21 DAY FIX CHICKEN SATAY WITH CREAMY PEANUT SAUCE

21 DAY FIX CHICKEN SATAY WITH CREAMY PEANUT SAUCE

★★★★★5 from 3 reviews

• Author: Nancylynn
 
•  Prep Time: 10 minutes (plus time to marinade chicken)
 
•  Cook Time: 10 minutes
 
•  Total Time: 20 minutes
 
•  Yield: 4-8 servings (for each lb of chicken, you will get 4 servings) 1x
 
•  Category: Chicken
 
•  Cuisine: Thai

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DESCRIPTION

This 21 Day Fix Chicken Satay with Creamy Peanut Sauce is a healthy  and delicious spin on one of my favorite appetizers!  I love making this for a party, or a light dinner or lunch paired with my Ramen Noodle Salad.  

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SCALE 

INGREDIENTS

FOR THE CHICKEN

• 1 lb of chicken tenderloins, pounded to uniform thickness
• 1/4 cup of coconut aminos (or sub low sodium soy sauce)
• juice of 1 lime
• 1 T of honey
• 2 cloves of garlic, minced
• 2 T of fresh ginger, minced
• 2 tsp of curry powder
• 1/2 tsp chili paste or sriracha (or more if you like spice, less if you don’t)
• 2 T of fresh cilantro
• 1/8 tsp salt

FOR THE PEANUT SAUCE

• 2/3 cup of low sodium chicken broth
  
• 4 T of creamy peanut butter
• 2 T of honey
• 2 T of coconut aminos (or sub low sodium soy sauce)
• 1 T minced ginger
• 2 cloves garlic, minced
• 3/4 tsp curry powder (or more to taste)
• 1/4 tsp chili paste or sriracha (or more to taste)
• 1 T lime juice
• 1–2 tablespoons of water (if necessary)
• sprinkle of salt

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INSTRUCTIONS

1. In a large mixing bowl or ziplock bag, make the satay marinade by mixing everything under the chicken ingredients except for the chicken. Add the chicken and toss to coat evenly. Cover and place in the refrigerator for two hours or overnight (my fav!). If you plan to grill with wooden skewers, be sure to soak them in water for at least 30 minutes prior to grilling.
2. While the chicken is marinating, combine the chicken broth, peanut butter, honey, coconut aminos, ginger and garlic in a small saucepan and bring to a simmer over medium heat, then reduce to low, stirring frequently. Cook for several minutes or until the sauce is smooth and has thickened. Remove from heat and whisk in curry powder, chili paste, and lime juice. Sprinkle with salt and just seasonings to taste. If you want a thinner sauce, just add a little water. Set sauce aside or store in the refrigerator until the chicken is ready.
3. After the chicken is fully marinated, preheat grill and thread chicken onto skewers. Grill the chicken until cooked through, about 3-4 minutes per side. Sprinkle with crushed peanuts and fresh cilantro and serve with lime wedges and the peanut sauce.

Chocolate Filler

This recipe was given to me by a friend from college, so I've been making this for a long time!

Preheat oven to 325 degrees

Ingredients:

3/4 C Soft Butter
3/4 C Sugar
1/2 t Salt
2 C Flour
1 1/3 C Sweetened Condensed Milk (15 oz can)
1 C Semi Sweet Chocolate Chips

Combine butter, sugar, salt and flour with a pastry blender or mixer until particles are fine (not a batter). Press 2/3 of the mixture firmly into the bottom of an ungreased 9" x 13" pan. Heat condensed milk in a saucepan until warm or in the microwave for one minute. Stir the chocolate chips into the milk and stir until they are melted. Pour over the mixture in the pan. Sprinkle the remaining crumbs on top. Press down lightly. Bake for 30 minutes or until light, golden brown.

Chicken with Mushrooms

This isn't a good one for a large family, but it's a really good recipe for a couple of people. I love it!

Ingredients:
3 C sliced mushrooms
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs (I just used crackers)
2 T butter
6 oz mozzerella cheese, sliced
3/4 C chicken broth

1. Preheat oven to 350 degrees F (175 degrees C)

2. Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.

3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.

4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

(Shelley's) Magic Cookie Bars

Magic Cookie Bars call for a graham cracker crust, and I never have graham crackers on hand when I want to make it. So. I combined this recipe with the crust of Carmelitas and VOILÀ! Shelley's Magic Cookie Bars were born. They taste delish (if I do say so myself). If you're not a fan of coconut, they actually still taste really good--you can barely taste it, and it adds a nice flavor (just try it, and you'll see what I mean).

Ingredients

Crust:
1 1/2 sticks butter (room temp)
3/4 c Brown Sugar
1 c Oatmeal
1 c Flour
1/8 t. Salt
1/2 t. Baking Soda

Mix all ingredients together (I use a pastry blender, but you can use a beater, too) until well mixed. Press into bottom of a greased 9x13 pan. Bake for 10 minutes at 350.

