Thai Ground-Chicken Salad

From The Biggest Loser Cookbook



Ingredients:
2 tbsp lime juice
2 tsp minced ginger
1 tsp honey
1/8 tsp chili garlic sauce
1/8 tsp salt
1 1/2 tsp EVOO
1/4 pound ground chicken
2 cups shredded romaine leaves
1/2 cup shedded carrot
1/4 cup red onion slivers
2 tbsp chopped mint leaves
1 tbsp chopped cilantro
1-2 tbsp chopped dry-roasted cashews

Directions:
In a small bowl, combine the lime juice, ginger, honey, chili sauce, and salt. Whisk, gradually adding the oil, until blended.

Set a small nonstick frying pan over medium-high heat. Add the chicken to the pan. Cook, breaking up the meat into chunks with a spatula, for 3 to 5 minutes, or until no longer pink. Remove from the heat. Stir in 1 tbsp of the reserved dressing.

In a large serving bowl, combine the lettuce, carrot, onion, mint, and cilantro. Drizzle with the remaining dressing and toss. Top with the reserved chicken and sprinkle with the nuts.

Comments:
This recipe is for one serving so you might need to double it like I did. But it makes HUGE portions - two cups of lettuce is a lot! Overall, this was good. Neither Adam nor I are big lime enthusiasts so I think that might have been the main reason I wasn't too much into it. The nuts on top is a stroke of genius though. I might try it again, but I'd rejigger the dressing so it's less...limey.

Scallops with Thai Sauce

From Taste of Home



Ingredients:
1 tablespoon cornstarch
1 can (14-1/2 ounces) vegetable broth
2 tablespoons creamy peanut butter
1 to 2 tablespoons Thai chili sauce
1 pound sea scallops
2 tablespoons vegetable oil, divided
1 small onion, sliced
1 large sweet red pepper, julienned
1/2 cup salted cashews
2 teaspoons minced garlic
1 can (8-3/4 ounces) whole baby corn, drained
Hot cooked angel hair pasta, optional

Directions:
In a small bowl, combine the cornstarch, broth, peanut butter and chili sauce until smooth; set aside.

In a large skillet, saute scallops in 1 tablespoon oil for 2-3 minutes on each side or until opaque. Remove with a slotted spoon and keep warm. In the same pan, saute the onion, red pepper, cashews and garlic in remaining oil for 3-5 minutes or until vegetables are crisp-tender.

Stir peanut butter mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the scallops and corn; heat through. Serve over pasta if desired.

Comments:
Also good with chicken!


Adam obviously picked this recipe out. I omitted the peppers at his request and skipped the pasta. As I was testing the corn to make sure it was cooked, I tasted the sauce and thought it would go well with chicken. Since I hadn't decided what to have for dinner myself yet, I cooked up a chicken breast and some potatoes. It worked well. It's a very versatile sauce, with no one flavor overwhelming the others. I didn't dig the cashews, but I guess they add something texture-wise.