Coconut Curried Chicken

Ingredients:

• 1 lb boneless, skinless chicken breasts (3 or 4 breasts), cut into bite-size pieces
• 2 Tbsp curry powder
• 1/2 cup canned light coconut milk
• 1 Tbsp canned tomato paste
• 2 tsp vegetable oil
• 3 minced garlic cloves
• 1 small onion, chopped
• 1 tsp chopped fresh ginger
• 1/8 tsp cayenne pepper
• 1/2 tsp salt

How to Prepare:
In a 2-quart microwave-safe dish, stir the chicken with the oil until good and greasy. Stir in the curry powder, garlic, onion, ginger, and cayenne. Nuke for 3 to 5 minutes, stirring a few times, until the spices are fragrant and the chicken is almost cooked through.

Spread the chicken to the sides of the dish and mix the coconut milk and tomato paste in the middle. Mix thoroughly into the chicken and cover tightly with plastic wrap. Nuke for 10 to 12 minutes, stirring a few times, until the sauce thickens and the flavors are blended. Stir in the salt and serve.

Sante Fe Turkey Stew

Ingredients:

• 1 lb turkey breast tenderloins, chopped into bite-size pieces
• 2 10-oz cans enchilada sauce (any combination of mild or hot)
• 20 oz-can hominy, well rinsed- and drained
• 4 oz-jar chopped mild green chilies, drained
• 1 green bell pepper, chopped
• 1 Tbsp olive oil
• 3 minced garlic cloves
• 3 sliced scallions
• 1/2 tsp dried oregano
• 1/4 tsp dried cumin

How to Prepare:
In a 2-quarter microwave-safe bowl, stir the turkey and bell pepper with the oil until good and greasy. Cover tightly with plastic wrap. Nuke for 4-6 minutes, stirring once, until the turkey is almost white in the middle. Mix the rest of the ingredients. With the dish uncovered, nuke for 25-30 minutes (stirrin ga few times), until the sauce is bubbly and slightly thickened.

Extra credit: Serve with tortilla chips.

Where to find the fixin's: Since hominy consists of dried corn kernels without the hull and germ, most supermarkets- logically- stock it in the same aisle with the other canned veggies. The canned kernels come packed in a thick liquid that you can rinse off.