Chicken Satay Meatballs were my sister Sarah’s call. In fact Sarah had several suggestions for March Meatball Madness. Let’s just say she has a vivid imagination and extreme creativity when it comes to food and I love her for it!!!

After all those colorful suggestions we landed on Chicken Satay Meatballs with Peanut Dipping Sauce. It was a great choice!

For the meatballs, I incorporated many of the ingredients you would use in Chicken Satay marinade. I combined ginger, garlic, chili crisp, sesame oil, peanut butter, turmeric and basil with Panko breadcrumbs and an egg, then folded that mixture into the ground chicken.

I decided to serve these as lettuce wraps so I made them a little larger, almost 2 inches (15 meatballs). Because ground chicken is soft and these meatballs are very tender before they’re cooked, I prefer to bake them at 400 degrees F. for 12 minutes or until firm to the touch.

If you’re late to the game like me or haven’t been introduced to Chili Crisp Oil yet, I mean….it’s a spunky jar of flavor wow and you’re missing out!! I’ve come to love it so much I making my own. And I will say that I’m a bit of a spicy food whimp, but there’s something about this blend of garlic and shallot and pepper flakes and oil…..addicting!

And then there’s the Peanut Dipping Sauce. It’s the right balance of sweet and savory and very peanut-y. The perfect dipping partner for these Chicken Satay Meatballs! They make a great appetizer or wrap them up in lettuce leaves and you’ve got a deliciously healthy, flavor-packed meal.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Chicken Satay Meatballs {with Peanut Dipping Sauce}

Chicken Satay Meataballs make a great appetizer or wrap them up in lettuce leaves and you've got a deliciously healthy, flavor-packed meal.

Course Entree or Appetizer

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1 pound ground chicken
• 1/3 cup panko breadcrumbs (Gluten Free for GF version)
• 1 egg
• 2 cloves garlic minced
• 1 Tablespoon sesame oil
• 1 Tablespoon soy sauce or coconut aminos
• 1 Tablespoon ginger finely grated
• 1 Tablespoon peanut butter
• 1 teaspoon chili crisp or sriracha chili crisp recipe link in post
• 1 teaspoon turmeric
• 1 teaspoon dried basil

For Peanut Dipping Sauce

• 1/2 cup peanut butter
• 1/4 cup coconut milk or more for thinner sauce
• 1 Tablespoon honey
• 1 Tablespoon lime juice
• 1 Tablespoon soy sauce or coconut aminos
• 1 teaspoon chili crisp or sriracha

To Serve (optional)

• fresh cilantro leaves
• crushed peanuts
• thinly sliced scallion
• lime wedges
• bibb lettuce cups

Instructions

For the Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine all the meatball ingredients in a bowl and then add the ground beef. Mix just until incorporated. Form into 1 1/2" meatballs, place on parchment lined baking sheet. Bake for 12 minutes or until firm to the touch.

For the Peanut Sauce

• Add all dipping sauce ingredients to a small saucepan. Heat over medium heat just until bubbling. Turn off and allow to cool slightly before serving.

To Serve

• Serve meatballs with peanut dipping sauce and as many optional garnishes as you like. Enjoy!

The post Chicken Satay Meatballs {with Peanut Dipping Sauce} appeared first on Lemony Thyme.

Reese’s Peanut Butter Bars. That’s what the experts said I should call these two-bite “Change Your Life” treats.  Said in my best Steel Magnolias accent, which I happen to be watching tonight. We’ll come back to that.

I have this friend who is a huge Reese’s fan. So one year for her birthday I made her these Peanut Butter Brownie Bites…Of Love! They are as ooey gooey yummy as they look friends. Here’s that RECIPE.

Then there was the year I discovered how easy it was to make Homemade Peanut Butter Cups. Let’s just say this about those….WOW!!!

