The Pioneer Woman Cooks has hundreds of recipes, including Chickpea Curry and Chicken Kale Pasta. Many of the recipes on her website are featured on the cooking show she has on the Food Network.
Chickpea Curry calls for onion, curry powder, garlic, vegetable broth, coconut milk, rice, vegetable oil, vegetable stock, chickpeas, honey, Sriracha, lime wedges and cilantro leaves. Cook the rice according to package directions. While it is cooking, brown the onions and add salt and pepper. Add curry powder and garlic, then the vegetable stock. Next add the coconut milk, honey and Sriracha. Bring to a boil, then add chickpeas and simmer for about 10 minutes.
Chicken Kale Pasta calls for penne pasta, chicken breast, salt, pepper, butter, olive oil, garlic, white wine, chicken broth, kale, cherry tomatoes and shaved Parmesan cheese. Heat the butter and olive oil in a pan, then add chicken chunks and season with salt and pepper. Brown the chicken on both sides, then stir and cook until done. Set aside. In the same pan, add garlic wine and broth over reduced heat. Reduce the sauce, turn off the heat, add the chicken, kale and tomatoes and cook until the kale starts to wilt.