Thai Chicken Noodles


1/4 Cup Creamy Peanut Butter
1/2 Cup Chicken Broth
1/4 Cup Lemon Juice
1/4 Cup Soy Sauce
4 teaspoons Sriracha Hot Chili Sauce
1/4 teaspoon Crushed Red Pepper Flakes
12 oz Spaghetti
1 lb Ground Chicken
1 1/2 Cups Julienned carrots
1 Red Bell Pepper, chopped
1 Garlic Clove, minced
1/2 Cup Unsalted Peanuts, finely chopped
4 Green onions, chopped

Bring a large pot of water to a boil, add salt and cook spaghetti. Drain.

Whisk together peanut butter, broth, lemon juice, soy sauce, Sriracha and crushed red pepper together in a small bowl.

Heat a large skillet over medium heat.  Add chicken, carrots, bell pepper and garlic.  Cook until chicken is browned, about 5 minutes.

Add the sauce to the skillet and bring to a boil.  Reduce heat and simmer until thickened, about 3-5 minutes.  Gently fold in cooked spaghetti.

Serve with peanuts and green onions on top.

Yield: 4-6 Servings

-Recipe from Taste of Home magazine-

Sweet Potato and Black Bean Enchiladas


The adobo adds a smoky/sweet, almost barbeque flavor to these delicious enchiladas. I needed two 9×13 pans to hold all of the enchiladas, the original recipe only called for one. It also says you can assemble the day before and then bake the next day.
1 tbls olive oil
1 small onion, diced (1 cup)
1 ½ lbs sweet potatoes, peeled and small diced (3 cups, but mine ended up more like 4-5 cups)
15oz can diced tomatoes
16 oz jar mild or medium prepared salsa
2 cloves garlic, minced (2 tsp)
1 large or 2 small chipotle chiles in adobo sauce, drained (save the sauce!) and minced
1 ½ 15oz cans black beans, rinsed and drained (about 2 cups)
1 10oz round queso fresco, crumbled and divided
To make filling:
Heat oil in large skillet (with lid) or saucepan over medium heat. Add onion and cook 3-5 minutes or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle, and ½ cup water; bring to a boil. Reduce heat to medium-low and cover, simmering for 30-40 minutes or until potatoes are soft. Remove from heat and mash mixture with potato masher, (or do like I did and use the immersion blender on a low speed) until combined, but still slightly lumpy. Stir in black beans and ½ of queso.
2 8 oz cans tomato sauce
2 cups vegetable stock
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
as much of the sauce as you can get (1-2 Tbls) of adobo sauce from the can
1 tiny chipotle chile (in adobo) seeded and minced teeny tiny
To make sauce:
Bring all ingredients to a simmer in saucepan over medium heat. Stir to combine and turn off heat.
20 6” corn tortillas
other half of queso fresco (5 oz crumbled)
To assemble:
Preheat oven to 350*F. Brush or spray two 9×13 baking dishes with oil. Spread ½ cup sauce in each pan. Dip a tortilla in warm sauce, fill with ½ – ¾ cup of filling, roll and place seam side down in pan. Repeat with remaining tortillas and filling. Equally divide and pour remaining sauce over enchiladas in pans. Sprinkle with remaining cheese. Bake 15 minutes. Adjust oven to broil, and broil 4-5 minutes or until cheese is browned. Let rest 10 minutes before serving.
Serves: 10 (2 enchiladas per serving)
-Adapted from Vegetarian Times Dec 2011-

Red Beans and Rice


This was really delicious and bacon-y.  The only problem is that it didn’t make enough.  Next time I would probably double it.  Enjoy!

1/2 lb Red Kidney Beans, soaked at least 8 hours and drained
4 oz Bacon, chopped
1/2 Onion, diced
1/2 Red Bell Pepper, diced
2 Celery Stalks, diced
Salt and Pepper
1/8 teaspoon Cayenne Pepper
2 Cloves Garlic, minced
2 Bay Leaves
Brown Rice, for serving
Green Onions, for garnish

Heat a large pot over medium heat, add bacon and cook until crispy.  Remove bacon from the pot with a slotted spoon and reserve on a plate.

Add onion, bell pepper, celery, salt and pepper and cayenne pepper to the pot with the bacon fat.  Cook until softened, about 3-5 minutes.  Add garlic and cook for 1 minute.

