Monday: Chicken Satay Skirataki Noodle Soup and Homemade Chips and Salsa
Tuesday: Leftover Shepherd’s Pie
Wednesday: Mediterranean Meatloaf, Smashed Sweet Potatoes & Salad
Thursday: Brussel Sprouts with Red Potatoes and Pumpkin cupcakes
Friday: Dinner out with the In-Laws
Chicken Satay Skirataki Noodle Soup
adapted from Rachael Ray Magazine
- 1 Package Tofu Skirataki Spaghetti Noodles (House Foods)
- 1 tsp. EVOO
- 8oz Boneless Chicken Breast
- 2 Cloves
- 1 large Shallot
- 6oz Snap peas
- 1/3c. Peanut Butter
- 1/4c. Light Soy Sauce
- 1/4c. Thai Red Curry Paste
- 2 tbsp Tomato Paste
- 6c. Fat Free Chicken Broth
- 1″ piece Fresh Ginger, pressed through garlic press
- ½ Head Napa Cabbage, shredded
- ½ Light Apple Juice
- 1c. Bean Sprouts
- 1/4c. Peanuts, unsalted
- 1tbsp Cilantro (garnish)
I had a great day with my husband yesterday. He surprised me by suggesting we take a trip down to Stonewall Kitchen in York, ME yesterday. Stonewall kitchen is this neat little kitchen shop (think Martha Stewart, Ina Garten, etc). They make their own jams and mustards and pantry type things and best of all you get to try all of it! I love it. I haven’t been back since my Mom and I went last August.
My favorite thing to do is go around to the different stations and sample different jams, jellies, sauces…stuff I would probably be too practical to buy. “What if I don’t like it? What a waste that would be!”. My favorites of the day include: Fig & Ginger Jam, Cranberry Mustard (oh man is this good, and 15 calories!!!) and of course the Chocolate Peanut Butter Sauce.
Andy ate his weight in samples. We made it out of the store with Seedless Raspberry Jam, Cranberry Mustard, two new spatulas and about 15 recipe cards. Another cool thing about this place aside from the free samples, is that they give out full color recipe cards at every station. I can’t wait to make (all lighter versions of course) Raspberry Fruit Tart, Chicken Tenderloins with Cranberry Orange Butter, or Lentil Salad with Mustard Vinaigrette.
Immediately after arriving home we made good use of the cranberry mustard. I made a classic turkey sandwich for Andy, and I had a Roast Beef & Cheddar Pannini with cranberry mustard. It was TO. Die. For!