Check out the recipe here —>>> RECIPE

The following year I decided to try out a White Chocolate version of above mentioned Homemade Peanut Butter Cups.  They were equally as tasty and quite festive if I do say so myself. RECIPE

Then somewhere, likely on Pinterest, I saw this fudge. This oh so sweet and creamy White Chocolate Peanut Butter Fudge. We were in heaven. Sweet tooth heaven. Here’s Another RECIPE for you to try.

Since we’re on a peanut butter cup love fest together, there were these delightful treats that I made one year for my other bff chocolate/peanut butter loving friend.

Surround yourself with like-minded people and you’re sure to find someone with a stash of chocolate. And peanut butter if you’re lucky! Here’s how we put these Chocolate Dipped Peanut Butter Cup Stuffed Oreos together —>> RECIPE

So before I get to the recipe for Reese’s Peanut Butter Bars I must share that as I sat here at my kitchen table typing up this post, Steel Magnolias was fired up on the tv. I know you’ve seen this movie.

After all, I named my kid after the lead character, whether we had a boy or a girl, the name would be Shelby. A little Steel Magnolias text thread exchange with my Shelby.

I promise I’ll get to the recipe for two-bite “change your life” peanut butter bars. I just have to share one more text exchange. Hee.

Recipe slightly adapted from Culinary Hill.

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Reese’s Peanut Butter Bars

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 24

Ingredients

• 10 Tbl. butter divided
• 1 1/2 cups peanut butter
• 1 1/2 cups brown sugar
• 1 3/4 cups confectioners sugar
• 1 1/2 cups semi-sweet chocolate chips

Instructions

• Line a 9×9-inch pan with aluminum foil.
• Melt 5 Tbl. butter in a large microwave-safe bowl. Stir in peanut butter, brown sugar and confectioners sugar. Press into prepared pan and chill.
• Melt remaining 5 Tbl. butter and chocolate chips in a microwave-safe bowl in microwave for 1 minute. Stir, heat in 30-second increments until smooth. Pour over peanut butter base.
• Chill until firm, at least two hours or overnight. Cut into bars, about 1 1/2-inch square. Store in refrigerator.

The post Reese’s Peanut Butter Bars appeared first on Lemony Thyme.

Pad Thai is my go-to Thai take-out dish.  I love everything about it.  Traditionally this is a noodle dish and who doesn’t love noodles, especially when they are stir-fried with eggs!  Yum!!  Today I decided to lighten it up a bit, so I substituted roasted spaghetti squash “noodles” for the classic rice noodles.  Results.  Two thumbs up in this house.

Spaghetti squash.  It’s high on our perfect food group list.  It’s so versatile, delicious on it’s own tossed with a little butter, parmesan and fresh herbs.  Yet it’s spaghetti like strands make it a wonderful gluten-free, low carb, low calorie alternative to pasta.

So while this recipe is far from traditional, it does bring that delicious take-out dish right into your own kitchen.  I added chicken and shrimp for protein, which can be replaced with firm tofu for a vegetarian version.  Easy Pad Thai {with Spaghetti Squash} is my favorite new Lunch Bowl.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Easy Pad Thai {with Spaghetti Squash}

Calories 286kcal

Author Libby with Lemony Thyme

Ingredients

For sauce…

• 2 Tbl. fish sauce
• 2 Tbl. rice wine vinegar
• 2 Tbl. soy sauce
• 2 Tbl. sriracha hot sauce
• 2 Tbl. brown sugar
• 2 Tbl. peanut butter

For stir fry…

• 1 medium spaghetti squash
• 2 tsp. olive oil
• 4 ounces boneless skinless chicken breast
• 12 medium shrimp peeled & deveined
• 1 Tbl. sesame oil
• 2 eggs
• 1 cup diced onion
• 1 cup bean sprouts
• 1 cup shredded carrot
• 1/2 cup sliced scallion
• 1/4 cup fresh cilantro leaves chopped
• 1/2 cup peanuts chopped
• lime wedges for serving

Instructions

For sauce…

• Whisk together all sauce ingredients; reserve.

