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Asian Peanut Noodles with Chicken – Lightened Up

Servings: 6

Calories: 337.9, Fat 4.6 g, Carbs 51.4g, Fiber 3.7g, Protein 21.1 g

For the peanut sauce:

• 14.5 oz fat free chicken broth

• 5 tbsp natural peanut butter

• 1 tbsp sriracha chili sauce or thai chili sauce

• 2 tbsp honey

• 2 tbsp soy sauce

• 1 tbsp freshly grated ginger

• 2 cloves garlic, minced

The chicken and marinade:

• 16 oz of chicken breasts, cut into thin strips

• salt and pepper (to taste)

• 1 tbsp sriracha chili sauce or thai chili sauce

• juice of ½ a lime

• 5 cloves of garlic, crushed

• 1 tbsp freshly grated ginger

• 1 tbsp soy sauce

For the stir fry:

• ½ tbsp sesame oil

• 8 oz rice noodles

• ¾ cup green onions, chopped

• 1 ¼ cups shredded carrots

• 1 ¼ cups shredded broccoli slaw

To top:

• 1 cup mung bean sprouts

• 2 tbsp chopped peanuts

• remaining ½ of lime, sliced

• cilantro

Directions:

1. Combine sauce ingredients in a small saucepan over medium-low heat. Stir until well blended. Simmer over medium-low heat for about 5-10 minutes until sauce becomes smooth and well blended. Set aside.

2. Boil water for pasta, and cook according to package directions.

3. Season chicken with marinade items.

4. Heat a wok over high heat until hot. Add oil, and chicken in marinade. Heat until cooked through, 2-3 minutes.

5. Add in green onions, carrots and broccoli slaw and saute until tender crisp, 1-2 minutes.

6. Remove wok from heat. Add drained pasta and peanut sauce. Toss to combine.

7. Divide between six bowls. Serve with optional toppings and garnish with lime wedges.

House of WE:  We all loved it.  I mean LOVED IT.  The kids even put cilantro on theirs too and asked if I would make it again the next day. 

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Chicken Fajitas - Cooking Light, January/February 2011

Hands on time: 32 minutes, Total time: 1 hour 32 minutes

Ingredients

• 3/4 cup dark Mexican beer - we used Negra Modelo
• 2 tbsp lower sodium soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp canola oil
• 1 tbsp Worcestershire sauce
• 3 garlic cloves, crushed
• 1 pound skinless, boneless chicken breasts, cut across grain into 1/2 inch thick strips
• 1 cup sliced onion
• 1 orange bell pepper, seeded and sliced (remember you take your Zantac!)
• 1 yellow bell pepper, seeded and sliced
• Cooking spray
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 8 (6 inch) flour tortillas
• 1 jalapeno pepper, thinly sliced
• salsa (optional)
• reduced fat sour cream (optional)
• fresh cilantro leaves (optional)

Directions

1. Combine first 6 ingredients, stirring well.  Place chicken in a zip-top plastic bag.  Add 3/4 cup beer mixture to bag; seal.  Reserve remaining beer mixture.  Marinate in refrigerator for 1 hour, turning ocassionally.  Combine onion, bell peppers and remaining beer mixture in another zip-top bag, and seal.  Marinate for 1 hour at room temperature.
2. Heat a grill pan over medium-high heat.  Coat pan with cooking spray.  Remove chicken from bag; discard marinade.  Sprinkle chicken evenly with salt and black pepper.  Add chicken to pan; cook for 2 minutes on each side or until done.  Remove chicken from pan, keep warm.  Remove onion and bell peppers from bag and discard marinade.  Add onion mixture to the pan; cook for 6 minutes or until tender, turning after 3 minutes.
3. Return chicken to pan with pepper and onion mixture; heat for one minute.
4. Toast or warm tortillas.  Garnish with jalapeno slices.  Serve with salsa, sour cream and cilantro if desired.  Yield: 4 servings.

What did we think?

Mike and I were both impressed with the flavor of the chicken.  Who knew beer could impart such taste?  I was concerned it would taste more Asian than Mexican, but it was not the case!

The kids BOTH ATE IT.  Of course Elaine did not choose any peppers, but still - she branched out from the sour cream and cheese in a tortilla, so there's progress. 

We got a lot more than 4 servings out of it.  It said to serve each person 2 tortillas and divide the mixture.  We went with the "scoop out and make your own" approach and it worked great.  Plenty with plenty leftover for tomorrow's lunch.

We added shredded Mexican cheese blend, and used Mission's Life Balance whole wheat tortillas.  I served guac and chips on the side.  It was fabulous!  Warren asked how soon we could have it again.  I'd say it's a winner.

