Sesame Peanut Noodles

This recipe is from Whole foods. They have awesome recipes all over their site, love it! Such a yummy simplistic dish! YUMMO. Serve this colorful noodle dish at room temperature or chilled.

Ingredients

1 (8-ounce) package 100% whole grain soba noodles

2 cups snow peas, strings removed

2 tablespoons roasted smooth peanut butter or almond butter

2 tablespoons rice vinegar

1 tablespoon reduced sodium tamari

1 tablespoon sesame tahini

1/8 teaspoon crushed red pepper

1 1/2 cups shredded carrots

1 small red bell pepper, seeded and thinly sliced

1 cup sliced green onions

3 tablespoons toasted sesame seeds

Cook soba noodles according to package directions. Add snow peas with 1 minute cooking time remaining. Drain noodles and snow peas thoroughly.

In a large bowl, whisk together peanut butter, vinegar, tamari, tahini and crushed red pepper. Add a splash of warm water if needed to thin the sauce so it will coat the vegetables and noodles. Add noodles, snow peas, carrots, bell pepper, green onions and sesame seeds. Toss to coat noodles and vegetables thoroughly with sauce. Serve room temperature or chilled.

Nutrition
Per serving : 420 calories (100 from fat), 11g total fat, 0.5g saturated fat, 0mg cholesterol, 260mg sodium, 63g total carbohydrate (9g dietary fiber, 11g sugar), 13g protein

Four Bean Taco Soup and Homemade Taco Seasoning Recipe

My family has eaten devoured taco soup forever. It is truly a staple in our home. So when we went clean I knew we had to still have it. I do not miss the meat at all and love all the yummy fixins I serve it with. We eat it as a soup, then eat it over brown rice delicious both ways.

Four Bean Taco Soup

3 cans ready cut diced tomatoes

1 can black beans

1 can kidney beans

1 can great northern beans/white

1 can whole pinto beans (not refried)

1/4 cup red onion diced

1 cup frozen corn

1 green pepper diced

2 T. Agave

1 packet taco seasoning (if you like it more spicy or flavorful you may want to use 1 1/2 packets) or *homemade taco seasoning: 1 t. chili powder, 1 t. cumin, 1/2 t. paprika, 1.2 t. garlic powder, 1 t. cornstarch, 1/4 t. sea salt, 1 T. dried onion.

Drain and rinse all beans. Add all ingredients to large stock pot. Cover with water mix and stew for 30 minutes.

This sits great in a crock pot all day and freezes well also!

Serve with guacamole, pico de gallo, green onions, cilantro, multi grain tortilla chips (food should taste good has a delicious one)...

Peanut butter whole wheat thai pasta the clean edition

 If you are a fan of my food you will notice that this recipe looks super familiar. I took a family favorite and adapted it for clean eating! It is delicious and now even better for you! My kids always gobble this up and dont even complain about the vegetables, some meals that is all they do... complain about the vegetables!

Sauce Ingredients
1/2 cup  vegetable broth (clean) or chicken broth

1/4 cup chunky peanut butter I grind my own at Good Earth (it is so much better for you!)
3 Tbs Bragg's liquid amino's or 1/4 cup low sodium soy sauce (if you don't have low sodium mix 1/8 cup soy sauce to 1/8 cup water)
3 tbs  honey
2 tbs rice vinegar
2 tsp grated, peeled fresh ginger (may use powder instead)
2 tsp chili paste with garlic
4 garlic cloves minced
*I also add a small dab of red curry paste be careful a little goes a long way
Combined and cook all ingredients in saucepan over medium and whisk until smooth, about 5 minutes. Set aside. I make this and save the extra in the freezer for next time.

