Homemade Spicy Peanut Sauce

Homemade Spicy Peanut Sauce

⅔ cup soy sauce (I used low sodium)
½ cup peanut butter (feel free to add more if you like a really peanutty sauce…)
¼ cup honey, brown sugar or coconut/palm sugar
2 TB rice vinegar
1 TB apple cider vinegar
2-3 tsp minced garlic
1 tsp grated ginger
Sriracha chili sauce to taste


Combine all ingredients in a blender and whirl until mixed.
Pour into a glass jar and keep in the refrigerator.*

adapted from: http://anoregoncottage.com/pantry-basics-spicy-peanut-sauce/2

This is a great sauce! The picture is of a Buddha Bowl that I made with the sauce on it. You can make this with a balance of veggies and/or carbs, protein, a healthy fat and some kind of sauce. The one in the picture has the following:
farrow, turkey meat, mozzarella, lettuce and tomatoes. It was yummy and filling.


Cuban Chicken and Pineapple Salad

Cuban Chicken and Pineapple Salad

3 smart points per serving//Prep 20 minutes//Serves 4


¼ cup(s) fresh lime juice
1 Tbsp olive oil
½ tsp table salt, or to taste ½ tsp Durkee ground cumin, or other brand
¾ pound(s) Chicken breast, stewed, without skin, cut into chunks
1¼ cup(s) pineapple, fresh, cut into chunks
1 cup(s) jicama, cut into short thin sticks
⅓ cup(s) cilantro, fresh, coarsely chopped
¼ cup(s) sweet red pepper(s), very thinly sliced
¼ cup(s) scallion(s), sliced


In a large bowl, stir together lime juice, oil, salt and cumin until blended.
Add chicken, pineapple, jicama, cilantro, red pepper and scallions; toss to mix and coat.
Yields about 1 1/4 cups per serving.

Adapted from: https://www.keyingredient.com/recipes/7975146/cuban-chicken-and-pineapple-salad/?locale=en_US

Note: This is really a good recipe. Easy to make too!

Easy Pressure Cooker Beef and Broccoli

2 pounds of meat (chuck roast, rump roast or flank steak), cut into thin strips
2 tablespoons refined coconut oil
1 medium onion, diced
1 cup beef broth (I used chicken broth since I didn’t have beef)
2 tablespoons garlic
½ cup soy sauce (I prefer a low sodium soy sauce)
2 tablespoons brown sugar
1 bag frozen broccoli (I used one pound of fresh broccoli)
1 teaspoon ground ginger
2 tablespoons starch
Serve with white rice (I used Brown Rice)

Start by slicing the meat against the grain in thin slices. Dice the onion and cut the fresh broccoli. You want all of these things done before you get started.
In a medium bowl, combine the soy sauce, brown sugar, beef broth, garlic and ginger. I hardly ever use ginger so I used the powdered ginger spice instead of the fresh. Don’t add the starch until the very end.
Add this liquid mixture to the meat strips.
Add about 3 tablespoons of oil to your pressure cooker and saute the onions until they are translucent in color.
Add the meat combined with the liquid marinade to the pressure cooker and set it on manual high pressure for 10 minutes. The quick release the pressure value.
Carefully remove about a ⅓ cup of the hot juices and add 2 tablespoons of cornstarch. Use a fork or a whisk to make sure the cornstarch is well combined. Add the mixture back into the pressure cooker and stir. You will notice the liquid begin to thicken as it sits.
Place the pound of broccoli in the microwave on high for about 5 minutes with 1 cup of water. This will steam it to the perfect consistency. Works for both frozen and fresh broccoli. I steamed my broccoli on the stove top.
Drain the water from the broccoli and mix it in to the beef mixture in your pressure cooker. The beef and broccoli is done and ready to serve over rice!

Adapted from:http://www.isavea2z.com/easy-pressure-cooker-beef-broccoli-recipe/

Easy, Oven-Baked Sheet Pan Chicken Fajitas

Easy, Oven-Baked Sheet Pan Chicken Fajitas

Servings: 4-5 servings
1 lb. boneless, skinless chicken breasts
1 red bell pepper
1 yellow or red bell pepper
1 green bell pepper
1 large or 2 small onions
2 tablespoons taco seasoning; purchase ready-made or make your own (recipe at http://www.theyummylife.com/taco_seasoning_mix)
2 tablespoons olive oil
8-10 flour tortillas
optional garnishes/toppings: cilantro, lime wedges, guacamole, sour cream, salsa

Preheat oven to 425 degrees. Spray or brush large 13×18 sheet pan with oil (or, use 2 smaller pans).

Cut chicken breasts against the grain into 1/4″ to 1/2″ wide strips. (Tip: freezing chicken for 15-30 minutes firms it up for easier cutting.)

Cut bell peppers into long thin slices, approx. 1/4″ wide.
Cut ends (poles) off of onions. Cut in half from pole to pole. Cut into thin slices.

Scatter peppers, onions, and chicken on sheet pan. Sprinkle on taco seasoning. Drizzle with olive oil. Use tongs to toss until everything is coated and spread in an even layer. Bake uncovered for 30 minutes, stirring half way through.

Wrap tortillas in foil and put in oven with fajita mixture during last 10 minutes of baking time.

Garnish sheet pan with cilantro sprigs and lime wedges. Serve with warm tortillas and optional toppings.

–Assemble the fajita mixture, cover and refrigerate up to 1 day ahead.
–Mixture also may be frozen, either in the sheet pan or flattened in a Ziploc freezer bag. To cook frozen mixture, add 10 minutes to cooking time for a total of 40 minutes; leave uncovered the entire time.

