Asian Ginger Noodles

Ingredients:
1 lb Chicken - cubed
1 1/2 T Butter
1 clove Garlic - minced
1/2 cup Chicken Stock
1/4 cup Asian Ginger Dressing
2 Carrots - peeled and sliced
1 Zucchini - sliced
Rice Noodles - about 1/4 box
1 tsp Lemon Zest

Cooking Instructions:

• Soak the rice noodles in hot water for 25 - 30 minutes.  Drain noodles and set aside.
• Melt butter in wok or stir-fry pan on med heat.
• Turn heat up to med- high and add chicken to pan and cook chicken until it is about half way cooked, 3-4 minutes.  Mix frequently.
• Add garlic mix well.
• Add drained rice noodles.  Continue to mix ingredients for another minute.
• Add Asian Ginger Dressing and chicken stock.  Noodles will begin to clump together slightly and begin to soften.
• Add carrots and zucchini.  Cook another 3 minutes or until chicken is done and vegetables are as tender as you like.
• Toss with lemon zest and serve immediately. 

*Marinating the chicken in the Asian Ginger Dressing will increase the flavor of the chicken.  Use 3 - 4 Tbsp to marinade the chicken.

Tuscan Dip

Ingredients:
1 cup Sour Cream (or Greek Yogurt)
1 1/2 T Tuscany Blend Spice
1/2 tsp Garlic Salt
1/4 tsp Parsley

Instructions:

• Combine all ingredients. 
• Chill 15 minutes before serving.
• Serve with chips or vegetables

This dip has a unique and great flavor!  Thanks Debbie Heaney from MIM in Colorado for sharing this yummy combination!!!

Coconut Curry Soup

Ingredients:
4 T Panang Curry Sauce
2 T Brown Sugar
2 tsp Olive Oil
2 Carrots - medium, chopped
1/2 Yellow Onion - chopped
1 Red Bell Pepper - chopped
1 cup Chicken - cooked and cubed
1 cup Rice - cooked
1 can Coconut Milk
1 1/2 cans Chicken Broth

Cooking Instructions:

• In a medium to large pan, heat the oil over medium-high heat and add carrots, onions, and red pepper.  Saute vegetables for 5 minutes, turning frequently.
• Add Panang Curry Sauce and brown sugar.  Mix well so the sauce coats the vegetables well.
• Add in coconut milk and chicken broth. 
• Bring to a simmer and reduce heat to medium-low.  Cover pan and simmer for 20 minutes.
• Add chicken and rice.  Cook another 10 minutes.  Serve immediately.  

Recipe adapted from Savory Sweet Life