PEANUT BUTTER AND OAT GRANOLA BITES

PEANUT BUTTER AND OAT GRANOLA BITES

3/4 C oats
2T unsalted, roasted sunflower seeds
2T pistachios, chopped
1/4 C dried cranberries, roughly chopped
1/4 C dried blueberries, roughly chopped
2T ground flaxseed
1/2 t kosher salt
1/2 C creamy peanut butter
1/4 C chunky peanut butter
1T honey
1/2 t vanilla extract

In a large bowl, combine all ingredients making sure to evenly distribute all the ingredients.
Roll some of the dough between your hands, if it sticks together it is ready to go. If it feels too dry then add a bit more peanut butter or honey.  If it is too wet add extra oats or flaxseed.
Line a baking sheet with parchment paper.  Roll a heaping tablespoon of dough into a 1 1/2" ball and then place it on the prepared baking sheet.  Repeat with the remaining dough.  Chill in the refrigerator at least 30 minutes before serving.  Store in airtight container in the refrigerator for up to 2 weeks.

THAI PEANUT NOODLES

THAI PEANUT NOODLES
pam@onceamonthmom.com

2 lbs boneless, skinless chicken cut into strips
2T olive oil
16 oz linguine noodles
1 C snow peas or broccoli
1C red bell pepper cut into strips
1C baby carrots or thinly sliced carrots
SAUCE:
1C water
4T olive oil
6T creamy peanut butter
1T Sriracha chili sauce
3T honey
4T soy sauce
3t ground ginger
2t minced garlic
GARNISH:
1C peanuts
1/2 C cilantro, chopped
3 medium limes, wedged

In a large skillet, saute chicken in oil until cooked through.  Add the veggies.  Cook the linguine to al dente in boiling water.Make the peanut sauce by whisking together all sauce ingredients in a bowl.     Add drained noodles to chicken adn veggies.  Mix the sauce with noodles mixture.  Cook about 5 minutes, stirring occasionally. Serve with peanuts, limes, and cilantro for garnish.

FREEZING DIRECTIONS:
Prepare noodles as above.  Do not add garnish.  Allow to cool, then portion into freezer bags or containers.  Seal, label and freeze.  To serve: thaw in fridge.  Reheat in microwave in a covered, microwave safe bowl or on low in a large skillet on stovetop.  Add a little water if noodles seem gummy.  Serve with peanuts, limes and cilantro for garnish.

SMOKED SAUSAGE AND RED PEPPER FRITTATA

SKILLET STEAK AND POTATOES

SKILLET STEAK AND POTATOES
Skillet Meals -- PHILcookbooks.com

2 sirloin steaks, cooked and sliced 1" thick
2T olive oil
1 large onion, chopped
3 cloves garlic, minced
4 potatoes, peeled, diced and cooked
1t salt
1/2t black pepper
1/2 t paprika
1/4 t red pepper flakes
1C corn
1 C halved grape tomatoes
1/4 C chopped parsley, optional

1. Cut steak into bite-size pieces.  You should have 1 1/2-2C.
2. Heat oil in large heavy skillet over medium-high heat.  Add onion; cook and stir 8 minutes or until beginning to brown.  Add garlic; cook and stir 1 minutes.
3. Add potatoes;  stir to combine.  Cook 4 minutes without stirring.  Sprinkle with salt, pepper, paprika and red pepper flakes.  Stir, scraping up any browned bits from bottom of skillet.  Add corn, tomatoes and steak.  Cook adn stir until heated through.  Garnish with parsley, if desired.
Makes 4 servings

HAM AND SWEET POTATO SKILLET

HAM AND SWEET POTATO SKILLET
Skillet Meals -- PHILcookbooks.com

2 medium sweet potatoes (about 1 1/4 lbs)
3C water
1T salt
1 fully cooked ham steak (about 1 lb)
1/4 C pure maple syrup
2T butter
1/2 C coarsely chopped pecans, toasted

1.  Peel sweet potatoes; cut into 3/4" pieces.  Combine water and salt in stockpot over medium heat.  Add sweet potatoes.  Simmer until almost tender, 8-10 minutes; drain well.
2.  Meanwhile, cut ham into 3/4" chunks; discard bone and fat.  Set aside.
3.  Combine syrup and butter in large skillet.  Bring to a boil. Reduce heat; simmer 3 minutes. Add ham and sweet potatoes; simmer, stirring occasionally, until ham is hot and sauce is bubbly and slightly thickened.  Sprinkle with pecans and serve.
Makes 4 servings

WILD RICE AND PEPPER FRITTATA

WILD RICE AND PEPPER FRITTATA
Skillet Meals -- PHILcookbooks.com

1T olive oil
1 large shallot, minced
1 clove garlic, minced
1C chopped mushroom caps
1 large roasted red pepper, chopped
1C cooked wild rice
3/8t salt, divided
1/4 t black pepper, divided
1/8t ground paprika
6 eggs
1/4C shredded Asiago cheese

1.  Preheat broiler.  Heat oil in large nonstick ovenproof skillet.  Add shallot and garlic.  Cook and stir over medium heat 1 minute.  Add mushrooms.  Cookand stir 5 minutes or until tender.  Stir in red pepper, wild rice, 1/4 teaspoon salt, 1/8 teaspoon black pepper adn paprika.  Cook and stir over high heat 1 minutes to heat rice and evaporate liquid.
2.  Turn off heat.  Coat bottom and side of skillet with nonstick cooking psray.  Beat eggs in large bowl with remaining 1/8 t salt and 1/8 t pepper.  Pour eggs over rice mixture.  Cook over medium heat, tilting skillet to spread eggs over rice.
3.  When eggs are set but still glossy, sprinkle on cheese.  Place skillet about 5 inches from heat in broiler.  Broil 3-4 minutes or until cheese melts and frittata edges are browned.  Remove from oven.  Set aside 203 minutes to firm up.  Loosen edges of frittata.  Cut into 6 wedges.
Makes 6 servings.

GOAT CHEESE AND TOMATO OMELET

GOAT CHEESE AND TOMATO OMELET
Skillet Meals -- PHILcookbooks.com

3 egg whites
2 eggs
1T water
1/8t salt
1/8t black pepper
Nonstick cooking spray
1/3 C goat cheese
1 medium plum tomato, diced (1/3 cup)
2T chopped fresh basil or parsley

1.  Whisk together egg whites, eggs, water, salt and pepper in small bowl.
2. Spray medium nonstick skillet with cooking spray; place over medium heat.  Add egg mixture; cook 2 minutes or until eggs begin to set on bottom.  Gently lift edges of omelet to allow uncooked portion of eggs to flow to underneath.  Continue cooking 3 minutes or until center is almost set.
3. Sprinkle cheese, tomato and basil over center of omelet.  Fold one half of omelet over filling.  Continue cooking 1-2 minutes or until cheese begins to melt and center is set.  Cut omelet in half; transfer to serving plates.

Makes 2 servings