For peanut sauce:

• 14.5 oz fat free chicken broth (vegetarians use vegetable broth)
• 5 tbsp better’n peanut butter
• 2 tbsp honey
• 2 tbsp soy sauce (use Tamari for gluten free)
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced 

For everything else:

• 16 oz chicken breast, cut into thin strips
• salt and pepper (to taste)
• juice of 1/2 lime
• 5 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce (use Tamari for gluten free)
• 8 oz rice noodles
• 3/4 cup green onion, chopped
• 1 1/4 cups julienned carrots
• 1 large julienned zucchini
• 1 julienned red pepper 
• 2 tbsp chopped peanuts 
• 1 lime, sliced

For the peanut sauce: Combine 1 cup chicken broth, peanut butter, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Season chicken with salt and pepper, lime, garlic, ginger and soy sauce. Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Add 2 cloves crushed garlic, scallions, carrots, zucchini, peppers and salt, sauté until tender crisp, about 1-2 minutes.

Combine vegetables, chicken and cooked noodles, top with peanut sauce. Garnish with lime slices.

Seriously heaven.

Ingredients:
1/4 cup Panko crumbs (I skipped this and was just as delicious)
1-1/4 lbs (20 ounces) 93% lean ground turkey
1 egg
1 tablespoon ginger, minced
1 clove garlic, minced
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil

Lime Dipping Sauce Ingredients:
4 tablespoons low sodium soy sauce
1 teaspoon sesame oil
2 tablespoons fresh lime juice
2 tablespoons water
1 chopped fresh scallion

Directions:
Preheat oven to 500°F.

Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish that has been sprayed with cooking spray. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 1 teaspoon of oil in a bowl. Add scallions.

Makes 12 meatballs.

Ingredients:
Amy’s Italian Chicken Sausage
Brussel sprouts
garlic
Chili flakes
Olive oil
Parmesan cheese
Salt & pepper to taste
Brown rice pasta (just as delicious as normal pasta and much healthier)

Directions:
Clean and cut brussel sprouts in half. Sprinkle with olive oil, salt and pepper. Roast in oven at 425 degrees for 20 minutes, or until brown and soft. Cut chicken sausage and heat in a pan (no oil needed). Cook minced garlic in a pan with olive and chili flakes. Once pasta is cooked, chicken sausage is browned and brussel sprouts are done put in pan with garlic and olive oil mixture. Saute. Add salt and pepper to taste. Sprinkle with Parmesan cheese.