Ingredients:

• 2 LB chicken breasts or thighs (sliced into 1½″ wide strips by 3″ – 5″ long
• 3 TBS olive oil
• ¼ C coconut milk plus more as needed (may sub water)
• ⅓ – ½ C smooth peanut butter
• 12 – 15 skewers

Marinade/Sauce:

• ¼ C (60 GR) low sodium soy sauce
• ¼ C (50 GR) brown sugar (packed)
• 1 tablespoon chili paste (like Sambal Oelek) (optional)
• 1½ TBS lime juice
• 1½ TBS fish sauce
• 1 TSP dried basil
• 1 TSP ground coriander
• ½ TSP ground ginger
• ½ TSP garlic powder
• ½ TSP ground turmeric

1. Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove ⅓ cup to a freezer size bag and whisk in 3 tablespoons olive oil (for the marinade). Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately – this will become the base of your Peanut Sauce.
2. When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.
3. OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).
4. GRILL: Grease an indoor or outdoor grill and heat to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken 3-4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
5. SKILLET: Heat 1½ tablespoons olive oil in a large non-stick skillet over medium high heat. Working in batches, add skewers and cook for 2-3 minutes per side until cooked through (internal temp of 165 degrees F).
6. Add reserved Sauce to a small saucepan along with ¼ cup coconut milk OR 3 tablespoons water. Bring to a boil then simmer for 1 minute. Remove from heat then stir in ⅓ cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili sauce if desired for a spicier sauce.
7. Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.

TIPS AND TRICKS:

• Chicken thighs will be juicier.
• Soak the wooden skewers before grilling them or else they will catch on fire. I start soaking before doing anything else, then they can be soaking while the chicken is marinating – and you don’t have to worry about it last minute. When ready to use, just thread the chicken on, no need to dry them first.
• I find it easiest to cut each chicken breast in half horizontally to create chicken fillets, then slice into strips.
• The difference between great and FABULOUS results with this Chicken Satay recipe is the marinating time. I would not marinate the chicken less than 6 hours. Try and plan for the full 24 hours if possible because the longer you marinate the chicken, the more flavorful and juicy it will become.
• Remove the chicken from refrigerator at least 30 minutes before cooking to bring to room temperature. This helps the chicken to cook more evenly.
• The Peanut Satay Satay has a peanut butter range of ⅓ – ½ cup. I find this is necessary due to readers’ personal preference and which peanut butter is used. I personally like the full ½ cup peanut butter and thin with additional coconut milk, but it is up to you!
• You can use water or coconut milk in the Peanut Satay Sauce. It is only 2 tablespoons, plus more as needed, so it won’t have a huge impact on flavor.
• As mentioned, you need to adjust the consistency of the Peanut Sauce with either additional peanut butter or coconut milk/water. It should be thick but pourable.
• If you have extra peanut sauce, you can thin it out and toss it with noodles, or serve it over rice or with vegetables. You can also use it as a salad dressing!
• Looking for a fun presentation? Dress up the platter with chopped cilantro, basil leaves, crushed peanuts and a swirl of Sriracha in the dipping bowl.

HOW TO PREP IN ADVANCE:

• Marinade: whisk the marinade ingredients and store in an airtight container up to 5 days in advance. This chicken loves to marinate so you can have satay bathing in the refrigerator for a 24 hours before you cook it.
• Peanut Satay Sauce: The peanut sauce will keep in the fridge for up to 1 week stored in an airtight container. It can be reheated in the microwave or over low heat on the stove top. If the sauce gets too thick, whisk in water or coconut milk until the desired consistency is achieved.

Yields 6 servings.

https://carlsbadcravings.com/thai-chicken-satay-with-peanut-sauce-recipe

• 250 GR creamy peanut butter
• 20 GR soy sauce
• 25 GR Thai chili paste
• 75 GR milk
• 75 GR water

1. Combine all ingredients well.
2. Optionally you can use 150 GR coconut milk in place of the milk/water.

Ingredients:

• 2 LB pork shoulder or loin or thin pork chops
• 3 TBS oil

Pork Marinade:

• 1 stalk fresh lemongrass (finely chopped)
• ¼ onion or 2 shallots (finely chopped)
• 2 green onions (finely chopped)
• 3 cloves garlic (minced)
• 2 TBS fish sauce
• 1 TBS dark soy sauce
• 2 TBS brown sugar or white/palm sugar
• ¼ TSP sea salt
• Black pepper
• 1 TBS oil

