Sweet Curry Chicken (from Jenni Gines)

Sweet Curry Chicken

4 large chicken breasts
1  cube butter (1/2 cup)
1/2 cup honey 
1 tsp curry powder
1 tsp mustard 
1 tsp sat 

Melt the butter and honey together, then stir in the curry, mustard and salt. Pour the sauce over the chicken breasts. Bake in a 9x13 pan at 375 for 40-50 min or cook in a crockpot on low for 3-4 hours. 
When done cooking, shred the chicken so it can soak up the sauce. Serve over rice and veggies. 
**when using my crockpot I will put in 6 chicken breasts (or a bunch of chicken tenders) and double the sauce recipe

Instant Pot Lentil Tacos (from Gina Holt)

Instant Pot Lentil Tacos 

(gluten-free, dairy-free, wheat-free, vegan) 

Ingredients:

2 cups dry brown lentils

4 cups water

4 oz tomato sauce

1 tsp salt

2 cloves fresh garlic, chopped

1 small onion, diced

1/2 teaspoon cumin

1 teaspoon chili powder

Instructions:

Place all of the ingredients into your instant pot and stir to mix everything together.

Close the lid, qnd move the pressure release to the sealed position.

Use the Manual setting and set for 15 minutes.  

When done and pressure is released, open the lid and stir. Let it sit for a few minutes before serving.

Serve with fresh corn tortillas, tomatoes, lettuce or cabbage, and fresh guacamole.  

The leftovers also make good vegan nachos.  Place lentil mixture over corn tortilla chips, heat in the microwave, and sprinkle salsa know top.  Serve with fresh guacamole.