Spicy Peanut Chicken Noodles

2 Chicken Breasts, cooked and shredded or cubed tempeh or baked tofu

1 lb. pasta, cooked (Best types would be spaghetti, rice noodles, soba noodles)

1/3 Cup peanut butter

2 Tbsp Toasted Sesame Oil

2 Tbsp Honey or Brown Sugar

2 Tbsp Rice Vinegar

3 Tbsp Soy Sauce

2 tsp minced ginger

2-3 Tsp Tabasco Sauce (adjust according to how spicy you want it)

1/4 cup boiling water

Mix all sauce ingredients in a blender or food processor until smooth. Toss with noodles and chicken. Gentle fold in extras. Great warm or cold. Travels well, pack in plastic container and take on next trip!

1 Tbsp Black or White Sesame Seeds

 

Mix ins: You can add in any or all of the following-shredded cole slaw mix, chopped peanuts, cilantro, bean sprouts, shredded carrots, green onions.

If you are making this for the little ones, I like to pull out a little of the noodles and some of the chicken to serve plain.

Veggie Lasagne

Whole wheat or veggie lasagne noodles, cooked according to package directions

8 oz sliced button mushrooms

2 to 3 medium zucchini, grated

3 or 4 medium carrots, grated

1 can organic chopped tomates

1 can tomato sauce

1 can tomato paste

Fill tomato paste can with red wine and add that to sauce

1 medium yellow onion, chopped

2 cloves garlic, chopped or minced

1 medium carton lowfat cottage cheese

1/2 cup grated parmessan

2 cups grated mozarella

1 egg

Dried parsley, salt and pepper to taste

Saute’ half of onions, garlic, mushrooms, half of carrots and zucchini. Set to side for filling. Saute’ the rest of onions and garlic and add tomatoes, sauce, paste, and wine (throw in some Italian herbs, too).  Mix cheeses together with egg and parsley. In large baking pan, start layering some sauce, then noodles, a layer of veggies and a layer of cheese. Repeat until all ingredients used. Take remaining zucchini and carrots and make diagonal stripes across top of pan. Bake 30 to 35 minutes until fully cooked. Because of all the veggies, this lasagne will give off some excess liquid. Soak up with some good bread.

Chocolate Zucchini Bread

2 to 3 good size zucchini, shredded, for a total of 3 cups

3 cups AP Flour

2/3 cups sugar

2/3 cups virgin coconut oil, softened

4 eggs

1/3 cup cocoa powder

1 tsp vanilla

2/3 cup water or leftover coffee

1.5 tsp ground cinnamon

.5 tsp baking powder

2 tsp baking soda

.5 tsp salt

1 and 1/3 cup chocolate chips

Preheat oven to 350 degrees. Grease bottom of 2 large loaf pans and 1 mini pan. With hand beaters, mix coconut oil with sugar until incorporated. Add eggs , water, and vanilla and beat. Add dry ingredients and beat until incorporated, add zucchini and add just until mixed. Carefully fold in chocolate chips. Pour loaf pans 2/3 full of batter. Bake small pan 40 min., large ones 70 minutes.