Thai Peanut Noodles

These noodles are quick and easy to throw together in a pinch and a BIG hit in our house! The recipe comes from the Our Best Bites blog (two awesome Mormon chicks).

Boil 12 oz package linguine noodles. Meanwhile, prepare and whisk sauce ingredients in a small saucepan over medium heat.

Sauce:
1 c. chicken broth (1 tsp. chicken bullion granules + 1 c. water = broth)
6 TBSP creamy peanut butter
1-4 tsp. Sriracha chili paste (a worthy staple in our fridge; WARNING: the more you use, the hotter it gets)
3 TBSP honey
6 TBSP soy sauce
3 TBSP fresh ginger (adjust amount if powdered)
4-6 cloves garlic (use a garlic press or squish and mince with knife)

Drain aldente noodles and add sauce. Mix in some steamed vegetables (we prefer the frozen California medley - broccoli, carrots, and cauliflower). Serve in bowls as there is plenty of sauce. Slurp it up!

Completely optional garnishes include freshly chopped green onions, cilantro, and peanuts with a squeeze of lime.

The Meatballs that Momma Craves

I confess. I could eat this stuff every week if possible! And fruitbat Thayne loves fresh pineapple!

Meatballs (from Pioneer Woman since egg free meatballs used to be a necessity in our house and they've stuck ever since since they're fairly simple to make):

Ground Beef
1 c. milk
1 heaping c. quick oats
salt and pepper and a little Mrs. Dash

Mix well. Scoop with small cookie scoop onto a foil-lined baking sheet. Bake at 375 degrees for at least 30 minutes.

Sauce (slightly different from Kathryn Monson's recipe):
2/3 c. sugar
1/2 c. vinegar
1/2 c. fresh pineapple and any juice
1/4 c. ketchup
1 tsp. soy sauce
1 1/2 tsp. Worcestershire sauce
2 TBSP corn starch
Tabasco or Sriracha (optional or as masochistic as you feel necessary)

Combine and whisk in small saucepan and bring to boil on stovetop. Pour over cooked meatballs. Serve with either cooked brown rice or mashed potatoes.