Quick Green Curry

1 lb cooked shrimp (or chicken)
1 bag stir fry vegetables
1 can coconut milk
2 tsp thai seasoning (kaffir lime + lemongrass + sweet basil)
2 tsp green curry paste (or more to taste)
coconut oil

Heat pan.  Heat coconut oil.  Saute bag of veggies and curry paste. Push to side and warm shrimp. Add coconut milk and seasoning; heat until warm.

Eat as is, or serve with rice.

Italian Omelette

Leftover Chicken Cacciatore
Mushrooms, sliced
Red Bell Peppers, sliced

Eggs
Butter
Olive oil

Salisbury Steak

Ree Drummond's Recipe:

Salisbury Steak.  Leave out bread crumbs.

Chicken Cacciatore

1.5 lb chicken breasts
1 jar spaghetti sauce
1/2 cup chicken or beef broth
white wine for deglazing
garlic, chopped
Essence
salt
1/2 tsp basil
1/2 tsp thyme
olive oil

Heat pan.  Add olive oil.  Season chicken with salt and Essence.  Brown on both sides in olive oil. Remove chicken.  Brown garlic, just slightly.  Deglaze pan with a little white wine.  Add spaghetti sauce, broth, basil, thyme, and chicken.  Heat to boiling.  Cover and place in 220 (deg F) oven for 2-3 hours. Shred chicken.  Season sauce with more salt and pepper to taste.

Serve with Ribbon Pan Fry.

Waitrose Vegetable Ribbon Pan Fry

Swede (Rutabaga)

 Carrots

Spring Greens

Butternut Squash

Red Cabbage