Pasta Ingredients
whole wheat spaghetti
1 1/2 cup baby carrots
1 1/2 cup broccoli, washed trimmed and cut into bit sized pieces

Cook pasts according to package directions 9-11 minutes. At 6 minutes add baby carrots to boiling pasta pot. Then at  8 minutes add broccoli to boiling pot of pasta and carrots. Didn't I just save you 2 pans? You are welcome. When pasta is cooked to desired al dente drain the add pasta to the pan of sauce and toss over low heat for 1 minute.

Garnish with cilantro, green onions, sprouts.

* Optional* Remember I grill pounds of chicken at a time and then cube the extras and freezer? I use the chicken here grilled lemon chicken. If you need just bake chicken until no longer pink and cube. We no longer eat a lot of chicken but add it if your heart desires the lemon chicken is my all time favorite it is delicious.

Be happy Be healthy KCL

Orange Teriyaki Beef Roast

Are you a little bored of the same old fancy dinner dishes you make every holiday or special occasion? K well I am. So here is a great dish that I promise you will come back to again and again. I'm not sick of your cooking, just mine. In fact you are welcome to bring me any dish you please.

1 large-size oven bag (reynolds oven bag the large size)

2 Tbsp. all-purpose flour

½ cup Simply Juice orange juice

½ cup teriyaki sauce

¼ cup packed brown sugar

3 cloves garlic, minced

1 tsp. grated orange zest

½ tsp. crushed red pepper

2 lb. Eye of Round Oven Roast

¼ cup sliced green onions



Shake flour in oven bag, place in 13x9 inch baking dish. Add orange juice, teriyaki sauce, brown sugar, garlic, orange zest, and crushed red pepper to oven bag; close and squeeze bag to blend flour. Add roast to bag. Turn bag to coat beef with sauce. Close bag with tie and marinate in refrigerator for 1½ -2 hours (or overnight).

Preheat oven to 325 degrees. Cut 4-6 slits into top of bag and bake 35-45 minutes or until meat thermometer reads 145. To serve, thinly slice beef and pour sauce on top then sprinkle with chopped green onions. This sauce is so delicious and can be used on or with all meats and fish or even as a dipping sauce for wontons.

Herb roasted turkey breast (otherwise titled I don't want to make a whole turkey?)

I have a confession to make I have never cooked a whole turkey (GASP)! I've never had the need, I'm blessed to always have a lavish dinner to attend on Thanksgiving. But turkey is so delicious I've always wanted to have my own "left overs", so I tried this and it became a classic favorite. I watched this episode on 30 minute meals and simply knew I had to make it. Seriously I was drooling over the insanely delicious flavors stuffed under the skin. This recipe is 100% Rachel Ray. Seldom do I make anything that doesn't have my own special touches or changes. But this is the exception, it is just so delicious you must make is per the exact directions.

*It is scrumptious on sandwiches, so if you want left overs make sure to plan lots of extra for left overs, don't say I didn't warn you!*

Ingredients

1 small (golf-ball sized) onion, peeled and coarsely chopped


1 lemon, scrubbed clean

12 fresh sage leaves

Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)

3 tablespoons extra-virgin olive oil, plus more for oiling pan

1 teaspoon salt, plus more as needed

6 fresh bay leaves

4 tablespoons butter

2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)

Freshly ground black pepper

3 tablespoons all-purpose flour

1/4 cup apple or regular brandy (an alternate substitute is white grape juice or apple juice if you do not want to cook with alcohol)

2 to 3 cups apple cider

Salt and pepper

*helpful to have a meat thermometer*

Directions

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket (you can do it, it's worth it I promise!). Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper. Slice on a diagonal and serve.

Enjoy KCL

Cedar grilled salmon topped with fruit salsa

My wonderful mother in law ( I know she doesn't read this blog, so technically I'm not sucking up!) makes this and it is one of  my favorite meals at her home. Now that is saying a lot, because she can cook. Plus  I DO NOT EAT SALMON! I know call me boring, but it's not my favorite. Oh but this cedar grilled salmon is to die for!

So let's start at the beginning shall we

Soak cedar boards in water (1 hour at least.) These can be picked up at Costco or in some BBQ sections. They are not reusable, but they add such flavor they are so worth it.

