Chicken Curry in a Hurry

1/4 cup low fat mayo
6 oz. fat free plain yogurt
1 tsp. curry powder
1 tsp. ground ginger
3 tablespoons finely minced onion
1 zucchini, diced (optional... you could add whatever veggies are in season or omit)
2 chicken breasts, cut into strips
1 tsp. paprika
1/2 tsp. pepper

Combine first 5 ingredients in a bowl.

Toss chicken with paprika and pepper.

Spray non stick skillet with Pam and turn heat on medium-hight. Saute chicken for 4-6 minutes, until golden brown on both sides.

Turn heat down to low. Add curry mixture, heat through, 3-5 minutes.

Serve with hot rice!

Serves 2.
8 points/serving.

Chicken Pie Casserole

I made this up as I went along and found it delightfully easy and perfect for a cold winter's weeknight! You could of course substitute with what you have on hand - use deli meat instead of ham steak, or pulled rotisserie chicken; use whatever vegetables are hanging about your freezer; use condensed cream of chicken soup instead of mushroom, etc.

For filling:
10 oz package frozen peas and carrots
2 cups diced chicken
1 average ham steak, diced
1 can cream of mushroom soup
1 envelope of dried Lipton cream of chicken soup
about 3/4 cup milk

For topping:
3/4 cup shredded Cheddar cheese
1 cup biscuit baking mix
1/4 cup milk
1 1/2 teaspoon dried Italian seasoning
2 eggs

PREPARATION:
Heat oven to 375°.

Combine the frozen peas and carrots, chicken, ham steak, can of soup, and cream of chicken soup envelope in a sauce pan. Fill empty soup can up about 3/4 with milk and add to mixture on stove until mixture is creamy and not too thick. Add a little more milk as needed for desired consistency. Bring mixture to a boil, stirring well, then turn down to low and keep warm while making topping.

In a bowl, combine the grated cheese, baking mix, milk, herbs, and eggs.
Add the warm chicken mixture into an ungreased 2-quart baking dish. Spread biscuit mixture evenly over the top with a spatula.

Bake in 375° oven for about 35 minutes, until crust is browned and filling is bubbly. Remove from oven and let stand for 5 minutes.

Curried Lentil Soup

This is a great meal for a student budget, since a bag of lentils costs about 99 cents. You can make this entirely out of your pantry, too.

2 tsps. olive oil
1 cup chopped onion (1 small)
1 1/4 tsp. curry powder (or to taste - I use more)
3 cups water
4 cups low-sodium chicken broth
1 16 oz. package lentils
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 tablespoons balsamic vinegar
1/2 tsp. salt or to taste
1 (14.5 oz) can diced tomatoes, undrained

Heat oil in a large dutch oven, add onion and saute for 3-4 minutes. Add curry and saute 1 minute. Add water, broth, and lentils and bring to a boil. Cover, reduce heat, and simmer about 40 minutes or until lentils are tender.

Then, place 4 cups of this mixture into a blender or food processor (work in batches if necessary), and process until smooth. Return mixture to pan. Add basil, vinegar, salt, and tomatoes; stir and cook until thoroughly heated.

Gotta love the nutrition info on this one: 104 calories, 2 grams fat, 5 grams fiber per serving. (Makes 6 servings).

Homemade Crackers

As Mark Bittman (author of How To Cook Everything) says, "it's ridiculously easy to make your own crackers." This is his recipe, which I have made about 5-6 times now with slight variations. Who wants to spend $3.00 for a box of crackers you can make with flour, butter, salt, and water in about 15 mintues? Be creative with the toppings. Add sesame seeds, poppy seeds, caraway seeds, whatever you have on hand. Brush on a little garlic butter, Italian seasoning, all of the above, etc. . . . use your imagination!

1 cup all purpose flour
1/2 tsp salt
2 tbs. butter
1/4 cup water

Preheat oven to 400 degrees.

Whisk together flour and salt. Use your hands or a pastry blender to cut in butter until it resembles coarse meal. (Or pulse in a food processor).

Add water and stir with a wooden spoon until mixture holds together but is not sticky. Knead slightly in bowl and add 1 - 2 tbs. more water if needed. Turn out onto a lightly floured surface, pat into a ball and knead several times until smooth. Do not worry about overworking the dough. Roll, roll, roll that dough out until it is as thin as you like. Place onto a baking sheet. Use a knife to score into desired shapes before baking (squares, triangles, rectangles, whatever). Shake on salt or other desired toppings. Bake for 10-15 minutes or until lightly browned.