Thai Chicken Wraps with Spicy Peanut Sauce

Recipe adapted from Rachel Ray's recipe.

This has become a standard weeknight supper in our house.  Quick, refreshing, and yummy.

Chicken:
2-3 grilled/baked/otherwise cooked chicken breasts, seasoned with soy or simply salt/pepper

Salad:

1 English cucumber, julienned

2 cups fresh bean spouts (1 package)

1+ cups shredded carrots

3-4 green onions, chopped

12 leaves basil, chopped or torn

3 tablespoons chopped mint leaves (4 sprigs)

1 tablespoon sesame seeds

2 teaspoons sugar

2 tablespoons rice wine vinegar

Salt

Spicy Peanut Sauce:

1/4 cup room temperature chunky peanut butter

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1/4 - 1/2 teaspoon cayenne pepper (to taste...sometimes I add more if I want a little more kick)

2 tablespoons vegetable or canola oil

Wrap:

12-inch tortillas (I usually buy low carb wheat ones, but any will do...or simply consume as a salad, which Ryan will do from time to time)

I typically cook the chicken the night before, to make things quicker the day we want to eat the wraps, but I've made wraps with both warm and cold chicken. Both ways are delicious.  Chop and mix the salad.  Prepare the peanut sauce.  Put all the goodies together in a tortilla.  Enjoy!

Roasted Cauliflower

Who would have guessed cauliflower would become one of my favorite veggies .  This really is yummy, and Little Man thinks so too.  And it is SOOOOO simple, it is hard for me to even call it a recipe.

1 head cauliflower
olive oil
kosher salt
black pepper
nutmeg
Parmesan cheese

Cut cauliflower up into florets.  Place cauliflower in glass baking dish.  Drizzle with olive oil.  Sprinkle with a few pinches of kosher salt, pepper and a light dusting of nutmeg.  Mix to coat.  Cover with foil.  Bake for 30 minutes in a 350 degrees oven.  Uncover, bake for another 30 minutes until the cauliflower is golden brown on the edges.  Serve warm with a sprinkling of Parmesan cheese.  Delicious!

P.S. For full disclosure, the Hubbie is not completely in love with his recipe like I am, but I highly recommed giving it a whirl and being your own judge.

Whole Wheat Chocolate Chip Banana Muffins

I have been trying to perfect a whole wheat muffin for some time. For me to approve, it has to be yummy and moist. These days, I also use Henry as a barometer. He LOVES these muffins! I have to admit, they are pretty tasty. Hope you enjoy.

1 3/4 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 T ground flax
2 eggs
3 medium bananas
1/2 c. olive oil
1/3 c. agave nectar
1/4 c. water
1/2 bag chocolate chips (approx. 1 cup) - I like to use mini-chocolate chips for the little people.

Mix dry (except chocolate chips) and wet ingredients (except water) seperately. Then combine dry and wet ingredients. After wet and dry ingredients are combined, mix in water. After the water is mixed in, fold in chocolate chips. Divide batter into 12 muffins. Bake at 325 degrees for 20-25 minutes. Enjoy warm (my favorite) or at room temperture. They keep well in an air tight container.