Once planks are soaked cut all skin off salmon fillets and cut into serving sized portions. Try to keep the pieces close to the same size, this really helps with even cooking of all fillets. Then put on plank boards that are no longer in water.

Next sprinkle salmon with salmon/fish seasoning (spice isle, can't find it use lemon pepper.) 

Now brush with Yoshida's oriental gourmet sauce.

Preheat grill on medium high heat.

Dice cantaloupe, strawberries, fresh pineapple, and kiwi. Add 2 tbs, Tang Orange powder and mix.

Looks yummy! MMM

Now grill salmon on medium low heat for 20-25 minutes. Depending on serving size smaller thinner pieces will cook quickly.

Now bringing it all together.

First layer steamed rice (rice cooker?)

Second layer delicious salmon cooked to perfection

Third layer your beautiful fruit salsa!

Enjoy, I know I do KCL

mmm MEATBALLS

(sweet and sour)

Meatballs


This simple recipe can be flavored any way you like, or just make it plain. Oh how I love having meatballs on hand. Think spaghetti, sweet and sour with rice, teriyaki meatballs with steamed rice and stir fried veggies, k you get it.

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

Ingredients:

1 lb. lean ground beef



1 egg



2 Tbsp. water (I skip the water and add worcestershire sauce)



4 tbs. brown sugar



1/2 cup bread crumbs ( I like Italian style, seasoned)



1/4 cup minced onion (either grate or pulse in food processor, now your kids won't have any idea!)



1/2 tsp. salt



1/8 tsp. pepper



Preparation:

Preheat oven to 350 degrees. In large bowl combine egg, water, sugar, bread crumbs, onion, salt and pepper and combine. Add ground beef, broken into chunks, and mush with your hands to combine. Form into meatballs about 1" in diameter and place on a broiler pan. Bake at 350 degrees for 25-30 (check at 20 minutes by cutting one in half if no pink it's done, take care not to over bake. You do not want dry meatballs) minutes until meatballs are no longer pink in center. Cool and freeze, or when baked, use in your favorite recipe.
 
 

 
teriyaki sauce meatballs, make your own OR go get this (serve over rice)
 

(it's yummy and I'll share a salmon recipe soon using this marinade)

 
sweet and sour meatballs serve over rice
spaghetti sauce (towards bottom of post)

Easy and simple meals (worth reading)

On Thursday I'm teaching a class on easy meal planning, preparation and cooking. I've had so much fun thinking and plowing through the hundreds of recipes out there. But it can get quite overwhelming, I just wanted to share all the great basics that help me get dinner on the table 5 times a week (yep I'm darn proud of 5 times a week!) And hopefully encourage others that it can be done even if you are not home to prep.

Drive by the drive threw, A little planning goes a long way with easy meal ideas, freezer meals and food prep! Just think of the nutrition you are giving your kids every time you take a moment to make a meal and skip the drive threw! To me it is one of the greatest "gifts" we can give our family.

One of the simplest strategies is to double or triple the recipe when you cook something that freezes well. It is just as easy to mix two pounds of meat as it is one so you can freeze a second meat for another night. Pasta sauce and soups take over an hour to simmer, but it doesn’t take 2 hours to simmer twice as much! Spend a few extra minutes layering a second lasagna or diving your soup for the freezer and not only will you have dinner for another night, but you’ll save yourself a lot of cooking time.

Another, simple strategy is to season your meats before you store them. Add marinade to chicken breasts, shape hamburgers and season your roast. When you move them to the fridge for cooking, the meats will marinade as they thaw. These quick, easy preparations can be done when you get home from the grocery store rather than at night when you are struggling to get dinner on the table. You can even prep ingredients for your meals.

