So I realized now whenever I see people they expect me to be eating sugar and/or junk food at all times because of all the treats I show on my blog. While I do enjoy my fare share of treats, I do make and eat real food. So for all of you out there worried about my malnutrition or vitamin deficiency - I am okay.A while back I mentioned Ross and I really like Thai and Indian inspired food and some of you mentioned you would like me to share recipes we use. I thought I would just post some of what we ate last week for dinner so that my post wasn't forever long. I hope you guys will try some. I will share more as I make dinner each week on one condition - I want you to share recipes me with me too! :) I am always looking for something new to make. I hate getting into a dinner rut!Thai Chicken Squares
We like chicken squares, but we are a fan of Thai food so combine them and this is what you get. I know this is not a traditional Thai dish in any way, but you still get the flavors and the idea.
2 cups finely chopped cooked chicken 1 1/2 cups coleslaw mix - I usually make my own chopping up 1/2 each of red and green cabbage and 1 carrot diced (it's much cheaper than buying it from a bag)1/2 cup finely chopped red bell pepper1/3 cup Thai Peanut Sauce3 medium green onions, chopped 2 Tbsp. chopped fresh cilantro1 can Pillsbury Crescent Rolls Heat Oven to 375. In a medium bowl, mix all the ingredients except for rolls. (shown above)Separate biscuits and stretch a little to make them bigger and place them on cookie sheet. Divide filling evenly onto the rolls and bring the sides up and over to create a square/pocket of filling. Bake 15 to 20 minutes or until edges are golden brown. I serve them with rice and drizzled with more peanut sauce (we have established my love for all things peanut)
Thai Chicken Pizza
You can make this really easy by buying a pre-made pizza crust, but I make mine cause it is super easy and a hecka lot cheaper. This recipe makes 2 pizza's.
Pizza Dough:
2 1/2 cups all purpose flour (you can substitute whole wheat flour for 1 cup of the all purpose)
.25 ounces active dry yeast1/4 teaspoon salt1 cup warm water1/2 - 1 Tbsp. olive oil
cornmeal, for sprinklingDirections:
Mix a little sugar into the warm water. Sprinkle yeast on top. Wait for 10 minutes or until it gets all foamy. Pour into a large bowl. Add flour, salt and olive oil. Combine. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to). Cover and let rest for 10-30 minutes. Lightly grease two 12 inch pizza pans (or cookie sheets if you don't have pizza pans). Sprinkle with a little bit of cornmeal. Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan. Try to make it thicker around the edge. Then spread with toppings of your choice and bake at 425 for 15-20 minutes or until bubbly, hot and the edges are golden brown. **If you don't want to use all the dough, you can freeze it. Take a portion of the dough, form it into a ball, rub olive oil over it and place it in a freezer bag. Make sure to thaw before using.
Thai Chicken Pizza toppings:
I don't measure so just put however much you like. For instance, I am not a big fan of cheese so I don't put as much as some might.Spread peanut sauce evenly over crust. Then Sprinkle lightly with Mozzarella cheese. Then top evenly with chopped cilantro, sliced water chestnuts, shredded carrots, cashew pieces, and shredded cooked chicken. Sprinkle with a little more cheese and drizzle with peanut sauce. Bake as mentioned above.
Chicken Stir Fry

We eat this ALL the time because it is so quick and easy. However I usually only make enough for dinner that night because Ross won't eat left over stir fry. So you might have to double the recipe, but Ross and I do eat a lot ;) And these measurements are guesstimates - sorry I don't always measure.
Directions:
Heat 1 Tbsp. oil in wok over medium high heat. (I like to use sesame oil)
Cut 1-2 uncooked chicken breasts into 1 inch pieces and put into hot wok. Stirring constantly until almost cooked through.
Add the following while chicken is cooking:
1/2 tsp. chili garlic sauce, less if you don't want it as hot
1/2 tsp. ginger (we use the kind you buy in a jar all the time - love it!)
A drizzle of soy sauce (less than 1/4 cups worth)
Splash of lime juice (probably 3 Tbsp)
When chicken is cooked, but not browned add half a bag of stir fry vegetables. (I love the Great Value Sugar Snap Pea Mix)
Cover and let the veggies steam until done (about 5-7 minutes)
Serve over rice.
We are having Gumbo and Curry this week - I will take pics and post them sometime next week if you guys want that info as well. Now that I am taking pictures of food it makes me realize you need a nice camera to do so. So please excuse the not so great pictures - I figure, you get the idea. And like I said leave me a comment about any recipes you would like to share with me or you can share them here. I would LOVE it :)