peanut chicken spring roll bowl (salad)

 

My friend Erin recommended this recipe to me and we loved it!  The peanut sauce is SO good!! My vegetarians enjoyed it without the chicken, of course.

peanut chicken spring roll bowl (My friend found it on Half-Baked Harvest)

4 cups shredded romaine or cabbag

4 carrots, shredded

4 green onions, chopped

1/2 cup fresh cilantro or Thai basil, chopped

1/2 cup diced mango

2 Persian cucumbers, thinly sliced

1/2 cup pickled jalapenos, chopped

1/3 cup peanuts, chopped

4 ounces vermicelli rice noodles, cooked (we used the brown rice noodles from Costco)

1-2 cup cooked shredded chicken (I browned and sliced a couple chicken breasts)

1 avocado, diced

peanut dressing

1/2 cup creamy peanut butter

1/3 cup soy sauce

1/4 cup toasted sesame oil (I used 2 tablespoons)

1/4 cup rice vinegar

2-3 tablespoons chili sauce

2 tablespoons honey

3 tablespoons lime juice

1 tablespoon fresh grated ginger (I omitted since I didn't have fresh ginger)

In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapenos and peanuts.

To make the dressing, combine all ingredients in a food processor or use a whisk to combine.  Add water as needed to thin.

Pour half the dressing over the salad and toss to combine.  Divide the salad between bowls.  Top each with noodles, chicken and avocado.  Drizzle with more dressing.

cream cheese pasta

 

This is what my kids appreciate.  Simple ingredients and simple flavors.  The bonus is that it was super easy and quick to make.  Note to self:  have a block of cream cheese on hand for an impromptu easy meal.

cream cheese pasta (slightly adapted from the clever meal)

1/2 pound spaghetti or fettuccini

1 (8 ounce) block cream cheese

1/4 cup grated parmesan, plus more to serve

1 tablespoon olive oil, plus more to serve if desired

2 garlic cloves, minced

1/2 cup cooking water, plus more if needed

salt and pepper to taste

1/4-1/2 teaspoon red pepper flakes

optional:  sauteed vegetables (I used zucchini and mushrooms, my kids' favorites)

In a large pot of boiling salted water, cook pasta according to package directions until al dente.

Right before draining, reserve a cup of starchy pasta water.

Meanwhile, in a large skillet warm 1 tablespoon olive oil and gently fry the garlic and red pepper flakes for 2-3 minutes.  

Stir in the cream cheese and about 1/2 cup of the starchy pasta water.  Stir to combine.  Add Parmesan cheese and stir well. (You can add sauteed vegetables if desired and combine well.)

Drain and add your pasta to the skillet.  Stir well to evenly coat the pasta in the sauce.  Add more cooking water as needed for a smooth and creamy consistency.

Serve immediately with a drizzle of olive oil, if desired and freshly grated Parmsan cheese.