Day 15: Peanut Butter Chicken

I know the title may sound crazy but this is such a delicious dinner. I'm sure it's not the healthiest dinner but I LOVE it. It's kind of a smorgy meal (made up from different recipes and what I have on hand), but the peanut sauce comes from a cook book and it's meant as a dipping sauce, but I really like it this way.

Here's the recipe:

Chicken breasts, cut and cubed. I cook mine in sesame oil for this recipe, but any oil will do.

Then I add the peanut sauce. If you are cooking for 2-3 people just make one of these, if you are cooking for 4 or more double it.

1/3c. of peanut butter ( I use crunchy, gives the meal good texture)
3 tbsp of corn syrup
2 tbsp of rice vinegar
1 tsp of fish sauce (if you don't have this it's not the end of the world, I've made it with and without)
1/2 c. of coconut milk
2 tbsp of lime juice.

Heat the sauce till it's bubbly. =)

Then add what ever vegetables you have around. Again I recommend ones that are lighter in flavor, like mushrooms and zucchini (not brocolli) or carrots or cauliflower.



The last must part is to serve it with coconut rice. I use the cheater way of making coconut rice, which is making instant rice but using coconut milk instead of water. It's easy and tastes great.

Day 10 to 14 at the Parks

I'm a planner. Especially when it comes to meals. I make a list of what we are having each week and make the grocery list based on that. Anyone who's been to my house in the last couple of years knows the calendar on my fridge which has our dinner listed every day on it. Here is what our dinner list looked like for the last couple of days.


Wednesday: Homemade Pizza. We use to buy the frozen ones, but I really like our homemade pizzas. Again takes a little more planning, but worth it in my opinion.
Thursday: French Toast. This is becoming a weekly tradition for us. We love it and it reminds me being a kid because my mom use to make it all the time for us.
Friday: Leftover green curry chicken for Jenn, Salmon for the Boys. I threw up Salmon a couple of years ago and still haven't been able to really enjoy it.
Saturday: Tammy's Roast Beef: It was delicious and she served it with mashed Sweet Potatoes rather then regular potatoes and it was good. I don't normally like sweet potatoes, but I was pleansantly surprised.
Sunday: Steak. Darryl. cooked. it. perfection.


Monday: Chicken Souvalkis: On Valentines Day I made Darryl one of his favorite dinners. Why because I'm awesome.

One of my biggest challenges this time with the eat at home challenge is lunches. That is probably where I eat out the most is when I'm at work because I go somewhere different most days. I'm not sure if there will be a fridge or a microwave. So today I was looking in the fridge and I didn't have anything obvious for lunch. No lunch meat, no frozen dinners. So I came up with quesidillas. The other part I've come to realize that is a big part to bringing lunch is lots of these little containers. I was using sandwich bags for a while but it seemed to cause lots of waste.

Till Next Time

Jenn

Day 9 @ The Campbell's

Hooray! I cooked a quick meal! Last night while rummaging through the freezer for something sweet, I found a couple of chicken breasts that I had already cooked. That takes care of the two most time-consuming steps of making dinner (thawing and cooking) the meat. So...then I went looking for something to match up with it. I found a Knorr Sidekick called Singapore Curry Noodles and found some broccoli in the fridge and voila...an idea came together!

This is what I started with and this is how it ended up!

Plus, I cooked everything in one pot so not only was it quick and easy but clean up was a cinch!

Lori

Green Curry Chicken

Tonight we had one of my favorite meals. I'm not really a meat and potatoes person. Darryl and I both grew up in meat and potatoes families so we love to try all different kinds of foods, Thai, Indian, Chinese, Japanese etc. Tonight we had Green Curry Chicken.

It's quite easy as I use Green Curry sauce and make it like a stir fry. One thing I find is that I use pretty mild vegetables like: cauliflower, mushrooms and zucchini. We served it over basmati rice, although usually we use coconut rice. Also as a side note its fairly spicy, even though I don't add the whole jar. But I take the kids stir fry out before adding the sauce for Darryl and I. I don't have a picture of dinner as we ate it before I remember. But I do have a picture of the leftovers.


One thing I've been trying to do more of is make extra of the dinner so we can have a couple of lunches from the dinner. We always use to buy a bunch of frozen lunches, as Darryl eats one every day for lunch. But I've been paying more attention to the amount of salt in canned and frozen food. There is lots so I think it's healthier for us to make extra and make our own "frozen lunches".

Jenn

Day 2, 3 & 4 @ The Campbell's

So far, so good! On Day 2, Mackenzie and I cooked a pizza that we had in the freezer from Costco. I know that's not the healthiest dinner, nor would it really be considered "cooking" but for the past few months, pizza seems to be the only food she craves so it's better than if she didn't eat at all! Either way, it was cooked in our oven so we went with it!

On Day 3, I cooked my FAVOURITE pasta dinner! I've been making this recipe for at least 15 years now. It was an adaptation from a dish at a restaurant called Oscar Taylor's that Ian and I used to frequent in our early years.