For stir fry…

• Preheat oven to 400 degrees.
• Cut spaghetti squash in half, lengthwise. Scoop out seeds. Rub cavities with olive oil. Place cut side down on a shallow baking sheet. Roast for 35-45 minutes until skin is easily pierced with a fork and flesh scrapes out easily into a bowl. Reserve.
• Cut chicken into bite sized pieces. Heat wok or large skillet over medium high heat. Add sesame oil and stir fry chicken for 3-4 minutes. Add in shrimp and cook an additional 2-3 minutes or until chicken and shrimp are cooked through. Remove from wok; reserve.
• Add onion to wok and stir-fry for 2-3 minutes. Add in bean sprouts and carrots, cook another 2 minutes. Make a well in the center and add two eggs; scramble. Return chicken and shrimp to wok, along with spaghetti squash, scallion, cilantro and half of sauce. Fold to combine. Remove from heat. Add additional sauce to taste.
• Serve sprinkled with chopped peanuts and lime wedges.

Notes

Serving size = 1/4th recipe = 8 WW Pts+

The post Easy Pad Thai {with Spaghetti Squash} appeared first on Lemony Thyme.

I don’t think I’ve told you about my 2015 Challenge.  My Healthy Choices walking buddy Bethany and I signed up to walk a combined two thousand fifteen miles in 2015.  That’s five point five miles per day together or two point seven five miles each.  every day.  for 365 days.

All that walking during our lunch hour, makes these girls hungry.  I’m proposing Spicy Shrimp Thai Buddha Bowls all around.

I’m not sure when the whole ‘Bowl’ movement began.  Smirk. I couldn’t resist. For the record I said, wrote and thought Bowl.

Seriously though, my newest Pinterest Board is simply titled Lunch Bowls and in about one week’s time I have pinned 175, and counting, gorgeous Bowls.  All of which I’d like you to make for me…one by one.

I have six Lunch Bowl visions that I’m currently working on….some simultaneously.  I extended my weekend by two days with a rough plan to create and picture as many of those visions as possible.

The key to a great bowl is big flavor and fresh ingredients, served in a portion controlled….bowl.  At the end of every Lemony Thyme photo shoot I sample the dish.  If it is ‘flavor’ worthy I get busy photo editing and story telling.

It’s the last day of my mini stay-cation and we have three bowls that are ‘share’ worthy.  Winning.

Let’s talk about our first Buddha Bowl.  I spiralized zucchini.  Thank you Santa for my Paderno spiralizer.  If you don’t already own one, and are a veggie fanatic like me, invest the 35 bucks.  In about 2 minutes you can turn a medium sized zucchini, yellow squash, carrot, sweet potato, etc. into a big bowl of faux-noodles.  Simply blanch in boiling water for 2-3 minutes and voila!

Next, buy a wok.  Stir-fry is where it’s at.  Minimal oil required to flash cook your favorite mix of veggies and proteins.

I made a quick sauce for the shrimp that consisted of soy sauce, peanut butter, sesame oil, sriracha sauce, and garlic.  A quick 1-2 minute sizzle in our hot wok, followed by chicken broth, is how this awe-mazing hot & spicy broth came together.  Poured over zoodles and Brussels sprout leaves, garnished with red chili peppers, scallions, peanuts and fresh herbs.

Don’t skimp on the fresh herbs.  Thai basil, cilantro and mint are my favorite herb trilogy for this bowl.  The only pull-back on B’s part was because of the mint.

Thanks to my mom & dad-in law we own an Aero Garden.  You should too.  For our climate, it’s impossible to grow soft herbs outdoors in the winter.  But with our hydroponic Aero Garden we have fresh basil (and others) year round.