Did you chop a whole onion, when the recipe only called for half? Onions and many other produce items freeze very well with no additional preparation. Store it in a freezer safe container for the next time you need half an onion. I often buy ground beef in bulk but rather than dividing the raw meat, I cook it all at once and freeze 1 pound packages. Think about how many casseroles and other recipes start with “Brown 1 pound ground beef.” Your first step is already done. That can go a long way towards getting dinner on the table quickly.

For meat preparations; Ground beef for tacos: I brown, drain, add taco seasoning and add black and red kidney beans (to boost up the nutrition) and then freeze in 1-2 pound portions. Now all I need is taco shells and fixings, easy! I also grill (all grilled recipes can be baked) huge amounts of chicken. If I've gone to the work of marinating and grilling chicken I always triple the amount. Once the chicken is grilled and cooled I cube into bite sized pieces and freeze in 1-2 pound portions. This way I always have cooked delicious chicken on hand. Just think of the endless possibilities. Chicken uses: salad, tacos, quesadillas, pita pizzas, soup or chili, pasta, really the options are endless. And now you have taken a huge chuck out of the meal prep. Even if you don’t have entire meals waiting in the freezer.

Some recipes: Crock pot

Creamy Peanut Butter Chicken

6 chicken breasts

1/2 teaspoon pepper

1/3 Cup creamy peanut butter

2 Tablespoons soy sauce

3 Tablespoons orange juice

Add chicken breasts to ziploc baggie. In bowl mix all other ingredients together. Pour into ziploc baggie and seal tight. Freeze. When ready to cook, unthaw bag in refrigerator overnight and pour into crock-pot in the morning. Cook on low 6-8 hours.





Barbecue Chicken

1 whole chicken, cut up and skinless

1 Cup catsup

1 Tablespoon brown sugar, firmly packed

3 Tablespoons Worcestershire sauce

In a small bowl blend together sugar, catsup and brown sugar. Pour into ziploc baggie and place chicken pieces into baggie. Seal and freeze. Unthaw chicken overnight and place in crock-pot in the morning. Cook on low 6-8 hours. Serve over rice.



Homemade tomato basil soup

This is a staple in my home during the cold months. I double or triple it it freezes well and sits in a crock pot well also. A seriously cravable soup. Serve with Parmesan cheese and bread sticks, or for the kiddos with gold fish and cheddar cheese. Serve with Salad.



In large sauce pot combine:

2 cans large crushed tomatoes (if you do not have a hand blender use tomato sauce)

1 qt. water

1 lb. softened cream cheese

1/4 cup fresh basil (or dried if fresh is unavailable)

1/3 cup sugar

Salt and pepper to taste



Simmer ingredients for 1 hour then puree with hand mixer until smooth(or omit and have a chunkier consistency). Taste and re season as needed.

When I am feeling spicier. I add a little oil to the pan first and saute chopped garlic and onions. This reminds me of Zuppas version.



Molasses grilled chicken

Makes 6 to 8 servings

3/4 cup molasses

1/3 cup soy sauce

1/4 cup fresh lemon juice

1/4 cup olive oil

3 garlic cloves, minced

1 teaspoon pepper

12 skinned and boned chicken thighs (or breasts, I only use breasts but feel free to adapt)


Combine first 6 ingredients in a shallow dish or large zip-top plastic freezer bag; add chicken thighs. Cover or seal, and chill 8 hours, turning occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken thighs, covered with grill lid, over medium heat (300° to 350°) 5 to 6 minutes on each side or until done.



Southern Living, APRIL 2005



Lemon Grilled Chicken

Serves 8-12

1 cup vegetable oil

1/2 cup lemon juice

1 tbsp salt

1 tsp paprika

2 tsp basil

1/2 tsp thyme

1/2 tsp garlic powder

8-12 chicken breasts



Combine all ingredients. Marinate chicken overnight. Remove chicken from marinade and discard. Grill over med-high heat 5-7 minutes per side. This chicken is so tender and flavorful. You must try it. This is the one I use the most for freezing because the lemon flavor adds freshness to all other meals!



