PEANUT NOODLES WITH SHREDDED CHICKEN AND VEGETABLES

Peanut Noodles with Shredded Chicken & Vegetables

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup smooth natural peanut butter (I used crunchy)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chile-garlic sauce
  • 8 ounces whole-wheat spaghetti
  • 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

Preparation

  1. Put a large pot of water on to boil for cooking pasta.
  2. Meanwhile, place chicken on to grill.  Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
  3. Whisk peanut butter, soy sauce, garlic, and chile-garlic sauce in a large bowl.
  4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Tips & Notes

  • Warm the peanut butter in the microwave to make it mix easier
  • Use rotisserie chicken to make it even faster
  • I used zucchini, yellow squash, snap peas, peppers, onion and broccoli but there are some really nice frozen mixes

Nutrition

Per serving: 363 calories; 12 g fat (2 g sat, 0 g mono); 44 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 29 g protein; 7 g fiber; 348 mg sodium; 287 mg potassium.

Adapted from: http://www.eatingwell.com/recipes/peanut_noodles_with_shredded_chicken_vegetables.html

SICILIAN-STYLE GRILLED CHICKEN

FINALLY SOME GRILLING WEATHER HERE IN WESTERN NEW YORK!

Ingredients

6 skinless, boneless chicken breasts
1½ tsp olive oil
1 tsp freshly ground black pepper*
1/2 tsp salt*
4.5 oz crumbled goat cheese (I like it with Feta Crumbles too!)
2 cups Caponata Sauce (see recipe below)

Method

  1. Oil grill and preheat barbecue to medium-high. Brush both sides of chicken breasts with olive oil. (I use my George Forman Grill with non-stick cooking spray – it not only eliminates using the oil, it grills both sides at once cutting cooking time in half!)
  2. Sprinkle salt and pepper on both sides of meat if needed. Grill chicken with lid closed until it feels springy when pressed, from 6 to 8 minutes per side. Remove to plates.
  3. Spoon about 1 heaping tbsp goat cheese over each chicken breast. Then top each breast with about 1/3 cup Caponata Sauce. Serve additional sauce on the side, if you like.

*I ONLY ADD SALT AND PEPPER AT THE TABLE IF NEEDED OR USE A SEASONING ALTERNATIVE LIKE MRS. DASH TO KEEP SODIUM INTAKE TO A MINIMUM.

SERVED WITH LEMON DILL GRILLED ASPARAGUS AND A BIG SALAD.

Makes 6 servings.


Caponata Sauce

Ingredients

1 large onion
2 small eggplants
1 (14oz) can Diced Tomatoes
1/2 cup sliced kalamata olives
1/2 cup finely chopped fresh basil leaves (I uses a few Tbsp of Gourmet Gardens Basil Paste)
3 to 4 tbsp balsamic vinaigrette salad dressing
3 garlic cloves, minced

Method

  1. Lightly oil grill and preheat barbecue to medium-high. Slice onion crosswise into 1/2-inch-thick rings. Slice unpeeled eggplants lengthwise into 1/2-inch thick slices.
  2. Grill onion and eggplants with lid down, turning halfway through, until tender, from 8 to 10 minutes. Remove from grill and let stand until cool enough to handle.  (Once again, I used the George Forman Grill.)
  3. Place tomatoes and olives in a large bowl and stir in basil, vinaigrette and garlic. When onion and eggplants are grilled, coarsely chop and stir into mixture. Serve with chicken or fish. Sauce will keep well, covered and refrigerated, at least 3 days.

Adapted from: https://cookwithkathy.wordpress.com/2015/04/12/sicilian-style-grilled-chicken/

MEDITERRANIAN STUFFED PEPPERS

I MADE THESE STUFFED PEPPERS GLUTEN FREE BY SUBSTITUTING QUINOA FOR ORZO!

 

MEDITERRANIAN STUFFED PEPPERS -1

4 large red peppers, halved lengthwise, seeded and cored
1 ½ cups quinoa
28 oz can diced tomatoes
1 cup pitted black olives, halved
8 oz feta cheese block, crumbled
1 ½ lbs chicken breasts, grilled and cut into bite-sized pieces
½ cup Kraft Greek Dressing with Feta and Oregano

Coat 13” X 9” baking dish with non-stick spray. Place pepper halves in bottom. Cook quinoa according to directions. In large bowl, combine quinoa and next three ingredients. Meanwhile, grill chicken, cut up and add to quinoa mixture. Drizzle Greek dressing over top and mix well. Stuff peppers. Bake 350 degrees F 40-50 minutes.
*Feta crumbles are likely fine but some sources say they may have wheat starch added to prevent clumping. Kraft uses potato starch in their shredded blends.