Chicken Curry in a Hurry

• 1-1/2 T olive oil
• 1 small yellow onion, thinly sliced
• 2 t curry powder
• 1/2 c plain yogurt
• 3/4 c heavy cream
• 1/2 t salt
• 1/4 t black pepper
• 1 can (14.5 oz) diced tomatoes, drained
• 1 rotisserie chicken
• 2 c cooked rice
• 1/4 c cilantro, roughly chopped

Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry power and cook, stirring, for 1 minute. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper and tomatoes. Remove from heat. Slice or shred chicken. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with cilantro.

I made a little extra of the sauce part and skipped the cilantro (I don't like it and we didn't have any anyway). Anyway, it was super easy and really good! I assume you could use some lower fat versions of the yogurt and cream if you wanted to make it a bit more healthy. But who wants that?!

Creamy Macaroni and Cheese

Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Slow Cookin'

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups) 4 tablespoons (1/2 stuck) butter, cut into pieces 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese 3 eggs, beaten 1/2 cup sour cream 1 (10 3/4-ounce) can condensed Cheddar cheese soup 1/2 teaspoon salt 1 cup whole milk 1/2 teaspoon dry mustard 1/2 teaspoon black pepper Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.