Pita Pizzas

Thai Chicken Pizza (my favorite, I LOVE LOVE LOVE IT)

This is such a winning recipe PLEASE try it, if the Thai pizza overwhelms you go for the cheese. I promise you'll thank me! Pitas- Costco has a great brand that is a great deal and never dry, called Pita Wrap the bag contains 10 pitas and is on the bread isle. (plan on one pita/pizza per person, I do make 2 for my hubby.)





For the Thai Peanut Butter Sauce

(There are a lot of ingredients, but once you buy them all you will be able to make quite a few thai recipes. A store as simple as Walmart has all these products, look on the oriental isle.) Also on my blog http://www.krazycakelady.blogspot.com/#uds-search-results there is a amazing pasta that uses the same sauce.



1/2 cup chicken broth

1/4 cup chunky peanut butter

1/4 cup low sodium soy sauce (if you don't have low sodium mix 1/8 cup soy sauce to 1/8 cup water)

3 tbs brown sugar

2 tbs rice vinegar

2 tsp grated, peeled fresh ginger (may use power instead)

2 tsp chili paste with garlic

4 garlic cloves minced





Combined and cook all ingredients in saucepan over medium and whisk until smooth, about 5 minutes. Set aside. I make this and save the extra in the freezer for next time. Remember I grill pounds of chicken at a time and then cube the extras and freezer. I use the chicken here. If you need, just bake chicken until no longer pink and cube.



Toppings

Green onions

Cilantro

1 cup sprouts

1 cup sliced carrots

2-3 cups Mozzarella cheese (I love Costco's huge bag)





Assembly

On a cookie sheet lined with tin foil (I've started spraying mine with pam, just to insure no sticking) place pitas. 3 will fit per pan. Pita is your crust, spread a layer of PB sauce (think pizza sauce.) Next add cooked chicken. Followed by green onions, sprouts, carrots and ending with cheese. This pizza is so flavorful I go light on the cheese. Now you can wrap in plastic and have a pre-made meal for a busy night just sitting in the fridge or freezer. Or bake at 375 for 5-7 minutes (if frozen add an additional 2-3 minutes cooking.) Finish with cilantro.



Now for the kids "SOOOOO easy pizza, you'll want to make it every night"

Ingredients

Pitas

Sauce (store bought pasta sauce works wonderfully)

cheese (use your kids favorite kinds)

We stop here, but make what your family likes: pepperoni, ham and pineapple, bbq chicken, you get the idea.



Again line cookie sheet with foil and spray with pam. Then make you pizzas: pita, sauce, cheese, toppings of choice. Bake 375 for 5-7 minutes or until cheese is melted. K that was so easy the kids can even make them and you are keeping out all of the awful additives out of your food. And saving a chunk of change while doing it.

These could be made ahead and individually wrapped then frozen.



Homemade Chicken Noodle Soup

4 servings

4 cups chicken broth

Generous dash ground black pepper

1 medium carrot, sliced

1 stalk celery, sliced

1/2 cup uncooked extra wide egg noodles

1 cup shredded cooked chicken or turkey



Heat broth, pepper,carrot and celery in large pot over med-high heat to a boil. Stir in noodles and chicken. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stir often. Serve with crackers, rolls or bread.



Taco Soup

serves 6

1 pound ground beef

medium onion chopped

1 packet mild taco seasoning

16 ounces frozen corn

16 ounces kidney beans

16 ounces black beans

28 ounce can stewed tomatoes

8 ounces tomato sauce



Brown meat. Drain beans. Mix and stew all ingredients. At this point it can be added to a crock pot and cook on low for 2 hours or frozen. Serve with cheese, tortilla chips (lime ones are yummy) and sour cream.



Simple Tomato Spaghetti Sauce

1/4 cup oil (olive oil or veg)

1/2 chopped onion

2 cloves garlic minced

1 12 ounce can tomato sauce

1 6 1/2 ounce can tomato paste

1/2 tsp basil

2 tbs sugar



In large skillet heat oil onion and garlic until tender. Add remaining ingredients, simmer 20 minutes.



