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.

SEVEN-LAYER PIZZA DIP

SEVEN-LAYER PIZZA DIP

1 (8 oz) package cream cheese, room temperature
2T finely grated Parmesan Cheese
2t dried oregano
Salt
1C marinara sauce
1 green bell pepper -- stemmed, seeded, & chopped
1C chopped pepperoni slices
1C thinly sliced fresh basil
1 1/2 C shredded mozzarella cheese
1C sliced black olives, drained
Breadsticks for dipping

In a large bowl, mix the cream cheese, Parmesan, oregano, and 1/2 t salt until well combined.  Transfer mixture to an 8" round dish and spread into an even layer.  Spread with the marinara sauce, leaving a 1/2" border around the edges.  Sprinkle with the bell pepper, pepperoni, basil, mozzarella and olives.  Refrigerate for at least 1 hour.  Serve with breadsticks for dipping.

RED BEANS WITH RICE

RED BEANS WITH RICE

12 oz red beans/pinto
1/4 t dried oregano
2 qts water
1/2 lb lean pork or ham
1/4 C spanish olive oil
4 garlic cloves, peeled
2 medium onions, chopped
2 t salt
1 small green bell pepper, chopped
1/2 t pepper
1/8 t sugar
1/2 t ground cumin
2 1/4 C long-grain rice

Soak beans in a large pot with water for at least 8 hours or overnight.
Bring the beans to a boil, reduce heat and let cook for 1-2 hours until the beans are tender.  Add additional water if necessary.  Cook the ham in a little oil for 5 minutes.  Add onion, garlic, and bell pepper until tender.  Add beans and 5C cooking liquid to the onions and bell pepper.  Add more water if needed.  Raise the heat to high, add the oregano, cumin, sugar, salt, pepper, adn rice and cook uncovered until most of the liquid has been absorbed -- about 15-20 minutes.
Stir the rice with a fork, reduce the heat to low, and cook 10-15 minutes more until done.