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Meat/Seafood

4 cups cooked chicken diced

Produce

1/2 green bell pepper

1/2 red bell pepper

1/2 red onion

1/2 tomato

1/2 cup cilantro

1/2 lime

1 tsp garlic

3/4 cup carrots

4 green onions

Seasonings/Spices/Condiments

Salt & Pepper

1/2 mayo

1 tbsp chili powder

1/2 tbsp garlic powder

1/4 tsp paprika

1/2 tsp cumin

1/4 tsp cayenne

1/4 tsp chipotle powder

1 cup peanut butter

4 tbsp soy sauce

2 tbsp sriracha

1/4 sesame seeds

Baking

2 tsp sugar

Oil

Canned Goods/ Soups

Dry Goods

3/4 cup salted peanuts

1 lb spaghetti

*If you plan to make these recipes more than once a week you will need to increase the above amounts.

Ingredients

Peanut Sauce

• 1 cup smooth peanut butter
• 4 tablespoons soy sauce
• 2 Tablespoons Sriracha hot chili sauce,, (omit if you don't like heat)
• 2 teaspoons white sugar
• 2 teaspoons garlic,, minced
• 1 cup water

Other Ingredients

• ¾ cup baby carrots,, julienned
• ¾ cup salted peanuts,, roughly chopped
• 1 pound spaghetti
• 1/8 cup peanut oil
• 4 green onions,, diced
• 1/4 cup sesame seeds, , to garnish

Instructions

• Combine all of the peanut sauce ingredients in a large bowl until well incorporated. Add all of the carrots and half of the peanuts. Set aside.
• Cook the pasta according to package instructions.
• Drain the pasta and add it to the large bowl of peanut sauce. Use tongs to toss and coat the pasta, the peanut sauce will thicken in the fridge.
• Refrigerate for a minimum of 4 hours.
• When ready to serve, remove the noodles from the fridge and drizzle them with peanut oil. Use tongs to toss the noodles loosen them up a bit. Transfer them to a glass serving bowl and top with diced green onions, remaining chopped peanuts, and sesame seeds. Serve and enjoy!