Add favorite sauce combos, ground beef, parmesan cheese, olives. And freeze. Usually plan on 1/4 cup sauce per person. Example: for my family I make 6 servings. So that means I need 1 1/2 cups of sauce for 6 pasta servings. I measure out 6 serving sizes and freeze in the quart size ziplock bags.



Strawberry Salad Dressing

2 tbs. red wine vinegar

3 tbs. sugar

1/2 cup oil (good quality)

1/2 tsp. dry mustard

1/2 tsp. salt

1/2 cup strawberry jam (this is where I have fun, I substitute with blackberry or raspberry or boysenberry jam)



Combine all ingredients and whisk in oil in a steady stream. Dress salad just before serving. I make 2 batches of dressing and save the rest for a quick salad. We often just have a salad of grilled chicken, berries, and the dressing delicious. Possibilities: apples, crasins, mandarin oranges, pears, frozen berries, peaches.

Some freezer tips, and remember don't be afraid to try freezing your fav family soups, roasts, casseroles...

Freezer Cooking Tips


Label what your freezer meal is.

Rotate your freezer meals. New goes on the bottom of the stack or back of the freezer and older gets moved up.

Don't place your hot food directly in the freezer. Let it cool slightly, at least 30-45 minutes on the kitchen counter.

If you are adding your meal from the freezer to the oven, you will need to increase the cooking time.

If you are using potatoes combine with a liquid or moist ingredient. Potatoes don't always work well in freezer meals.

If you are including rice or noodles in a freezer meal, leave them out and add before cooking. Or under cook them slightly and make sure they're included in a sauce before freezing.

Include frozen vegetables, bread rolls, loaves of bread or dough for side dishes to your freezer recipes.

Try creating your own homemade frozen dinners by using dishes that are large enough to include side dishes. Place a meat and two side dishes in a freezer container and freeze. You have a healthy homemade frozen dinner for a busy night.




Some of my favorite sites and resources: 15 minute chicken, campbells kitchen, southern living (freezer meals), rachel ray 30 minute meals

Grilled lemon chicken with fresh mango salsa

Oh I promise you this is a must try. All who have tried have raved about the tenderness and full flavor of the chicken . Even in the current snow (yep April 29th SNOW), it's worth grilling. Plus doesn't this look like summer? I could use a lil sunshine right now.

Lemon Grilled Chicken

Serves 8-12

1 cup vegetable oil

1/2 cup lemon juice

1 tbsp salt

1 tsp paprika

2 tsp basil

1/2 tsp thyme

1/2 tsp garlic powder

8-12 chicken breasts



Combine all ingredients. Marinate chicken overnight or at least 6 hours. Remove chicken from marinade and discard. Grill over med-high heat 5-7 minutes per side. This is the one I use the most for freezing because the lemon flavor adds freshness to all other meals!

Serve chicken over rice.

Mango Salsa
Peel and dice 3 ripe mango's
dice 1 pint strawberries
3 tbs tang powder (Yep the orange powder drink, think astronauts. This is a don't knock it till you try it.)

Mix all ingredients and let flavors combine while cooking chicken (10-15 minutes.) Top chicken with salsa.

Variation: You can make this fruit salsa with fresh pineapple, kiwi, raspberries, blueberries. Unfortunately they are not in season right now.

Come on Spring, I know you can do it!
KCL

Easy delicious pita pizzas

I must admit I sooo thought I had posted these amazing individual pizzas a long time ago. I guess I thought about it a lot and never posted, my bad. As I have been striving to loose weight I have discovered pitas. I love them, I'm hooked.

This is such a winning recipe PLEASE try it, if the Thai pizza overwhelms you go for the cheese. I promise you'll thank me!

The first pizza is...

