Asparagus with Curry Butter

2 teaspoons butter, melted
1 teaspoon curry powder
1/2 teaspoon lemon juice
1/4 teaspoon salt, or to taste
2 teaspoons extra-virgin olive oil
1 shallot, finely diced
1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces

1. Combine butter, curry powder, lemon juice and salt in a small bowl.2. Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.

Recipe found @ http://www.eatingwell.com/recipes/asparagus_curry_butter.html

Asian Chicken Curry

2 tbsp butter
1 tsp curry powder
1 med. onion
2 large chicken breasts, cut up in cubes
2 potatoes (3-4 if red), cubed
2-3 large carrots, cut in pieces
1 can cream of chicken soup
1 soup can of milk (I usually add an extra 1/2 can of milk)

Melt butter in pan over medium heat. Add chicken cubes and cook for one minute. Add cubed potatoes and cook for two minutes. Add carrots, onion, soup, milk and curry and bring to a boil. Then, turn down heat to medium and let simmer for 15 minutes, or until veggies and tender and chicken is cooked. Stir occasionally while simmering. Serve over hot rice!

Freezer Instructions

Thaw meat. Melt butter in pan over medium heat. Then add chicken and saute for 2-3 minutes, just to heat thru. Then add all the veggies and the soup mixture. Bring to a boil and then turn down to medium heat and let simmer for 15-20 minutes, or until veggies are tender. Stir occasionally while simmering. Serve over hot rice. Enjoy!