This is my go-to meal when I really don't have time to cook because I know my kids will eat it without complaint and I can basically throw whatever random veggies and protein I have lying around into it. This is more of a method than a recipe so you can easily make it your own. I’ve added 12 oz of cubed extra firm tofu, cooked diced chicken, or cooked diced pork and used brown rice or quinoa from my freezer stash instead of pasta. This meal is plenty filling with just the veggies and peanut sauce but, if you have a lean protein readily available, go ahead and throw it in.
This was included in my weekly meal plan for THIS week and baby portabella mushrooms were on sale so I threw a package in with my stir fry veggies and used leftover Pineapple Pork Tenderloin as my protein.
- 1 box whole grain spaghetti
- 1 16 oz bag stir fry veggies (about 4 cups)
- ½ cup chicken/vegetable broth (can use frozen cubes from your stockpile)
- 1 cup Perfect Peanut Sauce
TWO: Meanwhile, cook the spaghetti according to the directions on the package. Drain and set aside.
THREE: If the peanut sauce is frozen, microwave it for a minute until mostly defrosted. Once the veggies are tender, add the chicken broth and peanut sauce to the pan, turn the heat to low, cover and cook until warmed through.
FOUR: Once the spaghetti is done, place individual servings into bowls (about 1/2 to 1 cup each, you should have a little bit left over). Stir the peanut sauce-veggie mixture and divide it evenly amongst the bowls.
Freeze the remaining spaghetti in ½ or 1 cup portions using the medium/large portion method to add to your freezer stash.