Cilantro Chicken with Peanuts

ingredients

2  teaspoons  roasted peanut oil
1  pound  chicken breast, cut into 1-inch pieces
1  ounce  honey-roasted peanuts (1/4 cup)
1 to 2    dried red chili peppers, crushed
1  tablespoon  soy sauce
1  teaspoon  toasted sesame oil
2  teaspoons  rice vinegar
1-1/2  cups  fresh cilantro leaves
4  cups  lettuce

directions

Heat roasted peanut oil in a 10-inch heavy skillet over medium-high heat. Add chicken. Cook and stir for 2 minutes. Add peanuts and crushed pepper. Cook and stir 3 minutes more or until chicken is just cooked through. Add soy sauce, sesame oil, and vinegar. Cook and stir 2 minutes more. Remove from heat. Stir in cilantro. Spoon over cabbage or rice. Serve immediately. Makes 4 servings.

Cilantro Chicken with Peanuts

ingredients

2  teaspoons  roasted peanut oil
1  pound  chicken breast, cut into 1-inch pieces
1  ounce  honey-roasted peanuts (1/4 cup)
1 to 2    dried red chili peppers, crushed
1  tablespoon  soy sauce
1  teaspoon  toasted sesame oil
2  teaspoons  rice vinegar
1-1/2  cups  fresh cilantro leaves
4  cups  lettuce

directions

Heat roasted peanut oil in a 10-inch heavy skillet over medium-high heat. Add chicken. Cook and stir for 2 minutes. Add peanuts and crushed pepper. Cook and stir 3 minutes more or until chicken is just cooked through. Add soy sauce, sesame oil, and vinegar. Cook and stir 2 minutes more. Remove from heat. Stir in cilantro. Spoon over cabbage or rice. Serve immediately. Makes 4 servings.

Gingered Spam Salad

1 cn Spam, sliced matchstick size
1/4 c Finely chopped ginger root
1 ea Small red onion, finely Chopped
1/2 ts Garlic powder
1/4 c Freshly squeezed lime juice
Zest of 1 lime 1/2 ts Oriental dried chili powder
1/4 c Chopped cilantro leaves
8 ea Cherry tomatoes
Thai bird peppers and Cilantro sprigs to garnish

Combine all ingredients in a sealed glass or plastic container to marinate. Refrigerate at least two hours or preferably overnight. Stir or shake occasionally to evenly coat. One hour before serving, stir in cilantro. Serve on a bed of torn lettuce of your choice. Garnish with quartered cherry tomatoes, Thai bird peppers and cilantro sprigs.

GEORGE’S SOUTHWESTERN CHILI CON CARNE 
(As I found on http://www.genaw.com/lowcarb/sw_chili_con_carne.html

1 pound ground beef 
1/2 cup red onion, chopped
2 red bell pepper, chopped 
2 tablespoons chili powder 
1/2 tablespoon cumin 
4 cloves garlic, minced 
1/2 teaspoon cayenne 
2 teaspoons salt 
1 teaspoon pepper 
1/2 teaspoon garlic powder 
2 Roma tomatoes, diced
2 tablespoons fresh cilantro, chopped

In a large skillet, brown the ground beef, onion and garlic; drain the grease. Add the peppers and all of the spices. Stir in the tomatoes; bring to a simmer and cook 10 minutes. Stir in the cilantro. Server over chopped lettuce and garnish with shredded cheese and sour cream, if desired.