Tag Archive: Thai


1 pouch Imagine Thai Coconut Curry Sauce (OMG Yummy!!)

2 lb. fresh sausage (I used turkey kielbasa)

2 Tbsp. olive oil blend

1 can garbanzo beans

Leftover veggies (red pepper, zucchini, kale) for color and texture

1. Cut sausage into small slices using kitchen shears.

2.  Cook sausage in a large skillet over medium heat in the olive oil blend until cooked through.

3.  Add in remaining ingredients until heated through.

4.  Transfer to crockpot to keep warm until everyone is ready to eat.

Serve over rice.  (I used a brown and red rice mixture of Lundberg rice I had on hand)

We loved this!  The Thai Coconut Curry Sauce is one of our favorites.  I buy it in bulk (6 at a time) online.  Same with the Lundberg rice that we love!


coconut curry



2 Tbsp. walnut oil

1 large sweet onion,  coarsely chopped

1 C. coarsely chopped sweet peppers

8  chicken cutlets

1/3 c. super chunky peanut butter

2 Tbsp. soy sauce

2 Tbsp. lemon juice

2 Tbsp. sweet thai chili sauce

2 Tbsp. minced garlic

1 Tbsp. minced ginger

1/2 C. water

Combine peanut butter, soy sauce, lemon juice, chili sauce, and water in sauce pan.  Heat until peanut butter melts.

Place chicken cutlets in baking dish.

Brush with walnut oil and a little of the peanut sauce.

Bake 350F for about 20 minutes (until internal temperature is 165F).

Meanwhile, boil water for noodles (I used whole wheat angel hair pasta)

Heat oil in large skillet or dutch oven.  Add onions and peppers.  Cook over medium low heat until softened.

Add peanut butter sauce to cooked onions and peppers.  Chop cooked cutlets into bite sized pieces and add in.  Heat through over low heat.  Add more liquid if needed.

When noodles are done, drain, reserving a little pasta water just in case, and top with chicken, peanut sauce and veggies.

This was a huge hit.  Those who love hot foods added some red pepper flakes.


3 lb. ground chicken

1 c. ricotta cheese

1 Tbsp. sweet pickle relish

1 tsp. salt

1/2 tsp. pepper

1/4 c. panko bread crumbs

1 tsp. ranch seasoning

1 Tbsp. pesto

Combine all ingredients except ground chicken.  Mix with meat.  Make small meatballs using small scoop.  Place in 13 x 9 baking dish.  Drizzle a little chili oil over each.

Bake  350 F for 30 minutes.

Refrigerate or freeze until ready for use.

Heat/brown in a large skillet with chopped yellow peppers.  Pour two pouches of Hak’s Thai Green Curry over meatballs and simmer until slightly thickened.


Fresh Market has a fantastic sale on Thursdays called Little Big Meal.

There are three options for protein, three options for noodles or rice, an amazing fresh veggie stir fry pack, and multiple simmer sauces, and multiple pillow cookies.

I chose chicken, Udon noodles, and Thai red curry sauce.  It was a hit!!!


I am always afraid steak will end up tough.  The shrimp requires peeling and deveining (not in the mood).


First, cook the Udon noodles, rinse with cold water and set aside.


Cook chicken until just cooked through.


Remove and toss with sauce.


Stir fry veggies (except cabbage and bok choy)


Add in leafy vegetables.


Toss in noodles and chicken and sauce.


The brownie pillow cookies were a hit!



I’m still on a convenience condiment kick.  I went to Trader Joe’s in Delray Beach, Florida,  today.  It’s far enough from my house that I could only stock up on dry goods.  I got some great stuff!

Trader Joe's Delray

1 package chicken tenderloins

1/2 bottle Trader Joe’s Thai Yellow Curry Sauce

Trader Joe's Thai Yellow Curry Sauce

2 boxes Ziyad Rice and Lentil Pilaf

Rice & Lentil Pilaf

1 package Eat Smart Stir Fry Vegetables

eat smart veggie stir fry


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