Super Fast Clean Eating Peanut Sauce Stir Fry

Makes 4 servings
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.

Ingredients:

• 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 

ONE: Spray a large wok or non-stick skillet with cooking spray and dump the veggies in. Cover and cook on medium-high heat for about 10-12 minutes, stirring every 5 minutes or so to prevent sticking.

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.

:)

Clean Eating Perfect Peanut Sauce

Makes about 1 cup of sauce
This really is as good as the name sounds and very easy to make. I could eat this every single day and never get tired of it :) If you’re really pressed for time, you can even just combine all of the ingredients and heat in the microwave. I usually quadruple the recipe to make a big batch and then freeze it in 1/2 and 1 cup portions for a quick throw together meal.

Perfect Peanut Sauce over pasta and veggies

Ingredients:

• ¼ cup smooth natural peanut butter
• ¼ cup light coconut milk (or skim milk and 1 tsp coconut extract or even just plain milk/water if you don't like coconut)
• ¼ cup water
• 2 tsp soy sauce
• 1 Tbsp sucanat/honey
• 1 Tbsp lemon or lime juice
• 1 clove crushed garlic

ONE: Throw everything into a small saucepan (or medium if you're making more than one batch at once) and whisk well.

TWO: Heat over medium heat until sauce begins to bubble and thicken. You only want the sauce to thicken slightly until it just starts to coat the back of a spoon because it will thicken quite a bit more while it stands and once you've poured it over your pasta or whatever you're serving it with. If it gets too thick, thin it with a little bit of chicken broth or skim milk.

JUST coating the spoon... as soon as you see this get it off of the heat ASAP :)

Freeze using the small portions method to use as a dip or medium/large portions method to use as a sauce. Serve hot or cold.

NUTRITION INFO:

Per 1/4 cup - 150 Calories (104 Calories from Fat), 12g total Fat, 4g Saturated Fat, 0mg Cholesterol, 152 mg Sodium, 9g Carbohydrates, 2g Dietary Fiber, 6g Sugars, 5g Protein, 0% DV Vitamin A, 4% DV Vitamin C, 1% DV Calcium, 4% DV Iron

:)