Japanese Steak House Hibatchi

2 large white onions 4 green zucchini, large 1(16 oz) package sliced mushrooms 2 tbsp. vegetable oil 8 tbsp. less sodium soy sauce 4 tbsp. butter or 4 tbsp. garlic butter salt and pepper to taste 1/2 cup carrot, grated, depending on how much you want 1/2... Continue reading →

Sweet and Sour Chicken

by Susie Baker // No Comments

2 tbsp. peanut oil 2 boneless, skinless chicken breasts salt and pepper 1/2 cup chopped red pepper 4 tsp. cornstarch, mixed with 4 tsp. water 1 cup canned pineapple chunks, drained with 1/2 cup juice preserved 3 tbsp. light... Continue reading →

Crab Rangoon

by Susie Baker // No Comments

This classic asian recipe is a lot easier to make than you’d think! The trick is just finding the wonton wrappers…those are usually in the vegan refrigerated area of your grocery store! This appetizer is one of my favorites. ... Continue reading →

Thai Peanut Curry

by Susie Baker // No Comments

I love peanut curry. Any time I order Thai food it’s Chicken Peanut Curry. I like to serve it with carrots and white rice, but feel free to add broccoli florets and red peppers to the mix! Here’s what you’ll need:... Continue reading →