Meal planning is one of the key ingredients in healthy eating. It also relieves the stress of trying to always figure out “what’s for dinner?” Keeping meals simple is the key to my success. If a recipe has more than 5 ingredients, I can very quickly loose interest as I chase 2 little men around the house. So tonight the giveaway is focused on meal planning! Mr.Spice is one of my favourite brands of sauces to keep in my pantry. It’s low in calories, low in sodium and super tasty! The BBQ sauce is amazing for slow cooked roasts and the Thai peanut sauce is perfect for turkey lettuce wraps! But we wouldn’t just give you sauce without something to go with it! So this item is paired with one of my favourite cookbooks, 365 Days of Quinoa. These two gifts are guaranteed to give you creative ideas and help you start your new year eating healthy!
LOW-SODIUM HONEY BBQ CHICKEN
- 4 chicken breasts, skinless, cut in serving pieces
- 1/4 cup Mr. Spice Honey Barbeque Sauce
- 1 tablespoon chicken broth, low sodium (or vegetable oil)
- 1/2 small onion, chopped
- 1 clove garlic, chopped
- Place chicken in a shallow dish.
- Mix ingredients and pour over chicken.
- Cover and refrigerate at least one hour, spooning mixture over chicken occasionally.
- Place chicken in ungreased oblong dish, and brush with marinade.
- Cook, uncovered, at 350 degrees for one hour, brushing chicken with marinade at least once.
LOW SODIUM PAD THAI WITH VEGETABLES
- 2 cups vermicelli (or rice sticks)
- 1/2 cup bean sprouts, fresh
- 1 tablespoon lemon peel, grated
- 1/2 cup peanuts, dry roasted
- 2 cloves garlic
- 1 medium carrot cut in 1 inch pieces
- 3 egg whites (optional)
- 1 large zucchini, diced
- 4 large green onions, thinly sliced
- 1/2 cup Mr. Spice Thai Peanut Sauce
- 1/4 cup beef broth, canned, low sodium (or substitute low sodium vegetable broth for vegan pad thai)
- Soak vermicelli (or rice sticks) in hot water (over a low flame) until soft (about 30 minutes). Drain thoroughly.
- Cut noodles into shorter pieces.
- Blanch bean sprouts in boiling water (about 20 seconds). Rinse with cold water, dry on a towel.
- Trim ends from the lemon grass (see NOTE), and save 2 1/2 inches of the white core.
- Coarsely chop peanuts in a blender. Put on waxed paper.
- Mince carrots, lemon peel (or lemon grass) and garlic until carrots are pea-sized.
- Heat broth in a wok on high heat. Add carrots, zucchini and half of the onions. Stir fry for 1 minute.
- Add Mr. Spice Thai Peanut Sauce to wok.
- Add the beaten egg to mixture, and let set 30 seconds. Gently stir.
- Add noodles and bean sprouts.
- Stir fry until eggs are cooked and mixture is well heated. Mix in chopped peanuts, lemon/l and remaining onions. Garnish with cilantro, if desired.
NOTE: May substitute 2 stalks of lemon grass for the lemon peel.