Grilled Chicken & Penne Pasta

3 or 4 large boneless, skinless chicken breast (grilled & sliced thinly)
1 large clove garlic (peeled & minced)
4 tbsp (1/4 cup) flour
1 1/3 cups milk (I use skim but 2% would make a creamier sauce)
2 cups crushed or diced canned tomatoes (I cheat...I use the whole 28oz can)
1/4 to 1/3 cup Parmesan cheese (the powdered kind...if you're using the real thing, you might want to use less)
1 tsp thyme (the dried kind), (if using ground thyme use 1/4 tsp)
1 tsp basil
1-2 cups uncooked penne pasta (cook according to package directions)
2-2 1/2 cups broccoli

1. Grill, bake, bbq or pan-fry chicken breasts until done. Slice thinly or cut into cubes. (Note: A package of the pre-cooked, pre-sliced chicken from Costco makes a quick short-cut for busy nights)
2. Put chicken and garlic in a large (wok-size) non-stick frying pan on medium heat. Cook 1-2 min (don't let the garlic burn).
3. Add canned tomatoes & herbs.
4. Combine flour and milk in a small bowl with a whisk to prevent lumps. Slowly whisk the milk/flour mixture into your sauce.
5. Bring to a boil slowly, stirring frequently as sauce starts to thicken.
6. Stir in Parmesan cheese. Reduce heat to low or medium-low, cover and simmer.
7. Cook pasta according to package directions.
8. Cook broccoli separately or add it in to the pot with your pasta 2-4 minutes before the pasta is done.
9. Drain pasta. Toss pasta and broccoli in with the sauce.
10. Serve with grated Parmesan and/or fresh ground pepper.

Since I haven't been cooking very often in recent months...I doubled the recipe and froze 10 small containers for my lunch! YUM! Note: I often double the garlic and basil in this recipe...just personal preference.

Day 4: Leftovers from Day 3...woo hoo!

Lori

P.S. The picture shows a lunch-size Corel plate. I had used Italian Sausage/Asiago Tortellini instead of penne so I was only able to eat half...very filling.

Day 2 and 3 at the Parks

Things have been going well for us for the Eat at Home Challenge. Although today I locked my keys in the car after work and it would have been really easy to get take out rather then making food, but we still came home and made food. Yesterday we had a favorite. Tonight we had BBQ chicken (because I love BBQing in Februrary).






I hard boiled some eggs earlier this week and that helped with mornings too.

Jenn

Day One at the Browns

I am really looking forward to this challenge. I participated last time and enjoyed seeing everyone's ideas and receipes. As some of you may know I work 12 hour shifts so I need to take all my meals with me. This means I have to be plan in advance. On the days that I work George usually eats leftovers or something out of the freezer. So yesterday George had left over beef sausage, mashed potatoes and peas. It's a family favorite the rest of us have applesauce with it, but George is not a big fan on fruit on his meat. I had an Asian Chicken Salad. I received a coupon in the mail from Kraft a few weeks ago for a free box of their sizzling salads dressing. This is a great salad, I cooked up enough chicken to have it for supper the three days that I am working this week. It's also really good in the Weight Watcher points department ( I am following the program online). I cooked three boneless chicken breasts in the cooking sauce and store in the fridge. Then in the morning I fill a large plastic container with spinach, mushrooms, bean sprouts, a small container with 3 ounces of chicken and take a Delmonte mandarin orange segments, the dressing goes in another small container. Then at work I heat up the chicken and put it on the spinach along with the oranges and put the salad dressing on top. Better that what you get in a restaurant and its 6 WW + points. I highly recommend it. I haven't tried the other flavours, but if any of you have I'd love to know what you think.

Chicken Pasta "Bake"

For those of you who have ever cooked with me, you know I like to "smorgy" my food. I take a recipie and kind of modify it to my own preferences. That's what I did with this recipie. Orginally from the Kraft website, it is meant to be put together and then baked in the oven. I tried that and I didn't think it really made a difference and just dirtier another dish and made me wait longer. If you'd like to use the orignal recipie here it is. And here is what I do again I kind of smorgy it, so if you want to use 3 chicken breasts rather then 2, it won't really matter. Or the brocolli if you use whatever you have is fine (brocolli wasn't in the orginal recipie)

1/2 package multigrain penne pasta( or rotini or any sort of noodle that size)

1/2 c. of frozen spinach
1/2 c. of brocolli

2 boneless skinless chicken breasts, cut into bite-size pieces

1-1/2 cups (1/2 of 700-mL jar) pasta sauce

1 tablesppon PHILADELPHIA Light Cream Cheese Spread

1 cup KRAFT Part Skim Mozzarella Shredded ( or marble or cheddar, whatever you may have)

Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and cook.until chicken is no longer pink, stirring frequently. Cook brocolli. Add pasta sauce ; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through.