To Serve:

• Freshly cooked rice
• Sliced cucumbers and tomatoes
• Nuoc mam (Vietnamese Fish Sauce Dipping Sauce) or peanut sauce

1. Wash and pat dry pork shoulder or loin with paper towels. With a sharp knife, trim off fat and cut into ½” thick slices*.
2. Finely chop lemongrass, onions, spring onions and garlic. For best results, grind to a rough paste with a pestle and mortar. Or, roughly chop and blend in a small food processor**.
3. In a large bowl or ziplock bag, combine all marinade ingredients and mix well. Add pork slices and coat well (if using a ziplock bag, seal then rub pork all over). Cover the bowl with cling wrap and refrigerate for 1 hour to marinate.
4. When ready to cook, add 1 tablespoon of oil to a large non-stick pan or griddle pan on medium-high heat. Once the pan is hot, with a pair of tongs, place pork slices onto the pan and cook for about 2 minutes per side or until cooked through and pork is lightly charred on both sides. Do not overcrowd the pan. Make sure there is wiggle room in between each slice. You most likely will have to cook in 3 batches.
5. Once the first batch is cooked, wipe clean the pan with a scrunched up paper towel using a pair of tongs. This will get rid of charred bits of aromatics from the first batch.
6. Repeat for 2 more times or until all pork have been cooked.
7. Serve with some rice, fresh tomato and cucumber slices and a side of nuoc mam or peanut sauce as a dipping sauce.

NOTES

• * Cooking with thin pork chops or shoulder slices. This will speed up the marinating process (takes less time for pork to absorb the marinade) and is quicker to cook. Thin slices are much easier to eat with rice, rice noodles or vegetables.
• ** Optional grind or blend the aromatics help release the flavours and make it easier for the pork to absorb during the marinating process. If you don’t have a pestle and mortar or a food processor, simply chop the lemongrass, onions and garlic to as fine as possible.
• Wipe the pan or griddle pan clean with scrunched up paper towel after cooking each batch. Soy sauces burn easily when sizzled on high heat. So do sugar, garlic, onions and lemongrass. All of which are in the marinade. By wiping the pan clean is the trick to avoid burning.

Yields 6 servings.

Calories: 376kcal | Carbohydrates: 6.7g | Protein: 32.3g | Fat: 23.8g | Saturated Fat: 6.9g | Cholesterol: 113mg | Potassium: 521mg | Fiber: 0.3g | Sugar: 4.3g | Iron: 3mg

https://casuallypeckish.com/vietnamese-fish-sauce-dipping-sauce-nuoc-mam/

• ½ C cooked brown rice or ⅔ C (dry measure) cooked quinoa
• 2 TBS sesame oil
• 1 C onion (chopped)
• 5 OZ matchstick carrots
• 1 bell pepper (diced)
• 3 green onions, green part (chopped)
• 4 garlic cloves, minced
• 1 LB lean ground turkey
• 2 TSP fresh lime juice
• 2 TBS fresh ginger (peeled and grated)
• 3 TBS soy sauce
• 2 TSP red chili garlic sauce (more or less for spiciness)
• 1 C fresh cilantro (chopped)
• Salt and pepper to taste
• 1 head of Bibb/Boston lettuce (washed and separated)

Garnishes:

• Extra fresh cilantro
• Unsalted peanuts

1. Cook the rice or quinoa according to the instructions.
2. While the rice/quinoa cooks heat the oil in a large skillet and add the onion and carrots, sautéing for 2 minutes.
3. Add the garlic and the bell peppers and continue to sauté for 2 more minutes.
4. Add the ground turkey, fresh lime juice, ginger, soy sauce, chili garlic sauce and continue cooking until the turkey is browned.
5. Mix the rice/quinoa into the turkey mixture along with the fresh cilantro and green onions and stir to combine.
6. Add salt and pepper to taste.
7. Serve the Thai turkey mixture with crisp bibb lettuce and extra cilantro and unsalted peanuts for garnish.

Yields 4 servings. Serving size is 1¾ C of the turkey mixture and 4 Bibb lettuce leaves.

