Reason why my sister is my best friend, number one million and three…
…cat not included.
Nicole makes a different pancake flavor for each new month of the year. And while banana chocolate chip, maple walnut, and pumpkin rank high on my list of favorites, I don’t think any can compare with the gingerbread pancake. It’s a little like eating a spicy gingerbread cookie for dinner.
Last night, Nicole had me over for dinner and a movie. We plopped ourselves on the floor, watched Home Alone 2, and ate our fill of gingerbread pancakes, scrambled eggs and fresh fruit for dinner. It feels a lot like Christmas.
(If you’re dying for a batch of gingerbread pancakes too, she posted this recipe on today’s blog post: click here.)
Over the weekend, my dad grilled a couple of ’beer can chickens,’ and we’ve had heeps of leftover meat sitting in the fridge ever since. Aside from using it for salad toppings—or just picking at it here and there—I really wanted to make a meal of it. A simple, nutritious meal that I could get on the table quickly, after a long day of battling it out at the supermarket.
This meal *screams* simple.
(1) Diced chicken and halved pea pods sitting—waiting—in a colander.
(2) A simple sauce simmering. Whisk, whisk, whisk.
(3) Hot (cooked) fettucine poured over chicken and pea pods.
(4) Everything poured back into pan, along with sauce and pineapple.
(5) Stirred gently. Meal served.
Simple, simple, simple. I love it when meals are fast, healthy and tasty to boot. This is especially important during the holidays, wouldn’t you say?
Turkey and Pasta with Peanut Sauce—as seen in Better Homes and Gardens.
This meal could easily be made vegetarian, if you take out the meat and maybe add in some baked tofu. If you do decide to go vegetarian, I recommend doubling the sauce and letting the tofu sit in some of the liquid before tossing it all together. You could also double up on the veggies as well. Sauteed red or green bell peppers would be a lovely addition.
And while this simple dish is best served immediately, it reheats decently well for lunch the following day. Enjoy!
- 6-oz. dried fettuccine or linguine
- 2 c. fresh pea pods, cut in half
- 1 c. cooked turkey or chicken, chopped
- 1 c. chopped fresh pineapple OR one 8-oz. can pineapple chunks, drained
- 1/4 c. reduced-sodium chicken broth
- 2 T. all natural peanut butter
- 1 T. reduced sodium soy sauce
- 1 T. lime or lemon juice
- 1/4 tsp crushed red pepper
- 1 clove garlic, minced
- Cook pasta according to package directions. Meanwhile, place pea pods and turkey or chicken in a colander. Pour hot cooking liquid from pasta over pea pods and turkey or chicken in colander; drain well. Return pasta, pea pods and turkey/chicken to the hot pan. Add pineapple.
- Meanwhile, for sauce, in a small saucepan, stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper and garlic. Heat thorough.
- Add sauce to pasta mixture. Gently stir and toss to coat. ENJOY!
Question: Are you doing any traveling for Christmas or are you the one putting on the feast?