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.

Alison's Honey Mustard Chicken

1/2 c. honey
1/2 c. mustard
1/4 tsp. basil
1/4 tsp. parsley
1/4 tsp. paprika

Mix ingredients and pour over ~4 defrosted chicken breasts in 9x9 pan. Let marinate for 30 minutes or so. Bake at 350 degrees for 30 minutes. Flip and spoon glaze over chicken. Continue baking for 15 minutes more. Extra glaze goes nicely over some Rice-a-roni. Serve with butternut squash or broccoli.

Mary's Honey-Lemon-Mustard Chicken

Mary picked up this recipe from one of the sisters in our BYU young married student wards. It's a quick, easy recipe that has a great sweet & sour tang to it! It's perfect for serving over potatoes or rice, and we all enjoy it. Boil up some frozen or canned vegetables for a side, open a can of pears or peaches for your fruit, and voila! Instant dinner when you have less than an hour to prepare it!

Here is the recipe, if you choose to accept it! Enjoy.


Main Ingredients:

• 4-5 Boneless Skinless Chicken Breasts or Thigh's
• Paprika
• Sprinkle of Lemon Juice
  

Sauce Ingredients:

• 1 tsp. Curry
• 1 cap Lemon Juice (1½ tsp.)
• 3/4 cup Honey
• 1/3 - 1/2 cup Mustard
  

Directions:

• Line a small or medium sized pan with tin foil. Apply light cooking spray
• Place Chicken in the pan and sprinkle with lemon juice and paprika.
• Pre-heat oven to 350 degrees and cook for 20 - 25 minutes, until lightly cooked.
• Remove pan and drain most of the juices.
• Pour sauce over the top of the chicken and cook another 10 - 15 minutes, or until tender
  

NOTE: We like to spoon the excess sauce over mashed potatoes as a fun alternative to gravy!