Anne Can Cook

For my birthday, my grandma gave me the Taste of Home Healthy Living cookbook. I love me some Taste of Home, so I was pretty stoked to start going through it to find recipes. This one is really easy, but it's also really spicy. I'm not totally sure how to cut down the spice, since the chili sauce it calls for is a large part of the overall sauce. Maybe by using a mild wing sauce instead? I'm not sure.
Even though I had to have two glasses of milk to eat it, the results of the recipe were pretty good.

Indonesian Peanut Chicken:
1-1/2 lbs. boneless skinless chicken breasts, cubed (I just used one and it was fine-not too much extra sauce or anything)
1/3 c. chopped onion
1/3 c. water
1/4 c. creamy peanut butter (they recommend reduced fat, but I used the creamy Skippy Natural I had on hand)
3 Tbsp. chili sauce
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
brown rice
ToH also recommends 6 Tbsp salted peanuts and 6 Tbsp. chopped sweet red pepper for garnish, but I didn't have these on hand so I just left them out.

Place chicken in a slow cooker. In a small bowl, combine the onion, water, peanut butter, chili sauce, salt, pepper, and cayenne. Pour over chicken. Cover and cook on low for 4-6 hours, until chicken is tender.
Shred the chicken. Serve over brown rice. Sprinkle with peanuts and peppers if desired.

EAT. Put out the fire with milk!

This is another recipe from the back of a Penzeys label. My favorite curry powder is Penzeys Rogan Josh. I like it because it has just the right amount of heat, and tons of flavor.

According to the label, Rogan Josh style curry is made with beef or lamb cubes. I adapted the recipe to a single chicken breast, because that's how I roll.

(Sorry for the weird photo quality on this one. I promise it looks more appetizing in real life)

1 Tbsp. vegetable oil
1 boneless, skinless chicken bread, cut into small chunks
1/2 white onion, chopped
1 Tbsp. Rogan Josh seasoning
1/2 c. water
1/4 c. plain yogurt

Heat up the oil in the skillet and brown the chicken, then set the chicken aside. Brown up the onion. Add the curry powder and stir for about a minute. Add the chicken back in and stir. Slowly add the water and yogurt. Bring to a boil, then reduce the heat to low and simmer the whole thing for about an hour.

Eat it with rice and naan bread if you've got it! I ate mine with some asiago garlic bread and it was just as tasty.

The greatest thing about curry is that it takes pretty much no effort.