I took the easy way out today and used a Clubhouse Thai Coconut Chicken (vegetarian) mix to make dinner tonight. I added in a few tablespoons of peanut butter, teaspoon ish of brown sugar and a vegetable bouillon cube to two cans of coconut milk. I let it simmer while I stir fried the veggies in a bit of peanut oil (broccoli, cauliflower, red peppers, mushrooms and carrots) In a separate frying pan I heated through a package of Turtle Islands Tempeh Coconut Chicken. I served it all with brown rice, green onion and crushed peanuts. The whole dinner maybe took me a half hour to make; less time than if I had placed a take out order (I had cut the vegetables up earlier in the day) Super quick, super easy, they've all been fed AND everyone liked it. Mission Accomplished.
- Posted from Jennifer's iPhone