (but I always have to double it for my family of 7 because 1 serving to us is usually like a bird's portion).  My family LOVES this recipe!

INGREDIENTS

14 to 15 oz. crushed tomatoes
2 tablespoons curry powder
1 tablespoon of minced garlic
1 tablespoon of minced ginger
2 teaspoons kosher salt (I use Diamond Crystal brand)
8 boneless, skinless chicken thighs (3.25 pounds)
1 stick (8 tablespoons | 4 ounces) unsalted butter
¼ cup heavy cream
4 to 8 ounces baby spinach, optional, or chopped fresh cilantro
steamed basmati rice or naan, for serving

DIRECTIONS

1. Place the tomatoes, curry powder, garlic, ginger, and salt in a large, wide pot or braiser. Stir to combine. Add the chicken and stir to coat.
2. Cover the pot and bring to a simmer over high heat. Once the mixture is simmering — open the lid to see — lower the heat to medium-low and cook covered for 40 minutes. 
3. Uncover the pot and remove the chicken. Add the butter and heavy cream to the pot. Chop the chicken into bite-size pieces. Once the butter has melted, return the chicken to the pot and stir to combine. Taste. Add salt to taste if necessary. 
4. If you are adding the spinach, add it to the pot. You can cover the pot for a few minutes to speed up the wilting process — it will take a few minutes for the leaves to wilt down. You can add the spinach in batches, too, if that’s easier for you. 

Heather's High Protein Taco Cottage Cheese Bowl

INGREDIENTS

Sweet Potatoes

   2 large sweet potatoes, washed and quartered
   Olive oil
   ½ tsp salt
   ½ tsp paprika
   ½ tsp garlic powder

    ½ tsp baking soda (for parboiling) 

Ground Beef OR Ground Turkey

   1 lb grassfed ground beef
   ¾ tsp salt
   1 tsp paprika
   1 tsp chili powder
   1 tsp garlic powder
   1 tsp onion powder

Kale

   Kale, chopped
   Olive oil
   Fresh Lemon Juice
   Salt & pepper to taste

1 large avocado, sliced

16 oz 2% cottage cheese

Crushed red pepper

Mike's Hot Honey

DIRECTIONS

1. Preheat the oven to 400°F with a rack placed in the center of the oven.
2. While the oven preheats, place the quartered sweet potatoes in a large saucepan and cover with water.
3. Bring to a boil over high heat. Add 1/2 teaspoon of baking soda.
4. Boil the sweet potatoes just until the edges give a bit to pressure from a fork, about 8 minutes. You don’t want to overcook them, or they could turn mushy.
5. Drain the sweet potatoes and pat dry with a paper towel then cut them into bite-sized pieces.
6. In a large bowl, toss the sweet potatoes with 2 tablespoons of the olive oil.
7. In a small bowl, mix together the salt, paprika and garlic poweder.
8. Sprinkle the spice blend onto the sweet potatoes and toss to evenly coat.
9. Scatter the sweet potatoes so they don't touch on a sheet pan and roast for 15 to 20 minutes, flipping once halfway through, until browned and fork-tender.
10. While the potatoes are roasting, sauté the ground beef and seasonings for 5-7 mins until cooked through. 
11. In large bowl, add the kale, juice from one lemon, a drizzle of oil and a little kosher salt and pepper. Massage until the kale starts to soften and wilt, 2 to 3 minutes.
12. Add 1 cup diced sweet potatoes, 4 oz ground beef, ⅓ avocado, kale and ½ cup cottage cheese to your bowl. 

13. Sprinkle with crushed red pepper and drizzle with hot honey. Enjoy!

Serves 4