Snow Peas and Peppers

INGREDIENTS:
Sesame Oil
Snow Peas, trimmed
Thinly Sliced Bell Pepper
Salt/Peper

DIRECTIONS:
Heat a large skillet over med-high heat. Add sesame oil (about 1-2 tsp) and swirl to coat. Add in veggies and saute for 4 minutes or until vegetables are crisp-tender. Sprinkle with salt and pepper.

Basil Spicy Chicken

This would be yummy alone, or I served it over sesame brown rice (from THIS recipe).

INGREDIENTS:
2 tsp canola oil
1/4 cup minced shallots
3 garlic cloves, minced
6 boneless, skinless chicken thighs, cut into 1 inch pieces
2 TBL soy sauce
2 tsp sugar
1 1/2 tsp chile paste with garlic
1 tsp water
1/2 tsp cornstarch
1/8 tsp salt
1/3 cup sliced basil leaves

DIRECTIONS:
Heat a large skillet over med-high heat. Add oil to the pan. Add shallots and garlic to pan and cook until fragrant. Add chicken to pan; cook until it's done. Combine the soy sauce and next 6 ingredients in a small bowl, stirring with a whisk. Add the sauce to the pan and cook for 1 minute, stirring to coat chicken. Remove from heat and stir in basil.

Crunchwraps

I saw this recipe on my friend Elizabeth's blog and had to try it- let's all take a moment to admit we love Taco Bell, and to make it at home and healthier...YES, please! I also loved that my kids ate this really well (they have trouble with tacos/burritos and everything falling out). It's super yummy with some salsa and guacamole. I just used ground chicken breast for my meat and regular taco seasoning (I couldn't find the chicken taco seasoning packet) but it was definietly really good!

Napa Asian Slaw

INGREDIENTS:
1 TBL soy sauce
1 TBL sesame oil
1 TBL rice vinegar
1 1/2 TBL sweet chili sauce
1 tsp peeled/grated ginger
1/4 tsp crushed red pepper
2 cups thinly sliced Napa cabbage
1/2 cup julienne-cut yellow squash
1/2 cup matchstick carrot
1/4 cup cut green onions

DIRECTIONS:
Combine first 6 ingredients in a large bowl. Add remaining ingredients and toss well. Let stand 10 minutes.

Edamame

This is not really a recipe- just something I wanted to post to remember... this is such a good, healthy compliment to any meal- and my kids LOVE popping them out of their shells. I only found out about this a few years ago, so look for it in the frozen vegetable/asian foods section- they steam in the microwave and are so good!

Sauteed Shrimp and Sesame Rice

So easy, and light and yummy!

INGREDIENTS:
1-2 lbs peeled and deveined large shrimp (I like the tails already off)
Salt/Pepper
Lemon or Lime juice
Olive Oil
Brown Rice
Sesame Seed

DIRECTIONS:
Bring water to a boil and cook rice according to package directions. Heat a large nonstick skillet over med-high heat and toss in some sesame seeds and cook just until toasted; remove seeds from the pan and set aside. In the same pan, add olive oil and shrimp. Sprinkle salt and pepper over and cook about 2 minutes on each side or until the shrimp are done, and add lemon or lime juice on top. When the rice is done, stir in seeds and juice, and salt. Serve shrimp over rice. Yum!

Vegetable Fettuccine

I originally thought this would be a meatless meal, and then remembered my husband wouldn't approve- so I bought a link of turkey sausage and threw it in!

INGREDIENTS:
Bread Crumbs (or ingredients to make your own)
Garlic Cloves (2), minced
Turkey Sausage Link, sliced
Asparagus, cut
Frozen Peas
Broccoli
Carrot Sticks
Zucchini
Fettuccine
2 tsp olive oil
1/3 cup chopped sweet onion
1 TBL flour
1/2 cup chicken broth
1-2 cups milk
8 oz. 1/3 less fat cream cheese
Parmesan-Reggiano Cheese, grated
Kosher Salt
Black Pepper
Tarragon

DIRECTIONS:
Bring water to boil in a large pot. (If you are making your own breadcrumbs, you should start now- put bread in a food processor and then toast in melted butter on a skillet with garlic). Add asparagus first to water (it needs the longest to cook) then the broccoli and carrots, then zucchini and last peas. Cook until crisp-tender, remove from pan with a slotted spoon and rinse under cold water; drain. Add pasta to the boiling water and cook until al dente. Meanwhile, heat olive oil in a skillet and add the onion and 2 garlic cloves; cook for 3 minutes or until tender. Place flour in a small bowl; gradually whisk in chicken broth. Add the broth mixture and the milk to the pan, stirring constantly with a whisk. Place turkey sausauge in. Bring to a boil and then reduce heat; cook until thickened. Remove from heat and add cheese, salt and pepper and pasta, veggies and toss well. Sprinkle with breadcrumbs and tarragon.