Thursday, September 27, 2012

Thai Peanut Noodles


  • 2 pounds boneless, skinless chicken, cut into strips
  • 2 Tablespoons olive oil
  • 16 ounces linguine noodles
  • 1 cup snow peas (could substitute broccoli)
  • 1 cup red bell pepper, cut into strips
  • 1 cup baby carrots or thinly sliced carrots
  • 1 cup water
  • 4 Tablespoons lime juice
  • 6 Tablespoons creamy peanut butter
  • 1 Tablespoon Sriracha chili sauce (more or less depending on heat preference)
  • 3 Tablespoons honey
  • 4 Tablespoons soy sauce
  • 3 teaspoons ground ginger
  • 2 teaspoons minced garlic
  • 1 cup peanuts
  • 0.5 cup cilantro, chopped
  • 3 medium limes, wedged


In a large skillet, saute chicken and veggies in oil. 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 and veggies. Mix the sauce with noodles mixture. Cook about five 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 the stovetop. Add a little water if noodles seem to gummy to help the reheating consistency. Serve with peanuts, limes, and cilantro for garnish.

Servings: 6

From Once a Month Mom

Black Bean Sweet Potato Enchiladas

These are fantastic and perfect frozen ahead of time too!  They may be vegetarian, but you wouldn't know it.  Super satisfying and creative at the same time.  This below is for a double recipe.

-4 large sweet potatoes
-2 T. olive oil
-2 cloves garlic
-2 roasted green chilis
(or two 4 oz. cans chopped green chiles)
-2 cans black beans, rinsed
-3 large tomatoes
(or two 14 oz. cans diced tomatoes)
-2 T. chili powder
-salt & pepper
-4 C. salsa
-16 large tortillas
-1/2 red onion
Preheat the oven to 400 degrees.  Peel your sweet potatoes, and chop them into 1-inch chunks.  Spread them out on ungreased cookie sheets in a single layer.  Roast in the oven for 20 minutes, tossing halfway through.  
Meanwhile, prepare the rest of the ingredients.  Chop up your garlic, red onion, green chiles and tomatoes.  
After 20 minutes, remove the sweet potatoes from the oven and reduce the temperature to 350 degrees.
In a large pan, heat the olive oil over medium-high heat, add the garlic and green chiles and cook for about 30 seconds. Add the black beans, tomatoes, chili powder, salt and pepper. Stir in the roasted sweet potatoes and let everything cook together for about 5 minutes.  While the filling is on the stove, prepare two 9×13 glass dishes by spraying lightly with olive oil spray, and coating the bottom with a light layer of salsa.
Grab your tortillas and set up a filling station.  Place a spoonful of filling into the middle of each tortilla, roll it up and place it seam-side down in your dish. Repeat until there are eight enchiladas per pan. Spoon any extra filling over the top.  Add 1 cup salsa and half of the chopped red onion to the top of each dish.  Bake the enchiladas for 20 minutes. (At this point I put one in the oven and one in the freezer)
This recipe is perfect the way it is, but you can always change it up.
Vegan options:
-add sauteed onions
-add sauteed mushrooms
-add avocados
Vegetarian options:
-add cheese
-serve with sour cream
Meat-eater options:
-add shredded chicken, pork or beef.

From InspiredRD.

Curried Chicken and Jasmine Rice Soup

Fabulous dish I have made many times!  Such a refreshing version of chicken noodle soup.  It has pureed jasmine rice which thickens it beautifully and smells delicious.


  • several chicken tenders or breasts (about 2 pounds)
  • 2 medium carrots, sliced diagonally into 2-inch pieces
  • 1 bay leaf
  • Kosher salt
  • 6 cups low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 1 large onion, very thinly sliced
  • 1 teaspoon sugar
  • 1 1/2 teaspoons Madras curry powder
  • 1/3 cup jasmine rice
  • 3 tablespoons finely chopped fresh mint
  • 3 tablespoons chopped fresh dill
  • 1 lemon, cut into wedges


Combine the chicken, carrots, bay leaf, and 3 cups of broth in a crockpot.   Start to cook on high for 3 hours.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes. 

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan).  In the crockpot, take a fork and shred the now-cooked chicken.  Pour the rice mixture into the crockpot with the chicken and carrots.  Continue to cook for 1 hour if desired.  Toss in the chopped herbs and serve the soup with lemon wedges. 

Adapted from Food Network Magazine

Quinoa Salad with Artichokes and Parsley

1 tablespoon olive oil
1 cup chopped spring or sweet onion
1/2 teaspoon chopped fresh thyme
1 (9-ounce) package frozen artichoke hearts, thawed
1 cup fat-free, lower-sodium chicken broth
1/2 cup uncooked quinoa
1 cup chopped fresh parsley
5 teaspoons grated lemon rind
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt


1. Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.

2. Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.
From: Cooking Light