Thai Chicken Pizza (my favorite, I LOVE LOVE LOVE IT)

Here is how it's done

Pitas- Costco has a great brand that is a great deal and never dry, called Pita Wrap the bag contains 10 pitas and is on the bread isle. (plan on one pita/pizza per person, I do make 2 for my hubby.)

For the Thai Peanut Butter Sauce

(There are a lot of ingredients, but once you buy them all you will be able to make quite a few thai recipes. I'll share another favorite pasta soon. Also a store as simple as Walmart has all these products, look on the oriental isle.) Also this pasta uses the same sauce and it's SOOOO GOOD.

1/2 cup chicken broth

1/4 cup chunky peanut butter

1/4 cup low sodium soy sauce (if you don't have low sodium mix 1/8 cup soy sauce to 1/8 cup water)

3 tbs brown sugar

2 tbs rice vinegar

2 tsp grated, peeled fresh ginger (may use power instead)

2 tsp chili paste with garlic

4 garlic cloves minced

Combined and cook all ingredients in saucepan over medium and whisk until smooth, about 5 minutes. Set aside. I make this and save the extra in the freezer for next time.

Remember I grill pounds of chicken at a time and then cube the extras and freezer? I use the chicken here. If you need just bake chicken until no longer pink and cube.

Green onions

Cilantro

1 cup sprouts

1 cup sliced carrots

2-3 cups Mozzarella cheese (I love Costcos huge bag)

Assembly

On a cookie sheet lined with tin foil (I've started spraying mine with pam, just to insure no sticking) place pitas. 3 will fit per pan.

Pita is your crust, spread a layer of PB sauce (think pizza sauce.)

Next add cooked chicken

Followed by green onions, sprouts, carrots and ending with cheese. This pizza is so flavorful I go light on the cheese.

Now you can wrap in plastic and have a pre-made meal for a busy night just sitting in the fridge. Or bake at 375 for 5-7 minutes. Finish with cilantro.

Now for the kids "SOOOOO easy pizza, you'll want to make it every night"

Ingredients
Pitas
Sauce (store bought pasta sauce works wonderfully)
cheese (use your kids favorite kinds)

We stop here, but make what your family likes
pepperoni
ham and pineapple
you get the idea

Again line cookie sheet with foil and spray with pam. Then make you pizzas
pita, sauce, cheese, toppings of choice. Bake 375 for 5-7 minutes or until cheese is melted.

K that was so easy the kids can even make them and you are keeping out all of the aweful additives out of your food. And saving a chunck of change while doing it.

These could be made ahead and individually wrapped then frozen.

Enjoy KCL

Italian baked chicken and potatoes

This dish is SOOOO delicious. The simplicity of the ingredients really brings it together, a true rustic beauty. It's just such a great example of how simple can be divine, especially in food.

The beauty is you do minimal work and let the oven do the rest.  I know this will become a requested dinner!

Ingredients

12-14 red potatoes, washed and quartered

2 medium white onions thinly sliced

1/4 cup olive oil

6 chicken breasts, halved

(the original recipe called for 6 thighs and 6 drumsticks, or 6 bone in chicken breasts. Feel free to use whatever you like. I don't like dark meat and simply always have boneless skinless chicken breasts on hand.)

2 tbs fresh rosemary (or 2 tsp dried, fresh is prefered)

coarse salt

freshly ground black pepper

2 tsp garlic powder

Preheat oven 400 degrees. Line a cookie sheet (with sides) with tin foil, you'll be grateful if you do this. It makes clean up a snap.  Place potatoes and onions on pan , drizzle with 2 tbs olive oil and work oil into veggies with hands, coating each piece. Rub the chicken in a bowl with remaining olive oil and add to pan of veggies. Now add salt, pepper, garlic powder, and fresh rosemary (removed from stems)  to the entire pan. Mix again with hands to cover everything evenly. I like to save a little rosemary and place it right on the chicken.

