PEANUT SESAME NOODLES WITH SRIRACHA

PEANUT SESAME NOODLES WITH SRIRACHA

1 lb dry spaghetti
1 cucumber; peeled, seeded and cut into matchsticks
1 C finely shredded carrot
3 cloves minced fresh garlic
1/2 C freshly chopped scallion
2 C shredded chicken
SAUCE:
1/3 C smotth peanut butter
1/4 C soy sauce
2T Asian Rice Vinegar
4T Asian sesame oil, divided
2T packed brown sugar 
1t ground ginger
1-2t Sriracha, depending on how spicy you want it
Toasted sesame seeds for garnish
Chopped roasted peanuts for garnish

Whisk together all ingredients for the sauce in a medium bowl (except garnishes) and set aside.
Cook spaghetti in large pot of salted boiling water to al dente, according to package instructions.  Drain and rinse in cold water.  Transfer drained noodles into large serving bowl.  Sprinkle 2T sesame oil onto old noodles and toss to coat.
Add cucumber, garlic, carrots, scallions, and shredded chicken to the noodles.  Toss well.  
Whisk sauce again adn pour over noodles mixture; toss well to ensure even coating.
Divide into serving plates and serve at room temp.  Gernish with toasted sesame seeds and/or chopped peanuts if desired.

FUDGY BROWNIES

FUDGY BROWNIES

allrecipes.com 2013

3/4 C unsweetened cocoa powder
1/2 t baking soda
1/3 C vegetable oil
1/2 C boiling water
2C white sugar
2 eggs
1/3 C vegetable oil
1 1/3 C flour
1 t vanilla
1/4 t salt

Preheat ovent o 350 degrees.  Prepare a 9x13 baking dish with cooking spray.
In a large bowl, stir together cocoa adn baking soda.  Add 1/3 cup oil adn boiling water.  MIx until well blended and thickened.  
Stir in the sugar, eggs, and remaining 1/3 cup oil.  Finally, add flour, vanilla, and salt; mix just until all of the flour is absorbed.  Spread evenly into prepared pan.
Bake in teh preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.  Allow to cool before cutting into squares.

NO STICK CARMEL CORN

NO STICK CARMEL CORN

Clea Beach

2 C brown sugar
2 sticks butter
1/2 C white corn syrup
1/4 t baking soda
1/4 t cream of tarter
8 quarts popped popcorn

Mix sugar, butter, and corn syrup in a sauce pan over medium heat.   Stir and bring to a boil and boil 1 minute.  Remove from heat and add soda and cream of tarter.  Mix well.
Pour over popped corn and stir to coat well.
Bake at 250 degrees for 1 hour.  Stir every 15 minutes.
Remove from oven and stir gently as it cools to keep it from clumping.

BAKED ZUCCHINI FRIES

BAKED ZUCCHINI FRIES

by Budget Bytes @ budgetbytes.com

1 lb zucchini squash
1/4 C flour
1/8 t salt
1 C fine bread crumbs
1/4 C parmesan cheese
1T Italian seasoning blend
1 large egg

Rinse and dry the zucchini.  Cut the ends off adn then cut each one into strips, approximately 1/3 inch thick.  Place zucchini strips in a large zip top bag and add the flour and salt.  Shake the bag to coat zucchini with flour.
In a wide, shallow bowl, combine the bread crumbs, parmesan cheese, and Italian seasoning.  Stir to combine.  In a second wide, shallow bowl, whisk the egg with about 1 T of water until fairly smooth.
Begin to preheat your oven to 425 degrees.  Cover a baking sheet with foil and then place a wire rack over the top.  One by one, take the flour coated zucchine strips adn dip them in the egg and then the bread crumb mixture.  Place the breaded zucchini on the wire cooling racks.  The wire racks keep the zucchini up off the baking sheet and allow the hot air circulate underneath, which will prevent soffy bottoms.  Also make sure there is a small amount of space between each strip to allow circulation.
Once all the zucchini strips are breaded, bake them for approximately 15 minutes or until they are golden brown in color.  Cooking time will vary with the thickness of your zucchini strips, so keep a close eye.

NO BAKE COOKIES

NO BAKE COOKIES

2 C sugar
2T cocoa
1/2 C milk
1 cube butter
Pinch of salt
3 C oats
1/2 C peanut butter
1 t vanilla

In saucepan, combine sugar, cocoa, milk, butter, and pinch of salt.
Bring to a boil and boil for 1 minute.
Remove from heat and add oats and peanut butter.
Stir until all combined.
Drop by spoonfuls onto waxed paper and let cool.

