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.

LEMON CHICKEN

LEMON CHICKEN
Chef Brad

Prep: 15 minutes
Cook: 15 minutes
Yield:  8 servings

8 chicken thighs, skin off
2C fresh WW flour
1 large onion, chopped
3 garlic cloves, chopped
1 can cream of mushroom soup
2 lemons, juice and zest
peanut oil
slat and pepper
Fresh parsley, chopped

Coat chicken in flour with salt and pepper.  In saute pan, brown meat in peanut oil.  After browned, set aside. In pressure cooker, saute onions and garlic on a little oil. Place browned chicken on top of tender onions and garlic and add can of soup with lemon juice and zest.  Pressure on high for 15 minutes.  Remove chicken from sauce and add more water if needed, pour sauce over chicken.  Garnish with fresh parsley and serve with brown rice or mashed potatoes.

CHICKEN SALAD

5-MINUTE CHICKEN SALAD

I didn't feel like hanging out in the kitchen much today, so I opted to whip up a quick batch of 5-minute chicken salad. I went to Costco this week and picked up a rotisserie chicken for a whopping $4.99 {and some croissants too!} so literally the entire dinner was ready in less than 10 minutes! Add a few multi-grain tortilla chips and a handful of cherries and dinner is served! My kind of meal after a hectic day.

This "recipe" is so versatile. Don't have an apple on hand? Try pineapple tidbits instead. Don't like raisins? Dried cherries are lovely in it too. Also, feel free to add sliced almonds, grapes, water chestnuts or chopped pecans. Serve it inside a lettuce wrap for a gluten-free version or just plain for an afternoon snack! Also, you'll notice I use plain yogurt instead of mayo. I personally like the taste and health benefits better, but if you miss the sweetness, you can add 1-2 tsp of honey or sugar to the salad as well. Taste it first though! If you add a lot of sweet fruit, chances are you won't even miss the added sugar.

5-Minute Chicken Salad

·    2 cups diced cooked chicken {canned version works well too!}

·    about 1/4- 1/3 cup plain yogurt, depending on how much moisture you prefer

·    1 apple, diced but not peeled

·   3 stems of celery, sliced

·   about 1/4 cup raisins, craisins or any other small dried fruit

·  dash of salt, pepper, dried parsley and onion powder

·  dash of lemon juice

Chop, dice, and/or slice everything and toss in a bowl. Add the dash of lemon juice and stir a bit, coating the apples. Add in yogurt and stir, coating everything well. Mix in seasonings, tasting along the way.

CHICKEN NOODLE SOUP THREE WAYS

CHICKEN NOODLE SOUP THREE WAYS

3 boneless breasts of chicken, chopped

1 white onion, chopped 

2 garlic cloves, chopped

3 tablespoons Haco Chicken bouillon

1/2 pound spaghetti noodles

1/2 cup each red, black, and white quinoa

10 or more cups of water

1/2 cup ultra gel 

3 tablespoons olive oil

Salt & pepper to taste

Place oil in pressure cooker. Saute chicken, onions, and garlic. Add grains and toast lightly. Add remaining ingredients except ultra gel. Pressure for 15 more minutes on high. Reduce pressure and thicken with ultra gel adding more water if desired. 

ONE-DISH CHICKEN TAMALES

ONE-DISH CHICKEN TAMALES

Family Circle Jan 2014

1 pkg corn muffin mix
1 can (14 oz) cream-style corn
2 eggs, lightly beaten
1/2 C milk
1t chili powder
1/2 t ground cumin
8 oz shredded cheese 
1 can (10 oz) enchilada sauce
3 C shredded cooked chicken (rotisserie)
1 C sour cream (optional)

Heat oven to 400 degrees.  Coat a 9x13 baking dish with cooking spray.
In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 C cheese.  Spoon into prepared baking dish.  Bake at 400 degrees for 20 minutes.
Piecd corn bread casserole with a small knife about 12 places and spread enchilada sauce over the top.  Scatter chicken and remaining cup of cheese over the casserole.  Bake for 20 additional minutes.
Allow to cool for 10 minutes.  Cut into 8 squares.  If desired, serve with sour cream.