Nutritional Information (based on recipe from Cooking Light without any changes) per serving.  Two filled tortillas is one serving.

377 Calories, 9.4 g Fat (1.5 g sat, 4.7 g mono, 2.3 g poly), 31.6 g Protein, 39.8 Carb, 4.3 g Fiber, 66 mg Chol, 1.9 mg Iron, 668 mg Sodium, 67 mg Calc

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Creamy Chicken, Bacon and Tomato Pasta
(slight changes, but based on kraftfoods.com recipe)

You'll need:
3 cups whole wheat bow tie pasta (uncooked) or similar
1 lb boneless skinless chicken breasts, cut into bite-size pieces
6 slices turkey bacon, cooked, cut or crumbled into bite-size pieces
1 can (14 1/2 ounce) Italian-style diced tomatoes, undrained
8 oz 1/3 less fat cream cheese, cubed
1/4 tsp pepper
1-2 tsp garlic salt
2 tsp Italian seasoning

Directions:

1. Cook pasta as directed on package
2. Meanwhile, cook chicken in a large skillet on medium heat for 5 to 6 minutes or until chicken is done.
3. Add bacon, tomatoes, cream cheese, pepper, garlic salt and italian seasoning.  Mix well.  Cook 3 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
4. Drain pasta, combine with sauce and serve.  Sprinkle with parmesan

What says the house of WE?
Mike: bacon and pasta, what's not to like?
Elaine: I like it - even the red stuff!  (Tomatoes, she thinks she hates them.)
W: more pasta please!
Me: Well that was easy and damn satisfying!

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Thai Coconut Milk Shrimp (from my friend and reader, Melissa)

You need:

1 tbsp vegetable oil

1 tsp sugar

1 tbsp (or more) chili paste (to taste)

1/2 lb shrimp (uncooked - I buy peeled and deveined, tail-on)

1/3 can cocunut milk (I used lite)

1/4 c chopped green onions

1 tsp fish sauce

Directions:

1. Mix and saute over medium heat vegetable oil, sugar and chili paste.
2. Add shrimp, stir until almost cooked.
3. Stir in coconut milk and fish sauce; mix until heated.
4. Toss in green onions and serve with rice.

What says House of WE?

• My kids DID NOT eat this.  And that's fine.  Warren ate rice and opted for a hot dog.  Elaine wasn't having any of it.
• Mike and I loved it!  It is spicy, sweet and delicious!  We've made it several times since!

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Crispy Breaded Shrimp with Garlicky Beans (Real Simple, March 2008)

Ingredients:

1/2 cup bread crumbs

2 tbsp chopped fresh rosemary

Salt and pepper

5 tbsp olive oil

1 pound medium shrimp, peeled and deveined

1 clove garlic, chopped

1 19-ounce can cannellini beans, rinsed and drained

2 bunches arugula, trimmed

Directions:

1. Heat oven to 400 degrees.
2. Mix the breadcrumbs, rrosemary, 1/2 tsp salt, 1/4 tsp pepper, and 3 tablespoons of oil in a large bowl.  Add the shrimp and toss to coat.  Transfer shrimp and any excess crumbs to a baking sheet.
3. Bake until the shrimp are cooked through and the bread crumbs are crispy, 10 to 12 minutes.
4. Heat the remaining oil in a medium skillet over medium-high heat.  Add the garlic and cook, stirring, for 30 seconds.  Add the beans, 1/4 cup of water, 1/4 tsp salt and 1/4 tsp pepper.  Cook until heated through, about 2 minutes.  Remove from heat, add the arugula and toss to combine.
5. Divide the beans and arugula among the four plates and serve with the shrimp.  Sprinkle any extra crumbs from the pan over the top.

What says the House of WE?

• First off, we didn't have the kids eat it.  Not a chance.
• Also, I could not find canellini beans that were inexpensive.  So a quick google search revealed that they were a white navy bean.  Voila, problem solved, found a can!
• And, Mike wasn't too excited about the beans and arugula combination.  He thought it looked southern and that he wasn't going to like it.
• Surprise, WE LOVED IT!  It was great.  The shrimp was light and tasty, and the beans and arugula were delicious.  The garlic added a great taste.
• For sure we will make it again!

