Coconut Chicken Curry

I love this recipe and it uses green beans and red peppers which we just got in our food baskets today.  I've tried it numerous times and really enjoy it.  It's not strong so I think most kids would eat it.

Coconut Chicken Curry
white rice (cooked)
2 chicken breasts
Fresh green beans
red bell pepper
1 can coconut milk (14 oz)
1 T green curry (add more for spicier to your taste)
1 1/2 T sugar

Boil green beans with water and a dash of salt in saucepan (drain when still a little crunchy).  Fry green beans and diced red pepper with oil; set cooked veggies aside.  Cut chicken into cubes and fry in same saucepan as vegetables; set cooked chicken aside.  Rinse out same saucepan with cold water.  Put back on burner on low setting.  Pour can of coconut milk into pan.  Add green curry and sugar.  Once dissolved, add chicken and vegetables.  Let simmer in sauce until it thickens.  Serve over rice.

World’s Greatest Minestrone

Here is a recipe from Jessica's family cookbook.  It is a great recipe that uses lots of veggies we get in our baskets.





World’s Greatest Minestrone


1½ lbs. pork sausage (Jimmy Dean’s reg.) 1 T. dried parsley flakes
6 c. water ½ tsp. 

basil, crushed
2 beef bouillon cubes 1 tsp. oregano, crushed
2 onions, chopped S&P, to taste
2 stalks celery, chopped Garlic salt, to taste
2 large carrots, sliced 1 (16oz) can cut green beans, drained
1 (28oz) can tomatoes, pureed 1 (16oz) can garbanzo beans, drained
2 (8oz.) cans tomato sauce 1 c. uncooked curly egg noodles


Brown pork sausage; drain. Dissolve bouillon cubes in water. Add onions, carrots, celery, pureed tomatoes, tomato sauce, parsley and seasonings. Simmer covered for 6 hours. Thirty minutes before serving add beans and noodles. Simmer until noodles are tender. Serve with grated Parmesan cheese.