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Spicy Shrimp Thai Buddha Bowl

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the bowl…

• 1 medium zucchini spiralized or julienne cut
• 1 red chili pepper sliced
• 10 Brussels sprouts ends trimmed & leaves separated
• fresh Thai basil cilantro and mint leaves
• 1 scallion thinly sliced
• 1/4 cup peanuts
• 1 1/2 cups chicken broth

For the shrimp & sauce…

• 1/2 lb. medium shrimp peeled & deveined
• 3 Tbl. soy sauce
• 2 Tbl. peanut butter
• 1 Tbl. sesame oil
• 1 Tbl. sriracha sauce or to taste
• 2 garlic cloves minced
• 1 Tbl. high heat oil such as avocado or peanut for sautéing

Instructions

For the bowl…

• Prepare fresh Ingredients.
• Blanch zucchini noodles in boiling water for 1-2 minutes. Drain.
• Divide zucchini, Brussels sprout leaves, red chili, and fresh herbs in two bowls.

For the shrimp & sauce…

• Whisk together the soy sauce, peanut butter, sesame oil, sriracha and garlic. Marinate the shrimp for 20 minutes. Heat 1 Tbl. high heat oil in wok or skillet. Sauté for 2 minutes; turning over once. Add in chicken broth and deglaze pan.
• Pour shrimp broth mixture over each zucchini bowl. Sprinkle with peanuts and scallion.

The post Spicy Shrimp Thai Buddha Bowl appeared first on Lemony Thyme.

I really wanted to do something nice for my work family.  It has been beyond busy and really hot and down right trying for us.  Yet, we continue to rally together to get it done.  I decided on an afternoon sweet treat of Peanut Butter Truffles and Nutella Swirled Chocolate Chip Blondies.

Forgive me for the raw photos below, but I wanted to illustrate just how easy it is to make 4 Ingredient Peanut Butter Truffles.  You really have no excuse not to Share the Love with your team.  Just sayin’.

After today, we’ve declared that these Peanut Butter Truffles will be included in our Holiday Cookie shipments to customers.  Because that’s what sets us apart from our competition.  Homemade cookies.  Well that and kick butt customer service!!

I, and my entire team give credit to Pint-Sized Treasures for this awesome recipe!

The post Peanut Butter Truffles {4-Ingredients} appeared first on Lemony Thyme.

Spending Friday afternoon in the warehouse, checking and packing orders, was a wonderful reminder of how teamwork can propel a small company.  Laying wide awake in bed early Saturday morning…told me where my heart was.

When Chocolate & Peanut Butter Pretzel Squares appeared on my Pinterest feed, I knew they needed to be delivered to all my awesome workmates.

5 Simple Ingredients (from left to right ): chocolate chips, confectioners sugar, peanut butter, pretzels, and butter.

3 Easy “No-Bake” Steps.

Step #1 ~ Combine crushed pretzels, peanut butter, confectioners sugar, and melted butter; then press into the bottom of a parchment lined 9×13 baking pan.

Step #2 ~ Melt chocolate chips with peanut butter in microwave.  Spread over pretzel crust and chill for one hour.

Step #3 ~ Cut into squares and Share the Love.

I shared these Chocolate & Peanut Butter Pretzel Squares chilled at 3 o’clock pm on a work day.  They were a hit!

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Chocolate & Peanut Butter Pretzel Squares {no-bake}

Servings 24

Author Food Network

Ingredients

For pretzel crust…

• 1 1/2 sticks butter melted
• 2 1/2 cups crushed pretzels
• 1 1/2 cups confectioners sugar
• 1 cup peanut butter

For chocolate layer…

• 1 1/2 cups chocolate chips
• 1/4 cup peanut butter

Instructions

• Lay a piece of parchment paper across a 9×13 baking pan. In a medium bowl combine pretzel crust ingredients; press evenly into prepared pan.
• In microwave safe bowl, microwave chocolate chips with 1/4 cup peanut butter in 30 second intervals; stirring after each. Spread melted chocolate mixture over pretzel crust. Chill for at least one hour.
• Cut into squares and share the love.

