Rima's Snack Mix

Rima's Snack Mix

aka Nuts & Bolts, Méli-Mélo or Little Bites

(This is a good snack because you can control the fat and the salt)

Ingredients

3 tbsp olive oil (or non-hydrogenated margarine)

1 tbsp Worcestershire sauce (no store brands!)

½ tsp garlic powder (NOT garlic salt)

½ tsp onion powder*

½ tsp paprika*

¼ tsp salt*

2 cups wheat square cereal (a.k.a. Shreddies or Chex)

2 cups toasted oat cereal (a.k.a. Cheerios)

2 cups pretzels (I use whole grain)

1 cup Goldfish & 1 cup unsalted peanuts or unsalted soy nuts

OR 2 cups Goldfish, mini-crackers, etc…

*** I use 1 tsp. seasoned salt instead of these 3

(You can also substitute other favourites, as long as you have roughly 6-7 cups of munchies)

Directions

Preheat the oven to 250 °F (120 °C).

In a small bowl, whisk together olive oil, Worcestershire sauce and all seasoning.

In a large roasting pan, combine dry ingredients.

Drizzle with oil mixture and mix well.

Bake for 1 hour, turning contents every 15 minutes to prevent heavy

browning।

If there’s any left, store in airtight container, it keeps well.

Rima's Chicken with Peanut Sauce

Rima's Chicken with Peanut Sauce

(edited from Canadian Living Magazine)

Serve with rice or pasta

Prep and cooking time:

30 minutes

Ingredients

2 boneless skinless chicken breasts, sliced or cubed

1 Tbsp canola oil

1 onion, sliced

1 carrot, sliced

3 cloves garlic, minced or crushed

1 Tbsp minced gingerroot or ½ tsp ground ginger

1 Tbsp mild Indian or Thai curry paste (much better than powder)

1 ½ cups cauliflower florets (optional)

1 cup chopped green beans (can be frozen green beans)

½ sweet red pepper, sliced

Sauce:

1 cup chicken stock

2 Tbsp smooth peanut butter (can be low-fat peanut butter)

¼ tsp salt (optional)

Preparation

In large skillet, heat oil over high heat; stir-fry chicken until no longer pink inside, about 3 minutes. Remove to plate.

Add onion, carrot, garlic and ginger to pan; cook over medium-high heat, stirring, for 2 minutes.

Add curry paste; cook, stirring, for 30 seconds.

Add cauliflower, beans and red pepper; cook for 2 minutes.

Return chicken to pan. Stir in stock, peanut butter and salt; cover and cook until cauliflower and beans are tender-crisp, about 5 minutes.