Calories: 380kcal

https://www.acedarspoon.com/thai-turkey-lettuce-wraps

• 8 OZ bacon (cooked until crispy then crumbled)
• 2½ LB Russet potatoes (unpeeled, diced in ¼ inch cubes)
• 1 LB kernel corn (frozen is OK)
• 1 LG onion (finely chopped)
• 1 C celery (finely chopped)
• 6 – 8 garlic cloves (minced)
• ½ TSP salt
• 4 C chicken stock
• 2 C half and half or heavy cream
• Salt and pepper to taste

1. Combine all ingredients except half & half in the slow cooker.
2. Cook on low for 8 – 10 hours or high for 4 – 6 hours.
   • Alternatively, use an Instant Pot and cook on manual (high pressure) 10 minutes then do a 10 minute natural pressure release.
3. Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
4. Add half and half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through.
5. Salt and pepper to taste.

Yields 8 servings.

Calories: 380kcal

https://www.mamalovesfood.com/crockpot-corn-chowder/Crockpot Corn Chowder

• 1 LG onion (roughly chopped)
• 10 cloves garlic (roughly chopped)
• 3 orange/red bell peppers (roughly chopped)
• 2 LB carrots (roughly chopped)
• 1 LG full celery stalk (roughly chopped)
• 2 sweet potato (roughly chopped)
• 4 zucchini/summer squash (roughly chopped)
• 1 LB mushrooms (roughly chopped)
• 6 OZ fresh baby spinach
• 20 Roma tomatoes (roughly chopped)
• 1 QT chicken stock
• 30 OZ canned crushed tomatoes
• Italian herbs
• Salt & pepper
• 14 OZ dried letter pasta

1. Combine all ingredients except fot the pasta in a large (12 QT) stock pot.
2. Simmer until all vegetables are soft.
3. Puree and strain, return to the stock pot.
4. Check and adjust seasoning.
5. Add pasta and simmer until pasta is tender. Stir frequently to keep pasta from sticking.

Yields 20 servings.

Calories: 195kcal | Carbohydrates: 38.4g | Protein: 7.9g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 222mg | Fiber: 6.7g | Sugar: 15.4g

• 1 LB mild ground sausage
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 TSP salt
• 1 TSP pepper
• 2 TSP Italian seasoning
• 1 TSP garlic powder
• 1 – 2 OZ white wine or chicken stock
• 15 OZ canned petite diced tomatoes
• ¾ C heavy cream
• 16 OZ gnocchi
• 2 – 3 C spinach
• 1½ C shredded mozzarella cheese
• Parsley for garnish (optional)

1. In a skillet over medium high heat add your sausage, onion, garlic and seasonings and saute until browned. Deglaze the pan with the wine or stock.
2. Add in your tomatoes, cream, gnocchi and spinach and heat until gnocchi is cooked, spinach is wilted and some of the cream has reduced (about 8-10 minutes).
3. Stir in your shredded mozzarella cheese until melted.
4. Top with more cheese and parsley if desired.

Yields 6 servings.

Calories: 460kcal | Carbohydrates: 5g | Protein: 21g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 124mg | Sodium: 1123mg | Potassium: 334mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1695IU | Vitamin C: 5.2mg | Calcium: 240mg | Iron: 1.6mg

https://tornadoughalli.com/one-pot-creamy-sausage-gnocchi

• 2 TBS butter (divide into 1 TBS portions)
• 2 chicken breast (cut into 1/2″ pieces)
• 1 TSP dried basil
• 1 TSP Dried thyme
• ½ MED onion (diced)
• 2 cloves garlic (minced)
• 1 C arborio rice
• 2 C chicken broth
• ¼ C grated Parmesan or Romano cheese
• 1 C frozen peas (thawed)
• Salt and pepper to taste

1. Set Instant Pot to sauté for 10 minutes and allow to preheat.
2. Melt 1 TBS butter in Pot and add chicken. Season with thyme, basil, salt and pepper. Cook until lightly browned. Remove chicken and set aside.
3. Melt remaining butter in Pot and add onion. Sauté, stirring occasionally, until onion starts to turn translucent, around 3-5 minutes.
4. Add garlic and stir for another 30 seconds.
5. Add rice and sauté until edges begin to turn translucent (center will still be white).
6. Pour chicken broth over the rice, onion and garlic, and scrape down the sides of the pot to ensure no food is above the liquid level. Add chicken and stir pot before sealing the lid.
7. Cook for 5 minutes on manual setting, then manually release steam.
8. Carefully remove lid and stir in peas and cheese.
9. At this point, if your risotto is too liquid for your tastes, you can continue to cook on sauté until it is fully absorbed.
10. Serve risotto immediately.