The post Chocolate & Peanut Butter Pretzel Squares {no-bake} appeared first on Lemony Thyme.

I was introduced to energy bites recently and fell in love.  The idea of raw whole ingredients being combined into delicious pop-in-your-mouth treats is well just down right exciting.  There is certainly a growing movement towards stepping away from processed foods and incorporating whole foods into our diets.  Snack foods is a great place to start.

When I stumbled upon this Baklava No-Bake Energy Bites recipe by Rachel Schultz the name alone got me.  Baklava Bites….that are good for you and give you energy.  Yes please and thank you.

Pistachios and Walnuts chopped up with a bit of cinnamon are the base.  A mixture of peanut butter, honey, butter, and vanilla brings it all together.

Roll them into bites of love and refrigerate until set, about 30 minutes or until ready to enjoy.  I shared the love today and delivered No-Bake Baklava Energy Bites to my work family.  Definitely a hit!

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No-Bake Baklava Energy Bites

Servings 20

Calories 173kcal

Author Rachel Schultz

Ingredients

• 1 cup walnuts
• 1 cup pistachios
• 1 Tbl. cinnamon
• 2 Tbl. butter melted
• 1/4 cup honey
• 1 cup peanut butter
• 1 tsp. vanilla
• dash of salt

Instructions

• Add walnuts, pistachios, and cinnamon to the bowl of your food processor and pulse until chopped into large granules.
• In a medium bowl stir together butter, honey, peanut butter, vanilla, and salt. Add in chopped nuts and stir until well combined.
• Roll into 1-2 inch balls. Chill in fridge for about 30 minutes or until ready to enjoy.

The post No-Bake Baklava Energy Bites appeared first on Lemony Thyme.

First there were Homemade Chocolate Peanut Butter Cups, then there were these.  White Chocolate Peanut Butter Cups.

I followed the exact same recipe that I used for Homemade Peanut Butter Cups.  <—-Here is the recipe link.  Just replaced each bag of Dove chocolate with 6 Baker’s White Chocolate Baking Squares (12 total).

I made these for my fellow peanut butter cup lover Tammy on her birthday.  Simply stated, we liked them, a lot. :)

The post White Chocolate Peanut Butter Cups appeared first on Lemony Thyme.

Thank you Ghirardelli for this amazing and slightly sinful Peanut Butter Brownie Bite recipe.  Our Adventures in Chocolate category thanks you as well.

As I read through the original recipe it occurred to me that the first four steps were making brownie batter.  So I bought a box of brownie mix, Ghirardelli of course, prepared it according to the package and jumped ahead to step #5.  Other than that, I followed the recipe as written.  Rich chocolate brownie base with peanut butter brownie center covered in bittersweet chocolate glaze.  Oh. My. Word.

I had to do a hurry-up photo shoot before losing the daylight.  You’ll notice the glaze is nice and gooey and while we enjoyed them this way, once they have time to properly rest, the glaze will harden like a delicious chocolate bar.  Pour yourself a cold glass a milk and get ready for Peanut Butter Brownie Bites {of Love} to make your day.

Here are a couple pictures taken from the back deck vs. the front porch.  Cool lighting differences.

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Peanut Butter Brownie Bites {of Love}

Course Dessert

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Author Ghirardelli

Ingredients

For the brownies…

• 1 package Ghirardelli® Brownie Mix
• 1/3 cup vegetable oil
• 1 large egg
• Nonstick cooking spray
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 1 large egg
• 1 ⁄3 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips chopped

For the Bittersweet Chocolate Glaze…

• 1/2 cup whipping cream
• 1/2 tsp. vanilla
• 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Instructions

• Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat foil with nonstick cooking spray; set aside.

For the brownies…

• Prepare Brownie Mix according to package instructions. Spread batter evenly in the prepared pan. Bake for 10 minutes.
• In a meium bowl, combine peanut butter, 1 cup sugar, and one egg. Stir in the 1/3 cup chopped Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. Drop mixture evenly over slightly baked brownies using a tablespoon. Bake for 30 minutes or until top is light brown and mixture appears evenly set. Cool in the pan on a wire rack.

