There’s something that I love, almost as much as chocolate. And that’s spicy food. Not the burn-your-mouth-off spicy, but the gently warming, must-have-a-glass-of-water-or-milk-nearby spicy. What could possibly be better than a spicy Chinese inspired dinner?

Maybe spicy dark chocolate. Yes, it does exist, and it’s delish.

Anyway, I can’t live on chocolate alone. Sadly. But this meal just about makes up for it.

It’s a recipe I adapted from AllRecipes (LOVE this site).

It has this super tasty marinade.

With a “few” peppers.

Pour it over some chicken bites and sautee in a pan.

Add some yummy veggies (the frozen kind are the easiest).

Toss with rice noodles (or rice).

Take-out style Chinese food.

Spicy Chicken and Rice Noodles

4 chicken breasts cut into cubes
1/2 cup soy sauce
4 tablespoons maple syrup or honey
4 tablespoons ketchup
2 tablespoon vinegar
dash hot sauce, red pepper flakes or the tiny red peppers above
2 tablespoon sesame seeds
1-/2 to 1 teaspoon minced garlic
1/2 teaspoon ground black pepper
Sesame seed oil (or non-stick spray)

Bag of frozen veggies

1 package rice noodles or rice

In a small bowl, stir together all of the ingredients for the marinade. Add pepper to taste, or leave it out if you prefer. Set aside 1/2 cup of the marinade for later. Pour the remaining marinade over the cubed chicken breasts. Cover and allow to soak for at least 1 hour.

Heat 1 tablespoon of sesame seed oil to medium high heat (or spray pan with non-stick spray). Add chicken when the pan is very hot. Cook until no longer pink.

While the chicken is cooking, cook the rice noodles (or rice) according to the package directions.

Once the chicken is cooked, push it to the sides of the pan. Add the frozen veggies and heat until cooked through.

Toss the chicken and veggies over the rice noodles, pour extra marinade if desired. Whip out your favorite chop sticks and enjoy.

This would be great paired with some baked crab rangoon.

Meal Plan

Here’s what we are cooking up for the week.

Monday: Various leftovers from the weekend
Tuesday: Pretzel Crusted Chicken Fingers
Wednesday: BLTs
Thursday: Grilled Chicken and Pineapple Quesadillas (Pioneer Woman)
Friday: Dinner with the in-laws – no cooking for me!
Saturday: BBQ with friends for a graduation party
Sunday: Turkey brats on the grill with some grilled garlic bread ($5 Dinners)

As usual, I’ll also be putting together some of my Super Energy Granola Bars. Homemade Crackers and some graham crackers. And of course my Wheat Germ, Flax Seed Bread.

What are you eating this week?

Don’t forget about the Thank You Journal carnival. What are you thankful for this week?

This post is also linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, and Tasty Tuesday.

Oh, and before I forget, the winner for the Tropical Traditions Coconut Oil giveaway was comment #17, Joan. Congrats!

Looking for my Five for Ten post? This isn’t it. You can check it out here. We’re talking about lust *blush*.

One of my favorite things to make for, OK, pretty much the only thing that I make for lunch, is an egg sandwich. It’s so easy, super healthy with lots of protein and energy. And you can mix it up so everyday is a little different. Here’s my recipe for the perfect egg sandwich.

Simple Egg Sandwich

2 slices of your favorite whole grain bread (I use my flax bread)
1 egg
Favorite seasonings (I use this Ranch mix from AllRecipes.com)
A handful of spinach leaves
Hummus, butter, mayo or your favorite sandwich topping
Cooking spray or butter
Sea salt

Heat a small pan, spayed with cooking spray, over medium heat.

In a bowl beat egg and seasoning until light and fluffy. Tear spinach into bite sized pieces and mix into egg.

Spray bread with cooking spray or spread with butter. Sprinkle lightly with sea salt. Toast in pan until browned and crispy. Think grilled cheese sandwich. Brush untoasted side with hummus, butter, mayo or your favorite topping.

Pour egg/spinach mixture into pan. Cook, then flip until egg is no longer running and spinach starts to wilt. Cover pan if necessary to help the spinach to wilt.

Transfer egg to one slice of bread. Top with the second slice. Pair it with some grapes, an apple or banana for a super powered lunch.

Meal Plan

Here’s what we are cooking up for the week.

Monday: Various leftovers from the weekend
Tuesday: Pretzel Crusted Chicken Fingers
Wednesday: Grilled Turkey and Hummus Panini’s
Thursday: Pasta with chicken, basil and white wine sauce (A Southern Fairy Tale)
Friday: Homemade pizza on my pizza crust and homemade sauce (AllRecipes.com)
Saturday: Leftover pizza
Sunday: Oatmeal Waffles, mmmm

As usual, I’ll also be putting together some of my Super Energy Granola Bars. Homemade Crackers and some graham crackers. And of course my Wheat Germ, Flax Seed Bread.

What are you eating this week?

Don’t forget about the Thank You Journal carnival. What are you thankful for this week?

This post is linked up to Mouthwatering Mondays, Tuesdays and the Table, Tempt My Tummy Tuesday, and Tasty Tuesday.