Momma's Mild Tikka Masala

1 T ground cumin
1 tsp cayenne pepper
2 T curry powder
1 T pepper
1 T salt
3 T dried cilantro or 3/4 C fresh
3/4 C milk
6 T butter
3 cans tomato sauce
1 can tomato paste
2 medium onions chopped
2 bell peppers chopped
3 medium sweet potatoes cut into 1 1/2 inch cubes

1. Mix together sauce ingredients in Crock.

2. Add vegetables and cook on high or low until done.

3. Serve with flat bread and rice.

Cottage Cheese Pancakes

1/2 med onion, chopped
2 T butter
  salt and pepper
2 eggs
1 C cottage cheese
3 T coconut flour

1. Saute onions in butter until well browned and season with salt and pepper.

2. In a small bowl, combine egg, cottage cheese, flour, salt and pepper, and cooked onions. Spoon onto greased skillet, 2 tablespoons at a time. Fry 1-2 minutes on each side.

Spaghetti Squash Hash Browns

1 spaghetti squash
1/3 C arrowroot flour
1/2 C grated parmesan
1/4 C butter
  salt and pepper
1/2 C sour cream

1. Preheat oven to 350 degrees. Grease a baking sheet.

2. Cut squash in half and take out seeds. Place face down on sheet and bake for about 45 minutes until tender.

3. Scrape strands of squash out into a bowl, Mix flour and parm into squash strands.

4. Melt butter in a skillet over med heat. Spoon 1/4 C of squash into the skillet and pat into a patty about 1 inch thick.

5. Cook until golden brown about 5 minutes per side. Season with salt and pepper to taste. Serve patties topped with sour cream if desired.

Spaghetti Squash Gratin

1 med spaghetti squash
1/2 sweet onion
butter
1 C sour cream
1/3 C parm cheese
salt and pepper

1. Cut squash in half and remove seeds. Bake at400 for about 1 hour until the squash is cooked.

2. Heat some butter in a skillet and saute onion.

3. When done and cooled, scrape the squash strands into a bowl. Mix with sour cream, half the cheese, sauteed onions, salt and pepper.

4. Pour the mixture into a baking dish and sprinkle remaining cheese on top. Bake for 30 minutes at 400.