Chicken Peanut Thai Noodles

1 lb whole wheat thin spaghetti noodles

2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
1 Cup cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves (missing in picture, it’s much better with cilantro)
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped (optional)
2 Tablespoons sesame seeds (optional)

1.     1.  Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.

2.      2. Place garlic and ginger in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

3.     3.  Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.

4.      4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

6 servings

Taco Soup

This is something my mom made a lot growing up. However, I actually got this variation from my sister in-law Jenna. We love this for a yummy (quick and easy) dinner.

1 lb. ground beef

1 onion, chopped

1 pkg. taco seasoning

2/3 cup picante sauce

1 can diced tomato

1 can black beans

1 can kidney beans

1 can whole kernal corn

sliced olives

1 packet Ranch Dressing mix (optional)

--Brown hamburger with onion, drain grease. Add ingredients to beef in a large soup pan. Bring to a boil. I like to add the Ranch dressing mix to our soup...and I omit the picante sauce (it works fine with both together). Add water until soup is desired thickness. Serve with tortilla chips or corn chips, and top with cheese and sour cream. Simmer, uncovered, for 5-10 minutes.

Recipe Credit: Jenna's recipe blog

Oatmeal Raisin Bars

We made this one for a family dinner, and it was delicious!

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Yields: 24 Bars

Ingredients

·         2 cups quick oatmeal

·         1 cup flour

·         1 cup brown sugar

·         2 tsp baking powder

·         2 tsp cinnamon

·         1 tsp salt

·         1 stick of butter, softened

·         ½ cup peanut butter

·         10 ounces peach preserve or jam

·         ½ cup raisins, chopped

·         ½ cup pecans, chopped

Instructions

1.      Preheat oven to 375 degrees F.

2.      Lightly grease a 9×13 baking pan.

3.      Add oats, flour, sugar, baking powder, cinnamon, and salt into blender and blend until all is combined.

4.      Pour into a bowl and add in butter and peanut butter.

5.      Stir until crumbly.

6.      Add 3 cups of the mixture to baking dish and press it down evenly with hands.

7.      With a fork, stir peach preserves in a bowl until smooth.

8.      Spread over cookie base, leaving ¼ inch edge.

9.      Add raisins and pecans to remaining crumb mixture and sprinkle over preserves, pressing down gently.

10.  Bake for 30 minutes.

11.  Cool for 15 minutes or more until firm and able to hold its shape.

12.  Cut into 24 bars.

Recipe Credit: CookEatDelicious.com