For the Bittersweet Chocolate Glaze…

• In a medium saucepan, bring cream and vanilla just to a boil over medium heat. Remove from heat and stir in 1 cup baking chips. Stir until well blended and smooth.
• Spread Bittersweet Chocolate Glaze over the top of the cooled brownies. Let stand until set. Use the foil to lift the uncut brownies out of the pan. Cut into 36 pieces.
• Enjoy immediately, store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Here are some additional photos I took along the way.

The post Peanut Butter Brownie Bites {of Love} appeared first on Lemony Thyme.

As I’ve said before, I’m not sure who comes up with these ‘National Days’ but National Peanut Butter Day was just too good to let slip away.  Since our most popular posts involve Chocolate (Bacon & Bread Bowls being a close second)…Homemade Peanut Butter Cups seemed the obvious choice.

We started making homemade peanut butter sometime in the past year and that’s become our standard now.  Peanuts (about 2 cups), canola oil (about 2 Tablespoons), and honey or agave nectar (1-2 Tablespoons to taste) in the blender until smooth and creamy.

These Homemade Peanut Butter Cups are a cinch to make.  Line muffin tin with 12 – 2″ muffin papers.  Melt 1 bag (9.5 oz) of Dove Milk Chocolates in microwave in 30 second intervals, stirring in between.  Spoon melted chocolate into each paper cup and tap pan on counter to level.  Pop in the freezer for 10 minutes while you prepare the peanut butter filling.

Combine 1/2 cup of peanut butter with 1/3 cup sifted confectioners sugar and 1 Tbl. softened butter.  Top frozen chocolate with a spoonful of peanut butter mixture and tap pan on counter to level.  Back to the freezer for another 10 minutes.

Melt second bag of chocolate in the microwave, then spoon melted chocolate over frozen peanut butter layer, tap pan, and return to freezer for 10 minutes.

Once Peanut Butter Cups are set, you can remove from freezer and eat :) or store them at room temperature.  I found that at room temperature they most resembled a good ol’ Reese’s Peanut Butter Cup.  However, these might be like our Almond Joy Candy Bars and give the store bought variety a run for it’s money.  My favorite taste testers (work family) gave these Homemade Peanut Butter Cups a big finger-licking thumbs up!

Flash forward a few months.  If you can make them with milk chocolate, why not make them with white chocolate.

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Homemade Peanut Butter Cups {National Peanut Butter Day}

Course Dessert

Servings 6

Author Libby with Lemony Thyme, inspired by Taste of Home

Ingredients

• 2 9.5 oz bags Dove Milk Chocolates
• 2 Tbl. heavy cream
• 12 – 2 ” muffin papers
• 1/2 cup peanut butter
• 1/3 cup confectioners sugar sifted
• 1 Tbl. butter softened

Instructions

• Line muffin tin with 12 – 2″ muffin papers.
• Melt 1 bag (9.5 oz) of Dove Milk Chocolates and 1 Tbl. cream in microwave in microwave safe bowl at 30 second intervals, stirring in between. Spoon melted chocolate into each and tap pan on counter to level. Pop in the freezer for 10 minutes while you prepare the peanut butter filling.
• Combine 1/2 cup of peanut butter with 1/4 cup sifted confectioners sugar and 1 Tbl. softened butter. Top frozen chocolate with a spoonful of peanut butter mixture and tap pan on counter to level. Return to freezer for 10 mintues.
• Melt second bag of chocolate and 1 Tbl. cream in the microwave, then spoon melted chocolate over frozen peanut butter layer, tap pan, and return to freezer for 10 minutes.
• Once Peanut Butter Cups are set, you can remove from freezer and eat or store them at room temperature.

The post Homemade Peanut Butter Cups {National Peanut Butter Day} appeared first on Lemony Thyme.