Easy Chicken Pad Thai

Last night I was beyond exhausted (still catching up from the crazy weekend) and if you can believe it, I really didn't feel like cooking. The night before I had made some Ginger Chicken Wontons and I had quite a bit of the filling left over (see how to make the filling here) so I decided that I was going to create one of my famous "Dinner Do-Overs" and turn it into Pad Thai. You don't have to use leftovers for this though, you can make this same dish with chopped up chicken breast!

I decided to use Nasoya's Pasta Zero for this recipe because after looking at the back of the package and seeing I could eat the whole bag for 40 calories... I was sold.

Ingredients

2 Chicken breasts, ground or chopped

1 Egg, scrambled

1 tbsp peanut butter (I used Magee's)

1 tbsp soy sauce

water

honey

a dash of sweet chili sauce (optional)

frozen edamame

green onions

Healthy Coconut Shrimp

Last night, as I got home to whip up the yummy Baked Coconut Shrimp recipe my girl Cynthia from Cupcake Provocateur sent over I realized two things... 1) I was missing quite a few ingredients and 2) I was way too tired to go through each step and follow the recipe. No surprise there... by now you all should know I'm not the biggest fan of recipes, yet I love sharing my successful concoctions with you!

Oscar Recipe: Edamame Guacamole

Here's a new spin on an old favorite courtesy of Wolfgang Puck!

So many people today enjoy edamame, those delicious little fresh soybeans, usually
served as a snack in Japanese restaurants, simply boiled in their pods, sprinkled with
some sea salt, and popped from pod to mouth. But thinking of other ways they could be
enjoyed, my team and I came up with the idea of including them in guacamole, pureed
along with ripe avocados and seasonings. The result is a touch lighter in taste and
texture (and fat) than traditional guacamole, with a beautiful pale-green color. Serve it
with your favorite chips or fresh vegetable for dipping.