Posted on 3 Comments

Chicken Satay Noodle Salad

Do you love Thai food? Do you think peanut sauce is its own food group?  Then this recipe is for you!  As an added bonus it also goes together pretty quick and if you make extra of the marinated chicken, you can make satay skewers  or chicken for wraps for a later meal.  I will give you that the ingredients list is a little long, but after you make this recipe once you’ll have the hang of it and it will go together in a flash.

I probably could eat this every day of my life.  Seriously, if I was stranded on a desert island, I’d want this to come with me.  It’s amazing.

Originally from the Recipe Tin Eats blog, I did make a few adjustments for ingredients I didn’t have, and will include those

IMG_3249

Meat

  • 12 oz Chicken breast

Produce

  • 2 Carrots
  • 1 Chili, large red (my kids don’t like spicy, so i skipped the chili)
  • 1 Garlic clove
  • 2 cups Green cabbage
  • 3 tbsp Peanuts
  • 2 cups Red cabbage (I used all one color cabbage i’ve made this with red and green, and while i prefer the red, it’s good either way)
  • 2 Scallion/shallot, stems (i used green onions)

Canned Goods

  • 6 tbsp Coconut milk

Condiments

  • 2 tbsp Lime juice
  • 1/4 cup Peanut butter
  • 2 tbsp Soy sauce
  • 2 tsp sweet Soy sauce/ kecap manis, sweet (I used regular soy sauce)
  • 1 1/2 tbsp Sriracha

Pasta & Grains

  • 10 oz Egg noodles, fresh (I used spaghetti)

Baking & Spices

  • 2 tsp Brown sugar
  • 1 1/2 tsp Curry powder
  • 1/2 tsp Salt
  • 1 Salt and pepper

Oils & Vinegars

  • 1 tbsp Cooking oil
  • 1 tbsp Sesame oil

Liquids

  • 2 tbsp Water
  1. Mix dressing ingredients in a bowl until smooth.
  2. Prepare noodles according to packet instructions.
  3. Place both cabbages and carrots in a bowl, add ¼ tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
  4. Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
  5. Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
  6. Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

Honestly, my kids LOVED this.  They are 4 and 2 and while the 4-year-old is kind of hot and cold on cabbage, the 2-year-old reliably loves it.  They both will happily devour pretty much anything pasta.  And pasta with peanut sauce, forget about it!  They go nuts!

Also, fun fact if you let your kids help in the kitchen, they are more likely to eat what you make!  I am not one for making separate meals for everyone, so we all eat the same thing.  This recipe is a great one to let the kids help with because they can safely measure out all the peanut sauce ingredients and whisk them up.  I also let the kids assemble the ingredients and pour on the dressing.  They really love helping! I hope you enjoy it as much as we do!

 

Posted on 6 Comments

Chicken, Hummus and Avocado Wraps- Lunch on the Go!

Are you always searching for lunch options?  Ones that taste good, are easy to make, fast to take, and that the kids will eat?  Something with some versatility, but a reliable enough base recipe that you can be sure you always have the goods on hand? Me too.  Thats why I LOVE these wraps.  The are pretty healthy, super adaptable, and best of all, super delicious.

At some point early in the week I make up a couple of chicken breasts worth of either grilled or pan sautéed chicken with herbs.  My personal favorite seasoning for grilled chicken is original Mrs. Dash.  If I’m cooking it in a skillet, I slice the chicken and add Weber Grill seasoning Garlic and Herb.  Seriously, so easy and so good.  Then I have enough cooked chicken on hand for a few meals.

My base recipe is to use a whole wheat wrap, some homemade hummus (but store bought is fine!), 2-3 ounces of chicken strips (you can adjust this based on your needs), 1/4 sliced avocado and a handful of spinach.  Spread the hummus on the wrap, add the avocado, chicken and spinach, roll and enjoy!