Cookie Goodness:
14 oz can sweetened condensed milk
1 1/3 c Sweetened coconut
1 c Chocolate chips
1 c Butterscotch chips

Pour sweetened condensed milk onto baked crust, then layer the coconut, chocolate chips, and butterscotch chips how you want. Press into condensed milk. Put back in the oven and bake for another 20 minutes at 350. You can either refrigerate, or let it sit out, but try and resist eating it until it sets (though it still tastes good as an ooey-gooey-mess).

Baked Tilapia with Tomato and Basil

I found this recipe on the food network, It's Paula Deen (gasp). It's actually pretty healthy...and is one of my go-tos for fish. Super duper easy and quick. I also don't use fresh ingredients, and I think it tastes awesome (haven't tried with fresh--you'll have to let me know if you do and how it tastes! :)). I also often forget the lemon, though it does taste good with (or without) it.

Nonstick cooking spray
2 (8-ounce) tilapia fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper

1 tablespoon minced fresh basil leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon onion powder
1 teaspoon minced garlic
3 tablespoons olive oil
1 large tomato, thinly sliced
1 teaspoon fresh lemon juice

Preheat the oven to 400 degrees F. Spray a shallow 1-quart baking dish (I usually just use a 9x13 glass pan) with nonstick spray. Sprinkle the fish evenly with salt and pepper. Arrange the tilapia in a baking dish and sprinkle evenly with basil, oregano, onion powder and garlic. Drizzle with 2 tablespoons of the olive oil. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil. Bake until fish flakes easily with fork, about 20 to 25 minutes. Squeeze the lemon juice over fish and serve immediately.

I like mine with green beans and couscous. Yum!

My Favorite! Fresh Strawberry Pie

This is my very very favorite dessert EVER! It is SO SO yummy! It's also WAY easier than it looks. The first time it only took me about half an hour. I made this with a vanilla wafer crust, but it calls for a regular pie crust. Either will taste delicious, it really depends on the balance of flavors you want:

Makes 1 (9-inch) pie

Ingredients:
1 lb fresh strawberries, sliced (you could even use a little less, a whole pound is a lot)
1/4 cup powdered sugar
1 cup granulated sugar
1 cup water
2 1/2 tablespoons cornstarch
1/2 teaspoon salt
1/4 cupstrawberry jello
Red food coloring (optional)
1 (9-inch) piecrust, homemade, or store-bought, baked as directed (you can also use graham crackers or vanilla wafers to make a crust if you want, either will taste good with this pie)
Whipped topping or fresh whipped cream

1. In a medium bowl, toss the strawberries with the powdered sugar. Let sit for a few minutes, then pour off the juice.

2. While the strawberries are sitting, place the granulated sugar, water, cornstarch, and salt in the saucepan; cook, stirring until it is clear and thick (she says about 3 minutes, and she doesn't mention the heat, I would say medium high, and it's ok if it boils). 1/4 cup of the Jell-O powder, and a few drops of red food coloring (I left that out). Stir well and let cool.

3. Place the strawberries in the piecrust and pour the Jell-O mixture over the strawberries.

4. Top with whipped topping and chill to set before serving (I added the whipped topping before serving.)

Some Gravy for Your Biscuits

I've been looking for the perfect gravy recipe for biscuits and gravy for a long time. Most gravy recipes are fairly simple and almost identical, but for some reason--although I found elements in each that I liked--it never quite turned out. After a lot of trial and error I came up with my own, and I think I've got it. It turns out it's more about technique than following the list of ingredients exactly.
 
THE Gravy for Biscuits and Gravy
Makes: 4-6 servings
Total Cook Time: 10 minutes

Ingredients

• 1/2 pound pork sausage
• 2-3 tablespoons flour
• 1 1/2-2 1/2 cups milk
• Lawry season salt, to taste (about a pinch)
• Freshly ground black pepper, to taste

Instructions

1. This is important: break up the sausage before cooking and spread in a single layer on a skillet. Cook sausage until browned and crumbly. This step prevents the sausage from getting chewy, helps the sausage to cook evenly, and creates a more flavorful dish.
2. Add flour, a little at a time (I eyeballed it, probably closer to 2 tablespoons), so that is soaks up most of the oils, but to where the sausage doesn't dry out.
3. Add milk, again I eyeballed it. I added about 1/2 cup at a time, until about 2 cups to get the sausage to gravy ratio that seemed most appetizing.
4. Continue to cook over medium heat until gravy thickens to your preferred consistency. (Remember you're putting it on biscuits, so the runnier it is, the more it will soak into the biscuit. I prefer a thicker consistency so it sits on top of the biscuit.)
5. Season with seasoned salt and pepper to taste.
6. As your gravy sits it will thicken. If it gets too thick before serving, you can thin it out by adding a little milk at a time until it reaches your desired consistency.

Enjoy!