My parents left early this morning and the girls and I were sad to see them go. We had a lot of fun. Between the beach and a brewery on Friday and water play and a dinner out on Saturday, it was a busy, fun weekend. Sundays are always tough, especially when it’s nearly 10pm and no one’s lunches are packed for tomorrow.
I seriously HATE packing lunches.
Mr. Prevention offered to go to the grocery store for me. He took a glance at the grocery list and thought he could manage (after a good half dozen clarifying questions).
He came home with no romaine lettuce (he bought baby greens instead) and French baguette instead of Italian loaf. But I guess all of this is can be forgiven as I escaped the weekend without dealing with grocery store madness. And he did get my iced coffee, so…phew.
It’s when things like “napa cabbage” show up on the grocery list that he loses faith in his efforts. Except, napa cabbage is nothing to fear. It’s fun, commonly found, and not quite so bitter like your standard cabbage. It has a tender, textured leaf and it’s perfect in this dish – salad meets pasta salad in a spicy peanut butter sauce.
It’s an all-in-one dish with loads of flavor and all the leftovers make packing lunches for the week a breeze!
- 12 oz uncooked whole wheat spaghetti
- 2 large carrots, julienned
- ¾ cup creamy peanut butter
- 3 Tbsp water
- 3 Tbsp lime juice
- 3 Tbsp molasses
- 2 Tbsp reduced-sodium soy sauce
- 3 garlic cloves, minced
- 2 tsp rice vinegar
- 2 tsp sesame oil
- ¼ tsp crushed red pepper flakes
- 8 cups napa cabbage, finely shredded
- 2 cups rotisserie chicken, shredded
- ⅔ cup fresh cilantro, chopped
- ¼ cup dry roasted peanuts, chopped
- Bring a large pot of water to a rolling boil over high heat. Cook pasta 9-10 minutes; add carrots during last 2 minutes; drain and set aside.
- Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil, and red pepper flakes until well-combined.
- Add cooked spaghetti to a large bowl, along with the cabbage and chicken, Drizzle with the dressing and toss to coat.
- Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.
Weekly Menu: July 23rd – 27th
- Sunday: Creole Shrimp and Creamed Corn
- Monday: Pesto Caprese Bread (a version of this) with salad
- Tuesday: Southwest Chopped Chicken Salad
- Wednesday: Roasted Chile Verde Enchiladas
- Thursday: leftovers