My kids love this, and don’t even seem to notice the spinach.  It travels well.  It’s even good served with the chicken hot or cold.  combined with a salad, it’s a meal that weighs in right about 300 calories.  It’s a great midday boost of chicken, fiber, monounsaturated fat, protein, and iron.  We love it.

3815694769_01beff2723

And you can change-up the ingredients.  Don’t like spinach?  Try it with kale or romaine.  Not a fan of chicken?  Try falafel, seasoned beef or turkey.  I also love to do wraps with greek seasoned turkey burger, spicy sautéed green beans, humus and a bit of feta cheese.  The sky is the limit with these tasty wraps!

You can also stick them with toothpicks and slice them into rounds to go in lunch boxes for little ones.  I think they are a great lunch to take on outings.

I hope you enjoy these, I’m excited to take them with us to the pool, zoo, botanical gardens and all of our summer adventures!

photo credit: Breakfast at the Fog via photopin (license)

Posted on 5 Comments

Sweet Potato Noodles and Chicken- a delicious twist!

Some of you may have a veggie spiralizer.  Like you, it may be collecting dust in a drawer.  This recipe is a great way to get some use out of your spiralizer, and is super delicious and packed with nutrients.  It’s also a great veggie rich dinner dish.  If you don’t have a spiralizer, fear not, you can use a mandolin slicer or a vegetable peeler instead.  I apparently have a low grade spiralizer, because i was only able to spiral slice half a sweet potato before I lost traction.  So I ended up using my mandolin anyway, and then just cutting the coins into ribbons.  You need super thin slices.  I also used the mandolin for the onions.

This recipe is adapted from the Get Inspired Everyday blog, and their recipe for Cajun Sweet Potato Noodles.  I almost think “cajun” is a misnomer, because this dish is not at all spicy.  I also did not have chicken thighs on hand, so I used breast.  I think this dish would be even better with beef or pork.  Even my kids loved it!  It is super easy to throw together, and I loved that my kids were able to help! I served it as a main course, but you could serve it as a side dish either with or without the meat.  It’s pretty versatile.

sweetpotatot

Ingredients
Sweet Potato Noodles:
  • 2 pounds sweet potatoes or yams, peeled and the ends cut off
  • 1 Tablespoon avocado oil
  • 1 Teaspoon Cajun seasoning
  • ½ Teaspoon sea salt
Chicken:
  • 1 pound boneless skinless chicken thighs
  • 1 Teaspoon Cajun seasoning
  • ½ Teaspoon sea salt
  • 1 Tablespoon avocado oil
Veggie Noodles:
  • 1 large red bell pepper, cored and thinly sliced
  • 8 ounces crimini mushrooms, about 15, cleaned and thinly sliced
  • 1 large red onion, peeled and the ends sliced off
  • 1 large zucchini, about 12 ounces, ends sliced off
  • 2 cloves of garlic, minced
  • 1 Tablespoon avocado oil
  • 3 tomatoes, about 12 ounces, chopped (I used frozen from my garden last year because that’s what I had- it worked great, and I imagine canned or grape tomatoes would work well too)
  • Chopped fresh cilantro, about ½ of a small bunch
Instructions
  1. Preheat the oven to 450ºF.
  2. Start by spiralizing the sweet potatoes, and place them on a parchment lined baking sheet.
  3. Spiralize the red onion and zucchini and set them aside. Clean the spiralizer right away for easy cleanup! Slice the red pepper into matchsticks and slice the mushrooms.
  4. Toss the sweet potato noodles with the avocado oil, Cajun seasoning, and sea salt. Set them aside while you prepare the chicken.
  5. Cut the chicken thighs up into bite-sized pieces. Heat a large skillet over medium high heat, when the pan is preheated add the avocado oil, cut up chicken, Cajun seasoning, and sea salt to the pan. Sauté the chicken until it’s no longer pink. Transfer it to a bowl and set aside.
  6. Place the sweet potato noodles in the oven to roast.
  7. While the sweet potato noodles are roasting sauté the prepared bell pepper, mushrooms, onion, zucchini, and garlic in the remaining 1 tablespoon of avocado oil until the veggies are just tender.
  8. When the sweet potato noodles have softened, but not turned to mush, about 8 minutes. Remove them from the oven and add them to the pan with the sautéed veggies. Add the sautéed chicken, chopped fresh tomatoes, and fresh cilantro.
  9. Cook just long enough to heat through and serve immediately!

