Scechwan pork recipe (If you don’t eat pork, try boneless chicken breast)


  • 2 tsp dark sesame oil
  • 1 pound uncooked pork tenderloin, cut in 1 inch pieces
  • 2 tsp ginger root, peeled & minced
  • 3 medium garlic cloves, minced
  • 1 medium red pepper, cut in strips
  • 1/3 cup medium picante sauce
  • 2 tbsp peanut butter (Sprelly sweet Thai chili pepper is a local favorite)
  • 1 tbsp low sodium soy sauce
  • 2 cups cooked white rice, hot

1/4 cup raw scallions, sliced Instructions Heat oil in a nonstick skillet over medium-high heat. Add pork, ginger, & garlic. Stir-fry for 1 minute. Add bell pepper slices & stir-fry for 2 minutes. Add picante sauce, peanut butter & soy sauce. Stir-fry 3 minutes
or until pork loses its pink color and the sauce is thick. Transfer pork and rice to individual plates and top with scallions. Yields 4 servings of 1/2 cup meat mixture and 1/2 cup rice.

Vegan Thai Lettuce Wrap:

Ingredients: Cabbage – thin slices, Carrots – Match Stick, Romaine Lettuce Leaves, Diced Green Onion, Cilantro & Mint. Take Romaine Lettuce leaf and spread some Sweet Thai PB. Top it with Cabbage, Carrots, Green onion and hint of cilantro and mint. Curl it up and eat!

Chicken with Brown Curry Rice:

Chicken Breast, Green Beans, Coconut oil and Sweet Thai Chili Sprelly with Brown Curry Rice.
Skinnytaste Chicken Pad Thai with Sweet Thai PB

Thai Lettuce Wraps:

Sweet Thai with Curried Peach Jam Sandwich


Thai Lettuce Wraps

  • Sprelly – Sweet Thai Chili Peanut Butter
  • Any Ground Protein Lettuce (in photo: iceberg)
  • Vegetables (in photo: carrots, water chestnuts, onions, tomato, bean sprouts)
  • Minced garlic
  • Minced lemongrass
  • Soy sauce
  • Hoison sauce
  • Cooking Oil (I used Sesame Oil)
  • Salt
  • Pepper
  • Shichimi Togarashi (optional)
  • Garlic Chili Sauce (optional)

NOTE: I have no measurements because I “eyeball” it (but I’ll guess-timate for those who need it) and I am constantly tasting for flavor. Don’t worry; trust yourself.

Prep all of your veggies and set aside. Also good to add are bell peppers, cucumbers, alfalfa sprouts, … 

In a pan, heat just enough cooking oil to brown about a teaspoon of minced garlic for every half pound of ground protein. Once the oil is heated, brown your garlic and protein.

While that is cooking, in a bowl on the side add two tablespoons of Sprelly Sweet Thai Chili Peanut Butter and add cooking oil mixing continuously until sauce-like consistency (instead of a spread). [Note: Oil used will affect the end flavor so I recommend a light one]

Back to the pan.. Add your newly made Sprelly peanut sauce, Soy Sauce, Hoison Sauce, Salt, Pepper, Shichimi Togarashi, Garlic Chili Sauce, … All to flavor. Be mindful that you can always add more, but it is harder to fix when you add too much. 

Once it is to your liking in flavor, take off the heat and set aside. 

More Sprelly Peanut Sauce: Like the sauce made for the cooking protein, need to make some more to top off the wrap. So might as well make extra in the window of cooking the protein. In the photo, mine is a bit more red because I added additional Chili Sauce (I like it spicy).??Assemble your wrap and you are ready to eat. 

This Sprelly peanut sauce will also be great with Vietnamese Spring Rolls. 

CRABCAKE with Sweet Thia

Crabcake with Sweet Thai

Sandwich: Sweet Thai Peanut butter with Curried Peach Jam from Weebie Jammin company, toasted bread with grilled chicken topped with shredded cabbage and carrot!

Great with Artesian Bread, Crackers, Celery, apples

Sweet Thai with Chicken and Noodles:

Chop & set aside

  • 1 onion
  • 2 stalks celery
  • 1 green pepper
  • Cook in wok

  • 1 lb diced chicken
  • Once chicken is cooked, add chopped veggies and cook for several minutes to just about desired tenderness.

    Add Sprelly, pineapple, and coconut milk. Mix well.

    Add bean sprouts & water chestnuts.

    • 1 14 oz can bean sprouts
    • 1 8oz can sliced water chestnuts 
    • 1/2 4 oz can diced pineapple
    • 1/2 13.5 oz can coconut milk

    Serve over noodles or rice. Yummy!

    Sweet Thai Chili Peanut Butter Marinade:

    • 1 – 8oz Container Sprelly Thai Chili Peanut Butter
    • 1/4 C Lime Juice
    • 1/4 Cup Rice Wine Vinegar or Sherry Vinegar
    • 1 C Olive Oil
    • 1 tsp Lawry’s Season Salt
    • 1/4 tsp Black Pepper
    • 3 medium to small cloves of garlic
    • 2/3 C Coarsely diced onion
    • 1 tblsp Brown Sugar, packed

    Place all ingredients in blender or food processor and mix until combined.  Marinade will have a thick consistency.  Marinate for meats for 48 to 72 hours for the most flavor.

    Great for grilling, baste with mixture while cooking.

    Pork and  chicken are particularly good.  

    White Chocolate Almond Butter:

    Bananas, Apple, Strawberries, Pancakes, Waffles, ice Cream, Animal Crackers
    White Chocolate Almond Butter Banana Smoothie: 1 large banana, 1 cup cie, ½ cup alond milk, ¼ cup greek yogurt, 1 heaping TBSP nut butter, ½ tsp vanilla extract – blend and drink! (pic)
    White Chocolate Banana Smoothie

    Great with maple Nut Oatmeal

    Blackberry White Chocolate Almond Butter:

    With Granny Smith Apple
    With Waffles with fresh sliced peaches, thick cut hickory smoked bacon with side of eggs
    Blackberry White Chocolate with Granny Smith


    Monkey Bread – substitute cream cheese with Breakfast Blend
    Great with peaches, English muffins,

    Monkey Bread with Breakfast Blend


    Sandwich – Apple Crunch Bread from Great Harvest Bread Co, with Salted Butterscotch PB and Apple Butter from Weebie Jammin!
    Sandwich – Salted Butterscotch with Raspberry Jam (pic)
    English Muffin with Butterscotch with banana and strawberry (pic)
    Goes great on pretzels, celery, blueberry pancakes
    Butterscotch between two halves of a banana (pic)


    Sandwich – Harvest Spice PB with apple jelly and ham on “health Nut bread”- slathered with butter and grilled to perfection!


    SANDWICH: Honey Roasted Peanut Butter, Banana and a Touch of Natural Jam smothered between two slices of bread (pic)