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Grilled Chicken Teriyaki Sandwiches
Ingredients:
Sesame-Ginger Mayonnaise
1/3 cup mayonnaise
2 tsp teriyaki baste and glaze
2 tsp finely chopped green onions
1 tsp honey
1 tsp sesame seed, toasted
1 tsp grated fresh gingerroot
Sandwiches
4 boneless skinless chicken breast halves
4 tsp teriyaki baste and glaze
4 sesame-topped kaiser rolls, split
1 (8 oz) can pineapple slices, well drained
4 leaves green leaf lettuce
2 tsp chopped green onions (if desired)

Directions:

1. Heat grill.  In small bowl, combine all sesame-ginger mayonnaise ingredients; blend well.  Set aside or refrigerate until ready to use.
2. Place 1 chicken breast, boned side up (underside in pkg), between 2 pieces of wax paper.  Working from center, gently pound chicken with flat side of meat mallet or rolling pin until 1/2 inch thick; remove wrap.  Repeat with remaining chicken breast halves.  Brush flattened chicken and pineapple slices on both sides with about 2 teaspoons of the teriyaki baste and glaze.  Refrigerate until ready to use.
3. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.  Cook 8 to 10  minutes or until chicken is fork tender and juices run clear, turning once and brushing with remaining 2 teaspoons teriyaki baste and glaze.  To toast rolls, place cut side down on grill during last 1 to 2 minutes of cooking time.  Place pineapple slices on grill; cook 1 minute, turning once.
4. Spread half of sesame-ginger mayo evenly onto bottom halves of rolls.  Top with lettuce, chicken, pineapple and green onions (optional).  Spread remaining half of mayo on top halves of rolls, and cover sandwiches.

What says the House of WE?

• Mike and I LOVED it.  It was a restaurant quality chicken sandwich, and the mayo rocked.  It was light tasting and delicious!  Elaine wouldn't even try it (go figure), but Warren did.  He claims to have liked it, although he only ate about a 1/4 of a sandwich.
• We'll for sure make this one again.  It was relatively easy and tasted delicious.  We regularly use light mayo here, and the sauce tasted just fine.
• To quickly toast sesame seeds, place seeds in a skillet over medium high heat for about 3 minutes.  Flip them in the pan while they toast.  You know, that chef-type flip using the handle of the pan.

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Italian Meatball Subs
Ingredients:
1/2 lb ground beef
1/2 lb Italian pork sausage
1/4 cup Progresso seasoned bread crumbs
1 small onion, chopped
1 egg
1 15oz can pizza sauce/marinara
2 cans (11oz each) Pillsbury refrigerated crusty French loaf
4 oz (1 cup) shredded mozarella cheese

Directions:

1. Bake bread as directed on package.  In medium bow, combine ground beef, sausage, bread crumbs, onion and egg; mix well.  Shape into 16 (1 1/2 inch) balls.
2. In a medium skillet, cook meatballs over medium heat for five minutes or until browned turning frequently.  Drain.  Add pizza sauce, redude heat, cover and simmer 12 to 15 minutes (or until meatballs are thoroughly cooked).
3. Slice each loaf open, sandwich style.  Place 8 meatballs in each loaf, spoon sauce over the meatballs.  Sprinkle with cheese.  Cut loaves in half to make four sandwiches.

What says the house of WE?

• We served this with a packaged lite Cesar salad kit.
• Mike and I liked it.  But of course, we love us a meatball sub!
• It was very easy to make, and didn't take long at all.  I'd say about 30 minutes total.
• Next time I make this, I'll be sure to chop the onions smaller. 
• I used marinara because I like that more than pizza sauce.
• Warren thought it was good, but then opted to eat just the bread and the sauce.  Elaine never eats, so we don't count her.

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Easy Italian Pasta
Ingredients:
2 1/2 cups uncooked cavatappi pasta (8oz)
1/2 lb Italian pork sausage
6 to 7 medium (Roma) tomatoes, seeded, chopped (about 1 1/2 cups)
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese (2oz)

Directions:

1. Cook and drain pasta according to package directions.
2. Meanwhile, in large skillet, cook sausage over medium heat, stirring frequently, until browned.  Drain; return to skillet.
3. Add tomatoes, cream and drained pasta.  Stir gently to mix.  Cook over medium heat, stirring frequently, until thoroughly heated.  Do not boil.  Sprinkle with cheese.

We served this with steamed green beans and breadsticks (as a back up for the kids).

What says the House of WE?

• I chose this to use up the other half of the sausage thingy I bought for the meatballs.  This recipe was easy (other than de-seeding the tomatoes, which is easy yet annoying).  I accidentally put the cheese in the sauce while cooking instead of on top, but um yeah, that's not a real problem.
• It was DELICIOUS, and I kid you not.  I'm not sure how something so simple was so fabulous. 
• The KIDS BOTH ATE IT.  And Elaine ate the green beans.  Fabulous!