Enjoy!!

Read more: Cajun Sweet Potato Noodles | GI 365 http://gi365.co/food/cajun-sweet-potato-noodles/#ixzz43kerDh3F
THIS CONTENT IS COPYRIGHT PROTECTED © 2013 – 2016 Get Inspired Everyday! All Rights Reserved – PLEASE FEEL FREE TO SHARE THIS CONTENT, JUST DON’T DELETE THE ATTRIBUTION LINKS PLEASE – Get Inspired Everyday!
Follow us: @GI_365 on Twitter | GI365 on Facebook
Posted on Leave a comment

Alaska Salmon Frozen to Fork Fast Dinner!

Every day my husband and my kids ask me the same question and I am sure you get the same question as well. It is that wonderful, “What’s for dinner?”.  I really don’t hate the question as much as I hate trying to remember to take something  out of the freezer and have it thawed and ready to cook for that night.  I cannot tell you how many times I used to go grab take out, or make a box of mac and cheese with fish sticks simply because I forgot to take something out for dinner.

I have found a solution to this problem for at least a couple of times a week.  I can cook Alaska Salmon frozen with my Citrus Garlic Foil Salmon and it can go from my freezer to the dinner table in about 30 minutes.  I have one of the kids help with a salad, make up some brown rice and not only do we have a healthy dinner but a fast one on the days where I simply forget to take something out of the freezer.

Some of the things that I love about Alaska Salmon  and using it frozen are that it is all wild caught in the ice-cold waters of Alaska, and right after it is caught they chill the catch and flash freeze it, which ensures that the Alaska seafood is kept as fresh as possible locking in the fresh flavor and best quality.

The cold environment of Alaska allows for seafood that’s lean, firm and superior in flavor.  It is full of great quality protein and has vitamins, minerals and of course oils that are essential to good health.  There are five species of salmon, several varieties of whitefish and quite a few shellfish species, Alaska can provide your best seafood options year round. You can cook all of these varieties from frozen and be assured of a healthy and tasty meal no matter what your schedule looks like. They even have a great recipe resource and cooking guide at AlaskaSeafood.

So, let’s get on to my recipe and helping you make a weeknight meal for when that question comes to you!

SAMSUNG CAMERA PICTURES

2 cloves of crushed garlic

red pepper flakes to taste (I use a small pinch for mine)

pinch of salt

juice from 2 limes

black pepper

2 frozen 6 ounce Alaska salmon fillets

olive oil for brushing

Heavy Duty Aluminum foil

Preheat your oven to 375 degrees.

 

 

SAMSUNG CAMERA PICTURES

While you are waiting for your oven to heat, rinse the fish with COLD water and pat dry, do not skip this step, it takes off the water which will water down your spices and make your fish bland.

SAMSUNG CAMERA PICTURES

Lay each fillet of fish on a 12 in square piece of foil and brush both sides with olive oil.  Mix all other ingredients and then pour half of the mixture on each fillet and close up the foil packs.  Place on a baking sheet and bake for about 30-40 minutes.  Salmon is done at 145 degrees in the center

SAMSUNG CAMERA PICTURES

While your fish is baking, make your side dishes and dinner is served!

SAMSUNG CAMERA PICTURES

I hope you will try this, it is one of my favorites, its low in calories, easy, fast and Alaska Salmon is high in protein, low in saturated fat, low in sodium and one of the best sources of heart-healthy omega-3 fatty acids.

You can check out one of more than 600 live cooking demonstrations at a store near you, just check out this locator for one close to you.

