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.
Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts
Wednesday, March 26, 2014
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.
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.
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