By the time dinner rolls around at the end of the long day, the last thing I want to do is think hard about my recipe or fuss for an extended period of time in the kitchen. That is why I love this meal. It's a quick, one pot meal, that comes together faster than you can say "whats for dinner". Its full of deep asian flavors, and will shock you with how easy it is to make. 

Ingredients: 

3 chicken breasts

1 1/2 cup yoshida's sauce

1 pkg instant asian soba noodles

1 bunch fresh asparagus

1 pkg baby portabello mushrooms

Salt and Pepper

2 tablespoons vegetable oil

Directions: 

Marinade your chicken for 6 hours in 1 cup yoshidas sauce. Chop into bite sized peices. In large wok, heat your oil and add your chicken. Cook until golden brown. Chop and add your mushrooms and asparagus, cook until asparagus is aldente. Add your noodles and 1/2 cup yoshidas sauce. Stir and adjust seasoning as needed. Serve when noodles have plumped. 

A quick, easy, weeknight meal full of delicious protein and good for your veggies, with just a little bit of carbs to keep everyone happy. Hope you enjoy!

For a recipe to make it into The Nelson Family cook book, you know it's gotta be good. This is Peggy's famous Thai Chicken Pasta Salad. It's a wonderful cook ahead meal that refrigerates well and makes delicious left overs. Its full of healthy vegetables and proteins and has a delightful asian flavor to it. You will be very happy to add this to your own recipe book. 

Ingredients: 

Marinade: 

1 tbs seasame seed oil

1/4 cup sugar

1/4 cup rice vinegar

1/4 cup soy sauce

1 clove garlic

1 tbs grated ginger root

1 tbs lime juice

4 boneless skinless chicken breasts

Dressing: 

1/2 cup oil 

2 tbs soy sauce

1 tbs sesame oil

1/4 cup rice wine vinegar

1/4 cup brown sugar

1 clove garlic, minced

 1 tbs fresh grated ginger

1 tbs peanut butter

2 tsp fresh lime juice

10 drops hot sauce (optional)

Salad: 

8 ounces vermicelli

1 bunch green onions (sliced) 

1 ted pepper (thinly sliced) 

1 cup carrots (shredded)

1/4 cup roasted peanuts

Directions: 

Combine marinade ingredients. Marinate chicken for 1 hour. Cook chicken until juices run clear or until white inside. Chop into small pieces and chill. Make dressing and mix well. Refrigerate and allow flavors to blend. Cook pasta, drain, and run cold water over the pasta to cool. Combine noodles, veggies, chicken. Just before serving, mix in the dressing and peanuts. Makes 6 servings. 

A delicious pasta with unique flavors that you won't soon forget. Give this recipe a whirl and let us know what you think! 

I have only ever tried one recipe for lettuce wraps. It is so delicious that I've never even been tempted to branch out and try a new one. I'm guessing if you make this for dinner tonight, you'll never want to try another recipe for lettuce wraps either. It has the perfect caramelized crunch and is surprisingly fresh and satisfying. 

Ingredients:
4 chicken breasts, diced
2 heads of bib lettuce
1/3 cup vegetable oil
2 onions, diced
4 garlic cloves, minced
2 teaspoons soy suace
1/2 cup cashews, chopped
6 basil leaves, julienned
salt and pepper to taste
1 cup asian crunchy noodles
hot sauce (optional)

Ingredients for sauce:
4 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoon brown sugar
2 tablespoon rice wine vinegar
1/2 teaspoon fresh ginger, minced
1/4 teaspoon crushed red pepper flakes

Directions:
Heat your oil in a pan over medium high heat. Add your chicken and cook until golden on all sides (about 5-6 minutes). Remove your chicken from the oil, and set aside. To your oiled pan add your onions and soy sauce. When your onions are brown and tender, add your garlic and cook for an additional minute. In a seperate bowl mix together all of your sauce ingredients and stir until the brown sugar is dissolved. Add the sauce and chicken back to your onions in the pan. Saute everything together until fragrant and warm. Fill your lettuce leaves with the chicken mixture and top with asian crunchy noodles, hot sauce, and fresh basil.

Super simple, super delicious. Just the kind of recipe we love around here. Hope you enjoy it!

The crock pot is very much an under utilized tool in my kitchen. I'm not sure why. I guess I think typically things come out with a little more flavor with a char or crust on them, and thats not possible in a crock pot. Plus there are so many crock pot recipes out there on Pinterest that just taste, lets be honest, plain awful. So when I find a good one, I hang onto it. This chicken teriyaki recipe couldn't be easier to throw together. It doesn't involve any other pans or pots besides your crock pot, and it seriously comes together in less than 5 minutes. Gotta love that. This home made teriyaki sauce is so full of flavor. It tastes fresh and tangy, and you'd never guess it came from the crock pot; which I love. So give it a try! 

Ingredients:

3 chicken breasts (frozen is fine) 

1 package baby bella mushrooms

1/2 cup honey

1/2 cup soy sauce

1/4 cup rice wine vinegar

1/2 cup water

2 garlic cloves, minced

1/4 tsp lavender salt

2 one inch pieces of whole ginger

1/2 of a purple onion, diced

fresh ground pepper to taste

Directions: Throw your chicken in your crock pot, top it with all of the other ingredients. Cook in your crock pot on high for 4-5 hours until the chicken is fall apart fork tender. Serve over rice. See? So simple, so flavorful, and so should be on your menu this week. 

Enjoy!