Thai Chicken Wraps

Don't be intimidated by this recipe!  It really is so simple!  Its even easier if you cook up a bunch of chicken and freeze it in meal size portions, just thaw and you are ready to go!


Start with the chicken.  I buy the chicken breasts with the bones still attached when they go on sale.  Its cheap and easy to work with.  Throw them all in the crock pot on low for the day.  Then just remove bones, shred the meat, measure out about 2-3 cups of chicken and add:

2 T. soy sauce
2 T. peanut oil
Set aside.

Mix the following salad ingredients together in a large bowl.
4 cups fresh bean sprouts
1 1/2 cups of grated carrots
 3/4 cup chopped celery
2 cups iceberg lettuce, shredded
6 green onions, sliced at an angle
Mix the following and toss with the salad:
2 T. sesame seeds
2 T. sugar
1/4 c rice wine vinegar
1/4 t salt

Peanut Sauce: (I could not find our chunky PB, its still boxed up, so I used Bangkok Peanut Sauce from the bottle and it was fabulous.  Next time I will make the sauce from the recipe)
1/2 cup chunky Peanut Butter
1/4 cup soy sauce
2 T. rice wine vinegar
1/2 t cayenne pepper
1/4 cup vegetable oil
Whisk together peanut butter, soy sauce, vinegar, and cayenne pepper.  Add oil by whisking in a slow stream until totally mixed in.

Serve by piling salad down the middle of a tortilla, then add chicken.  Drizzle liberally with peanut sauce then roll tortilla up burrito style and cut in half(or serve whole as we did).  That is all there is to it!  A simple recipe that is GREAT for the hot summer weather!

Simple Slow Cooker Honey Sesame Chicken

Slow Cooker Honey Sesame Chicken
4 boneless skinless chicken breasts

1/2 cup honey
2 Tbsp low sodium soy sauce
1/2 onion, diced
2 1/2 Tbsp ketchup
1 Tbsp safflower oil or extra-virgin olive oil
3 cloves garlic, minced, pressed or grated
1/2 tsp red pepper flakes
2 Tbsp cornstarch
1 Tbsp sesame seeds(optional)

Put chicken into crock pot. Meanwhile in a separate bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken and mix,

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.

Remove chicken from the slow cooker leaving the sauce.  Whisk the  cornstarch into liquid in the crock pot, cover and cook the sauce on high for ten more minutes or until it just starts to thicken.

Shred chicken or cut into bite size pieces, return to the sauce and stir together. Sprinkle with sesame seeds if desired.  Serve over rice and with your favorite green vegetable.

Chocolate-Coconut Bars

Ingredients

• 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
• 1/4 cup sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1 cup pecan pieces
• 1 cup semisweet chocolate chips or chunks
• 1 can (14 ounces) sweetened condensed milk
• 1 1/2 cups sweetened shredded coconut

Directions

1. Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
2. In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
3. Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
4. Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

From MarthaStewart.com