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| Easy Veggie Peanut Satay Dinner |
This pic does not do this dinner justice, it was delicious!! Sadly though, I forgot the cilantro! Here is the link to the Rachael Ray recipe which inspired this dish:
Breakfast:
½ cup plain oatmeal, cooked with FF milk, in microwave, topped with:
2 Tbsp. chopped walnuts
½ tsp. plain cinnamon
5 oz. glass of OJ
Cup of coffee, black
Snack: Mother’s Day “Tea” at my son’s school
1 blueberry muffin – delicious!
2 slices of tomato, mozzarella cheese and basil in dressing
Fresh fruit
Hot Green Tea, plain
Lunch:
White Fish fillets (frozen whole Pollack fillets, breaded)
Brussel Sprouts (leftover from last night)
Roasted Yukon Gold Potatoes (also leftover from last night)
Water with lemon
Cup of coffee, black
Dinner: Peanut Satay Veggie Blast
This dish is a tweak of a Rachael Ray recipe for Satay which is so easy that I had to try it. Though I omit the Red Curry Sauce, simply because we don’t typically have that in the kitchen, so I sub red pepper flake. You just cook your veggies and meat first (browning them all together in the pan) and then add you sauce. The sauce is simply made by heating a few tbsp. of apple juice in a large bowl in the microwave, then whisk in some peanut butter, add soy sauce and red pepper flake, stir and add to pan with veggies and meat! It’s so easy, fast and yummy! Last night I did a vegetarian version, just using onions, garlic, carrots, zucchini, peas, scallions and slivered almonds. My picture does not do it justice – it was “Yum-O” as Rachael Ray says! Here is the link to her official recipe:
Dessert: 1 Gala Apple, glass of water
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