Aloo Keema Curry

INGREDIENTS:

1. 1 lb keema (Minced meat)
2. 1 medium onion
3. 2 roma tomatoes
4. 2 tbsp. ginger/garlic paste
5. 1 tsp. salt
6. 1 tbsp. red chili powder
7. 1.5 tsp. haldi (turmeric)
8. 1 tsp. garam masala
9. 0.5 c. green peas *optional

DIRECTIONS:

Fry the onions in 1/2 c. oil until golden brown.
Add meat and ginger/garlic paste until the water evaporates. (approximately 5 minutes)
Add spices and 2 tbsp. water. Cook on high heat for 2 minutes, stirring constantly.
Add sliced tomatoes and yogurt and cook on medium-high heat for 10 minutes.
Add potatoes and 1 c. water. Cook on low heat for 30 minutes, or until the potatoes are tender. *If you want to add peas, add them during this stage.
Garnish with coriander and serve with hot chappatis, naan or rice.

Chicken Alfredo

Pasta mixed with tender chicken and coated with rich, creamy Alfredo sauce. 

INGREDIENTS:
4 piece chicken breasts
1 cup frozen sweet peas
1 package pasta (I use Whole Grain Spaghetti by Eating Right)
1 can (10.75 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup skim milk
1 jalapeno
1/2 bell pepper
1 ts. red crushed pepper flakes

INSTRUCTIONS:

Cook pasta according to package directions. Add peas for last 4 minutes of cooking time. Drain. 

Heat butter in skillet. Cook chicken until browned, stirring often. Add the soup and milk and cook through until the lumps have disappeared. Add all ingredients to soup mixture and let simmer.