Thai Peanut "Noodle" Bowl

So sorry we’ve been absent from the blog for… years! I decided to pick it back up since I’ve found several recipes that are now staples at our house that needed to be shared. Tonight, however, we tried something totally new and it was great! So without further ado… how to cook a spaghetti squash in your crockpot and make an easy, tasty meal without heating up your entire kitchen this summer!

Ingredients:
1 Small Spaghetti Squash (About 3-5 lbs.)
2 C. Water
2 C. Broccoli, Steamed
1/2 Batch Prepared Skinny Peanut Dressing (Below)
1 Tbsp. Sesame Seeds

Optional/Suggested Toppings:
Chopped Peanuts
Sriracha

Directions:
Pierce your spaghetti squash all over with a fork (similarly to how you would with a potato before baking.)

Place the squash and 2 c. of water into a slow cooker. Secure the lid and cook for 8-9 hours on low. The squash will turn brownish and kind of dingy while cooking, but don't let that scare you. The insides are perfectly perfect! 

Once done, remove the squash from the crock pot and set aside to cool for 10-20 minutes. Discard the water. This would be a good time to prepare your dressing or broccoli! 

After the squash has cooled, cut it in half and scoop out the seeds and pulp. It should all come out pretty easily. Mine even separated from the meat of the squash on it's own. With the pulp removed, use a fork to shred the insides into spaghetti like noodles. Feel free to get all the way down to the flesh of the squash. 

Place the 'noodles' into a bowl and top each with 1 c. of broccoli, 3 tbsp. dressing (below), 1/2 tbsp. sesame seeds, and peanuts if desired. Enjoy! 

SKINNY PEANUT DRESSING

Ingredients:
1 1/2 Tbsp. Light Brown Sugar, Packed
3 Tbsp. Vegetable Oil
3 Tbsp. Rice Wine Vinegar
1 Tbsp. Reduced Sodium Soy Sauce
2 Tbsp. PB2, 1 Serving Prepared
1 Tbsp. Ginger Root, Grated
2 Garlic Cloves, Minced
1 Tsp. Sesame Oil
1/2 Tsp. Salt
1/2 Tsp. Sriracha (Optional)
1/2 Tsp. Sesame Seeds (Optional)

Directions:
Mix all ingredients together in a small bowl until well blended.

Original recipe found here!

Szechwan Chicken & Peanuts

We got this recipe from my mother-in-law a few years back and forgot about it until recently! With my husband traveling a lot with the military, I rarely make anything he wants or craves because he's rarely here. But with him having a week off, he wanted to eat this badly so we pulled it out and I just had to share it! It takes a little time and effort, but it's worth it. So tasty!

What you need:

1 lb uncooked chicken, cubed

2 tbsp cooking sherry or sake

1 tbsp cornstarch

1 tsp salt

1/2 cup chunky peanut butter

1/3 cup soy sauce

2 tbsp sugar

2 tbsp water

2 tbsp parsley (or a big sprinkle of dried)

3-4 cloves minced garlic

6 tbsp vegetable oil

1 tsp tabasco

1/2 tsp crushed red pepper

1 tbsp sliced green onions (scallions)

1 tbsp minced gingerroot

1 cup dry roasted peanuts

2 quarts water

7 oz egg noodles

1/2 pound spinach leaves, rinsed and stemmed

Directions:

1. Blend wine, cornstarch and salt. Cover chicken with mixture and refrigerate for one hour.

2. Stir peanut butter, soy, sugar, 2 tbsp water, parsley, garlic, 1 tbsp of oil and tabasco sauce. Cover and set aside.

3. Heat 3 tbsp of oil in skillet until very hot. Add chicken and red pepper flakes. Stir fry 1-2 minutes or until no longer pink; set aside.

4. Add 2 tbsp more oil to pan. Heat onion and gingerroot for 15 seconds. Return chicken to skillet and cook until light brown.

5. Add peanuts and 2 tbsp peanut butter mixture or until chicken is covered in sauce.

6. Cook noodles according to package directions. During last 30 seconds or so, add spinach until limp; drain.

7. Mix all ingredients together in a bowl and enjoy!

Pork Lo Mein

OH. MY. GOSH. This was the most yummy homemade lo mein I've ever had in my LIFE! I was skeptical because there were so few ingredients, but I was pleasantly surprised at how incredible this was. Another very quick and very easy recipe too... less than 15 minutes from start to finish!

What you need:

4 ounces of uncooked angel hair pasta (broken in half)

3/4 lb pork tenderloin, cubed

1 bag of frozen broccoli, carrots and cauliflower

1/2 cup teriyaki baste & glaze

1/4 teaspoon ground ginger

What to do:

1. Cook the pasta as directed on package (omitting salt).

2. Heat skillet over medium-high heat. Add pork; cook and stir for about 3 minutes. Stir in frozen veggies, teriyaki baste & glaze and ginger. Heat to boiling. Reduce to medium-low; cover and simmer 3-5 minutes, stirring once until pork is no longer pink and veggies are crisp-tender.

3. Gently stir in pasta. Cook until thoroughly heated. Serves 4.

* adapted from Eat Better America

Orange Chicken

This looks harder than it really is. You and your kids will love it!

2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Serve over rice. Enjoy.