Menu Plan Monday Easy Baked Chicken Curry

Ingredients

• 1 lb. boneless skinless chicken OR 12 drumsticks
• 1 yellow onion, chopped
• 6-7 T. plain yogurt
• 4 cloves garlic, chopped
• 2 t. turmeric powder
• 1 t. chili powder
• 2 t. garam masala (optional)
• salt
• *TIP* If you don't want or don't have all the spices, grab a basic boxed mix and add 1-2 t., depending on your preference for heat level. I took out all the spices, except garlic, and substituted with 2 t.of Shan Malay Chicken Biryani Mix 60g

Instructions

1. Preheat oven to 375 degrees. Lightly spray baking dish with cooking spray.
2. Heat oil and butter in skillet and fry onions until softened.
3. Place onion, yogurt, and all spices in food processor or blender and blend until it's a smooth sauce. Add a little water or extra yogurt to thin if needed.
4. Place chicken pieces in baking dish and pour curry sauce all over. Bake in oven for 30-50 minutes, or until juices run clear.
5. Serve with white rice.

Ingredients

• 1 T. olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1.5 lb. ground beef
• 1/4 c. pimiento-stuffed olives, sliced
• 1/4 c. raisins, chopped
• 1 t. cumin
• salt, pepper
• 1 14 oz. can tomato sauce
• 1/8 t. cinnamon
• 1 T. apple vinegar (or similar)

Instructions

1. Heat oil over medium-high heat. Add onion and cook, until soft.
2. Heat broiler.
3. Transfer half of the onion mixture to a large bowl. Add beef, olives, raisins, cumin, salt and pepper. Mix to combine, do not overmix or it the meat will get tough.
4. Form mixture into balls and place on foil-lined-baking sheet.
5. Broil until cooked through, 6-8 minutes.
6. While meatballs cook, return skillet with remaining onion mixture to medium heat. Add tomato sauce and cinnamon and simmer until heated through, stir in vinegar. Add meatballs to sauce, and toss to coat.

Ingredients

• 12 oz. pasta shells
• 1 T. butter (everything is better with butter)
• 2 T flour
• 1 1/4 c. milk
• 1 T. dijon mustard (or similar)
• 1/8 t. nutmeg
• 1 1/2 c. extra-sharp shredded cheddar (buy a block and shred yourself, it's cheaper!)
• salt, pepper
• 1 bunch spinach, chopped

Instructions

1. Cook pasta.
2. Meanwhile, melt butter in large pot over medium heat. Add flour and cook, stirring, for 2 minutes, whisk in milk. Cook, stirring until thick.
3. Add mustard, nutmeg, cayenne, 1 c. cheddar, salt, pepper. Add pasta and spinach and toss to combine.
4. Heat broiler. Transfer mixture to 2 quart baking dish. Sprinkle with remaining cheddar and broil until golden brown.