Cami's Ginger Chicken

I have various peanut butter-chicken recipes but I think this is my new favorite. I loved the flavor and it was really easy to make. The relish was my favorite part and I may try to incorporate it into other chicken dishes. I served mine with rice which was perfect. I think you could also serve it over pasta.

I didn't really follow the recipe. I forgot to look at the recipe in advance to see how much time I would need and at 5:00 tonight when I decided to make dinner I realized I should have been marinating the meat since yesterday. Oops. So, I ended up just putting all the marinade ingredients in my large skillet and threw in the chicken. I cooked the rice and mixed the relish and we ate. It was awesome. I think it only took me 20 minutes to make dinner. Next time I'll try it like the recipe suggests. I'm sure it will taste just as good if not better. Thanks Amy!

Melanie W.'s Creamy Shrimp Noodle Skillet

I made this tonight and it turned out better than expected! Maybe because I'm not a big shrimp eater, or maybe I thought the combination of ingredients sounded strange. But it was surprisingly yummy! And also super super easy to make, score! Like Cami had said (a super long time ago) she thought it would be too Velveeta-y, but it wasn't. It was just enought to add a nice flavor. I bet you could stir in some cheddar instead and it would be just as well.

Notes: I used less half and half - only 2 cups - because that was the size container I bought. I thought it was perfect and an easy way to cut out a little of the fat. Also, it calls for uncooked shrimp but I precooked the shrimp beforehand because I didn't think the 3 minutes given them to simmer in the sauce would cook them fully. I'm glad I precooked them first, it just made things come together easier in the end!