I wouldn't be a good dietitian if I didn't have a few good recipes laying around. In fact, I have quite a few GREAT recipes that I'd like to share so I created this page. And feel free to email me your favorite recipes and I'll post them here (if they pass the dietitian's nutrition test!). More to come!
Here's one of my favorite pasta recipes.
Indonesian Chicken with Peanut Sauce
Adapted from Simply Colorado cookbook
Ingredients
¼ cup peanut butter
3 T. soy sauce (low sodium or regular works fine)
2 T. red wine vinegar
2 T. water
2 tsp sesame oil
½ tsp crushed red pepper (optional)
½ lb (or more) chicken, cut into small pieces
1 T. vegetable oil (preferably peanut oil)
1 clove garlic, minced
1 bag frozen stir-fry vegetables (or cut up your own)
8 oz spaghetti (thin pasta works best)
Whisk together the first six ingredients. If you want more sauce, then double this part of the recipe. I usually do. You can do this ahead of time to save time later on.
Heat oil in skillet and add garlic. Cook for 1-2 mins and then add chicken. Cook chicken until done (but don’t overcook) and add frozen veggies. Cook uncovered for a few minutes and then cover and cook for a few minutes until almost done and then add peanut mixture. Stir to coat the veggies and cook a few more minutes.
Meanwhile, cook pasta according to package directions.
Drain pasta and add to the veggie mixture in the skillet. Serve with a cold glass of milk for optimal nutrition!
Nutrient Analysis per serving:
Calories: 380
Fat: 13.2 gm
Sodium: 410 mg