Drain pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in cream cheese spread and mozzarella cheese until melted.

I surprisingly don't have a picture of this meal, so I'll have to add one once we have it as leftovers.

Jenn

Day 23 at the Parks: Sweet and Sour Chicken

Today Darryl made us grill cheese for lunch. Darryl asked which shape Lucas would like. Lucas was pondering between triangles and rectangles. Darryl asked if he would like a fish - Sure! Lucas said with lots of enthusiasm. So here's a goldfish grill cheese sandwich.



For dinner we had our favorite: Sweet and Sour Chicken (or pork)

If you are using chicken cook that first.
Add to the pan:

1/3 c of vinegar
1 can of pineapple
2 tbsp of ketchup
3 tbsp of brown sugar
Cold water mixed with cornstarch to thicken the sauce.

Cook till it's warm and thick.
Serve over rice.





I highly recommend it.

Jenn

Day 4 at the Campbell household

Hi everyone,

I'm Jenn's sister-in-law Lori, in Ontario. While Jenn, Darryl and the boys were home in August we had great conversations about her Eat @ Home challenge and since I'm the grocery shopper and cook of the household, I jumped on board (even though the rest of the family isn't whole-heartedly supportive). I'm delighted to have been asked to "guest post" throughout the challenge to let you know how we're doing.

I'll catch you up to date on our week. Day 1 was "Creamy Noodle" Tuna Helper but we made it with canned flaked ham instead of tuna (to please the masses). Day 2 was Shake 'n Bake chicken with fries and "homemade" Swiss Chalet sauce. I know what you're thinking..."they bought the sauce from the Swiss Chalet take out window"...but you would be wrong. You can actually buy packets of powdered Swiss Chalet dipping sauce at the grocery store which are prepared at home. This may be viewed as cheating because it tastes so much like the real thing but without cooking it on the stove it would have been inedible so we think it passes the made-at-home rule.

Day 3 was spaghetti with meat sauce. This was pretty simple (a jar of your favourite spaghetti sauce with a 1/2 pound of cooked ground beef, 2 cloves of garlic, a tsp of basil and a 1/2 tsp of chili powder added). Voila...spaghetti & meat sauce.

Today was Day 4 and I am pleased to have been a little more creative. Every year at the Western Fair, the Ontario Agriculture producers provides dozens and dozens of recipe booklets, free for the taking. If you know me at all, you know that I LOVE RECIPE BOOKS! I can't get enough of them.

Sooooo...today's meal was Italian Wedding Soup (made from scratch) with some President's Choice Garlic/Cilantro Naan. Here's the how to:

Ingredients:
1 lb ground chicken
4tsp fresh thyme (or 1 tsp dried "rubbed" thyme-not the ground version)
4stp fresh rosemary (or 1 tsp dried rosemary)
1 tbsp cornstarch
1 egg white (or whole egg)
4 cups baby spinach leaves loosely packed
5 cups low-fat chicken broth or equivelant
1/3 cup tiny pasta such as stelline (little stars) or acini de pepe (little "dots")
Parmigiano Reggiano cheese (optional)

Cook your pasta. Drain, rinse, set aside.
Mix chicken, herbs, egg, cornstarch, garlic and form into dozens and dozens of tiny meatballs (1/2 to 3/4" size), meanwhile, heat chicken broth to boiling then lower to medium.
Add meatballs and cook for 2-4 minutes or until done.
Skim off any fat or foam that accumulates.
While meatballs are cooking, roll spinach into bunches and slice into thin strips.
Add pasta back into the soup.
Add spinach and serve right away.

Note: I haven't made this in a long time and forgot one personal preference from last time. Next time, I'll cook the meatballs in a separate pot of boiling water and then add them to the broth. That way the broth will stay nice and clear.

We served this with President's Choice Garlic/Cilantro Naan. Place both Naan on a large cookie sheet. Brush with water (so it doesn't dry out too much). Heat at 425 degrees F for 3-5 minutes until hot. We then spread it with garlic butter, sprinkle with parmesan cheese, cut into strips and serve with spaghetti sauce for dipping.

Voila! Dinner at the Campbell house on Day 4.

Stir Fry

Tonights dinner was a chicken stirfry. This is an old stand by, I've been eating it for at least 10 years.

1 boneless chicken breast/person
Favorite Vegtables (ours our brocolli, carrots, mushrooms, zuchini)
Ginger (I like the fresh stuff)
Oil (olive, sesame, whatever you like)
Hosin Sauce



Heat oil in the pan, add ginger and garlic. Add diced chicken. Cook for 5 minutes. Then add carrots cook for another 5 minutes. Then add brocolli (and peppers if you like). After another couple of minutes add zuchini and mushrooms last. Add 2 tablespoons hoisin sauce. Mix and serve over rice.

In my opioion two things make the stirfry. First adding the vegtables at the right time so they don't get too soggy. The second is the hosin sauce. I love it. Here is the end product



Till Tomorrow

Jenn