Add beans, bacon, 4 cups water and bay leaves.  Bring to a boil, simmer and cook covered for 1 hour.

Mash 1/2 the beans with a spoon or potato masher.  Simmer for about 20 minutes.

Serve over rice with green onions on top.

Yield: 3-4 Servings

-Recipe from 100 Days of Real Food-

Slow Cooked Spicy Pulled Pork



This was so so so good.  I was really hoping that Owen (2 ½ years old) would try this.  I kept telling him that it was cooked in soda, but he still wouldn’t try it.  The rest of us loved it though.  I even made it again the next week.  We had it as sandwiches on rolls and bread, in a pasta dish, in a tortilla, in a salad and on it’s own.

2 Onions, quartered
1 Whole Pork Butt (pork shoulder roast)
Salt and Pepper
2 (7oz) Cans Chipotle Chiles in Adobo Sauce
24 oz Dr Pepper
4 Tablespoons Brown Sugar

Arrange the onions in the bottom of a slow cooker.  Place the pork butt on top of the onions and season with salt and pepper.  Pour the cans of chipotles on top then add the Dr Pepper.  Put the brown sugar down in the liquid next to the pork.

Cook until the pork is 160°F, about 7 hours on low.

Shred the pork, removing large chunks of fat. You can decide what you want to do with the chipotles and onions.  I just removed them and put the shredded pork back into the slow cooker to keep it warm.

Yield: A lot…like 12 servings or more
-Recipe slightly adapted from The Pioneer Woman Cooks cookbook-

North African Chickpea Tagine


My hubby and 5 year old daughter both loved it, and I’m about to go back for thirds….


1 Tbls olive oil
1 large onion, diced (2 cups)
4 cloves garlic, minced (4 tsp)
1/2 tsp cumin
1/2 tsp ground ginger
1/4 tsp cinnamon
3 tsp McCormick Moroccan Seasoning (ras al hanout) (if my little town grocery store carries it, I’m sure yours does, too.)
1 28oz can crushed tomatoes
2 15oz cans chickpeas, rinsed and drained
1 cup uncooked couscous
1 block frozen spinach, somewhat thawed and drained
1 cup raisins
1/4 cup lemon juice
Optional toppers: salted peanuts, cilantro


Heat oil in large skillet over medium heat, add onion and cook until soft and starting to brown. Add garlic and spices, sauté 30 seconds. Add tomatoes, chickpeas and 1/4 cup water, simmer 10 minutes.

Meanwhile, toast couscous in a small saucepan until slightly browned and fragrant. Add 1 3/4 cups water, bring to a boil, stir, cover and remove from heat.

Stir spinach, raisins and lemon juice into chickpea mixture, simmer for 5 more minutes.

Serve over couscous with peanuts and cilantro for garnish.



Yield: 6-8 Servings
-Adapted from Vegetarian Times, Dec 2011-

Red Curry Chicken and Lentils


I made this on a very busy Monday.  Monday is typically busy with grocery shopping, swim lessons, home for dinner then off to volleyball with friends.  After grocery shopping I threw everything in the slow cooker while the kids ate lunch.  By the time we got home from swim lessons the house smelled amazing!  It was so delicious.  Chloe, who is 4 ½ now loved it.  This made a lot, so it will be dinner another night this week.  Yum!  Definitely give this one a try.

3 lbs Boneless Skinless Chicken Thighs
1 ½ Cups Lentils, rinsed
4 Cups Chicken Broth
1 Small Onion, diced
2 Tablespoons Red Curry Paste
½ Tablespoon Garam Masala
1 teaspoon Curry Powder
½ teaspoon Turmeric
1 teaspoon Sugar
1 teaspoon Garlic, minced
1 teaspoon Fresh Ginger, minced
⅛ teaspoon Cayenne Pepper
14 oz Can Tomato Sauce
¼ Cup Canned Coconut Milk
Fresh Cilantro, for garnish
Cooked Rice for serving


Add chicken thighs, lentils, broth, onion, red curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, cayenne, tomato sauce and coconut milk to a slow cooker.  Cook on high for 4 hours or low for 7-8 hours.

Serve over rice with cilantro on top.


Yield: 6-8 Servings

-Recipe adapted from Pinch of Yum-