Better the second time peanut butter noodles

My darling 16-year-old graciously offered to make spaghetti one night last week when I was late getting home. His version of portion sizes for 3 adults: 2 lbs of noodles. Needless to say, I had to figure out a couple ways to use up the leftovers! 

This recipe is great for that because it’s got a different flavor profile (Asian), and it’s very flexible–you can add whatever veggies you have on hand, and it can be served warm or chilled.

Peanut butter noodles

  • 1 lb spaghetti
  • 3/4c creamy peanut butter
  • 1/3c low sodium soy sauce
  • 2 tbsp brown sugar
  • 3 cloves garlic
  • 1 tbsp hot chili oil or 2 tsp red pepper flakes
  • 2 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 3 green onions chopped
  • 1/2c chopped cilantro
  • Veggies of your choice: I threw in sauteed napa cabbage, cucumber, shredded carrots. Pea pods, peppers and broccoli are also good!

Chop garlic in food processor. Add remaining dressing ingredients (through sesame oil) and puree until smooth. Cook noodles. Toss noodles in sauce, thinning sauce with pasta water as needed. Add veggies, top with green onions and cilantro. Drizzle with more sesame oil if desired. We serve with chili-garlic sauce for the half of our family that likes spice.

  

Everyone’s favorite salads

This week is a crazy week for us. Not a single weeknight for dinner together. We will all be eating on the go 😦

To keep us eating healthy vs stopping for unfulfilling junk, I prepped ahead everyone’s favorite salads on Sunday night. I simply grilled off a whole cutup chicken using the easiest ever salt n pepper chicken technique –some of it got eaten that night and others got used in salads.

  • Pasta with chicken, tarragon and grapes (unique lower-fat tangy dressing: 1/2 c buttermilk, 1/2c yogurt, 2 tbsp lemon juice, 1/4 c mayo, 1 tbsp tarragon, salt+pep).
  • Asian sesame chicken salad (make the dressing ahead and cut up vegs)
  • Egg salad for wraps (Matt’s favorite — add dill!)
  • 5 bean salad (I use this recipe as the base, but add green beans, wax beans, small white beans, garbanzo and light red kidneys)
  • Grilled vegetable salad (side dish for the grilled chicken the first night, great leftover!)

Fresh herbs really make these salads pop.

I am thankful too for grill night at baseball 🙂

Photo May 31, 6 33 00 PM