 

Posted on 1 Comment

Toasted Quinoa Tabouleh

quinoa tabouleh

This isn’t *exactly* tabouleh.  But it’s close enough that the name works, and I didn’t know what else to call it, other than delicious.  It’s super easy, packs well for lunches, and works as a main course or a side dish.  I love it as a light lunch and since quinoa is a complete protein, I know it’s a balanced meal despite being light and fresh. It also utilizes some of my favorite produce, so that’s a hit in my book. 

quinoa tabouleh

You will need:

2 cups of quinoa- any variety (This recipe makes 4 cups, you can adjust it to make more or less, but you’ll want to always use twice as much water as quinoa)

4 cups water plus some concentrated stock or boullion cubes, or just 4 cups of stock.  I use chicken, but vegetable works fine too

a couple of pats of butter

Your favorite Italian salad dressing

cut up tomatoes and avocados (you can absolutely add other veggies like peppers, roasted sweet corn, or whatever suits your fancy)

quinoa taboulehIn a large, dry pot, add quinoa and toast over medium/low heat until it is golden brown.  Do not allow to burn.  Add the stock, bring to a boil, reduce heat to low and cover.  Allow to cook for about 20 minutes until all of the liquid is absorbed and the quinoa is tender.  It’s okay if there is still a light spot in the center, as long as it is tender. 

Remove from heat and transfer to a large bowl, add a couple of pats of butter and mix (you can skip this, but the butter gives it a nice texture and rounded flavor).  Douse with about 1/2 cup of salad dressing and mix well.  Stick it in the fridge til it’s cool.  Once it’s cool, you can taste it and determine if you want more dressing.  I like mine to just barely have that Italian dressing zing without covering up the toasted and almost nutty flavor of the quinoa, but some folks may want a lot more of that dressing flavor. 

Just before serving, cut up some cherry or grape tomatoes and ripe avocados (or the veggies of your choice) and stir them in. tabouleh with stuffed avocados

This is also super delicious served with roasted garlic and kale hummus stuffed avocados! Enjoy!

Posted on 15 Comments

Easy Doritos Chicken Strips

I invented this recipe after seeing the idea online  for breading chicken tenders with crushed Doritos. I was pressed for time and didn’t have time to make the casserole or the traditional method, as I had to go from raw chicken to dinner on the table within an hour, preferably less. Did I mention the chicken was still partially frozen?

Anyway, the only thing to do was precook the chicken. And I was limited on options. You could use precooked tenders, or you could cook your chicken in broth. If you have the luxury of time, then just skip ahead to the buttermilk and crumb dredge step, and oven bake. I sliced my chicken breasts in half to make thin cutlets for fast cooking, and precooked in teriyaki sauce. 

buttermilk ranch

You will need:

chicken breasts. I have a family of 4, so I used 4, cut into 8 cutlets. You could also use tenders, strips, or nuggets

buttermilk, about 1/2 cup

prepared ranch dressing, about 2 tablespoons

1 bag nacho cheese flavor Doritos

chipsThe method is simple. Set your oven to 350 degrees. 

Mix the buttermilk and ranch dressing in a bowl. Put the Doritos in a zip top bag and crush into crumbs with a rolling pin. If you don’t own a rolling pin, a soft drink bottle will also work. Place the crumbs in a separate bowl or dish. (Pie pans work great for dredging).

Dip your chicken pieces into the buttermilk and ranch mixture, turning to coat. 

dredged chicken

Transfer the chicken to the crumbs, cover with crumbs and press gently to adhere. 

Transfer to a baking sheet and bake at 350 degrees about 20 minutes until your “batter” is nice and crisp. If you are starting with raw chicken, please ensure you use a long enough cook time to cook the chicken all the way through. 

chicken and crumbsAnd now it’s ready to serve! We just served with some steamed asparagus, but this versatile dish goes well with anything. It’s easy, fast, kid friendly, and a great way to sneak some protein into your game day or party appetizer.