Easy Peanut Butter Dip

One part peanut butter
Two parts vanilla yogurt

Mix the two together using a utensil. Eat with bananas or apples. For a single serving, I did one spoonful of the p.b. and two of the yogurt and it was perfect, and perfectly tasty.

Thai Chicken Wraps

Peanut Sauce

1/4 c. creamy peanut butter

3 T. water

1 T. sugar

2 t. soy sauce

1 clove garlic, minced

Combine above ingredients in medium saucepan. Heat over medium-low heat, whisking constantly, until mixture is smooth and warm. Use immediately or keep warm over very low heat, stirring occasionally.

6 8-10" spinach, tomato, and/or plain tortillas

1/2 t. garlic salt

1/4 - 1/2 t. pepper

12 ounces pork tenderloin (or 12 ounces chicken), cut into 1/4"-thick strips

1 T. oil

4 c. packaged shredded broccoli (broccoli slaw mix, like this one, found near regular cole slaw, that one package had four cups)

1 medium red onion, cut into thin wedges

1 t. grated fresh ginger

Preheat oven to 350 degrees. Wrap tortillas in tin foil and warm them in oven for 10 minutes. When done, leave in foil (out of oven) until ready to serve.

Meanwhile, combine garlic salt and pepper. Add meat strips, tossing to coat evenly.

In a 10" skillet, cook and stir seasoned meat in hot oil over medium-high heat for 4-6 minutes or until no longer pink, turning to brown evenly. Turn heat down if meat gets too brown. Remove pork from skillet; keep warm (I wrapped in foil). Add shredded broccoli, onion, and ginger to the skillet. Cook and stir for another 4-6 minutes or until veggies are crisp-tender. Remove from heat.

To assemble, spread one side of tortilla with peanut sauce. Top with meat strips and broccoli mix. Roll up each tortilla, securing with a wooden toothpick if necessary. Serve immediately. Serves 6.

Breakfast Burritos

1/2 lb. sausage links (we always do turkey sausage)
6 eggs, beaten
4 oz. can of chopped or diced green chiles, drained
4 oz. grated cheese (could do less)

Beat the eggs; add chiles and cheese.

Cook sausage in boiling water; slice and then brown in skillet. Add egg mixture and scramble.

Fill tortillas with scrambled egg mix. Fold up burritos and eat.

Note: When we do this we get three adult-sized burritos, one kid-sized burrito, and maybe enough for one more kid burrito.

Cilantro-Lime Black Bean Salad

1/2 bunch cilantro (tough stems discarded)
grated zest and juice of one lime (2 t. zest and 2 T. juice)
2 T. white wine vinegar
3 T. olive oil (I did 2)
1/2 t. salt
1 t. sugar
3 c. black beans (about two cans, rinsed and drained)
2 or 3 ribs of celery, diced (about 1 cup)
3 large scallions, white and light-green parts, finely chopped

Combine the cilantro, lime zest and juice, vinegar, oil, salt, and sugar in a blender. Process to form a pureed dressing.

Combine the beans, celery, and scallions in a large bowl; add the dressing and mix well. Let sit for 15 minutes, then stir again and taste; add salt as needed. Serve; or cover with plastic wrap and refrigerate for up to 12 hours. Mix well before serving.