Bake for 30 minutes. Then turn veggies and cook for an additional 10-20 minutes until chicken is done. Mine only took an additional 10 minutes at 400 degrees convection.  Serve immediately.

Serve with favorite crusty Italian bread and a green salad.

Variation: Add baby carrots or peeled and quarted yams. So yummy! We love yams around here.

Quick and Easy pizza crust

Quick and easy PIZZA CRUST

Somehow I haven't actually made dinner all week and its Friday. I am usually the mom who makes din 5-6 times a week. I love cooking and serving yummy nutritious food to my family. I feel like nutrition is a gift all parents should give to their kids. I have had lots o stuff going on, sooooooooooooo I wanted to make something fun and delicious for the fam. This recipe is thanks to Gourmet Magazine. I doubled it to ensure for lots of pizza.

2 to 2 1/4 cups unbleached all-purpose flour
1/4-ounce package fast acting yeast
1/2 teaspoon sugar
2 tablespoons olive oil
1/2 teaspoon salt
Directions
In a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3 cup hot water (130 degrees F). Stir in the oil, 1 1/4 cups of the remaining flour, and the salt and blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.

Alternatively, the dough may be made in a food processor. In a food processor combine 3/4 cup of the flour, yeast, and sugar. With the motor running, add 2/3 cup hot water (130 degrees F), and turn the motor off. Add the oil, 1 1/4 cups of the remaining flour, and the salt and process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at time, if it is too wet. Knead the dough by processing it for 15 seconds.

The dough, prepared by either method, may be used immediately, but for better flavor it is best to let it rise once. Put the dough in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 30 minutes, or until it is double in bulk, and punch it down. This dough may be used instead of the basic pizza dough.

Let it rise once for about 30 min (this is the quick version, I let mine rise for about 2 hours to let the flavors blend better)

I made bbq chicken pizza. Our favorite. Of course at this point you could simply add bottled marinara sauce, mozzarella cheese, pineapple and canadian bacon (which would be SUPER impressive.)

{I assembled all the ingredients while crust was rising}
grilled chicken (great time to use left over chicken)
fresh tomatoes
black beans (drained from a can)
corn
bacon
fresh spinach
onions
fav bbq sauce
fav cheese (i used sharp cheddar, because it was on hand. just use your fav)

We made individual pizzas and let everyone make their own. Kids LOVED it! My oldest said "Mom WOW homeade pizza. You are awesome!"

Baked 10-15 min at 425. Or grill it same temp same time!

Sweet lime chicken enchiladas

{corrine's sweet lime chile enchiladas}
I found this on a blog I love www.ourrecipieclub.blogspot.com I tried it and my hubbie and brother in law LOVED it. A winner. Just the chicken is delicious, i've added it to a salad.

4 chicken breast, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese


in a large bowl, whisk together honey, lime juice, chili powder, garlic powder & salt. add shredded chicken to the lime mixture. let sit 10 minutes.
in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan. reserve the rest.
take each flour tortilla & fill with a chicken & cheese. a couple of tablespoons of each. roll up & place, seam side down in the salsa verde. repeat process until all tortillas are filled.
after you remove all of the chicken, there will be remaining lime sauce in the bowl. to that sauce, add heavy cream & the remaining salsa verde. pour this mixture over the filled enchilada & cover with all the remaining cheese.
bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.
serve with sweet rice.




{Brit's sweet pepper rice}


3 TBSP butter
1 sweet onion, finely chopped
1/2 red pepper, finely chopped
1/4 cup cilantro, chopped
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 cup sugar
1 1/3 cup long grain white rice
3 cups chicken stock


in a large saute pan, melt butter & add onion & pepper. cook until soft & onion is translucent. add cilantro & salt & garlic powder, cook another minute. add rice & brown. watch closely as not to burn.
dissolve sugar into chicken stock. when completely dissolve, add to rice. bring to a simmer, turn to low & cover. cook covered for 30 minutes. fluff with fork.