Poached Pear with Chocolate and Liberté Vanilla Greek Yogurt

Poaching Pears:
60 ml sugar
1 Liter water
15 ml mulling spices
4 pears

Simmer first 3 ingredients in a saucepan for 5 minutes.

Add pears and simmer until barely fork tender.  Remove from heat and cool to room temperature.

Chocolate Sauce:
4 pieces Toblerone chocolate (from large bar)
60 ml  35% cream

Melt the chocolate pieces with the cream in the microwave on medium heat for 1 to 2 minutes until the chocolate is melted. Mix well.

Assembling the plates:
Drop 60 ml of Liberté Vanilla Greek Yogurt 0% on each plate.  Top with a pear.  Spoon chocolate sauce over the pear.  Serve.

Thai Peanut Noodles with Chicken

Tonight's Dinner was inspired by Eat Yourself Skinny.  Made the recipe with few changes.  My son loved it.  Here is my version:

1/2 bag rice noodles

2 Tbsp fresh lime juice

2 Tbsp low-sodium soy sauce

2 Tbsp reduced-fat peanut butter

1 tsp Sambal Oelek

2 tsp sesame oil

2 breasts chicken

1/2 broccoli

12 sugar snap peas

1 carrot, sliced really thin (use a mandoline)

1 red pepper, sliced

1/4 cup scallions, sliced 

cilantro, chopped (to garnish)

green onions, diced (to garnish)

peanuts (to garnish)

Cook rice noodles according to package directions.  

Prepare the sauce:  mix the peanut butter, soya sauce, lime juice and Sambal Oelek together.  Reserve.

In a wok, warm the sesame oil.  Add chicken and sauté until no longer pink.  Cut in pieces.  In the same wok add 1/2 cup water and all the vegetables.  Bring to boil and reduce to medium.  Add the chicken and cook another 10 min.  Mix in the sauce and stir well.

To serve:  You can mix the rice noodles directly into the wok or place the noodles in a plate, add the chicken with vegetables and garnish with cilantro, green onions and peanuts.