Pasta soaks up this tasty peanut sauce, so don't worry if it looks watery; it will thicken as it sits. If you're taking your salad to go, stir in a couple of teaspoons of hot water to thin out the sauce right before you dig in.
Broiling tofu gives it a crispy texture without the hassle of deep-frying. The peanut sauce is so versatile that it can double as a veggie dip or be tossed with cold pasta and chicken for lunch. Picky eaters may prefer red peppers, carrot or sugar snap peas instead of broccoli, so just substitute your favourite vegetable.
This savoury peanut sauce uses a bit of Thai red curry paste, which once opened, can be refrigerated for up to one year. Of course, you can omit it and still have a flavourful marinade.
A simple side of fluffy Easy Rice (see recipe link below) is all you need to round out this tasty meal.
Not enough broccoli slaw? You can easily bulk it up with more chopped broccoli.
These kid-friendly chicken fingers take minutes to make and contain far less fat and sodium than the store-bought kind. Serve with crunchy vegetable sticks on the side for a very healthy meal.
If you like the flavour of a Thai coconut curry, you'll love these creamy and crunchy tacos topped with ripe mango and colourful coleslaw mix. Feel free to use ground chicken, turkey or pork instead of beef, if that's what you prefer.
Crunchy iceberg lettuce cups are a fun (and low-calorie!) way to serve this shrimp stir-fry. Choose the largest head of iceberg you can find and save any leftovers for sandwiches or salads. If you don't have enough large leaves, simply stack two smaller leaves together.
