Coco Cooks!

You would think that being super pretty, really skinny, extremely funny, and borderline brilliant would be enough right?

Nope. I also am a great cook.

It's too much really, but God blessed me with lots o' talent. I kid, I kid. But I really do love to cook and usually whip up dinner every night for my gorgeous family.

Hubby and I eat pretty low carb during the week, this means two dinners. One for us, one for my wild Indians. I try to cook as fresh and as organic as possible. Key word being "try."

This recipe was discovered when I was preggers with Tess, and I was addicted. Why she wasn't born with a raging peanut allergy is beyond me. Bram loved it as well. I am making this tonight for the kids and thought I would share. EVERYONE in your family will be a fan. Promise. It is super healthy and can be made 100% organically without a problem.

Nutty Noodles with Chicken

1 package (12oz) Soba noodles-I use whole wheat fettuccine noodles, we ain't got no Soba noodles in my neck of the woods.
2 cups frozen, shelled edamame
2 cups shredded carrots
1/2 creamy peanut butter
1/2 Asian sesame or ginger salad dressing
2 cups cooked, shredded chicken
1 cucumber, sliced

1) Bring a large pot of salted water to a boil. Add noodles and cook 3 minutes. Add edamame and carrots to noodle water and cook 3 more minutes. Drain.

2) In a large bowl, whisk together peanut butter, salad dressing, and 1/4 cup of very hot water. Add drained noodle mixture to peanut sauce and toss to coat well.

3) Add chicken and cucumber slices and toss again. Serve warm or at room temperature.

YUMMY!!!!

On a side note, that Overstock.com commercial with the two singing farmers bugs the ever living shit out of me.