THAI CHICKEN FETTUCcINE
Save time by substituting a 16-ounce jar of your favorite picante sauce for the
homemade version here.
Prep Time: 15 minutes
Cook Time: 30 minutes
1 10½-ounce can tomato puree
1 4½-ounce can chopped green
2 tablespoons onion, minced
2 tablespoons green bell pepper, chopped
1 clove garlic
1 teaspoon white vinegar
½ teaspoon salt
¼ teaspoon celery seed
¼ teaspoon crushed red pepper
⅛ teaspoon hot pepper sauce
¼ cup peanut butter
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon soy sauce
1 teaspoon fresh ginger
8 ounces fettuccine, cooked al dente
1 teaspoon vegetable oil
3 boneless, skinless chicken breasts, cut in 1-inch pieces
¼ cup cilantro, chopped
2 tablespoons chopped peanuts
1 cup red, yellow, and orange bell
If preparing your own picante sauce, combine ingredients in a medium saucepan. Bring to a boil, reduce, and simmer for 10 minutes. Remove from
Combine 1 cup picante sauce and peanut sauce ingredients. Cook over low heat
until smooth. Remove from heat. Toss cooked fettuccine with ¼ cup picante/peanut sauce mixture. Place in serving bowl and set aside.
Heat oil in a large skillet and sauté chicken until brown and cooked through, 4 to 6 minutes. Add remaining
picante/peanut sauce to chicken and stir well. Arrange chicken on fettuccine.
Sprinkle chicken with cilantro, peanuts, and colored peppers. Serve hot or at
room temperature with any extra picante on the side.
To freeze this recipe for easy preparation later, simply store the picante/peanut sauce in a large Ziploc bag. In smaller Ziploc bags, store
chicken pieces, peppers, and peanuts. Thaw in the fridge on the day you plan to
serve. Cook your fettuccine and chicken as described above, chop up some
cilantro, and serve!
Rice Twist: Substitute cooked rice for the fettuccine if you like.
APRICOT OATMEAL BARS
Oats add crunch, and apricot spreadable fruit gives this cookie bar a rich fruit
Prep Time: 15 minutes
Bake Time: 30 minutes
3¾ cups flour
1½ cups sugar
1½ teaspoons baking soda
¾ teaspoon salt
3¾ cups oats
2¼ cups melted butter
1 30-ounce jar apricot or raspberry
1 cup flaked coconut
Combine flour, sugar, baking soda, salt, oats, and butter to make crumb mixture.
Reserve one cup. Press remaining mixture into greased 9 x 13 pan and spread
with apricot preserves. Sprinkle remaining crumb mixture and coconut on top. If
freezing, cover tightly with plastic wrap and aluminum foil. Before baking,
remove from freezer to thaw. Bake 25 to 30 minutes at 350 degrees.
Nutty Twist: For extra crunch, add 2 cups ground almonds to the mix.
KAHLUA ICE CREAM SANDWICH BARS
This recipe couldn’t be easier, but it tastes like a special treat!
Prep Time: 5 minutes
11 ice cream sandwiches
½ cup Kahlua
1 Skor bar or other favorite
candy bar, crushed
1 large carton Cool Whip
Cover the bottom of a 9 x 13 pan with ice cream sandwiches; cut to cover entire
bottom. Sprinkle Kahlua over ice cream sandwiches. Mix crushed Skor bar with
Cool Whip and spread evenly over ice cream sandwiches. Cover with plastic wrap
and freeze. Cut into squares and serve whenever you like.