Thai Peanut Chicken and Pasta

Sometimes I have days where I'm just sick of every single thing I normally make for dinner. I can sit for hours and try to think of something for dinner and every idea I come up with annoys me for one reason or another. So today, I tried something new. I cheated a little but ended up with something awesome that was SUPER easy and very delicious. We'll definitely be making this one again soon. Here's how it went down.

Peanut Chicken and Pasta

2 chicken breasts, cooked and cubed (I used some leftovers)

Veggies of your choice (I used some frozen green beans and carrots)

1 lb spaghetti (I only used 1/2 a box)

1/4 cup peanut butter

1/4 cup sugar

3 tablespoons low sodium soy sauce

3 tablespoons water

2 cloves garlic, minced

1/4 teaspoon ground ginger
1/2 teaspoon red pepper flakes for some heat

sesame seeds for garnish

1. Cook and cube your chicken if you're not using leftovers. About 20 minutes at 400 degrees should do the trick. 

2. Prepare the veggies you are planning on using (I just microwaved mine for a few minutes)

3. Boil water and cook pasta. Set Aside. Trust me, do this before the sauce because the sauce doesn't take long. 

4. Add peanut butter, sugar, soy sauce, water, garlic, ginger, and red pepper flakes into a small sauce pan. On medium heat, whisk just until it begins to boil, remove from heat. 

5. Add some sauce to coat the chicken and veggies. Use the rest to toss with the pasta. Put pasta in a boil, add the chicken/veggies on top and sprinkle with sesame seeds. Enjoy!

Original Recipe: http://southerncookinglight.com/2012/04/02/thai-noodles-with-peanut-sauce/

AEM

Fig and Prosciutto Pizza with Arugula

This is another stolen recipe - this was totally Liz's idea and I had to steal it because it looked too good to pass up and boy was I right! It was almost like eating dessert for dinner yet had all of the food groups and was relatively healthy the way I made it.

Fig and Prosciutto Pizza with Arugula


1 Pizza Crust (I used Boboli thin whole wheat)
4-6 Tablespoons Fig Jam
1/2 - 1 cup Shredded Mozzarella Cheese (I used Kraft 2% Milk Mozz)
3 pieces of thinly sliced Prosciutto
1 cup Arugula

1. Preheat oven to 450 degrees (or as crust instructs).
2. Spread fig jam on crust and top with mozzarella cheese.
3. Bake for 10 minutes, or until cheese melts.
4. Remove form oven and top with prosciutto and arugula. Slice and serve.

Original Recipe: http://www.foodnetwork.com/recipes/ree-drummond/fig-prosciutto-pizza-with-arugula-recipe/index.html


AEM