What We Ate This Week

Thai Chicken Stirfry Salad from Pampered Chef. Here is the recipe I found online.It is a lot different from the recipe in my actual PC cookbook which is more like this:
Thai Chicken Stir-Fry Salad
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Ingredients:

Dressing
1 1-inch piece peeled fresh gingerroot (I just used dried)

3/4 cup creamy poppy seed salad dressing

2 garlic cloves, pressed


Salad
1 medium cucumber

1 small red bell pepper

1 package (6 ounces) fresh baby spinach leaves

1 package (12 ounces) broccoli slaw mix


Chicken Mixture
1/4 cup snipped fresh basil

1/4 cup peanuts

1 pound boneless, skinless chicken breasts


Directions:
1. For dressing, finely chop gingerroot using Food Chopper. In Classic Batter Bowl, combine gingerroot, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.

2. For salad, score cucumber lengthwise using Zester/Scorer; remove seeds using The Corer(TM). Thinly slice cucumber and bell pepper; cut cucumber slices in half. Place spinach, slaw mix, cucumber and bell pepper into Simple Additions(R) Large Bowl; refrigerate until ready to serve.

3. For chicken mixture, snip basil using Kitchen Shears and chop peanuts with Food Chopper. Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Lightly spray Skillet with oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until hot. Add chicken to Skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove Skillet from heat. Add basil, peanuts and 1/4 cup of the dressing to Skillet; toss to coat.

4. To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.

Yield: 8 servings

Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 13 g, Protein 16 g, Sodium 300 mg, Fiber 3 g

Variation: Thai Chicken Stir-Fry with Rice: Omit salad ingredients. Prepare dressing as directed in Step 1. Double the chicken mixture; prepare as directed in Step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing. Serve chicken mixture over hot cooked rice prepared with Rice Cooker Plus.

So, so good. My husband declared it to be restaurant quality.




Steak, potatoes, and brocolli. The steak was bought on sale marked down almost 75%. About the only time we eat steak. :)
Chicken Marsala over rice, green peas, and watermelon. The recipe in Light and Tasty called for turkey tenderloin, but chicken breasts were cheaper so that's what we had.

We had this yummy Fruit Pizza from Light and Tasty recipes on steak night. It was pretty quick to throw together and used my leftover strawberries and some old blue berries I had.

Family Sized Burrito from Pampered Chef was very easy to make and the kids loved it! I served it with a shredded lettuce, sour cream, and salsa.

I have loved getting back in the kitchen. It was just one of those things I could not conquer this last year. My favorite part is plating the food. I like to make it look attractive for my family. I'm not good at photographing food so I know it does not look that great in the photos, but it really did look nice. As my friend says, "Pretty makes it taste better!"