Coconut Red Curry Noodle Soup

Ingredients

1-2 lbs ground meat (I used beef & turkey)
1 can coconut milk
1 container bone broth (I like Bonafide Provisions)
1 jar red curry paste (I used Thai Kitchen)
Noodles of choice

Directions

1. Cook the ground meat in a big pot. You shouldn’t need any extra oil. Make sure you season the meat. (I used Trader Joes' garlic salt.)
2. Once cooked, add a can of coconut milk and a container of bone broth.
3. Add jar of red curry paste and stir until well combined.
4. Bring to a boil, add noodles, and stir well. I had Nona Lim Foods rice noodles at home. Lotus Foods brown rice & millet ramen would be great also. Or sweet potato noodles. Could also try zucchini noodles.
5. Cover and reduce heat to simmer for a bit, but don’t overcook the noodles. 
6. For veggies, top with roasted bok choy or broccoli. Or mix in some baby spinach or frozen kale.  

Slow Cooked Super Garlicky Chicken

Based on recipe from Food.com

I used a 7-8 qt slow cooker.

Ingredients: 
2-3 lbs chicken (I prefer dark meat with bones but anything works)
20+ whole garlic cloves (I prefer peeled and have used fresh and frozen—I usually cover the bottom of the slow cooker with garlic cloves)

Chicken broth

I bag frozen kale

Spices: 

Dried rosemary
Salt & pepper
Red pepper flakes

Directions: 
1. Place garlic cloves in crock pot.
2. Place chicken on top of garlic cloves.

3. Sprinkle spices to cover chicken. (Salt well. You can play with other spices a bit. I’ve used herbs of provance, garlic salt with parsley, just rosemary, etc. Could be good with cumin or curry. Caution with red pepper flakes—it can get spicy.)

4. Add frozen kale on top. 

5. Pour chicken broth over all ingredients. Typically I use 2 cups. I’ve also used a full carton (4 cups). Depends how much liquid you want.
6. Cook on high for 4 hours. (I don’t like cooking chicken on low—I don’t like the texture you end up with.)