Peanuty-lime noodles

Every so often I get a craving for these peanuty-lime noodles for lunch. They're pretty easy to whip-up for the next day while making dinner, and it's pretty different from my usual lunch fare.

Make the noodles according to the directions on the package. I prefer making this recipe with asian noodles, but I've also made it with spaghetti noodles. Drain the noodles and run under cold water.

Meanwhile, make the sauce. You can make it in the bowl you're going to serve the noodles in, or I make it in the airtight glass tupperware-esque container that I'm going to bring for my lunch. Either way, in goes:
- A few Tbsp of peanut butter
- Juice of 1-2 limes
- 1-2 Tbsp of soy sauce
Stir the sauce until well-blended and then a taste. Add more peanut/lime/soy if you'd like. If you've got it and if you want it, you can also add:
- Sriracha
- Garlic (fresh or powder)
- Ginger (fresh or powder)
- Lime zest
- 1-2 Tbsp rice vinegar
- A little sesame oil
- Sugar
- Salt
- Black pepper
- Peanuts
Get the sauce tasting how you'd like it, then stir in the noodles until the noodles are coated with the sauce.

These noodles are also quite good for dinner topped with shrimp. For the shrimp, heat a frying pan over med-high heat. Toss the shrimp in the pan and give it a shake to get the shrimp in a single layer. Squeeze some lime and grind some pepper on top. Once the shrimp start to get opaque on the edges (1-2 minutes), take the pan off the heat and flip the shrimp over. Return the pan to the heat for another 1-2 minutes to cook the shrimp through. Once they are opaque, they're done. Place the shrimp on top of the pasta and voila - dinner!

Another good variation is to serve the noodles on a bed of greens. You could even layer greens then noodles then shrimp if you're feeling fancy.

Mighty mighty enchiladas

This recipe probably makes 20-24 delicious and nutritious enchiladas.
Adjust recipe for number that you want to make.

Ingredients (amounts not exact):
Quinoa (about 2 cups dried - I used red quinoa from Trader Joe's)
Black beans (1 can)
Ground turkey (1 lb)
Sweet potatoes (2 medium-sized)
Chipotle peppers in adobo sauce (just a bit)
Tortillas (20-24 medium ones, a fun flavor)
Enchilada sauce (1 bottle)
Shredded cheddar (optional)

Prep:
Bake sweet potatoes (wrapped in foil - about 45 minutes at 400F)
Cook quinoa (follow the instructions on the box, remember to pre-rinse)
Cook ground turkey in skillet over medium heat
Chop chipotle pepper

Mix in a BIG bowl:
Mashed insides of sweet potatoes
Quinoa
Ground turkey (minus the juice)
Black beans (also minus the juice)
Salt
Pepper
Chipotle (as much as you want spicy)
Cumin (optional)

Assemble:
Filling goes into the tortillas
Rolled-up enchiladas go on a rimmed baking sheet
Enchilada sauce is poured over
Sprinkle cheese on top

Either bake or freeze.
If baking, you might need more enchilada sauce.
If freezing, it works to freeze on a big tray and then put in zip-lock bags once frozen.
These make a yummy, nutritious lunches that are easy to reheat.

Enjoy