Thai Chicken Pasta

Look at me posting a recipe! Jenn will be so proud. I haven't actually made this dish, but the couple we are living with made it the other night and IT'S DELICOUS. Enjoy

Sauce

1/2 c. chicken broth

1/4 c. chunky peanut butter

1/4 c. soy sauce

3 T brown sugar

2 T rice vinegar

2 tsp grated peeled fresh ginger

2 tsp chili paste with garlic (2 makes it quite spicy,
maybe 1
to 1 1/2 tsp - however, we found a kind of sweet chili paste, almost like Hoisin sauce, and it was not too spicy)

4 garlic cloves minced




8 oz fettuccine

1 lb chicken breast

1 c. (2 inch) sliced green onions

1 c. shredded carrots (I buy the pre-shredded kind)



Combine first 8 ingredients in sauce pan. Cook until smooth, stirring frequently. Cook pasta in boiling water 8 minutes.
Add onions ad carrots. Continue cooking until pasta is done. Drain and place in large bowl.
Toss with peanut sauce and cooked cut up chicken.

Wendy's Frosty

This is a copycat recipe that I found on another food blog. This really tastes just like the frosty's at Wendy's. The texture is just a little different, but oh so close-it is totally worth (and not too bad for you either). This recipe is one large serving, so double or triple it.

1 cup skim milk (I used 2% because it is what I had)
3 T. sugar free/fat free instant chocolate dry pudding mix
2 heaping Tablespoons cool whip
8 or or ice cubes.

Put all in the mixer and then blend away!

Chicken Piccata

Chicken Piccata (or pork piccata) is one of my favorite dishes. Shawn and I always order it when we go to the Cheesecake Factory, they have a delicious one. There are a couple of variations, but really it is pretty simple. I have simplified the sauce a little, but you can make it the original way if you want.

4 Chicken Breasts
1/2 cup grated Parmesan Cheese
1 cup Italian Style Bread Crumbs
2 eggs, beaten with 1 T. water
1/4 cup butter
1/4 cup vegetable/canola oil
1/4 cup freshly squeezed lemon juice
1 T. Capers

Flatten chicken breasts to about 1/4 inch thick. This is really important to get a good crust and tender, moist chicken. Combine Parmesan Cheese and Bread Crumbs. Dip breasts in eggs mixture and then in cheese and bread crumbs mixture. Put in fridge for about 15 minutes. Combine oil and butter in skillet over medium to medium-high heat. Saute chicken fillets for 5 minutes per side, or until brown and cooked.

I usually just make a simple sauce by adding the lemon juice into the pan drippings and then adding capers. But, to make the original sauce you add garlic or shallot to the pan drippings and saute for a few seconds. Next, add 1/2 to 1 cup chicken stock and fresh lemon slices. Simmer until sauce thickens (about 4 minutes). Add lemon juice and capers and simmer. Once sauce thickens remove from heat and add 2 T. butter until it melts. This sauce is a little thicker and richer, but I am lazy most of the time and think it tastes great either way.

*chicken cooked this way also is great cut up and served in salads, without the sauce!

Pineapple Ginger Fruit Salad

1 pineapple chunked into bite size pieces
2 kiwis thinly sliced
1 cup coconut
2 limes zested and juiced
1 inch piece of ginger root peeled
1/3 cup sugar
1/4 cup water

Combine coconut with lime zest. Toast until golden brown

Put lime juice, water, sugar, and ginger in a sauce pan. Bring to a boil and sugar is dissolved. Remove from heat and let stand.

Arrange pineapple and kiwi on plate. Scatter coconut mixture over fruit. Drizzle with ginger syrup.

*I read some people added strawberries and Mandarin oranges.