Dinner tonight!

Curried Lentils and Rice (with Monday nights leftover chicken)

1 cup jasmine rice
1 tablespoon canola oil
1 tablespoon curry powder
1 cup chopped onion
1 cup chopped celery
4 cups water
1 cup brown lentils
1 teaspoon honey
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 cup sour cream
chopped cilantro, to taste

Cook rice according to package directions. Heat oil and curry powder together in a large saucepan over medium-high heat. Add the onion and celery; cook 5 minutes, stirring occasionally, until vegetables are soft. Add the water and lentils and bring to a boil; reduce heat. Cover and simmer 22 minutes, until lentils are soft. Rove from heat; stir in the honey, vinegar, salt and sour cream. Ladle over bowls of rice. Top with cilantro if using.

YUM YUM!

I found this recipe in a money saving article in Woman's Day Magazine. They had numerous other recipes that looked and sounded amazing! I have alot of them on my menu the next few weeks so I will make sure to post those as well.

I am also serving this with the extra Crock Pot chicken that I made on Monday. And man was that good(and super easy!).

4 chicken breasts
1 package italian dressing mix
1 cup water

Cover and cook low 8-10 hours
Shred it with a fork and serve it over rice or noodles, or use it in any recipe calling for shredded chicken!


Well off to clean before I have to go to the airport to pick up grandma!