Makes: 4 dozen

CHICKEN GNOCCHI SOUP

CHICKEN GNOCCHI SOUP

4T butter
1T olive oil
1C finely diced onion
1/2 C finely diced celery
2 garlic cloves, minced
1/4 C flour
2 cans evaporated milk and water to make 1 quart
28 oz chicken broth
1/2 t salt
1/2 t dried thyme
1/2 t dried parsley flakes
1/4 t gound nutmeg
1 C finely shredded carrots
1 C coarsely chopped spinach leaves
1C diced cooked chicken
1 16 oz pkg ready-to-use gnocchi

Melt the butter into the oil in a skillet over medium heat.
Add onion, celery, and garlic and cook until the onion beacomes translucent.
Whisk in the flour and cook for about 1 minute.  
Whisk in teh milk.  Simmer until thickened.  
Stir in salt, thyme, parsley and nutmeg.  Addcarrots, spinach, chicken adn gnocchi.  
Simmer until the soup is heated through.  
Before serving, season with additional salt, if necessary.

CAULIFLOWER MASHED POTATOES

CAULIFLOWER MASHED POTATOES

Source: http://www.biggest-loser-recipes.com/cauliflower-mashed-potatoes.html

1 1/2 pounds cauliflower, 
cut into large florets (about 8 cups)
3 garlic cloves, peeled
2 (14-ounce) cans lower-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons chopped fresh chives

Instructions
In a large saucepan, combine cauliflower, garlic, and broth. If cauliflower is not completely covered by broth, add water to just cover. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender, about 12 minutes.

Reserve 2 tablespoons of the cooking liquid, then drain cauliflower and garlic. Transfer cauliflower and garlic to the bowl of a food processor and process until smooth, pulsing in some or all of the reserved cooking liquid, if necessary, to moisten mixture. Season with salt and pepper to taste. Just before serving, stir in chives. Serve warm.

Makes 4 (1 Cup Servings)

Per serving:
80 calories, 8 g protein, 12 g carbs, 1 g fat, 4 g fiber, 183 mg sodium

CHICKEN POT PIE SOUP

CHICKEN POT PIE SOUP

Here is the link to the website source:

http://www.shugarysweets.com/2013/04/chicken-pot-pie-soup

yields 6 servings

2 C chicken, cooked and diced

3T butter

1/2 yellow onion, diced

3 celery stalks, diced

1 C broccoli florets, chopped

1/4 C wheat flour

3/4 C chicken broth

1 C heavy cream (i used evaporated milk)

1 C milk  

         **Note:  I used 1 can of milk with enough water to make 2 cups of "milk" to cover the               cream and the milk.

pinch of crushed red pepper flakes

1t salt

1/2 t ground black pepper

1 C cheddar cheese, shredded

1/2 package pie crust, thawed

DIRECTIONS:

1. In a large pot, melt butter over medium high heat.  Add onion, celery adn broccoli and cook to soften -- about 3-5 minutes.  Sprinkle with flour and cook an additional minute, stirring constantly.  Slowly add broth, milk, cream, red pepper flakes, salt and pepper.  Use a whisk to combine, then add in cooked chicken.  Heat over medium heat until warm -- about 10-15 minutes.

2.  To make crust strips, unroll thawed pie crust (for 1 crust).  Cut into strips and lay on parchment paper lined baking sheet.  Bake in a 450 degree oven for 6-8 minutes,until brownd. Remove from oven.

3.  To assemble, pour soup into individual bowls and top with shredded cheese adn piece of pie crust strips.  ENJOY!

RAVIOLI SOUP

RAVIOLI SOUP

1 lb ground beef
1 (16 oz) can green beans
1 (16 oz) can kidney beans
1 (16 oz) can white beans
1 (16 oz) can pinto beans
1 (28 oz) can Italian tomatoes
1/4 C parmesan cheese
2T beef soup base
1 6 oz can tomato paste
1 12 oz bag frozen ravioli
3/4 t  onion powder
1/2 t  dried basil
1/4 t  thyme
2 t  garlic powder
1/4 C dried parsley
1/4 t  oregano
Water as needed

Brown hamburger and drain.
Combine all ingredients, except ravioli, in crock pot.  Cook on low for 3-4 hours.
Add ravioli the last hour.
NOTE:  can substitue macaroni or other pasta for the ravioli