Yields 4½ servings.

Calories: 324kcal | Carbohydrates: 43g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 575mg | Fiber: 4g | Sugar: 3g

https://wondermomwannabe.com/instant-pot-chicken-and-pea-risotto/

• 1 onion (finely diced)
• 6 cloves garlic (minced)
• 1 TBS bacon fat or olive oil
• 15.5 OZ canned kidney beans (rinsed and drained)
• 15.5 OZ canned pinto beans (rinsed and drained)
• 15.5 OZ canned northern beans (rinsed and drained)
• 8 OZ canned tomato sauce
• ½ C ketchup
• ¾ C water
• ⅓ C dark brown brown sugar (unpacked)
• 1 TBS yellow mustard
• 1 TSP chili powder

Instant Pot:

1. Set the pot to saute, allow to heat up. Saute onions and garlic in the the bacon fat (or olive oil) until the onions are translucent.
2. Whisk together the tomato sauce, ketchup, water, brown sugar, mustard and chili powder.
3. Add the mixture and the beans to the pot and stir together well.
4. Place the lid and lock. Set to Manual, high pressure, and cook for 8 minutes.
5. Once finished, natural pressure for about 10-15 minutes, then quick release.
6. Stir before serving.

Slow Cooker:

1. Saute onions and garlic in the the bacon fat (or olive oil) until the onions are translucent. Transfer to the slow cooker.
2. Whisk together the tomato sauce, ketchup, water, brown sugar, mustard and chili powder.
3. Add the mixture and the beans to the slow cooker and stir together well
4. Cover and cook low 6 to 7 hours. Stir before serving.

Oven:

1. Preheat your oven to 350 degrees.
2. In a cast iron skillet saute onions and garlic in the the bacon fat (or olive oil) until the onions are translucent.
3. Whisk together the tomato sauce, ketchup, water, brown sugar, mustard and chili powder.
4. Add the mixture and the beans to the skillet and stir together well
5. Cover tightly and bake for 45 minutes.

Yields 8 servings.

Serving: 2/3 C, Calories: 156 kcal, Carbohydrates: 30 g, Protein: 7.5 g, Fat: 1 g, Sodium: 382 mg, Fiber: 3 g, Sugar: 9 g

https://www.skinnytaste.com/brown-sugar-baked-beans

• 1 MED onion (diced)
• ⅓ C all purpose flour
• 1 TBS Italian herb mix
• 2 bay leaves
• 2 cloves of garlic (minced)
• 6 TBS tomato paste
• 3 TBS olive oil
• 4 C chicken broth
• 30 oz canned petite diced tomatoes
• 2 LB boneless skinless chicken thighs
• 1 tsp salt
• ½ tsp pepper
• 24 OZ frozen cheese tortellini
• 3 C packed spinach
• ½ C Parmesan cheese (grated)
• 1 C heavy cream (warmed)

Instant Pot:

1. Turn the Instant Pot on to the saute function, on the highest setting. Heat the oil in the bottom of the pot. Add in the diced onion and saute until translucent. Add in the garlic and saute for 2 minutes.
2. Add in the herbs, tomato paste, chicken broth, tomatoes, chicken, salt and pepper and stir. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing”. Press the manual pressure cook button and set the timer to 15 minutes (high pressure). Once the timer beeps let out the pressure by gently moving the valve to “venting”.
3. Spoon the chicken out and place it on a cutting board. Cut the chicken into bite size pieces and then add it back into the pot. Stir in the tortellini, spinach, Parmesan cheese, and half and half. Turn the Instant Pot to saute to heat up the tortellini quickly. Once the tortellini is warmed through ladle the soup into bowls and serve.

Slow Cooker:

1. In a microwave-safe bowl add the onions, flour, herbs, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don’t worry it will all be okay in the end). Add the mixture to the slow cooker.
2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir.
3. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
4. Remove the lid use a fork to remove the chicken from the slow cooker. And add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold).
5. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are warmed through.

Yields 8 servings.

Calories: 256 | Total Fat 8.6g | Saturated Fat 3.5g | Cholesterol 32mg | Sodium 1114.8mg | Total Carbohydrate 32.8g | Dietary Fiber 1.8g | Sugars 4.4g | Protein 12.5g

https://www.365daysofcrockpot.com/slow-cooker-tortellini-spinach-soup/