Rachel Schultz's Better Than Take-out Pad Thai

This is a recipe I've been wanting to try for a while and another Pinterest find! Adam and I finally bought the ingredients and made it. We made the most basic version of this recipe that you can, partly because I forgot to buy some ingredients and partly because we just modified this to our tastes. We were both very pleasantly surprised at how easy and tasty this was! Honestly we liked this better than the local place we've been eating at. Plus it's WAY cheaper!  I also think you could add/substitute the protein in this meal. I think shrimp would be good too! The recipe comes from here.

Ingredients:

Pad Thai:

• 8 ounces pad thai noodles (we used 1 package which was roughly 3.5 oz, This fed the two of us, but probably wouldn't stretch much further since we left so much else out.)
• 2 eggs (did not use, as Adam dislikes eggs)
• 1 batch of pad thai sauce (see below)
• 3 cooked chicken breasts, sliced (we used 1 breast sliced very thinly, we cooked in minimal canola oil with salt and pepper to taste. Adam ensured there was some browning on this for texture. For the amount of noodles, this was more than enough chicken.)
• 1 cup bean sprouts (did not use, but would if I had on hand)
• 1 cup cilantro (I used 1/4 c.)
• 3 green onion, sliced (I used 1/2 of 1)
• ½ cup chopped peanuts (did not use, but would if I had on hand. I would probably use less though.)

• Pad Thai Sauce:
• 3 tablespoons soy sauce
• 1 tablespoon sriracha (I used 1/2 Tb. and this was just right for myself and Adam.)
• 2 tablespoons lime juice (I used one small lime, and didn't really measure. I think it ended up being about 3 Tb.)
• 2 tablespoons canola oil
• 2 tablespoons brown sugar

Directions:

Sauce:

1. Combine ingredients.

Pad Thai:

1. Cook chicken in non-stick skillet. 
2. Prepare noodles according to package instructions.
3. Scramble eggs  and set aside.
4. In a same skillet as chicken (or a new one if you are using already prepared chicken), combine noodles, chicken, and sauce. Note: The original recipes was slightly confusing on portions of sauce to noodles (based upon the sauce recipe). We used one batch of sauce per one package (3.5oz) of noodles. I do think you could stretch it out like she suggests and it would still be flavorful.
5. Add bean sprouts, cilantro, green onion, and peanuts. Note: We added this to the skillet right before we served so we could mix it up. Plus I like the green onions slightly warmed. 

Grams' Chicken Veggie Soup

Serves 15-20 (22-24 bowls)

4 large chicken breasts, cooked in enough water to cover and shredded

2 (32 oz) cans chicken broth

1 large potato – diced

1 large onion – chopped

1 clove garlic – chopped

1 1/3 (46 oz) V8 juice

2 Tb Worcestershire sauce

1 (28 oz) can diced tomatoes

8-10 baby carrots or 2 large carrots – diced

2 (2 lb) bags mixed vegetables (peas, corn, lima beans, carrots, etc.)

1 tsp dried Rosemary leaves

2 C dried noodles

1 C chopped fresh spinach

Salt and pepper to taste

After boiling and shredding the chicken, simmer all ingredients together in a very large pot for 30 min. (or longer).

Cherry Crisp

This recipe is from Grams! Merry Christmas and happy holidays!

2 cans cherry pie filling
1 box yellow cake mix
1 cup melted butter
1 cup chopped pecans

Put the cherry pie filling unto a 9x13 pan.  Sprinkle cake mix over pie filling.  Drizzle melted butter over cake mix. Top with chopped pecans.  Bake 45-55 minutes in 350 degree oven. Great with vanilla ice cream.

Also can make with  Blueberry pie filling and sliced almonds.  (AND watch the size of servings) ....

I just made one.

Char's Tortellini Soup (6 servings)

I made this for dinner tonight and shocked that Jack had 2 bowls! I definitely enjoyed it with couple of changes.

Ingredients

4 1/2 cups chicken broth
1. 9 oz. Pkg refrigerated cheese tortellini
1 15 oz can cannelloni beans, rinsed and drained
1 Cup chopped fresh tomatoes
1/3 to 1/2 cup shredded fresh basil. (I used 1 tbsp dried basil)
1 to 2 tbsp balsamic vinegar. ( I used 1/2 tbsp)
I/4 tsp salt
1/8 to 1/4 tsp pepper
1/3 cup shredded Parmesan cheese or to taste

Directions

In a large saucepan, bring broth to a boil. Add tortellini ; cook until tender about 6 minutes. stir in beans, tomato & basil. Reduce heat; simmer uncovered for 5 minutes. Add the vinegar, salt & pepper. Serve with cheese.

I added 2 tbsp of finely chopped fresh spinach too.

Janelle's Energy bites

Here is a new recipe both Konnie and I like.  It's called "energy bites" or something like that.  
I don't keep candy in the house, but these are perfect when I crave some chocolate.

Ingredients and directions:

Mix:  1 c. oatmeal
        1/2 c. chocolate chips
        2/3 c. coconut
        1/2 c. flaxseed (ground or unground

Add: 1-2 t. vanilla.  Mix to combine.

Then add 1/2 c. peanut butter and1/3 c. honey.  Mix.  Put in refrigerator for at least half an hour.  

Then roll into small balls (about half an inch). Store in air tight container in refrigerator.

Janelle's Cool Summer Salad

Ingredients
2 Persian cucumbers (they're small and seedless)
Cherry or grape tomatoes 
1 yellow  tomato (for color)
Sugar snap peas (blanch 1-2 min. )
Fresh dill (opt.)

Directions:

Combine all ingredients. Note: Dressing called for was a lemon vinaigrette , but wasn't very flavorful.  I used Garlic Expressions salad dressing and it was delicious.  This salad is also beautiful!

Cold Pea & Herb Soup

Ingredients and instructions:

 Purée in a blender: 

 One lb. frozen green peas, thawed 

 One med. avacado 

 Two c. cold water

1/4 c. lemon juice (I used bottled) 

 Two cloves garlic, pressed 

 Salt and pepper 

 When blended you can top with minced dill and scallions and more pepper. 

Joanne Roasted Acorn Squash

Got this recipe and a nice acorn squash from my trainer - had never bought one. It was outstanding!!  

Ingredients

1 acorn squash, cut in half lengthwise

1 Tb. Coconut oil

1 Tb. Raw honey

1/2 tsp. sea salt (optional)

1/4 c. Walnuts, lightly toasted

Directions

1. Preheat oven to 425 deg. F

2. Place squash cut side down on a rimmed baking sheet or shallow baking dish.

3. Add 1/4" water to the baking dish. 

4. Bake for 45 minutes or until peel is soft to touch.

5. Remove from oven and carefully turn over. Remove squash from peel and add coconut oil, honey, and sea salt. 

6. Top with toasted walnuts to serve.

7. To cook squash in microwave, place squash flesh side down in a microwave dish. Add 1/2" of water and microwave 8-12 minutes. Check often, as each microwave will vary on cooking time. 

8. Optionally top dish with dried fruit, other nuts, and cinnamon.