NUTRITIONAL INFORMATION per 1-cup serving of fillng (without tortilla): 259 calories, 13g fat, 344mg sodium, 7.7g carbs, 2.8g fiber, 3.8g sugars, 27.6g protein, Weight Watchers SmartPoints: 4
High in protein, iron, niacin, selenium, Vitamins A, B6 & C.

Adapted from: http://www.theyummylife.com/Oven_Chicken_Fajitas

Cauliflower Fried Rice Bowl

Cauliflower Fried Rice Bowl

I really liked this one a lot!

3 cups raw cauliflower florets
1 garlic clove, minced
2 teaspoons sesame oil
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup frozen peas
1/2 cup shredded carrot
2 eggs, beaten
2 tablespoons almonds, chopped
1 green onion, chopped


Pulse cauliflower in a food processor or blender until it resembles a rice texture.
In a skillet over medium-high heat, sauté garlic in sesame oil for 30 seconds. Add cauliflower, salt, and pepper, and cook for 1 minute. Add peas and carrots and cook for another 3 to 5 minutes until everything is heated and cauliflower is tender.
Slide veggies to side of the pan, and scramble eggs on empty side. Stir veggies and cooked eggs together. Place mixture in bowl, top with almonds and green onion, and serve.

Note: This whole recipe is 2 servings for me. Weight Watcher points 5 per serving.

Adapted from: http://www.shape.com/healthy-eating/healthy-recipes/cauliflower-fried-rice-bowl-will-make-you-forget-about-takeout?utm_source=facebook&utm_medium=social&utm_campaign=shp_768158128_editorialcontent

Rosemary Portobello Chicken

2 large boneless skinless chicken breast halves
1 ½ teaspoons salt, plus more to taste
½ teaspoon garlic powder
¾ teaspoon ground black pepper
½ cup all-purpose flour
⅔ pound (about 10 ounces) baby portobello mushrooms or cremini mushrooms
1 tablespoon olive oil
4 tablespoons butter, divided in half
1 clove garlic, minced
½ cup rich chicken stock (I used 1/2 cup water with 2 teaspoons of Better than Boullion Chicken)
1 cup heavy cream
1 ½ teaspoons (about 1 large sprig) minced fresh rosemary
2 teaspoons chopped parsley, for garnish (optional)
1. Slice each breast in half horizontally and into 2 pieces— as if you were going to butterfly it, except cutting completely through it. If needed, pound each piece with a meat mallet so all the pieces are of uniform thickness.
2. Season the chicken with the salt, garlic powder and ground black pepper.
Coat the seasoned chicken in flour and shake to remove any excess. Set aside.
3. Slice the mushrooms in half or quarters if they are larger mushrooms, set aside.
4. Heat a large pan over medium-high heat, and add the olive oil and half of the butter. Add the chicken and brown well on both sides, about 2 to 3 minutes per side. Depending on how large your pan is, you may have to do this in batches.
Remove the browned chicken from the pan and set aside.
5. Keep the heat at medium-high and add the remaining butter to pan. Add the mushrooms and season with salt. Cook the mushrooms for about 5 minutes, or until they are nicely browned and softened.
6. Add the garlic and cook until fragrant, about 1 minute.
7. Add the chicken stock to deglaze the pan and cook for another minute. Remove the mushrooms and set aside.
8. Add the heavy cream to the remaining chicken stock and bring to a boil.
Lower the heat to a simmer and add the chopped rosemary. Cook the sauce until reduced by ⅓.
9. Add the browned chicken and mushrooms back to pan, cover, reduce heat, and cook for 5 to 8 minutes, or until the chicken is cooked through.
10. If needed, reduce the sauce further. Coat the chicken and mushrooms in sauce. Garnish with chopped parsley, if desired.

Adapted from: http://tiphero.com/rosemary-portobello-chicken/

Oven-Roasted Prime Rib with Dry Rib Rub


1/3 cup kosher salt
3 tablespoons dry mustard
4 teaspoons coarsely ground black pepper
1 tablespoon granulated garlic or dried minced garlic, or 1-1/2 teaspoons garlic powder
1 tablespoon onion powder
2 teaspoons dried thyme, crushed
2 teaspoons dried oregano, crushed
2 teaspoons ground coriander
2 teaspoons celery seeds
1 tablespoon olive oil
1 4 – 6 – pound beef rib roast


In a small bowl, combine salt, mustard, black pepper, garlic, onion powder, thyme, oregano, coriander and celery seeds. Set aside 1/4 cup. (Transfer the remaining mixture to a small jar. Store in a cool, dry place for up to 3 months. Stir or shake before using.)
Rub oil over meat. Sprinkle the 1/4 cup spice mixture evenly over meat; rub in with your fingers. Make six 1×1/2-inch knife slits into the fat side (the slits allow the seasoning to penetrate into the meat).* Place meat, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center, being careful that it doesn’t touch the bones.
Roast beef in a 350 degrees oven for 1-3/4 to 2-1/4 hours for medium-rare (135 degrees ) or 2-1/4 to 2-3/4 hours for medium (150 degrees ).
Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes before carving. (The temperature of the meat will rise 5 to 10 degrees during standing.)

* At this point, you can cover the meat loosely with plastic wrap and chill up to 24 hours before roasting.

My note: I really liked this rub. It seasoned the meat so good!

Adapted from: http://www.midwestliving.com/recipe/beef/oven-roasted-prime-rib-with-dry-rib-rub/