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.

Creamy Lemon-Pepper Orzo with Grilled Chicken

(I couldn't find orzo, so I just found the next smallest pasta, I used feta as my goat cheese)

Ingredients

1/4 cup fat-free plain Greek yogurt, at room temperature

1 large clove garlic, minced 

Zest and juice of 1 lemon

3 teaspoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 boneless, skinless chicken thighs

1 cup whole-wheat or other whole-grain orzo

1 cup frozen petite peas, thawed and patted dry

2 ounces finely crumbled goat cheese, at room temperature

4 tablespoons chopped fresh herbs, such as basil and tarragon

Directions

1. Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
2. Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined. 
3. Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes. 
4. Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter. 
5. Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.

Copyright 2012 Television Food Network, G.P. All right

Cookie Salad

Cookie Salad

Ingredients:

• 2 (3.4 ounce) packages instant vanilla pudding mix
• 2 cups buttermilk
• 12 ounces frozen whipped topping, thawed

1 (20 ounce) can pineapple chunks, drained

• 2 (11 ounce) cans mandarin oranges, drained
• 1/2 (11.5 ounce) package fudge stripe cookies
• In a large bowl, mix together the pudding mix and the buttermilk. Fold in the whipped topping. Mix in the pineapple chunks and mandarin oranges. Chill until ready to serve. Crush cookies and mix in just before serving.

Green Bean Casserole

Ingredients

cost per recipe: $5.74

• 1
  can (10 1/2 ounces) Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
• 1/2
  cup milk
• 1
  teaspoon soy sauce
• 1
  dash black pepper
• 4
  cups cooked cut green beans
• 1 1/3
  cups French's® French Fried Onions

• How to Make It

  Step 1

  Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cuponions in a 1 1/2-quart casserole.

  Step 2

  Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.

  Step 3

  Bake for 5 minutes or until the onions are golden brown.

Maple Pecan Baked Brie

Ingredients

·       1 (16-ounce) wheel of Brie

·       1/2 cup (1 stick) unsalted butter

·       2 tablespoons packed brown sugar

·       1/3 cup pure maple syrup

·       1 cup toasted and chopped pecans

·       1 teaspoon coarsely ground black pepper

·       Crackers, to serve

Directions

Preheat oven to 350 degrees. 

Shave off the top rind of the Brie (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift "box" out of a few layers of aluminum foil, leaving the top of the Brie exposed. 

Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible. 

While the Brie is cooling, make the praline sauce. Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers. 

Cook's Note

The praline sauce can be made the day before. To reheat, microwave in increments of 20 seconds, or heat in a small saucepan over medium-low heat until warm.

Emeril's Brined, Herb-Roasted Turkey

I will credit AFTON for finding this recipe years ago, but I SWEAR BY IT, and I wanted it in a place that I could easily access it. Combine this with a turkey roaster and you'll have the best turkey you've had in your life. Joey and I do add some oranges and lemons when baking the turkey for extra moisture and we bake it in a turkey baking bag.

Ingredients

Turkey

1 turkey (10 to 12 pounds)

Brine, see recipe below

4 tablespoons unsalted butter, softened at room temperature

1 large yellow onion, cut into eighths

1 large orange, cut into eighths

1 stalk celery, cut into 1-inch pieces

1 large carrot, cut into 1-inch pieces

2 bay leaves

2 sprigs thyme

2 sprigs rosemary

1/2 bunch sage

3 to 4 sprigs parsley

1 1/2 to 2 cups chicken or turkey stock, for basting

Turkey Broth

1 tablespoon vegetable oil

Reserved turkey neck and giblets

1 large carrot, coarsely chopped

1 onion, coarsely chopped

1 large celery stalk, coarsely chopped

1 small bay leaf

3 cups turkey stock, chicken stock or canned low-salt chicken broth

3 cups water

Gravy

4 cups turkey broth

1 cup dry white wine

4 tablespoons unsalted butter

1/4 cup flour

Salt and freshly ground black pepper

Brine

1 cup salt

1 cup brown sugar

2 oranges, quartered

2 lemons, quartered

6 sprigs thyme

4 sprigs rosemary

Cooking Directions

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Preheat the oven to 325 degrees Fahrenheit.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side down, in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string.

For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.

Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees Fahrenheit when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on two stovetop burners over medium heat add the pan juices and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.

In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

Brine

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food-grade plastic storage bag.) Add the oranges, lemons, thyme, and rosemary.

Note: If you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

*Recipe courtesy of Emeril Lagasse, courtesy of Martha Stewart Omnimedia, Inc.

Vegetarian Quiche

At Shelley's request: Vegetarian Quiche. This came from my Better Homes and Garden cookbook and has been a family favorite (I think).

1 Recipe Pastry for Single-Crust Pie
1/2 C Shredded Swiss cheese
1/2 C Shredded Cheddar cheese
1/2 C Shredded Carrot (I buy the pre-shredded carrot at the store.)
1/3 C Sliced Green Onions (about 3)
1 T all-purpose flour
4 Slightly beaten eggs
1 1/2 C half-and-half, light cream or milk (I use milk, but not skim)
1/4 t salt
1/8 t pepper
1/8 t garlic powder

1. Prepare pastry for single-crust pie. Line the unpricked pastry shell with a double thickness of foil. (This prevents bubbling.) Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees.

2. Toss together Swiss cheese, cheddar cheese, carrot, green onions, and flour. Sprinkle mixture over the bottom of the pastry shell.

3. In a medium mixing bowl stir together eggs, half-and-half, salt, pepper and garlic powder.

4. Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degree oven for 35 to 40 minutes or until a knife inserted near the center comes out clean.( It takes a lot longer to cook in my oven, so watch it!) If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes before serving. Makes 6 servings.