Sunday dinner was YUMMY.

Crunchy Romaine Strawberry Salad

3 oz pkg of ramen noodles
1 cup chopped or whole walnuts
1/4 cup butter
1/4 cup vegetable oil
1/4 cup sugar
2 TB red wine vinegar
1/2 tea soy sauce
8 cups of torn Romaine Lettuce
1/2 cup chopped green onions
2 cups fresh strawberries, sliced

Discard the seasoning pkt from the ramen noodles. Break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8 minutes over med-low heat. Watch closely because it will burn easily. Saute till golden. Cool.

For dressing, in a jar with a tight fitting lid, combine the oil, sugar, vinegar, and soy sauce. Shake well. Just before serving, combine the romaine, onions, strawberries and noodle mixture in large bowl. Drizzle with dressing and toss gently. Serves 8.




Peanut Chicken Skewers

1/2 cup creamy peanut butter
1/2 cup water
1/4 cup soy sauce
4 garlic cloves minced
3 TB fresh squeezed lemon juice
2 TB brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon of crushed red pepper flakes

4 boneless, skinless chicken breast halves (I used chicken tenders)

In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat for 5 minutes or till smooth. Reserve half of sauce for dipping.

In the other half, I rolled the chicken tenders and let them sit to marinate for a few minutes and then I grilled them on my George Foreman Grill.

You could bake in oven, or you could put on skewers and grill on BBQ. Or put in a skillet and cook in the sauce.

But I like my George Foreman. It does the job.