Asian Zucchini Noodle Stir-Fry

First - this is supposed to be made with shrimp! I made this on a night when Will wasn't going to be home, so I just left the shrimp off and went veggie. But it would be delicious with shrimp, or even chicken too! The sauce is the best.

I'm posting the recipe WITH shrimp. Just skip that step if you keep it veggie.

1/2 c chicken or vegetable broth
1/4 c hoisin sauce
1 tbsp low sodium soy sauce
2 tsp cornstarch
3 tbsp olive oil, divided
1 tbsp minced garlic
1 tsp minced fresh ginger

1 lb jumbo shrimp, shelled and de-veined

1 medium bell pepper, sliced

1/2 c shredded carrots
2/3 c sliced red onions
1 c sugar snap peas
2 medium zucchini, cut into noodles (I used 4 smaller)

Toasted sesame seeds, for garnish

In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.

Place a large sauté pan or wok over medium-low heat. Add 2 tbsp olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
Increase the heat to medium. Add the remaining 1 tbsp of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. 

Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately.

Original recipe found here.

Sauteed Garlic Broccoli

I have been making broccoli this way for-ev-er. I've just never gotten around to posting the recipe. Finally doing it! It's our favorite way to make broccoli, no doubt.

4 c broccoli florets (1 large bunch)
3 garlic cloves, minced
2 tbsp sesame oil
2 tbsp reduced-sodium soy sauce
1/2 c low sodium vegetable broth
1 tbsp cornstarch
red pepper flakes


In a bowl, add garlic, soy sauce, broth, and cornstarch. Whisk to combine.
In a large skillet over med-high, add sesame oil, a sprinkle of red pepper flakes, and heat for a minute.
Carefully add broccoli florets. Cook for about 4 minutes, stirring often to prevent burning. Reduce heat to med-low, then and add garlic sauce. Stir well to coat. Cook for about 3 minutes. Sauce will thicken and absorb into the broccoli.

Original recipe found here.

Spaghetti Squash with Spicy Thai Peanut Sauce

Omg. I love spaghetti squash. I love peanut sauce. Typically, I don't cook with peanut sauce because, well, peanut butter and oil. However, I've found a delicious new way to make it that is so much lower in calories! I love PB2.

Check out the labels and click on "spaghetti squash" for all my spaghetti squash recipes!

1 medium spaghetti squash
salt, pepper, garlic powder
¼ c chopped parsley
2 tbsp crushed peanuts
green onions (I put green onions on everything)

Peanut Sauce:
1 can (14 ounces) light coconut milk
1/2 c PB2 (don't add the water, just leave it powdered)
¼ c Stevia (or sweetener that measures cup-for-cup like sugar)
2 tbsp soy sauce
2 tbsp white or apple cider vinegar
1 tsp sesame oil
2 tsp red curry paste


Spaghetti Squash: You can cook your spaghetti squash however you'd like. I always make mine like this: Preheat oven to 375 degrees. Place whole spaghetti squash on baking sheet and stab it all over with a fork. Bake for 45 min to 1 hr. I like to rotate my spaghetti squash about every 20 min. Let the squash cool, and slice it lengthwise down the middle. Scoop out the middle part with seeds, Use a fork to shred the spaghetti squash.

Peanut Sauce: Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
Take off heat to cool sauce.

To serve: I used a fork to pull up the noodles, sprinkled some salt, pepper, and garlic powder on them. Then I poured the sauce in and mixed. I actually ended up with a little extra sauce. Sprinkle parsley and crushed peanuts over the top. Enjoy!

Original recipe found here.

Raw Rainbow Pad Thai Salad

This time of year, every time I make something I think - "Can I do this during the school year?" Answer: YEP! Spiralize everything on Sunday, and make individual containers. This could easily be my lunch every day.

Also - this was my first time to try hemp seeds!

Sweet potato noodles were for Cajun Sweet Potato Noodles!

Salad:
1 medium zucchini, spiralized
2 large carrots, julienned (I spiralized)
1 red pepper, thinly sliced
1 c thinly sliced red cabbage (I also spiralized this!)
1/2 c frozen edamame, thawed
3 green onions, thinly sliced
1/2 tbsp hemp seeds
1/2 tbsp sesame seeds

Peanut dressing:
1 tsp minced garlic
1/4 c PB2 (powdered peanut butter, go ahead and mix it with water)
2 tbsp fresh lime juice
2 tbsp low-sodium soy sauce
2 tbsp water
2.5 teaspoons pure maple syrup (or other sweetener) (I used Stevia)
1/2 tbsp toasted sesame oil
1 tsp freshly grated ginger



Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

Original recipe found here.

"Fried" Zoodles and Veggies

Once the prep for this dish was done, I had it cooked in less than 10 minutes! During the school year, it would be easy to prep all the veggies on Sunday, then make the stir-fry Mon. or Tues. This is so low calorie, healthy, and delicious! If you haven't bought a spiralizer yet, you need one!! (I have this one from AmazonPrime!)

4 c zucchini peels (spiralized, mandolin, peeled, etc.) (I had 3 medium zucchini & used my spiralizer)
1/2 c diced white onion
1 1/2 c broccoli florets
1 bell pepper, chopped
6-8 baby bella mushrooms, sliced
1 tsp minced garlic
2-3 tbsp light soy sauce
2 eggs
salt/pepper
olive oil cooking spray


Coat medium sized skillet with cooking spray and under medium heat scramble the eggs and set aside.

Spray a large pan with cooking spray, heat over medium-high heat, and add garlic. Cook for about 30 seconds, and add the onion and broccoli. Stir and continuing cooking for a few minutes. Add bell pepper and mushrooms, cooking 2-3 more minutes. Add in soy sauce, stir all veggies together. Add zucchini noodles, stir. Last, add in the scrambled egg. Give it a big stir, season with salt/pepper, and serve! YUM!!!

Original recipe found here.

Asian Beef & Vegetable Stir-Fry

This was the best! A favorite out of all the Asian stir-fry dishes I've made. (Click here for other Asian stir-fry recipes!) I found this super thin flat sliced sirloin at HEB. Side note - HEB is the best. Anyway, all I had to do was slice the thin, flat pieces into strips. The beef in takeout is always so thin, and that's one of the things I love. Most of the time I'm not able to get mine that thin, but thanks to HEB this was perfect!

The original recipe just included mushrooms and snow peas. I went ahead and added additional vegetables like bell peppers, broccoli, and then squash & green beans from my mom's garden! Steak delicious, sauce delicious, veggies delicious. Thumbs up big time!

Oh also - the original recipe called for serving over rice, which would be delicious. But trying not to cook with as many carbs right now. The extra veggies made it perfect and filling!

Homemade Asian Sauce:
1/2 cup light soy sauce (or low-sodium soy sauce)
5 tbsp brown sugar
6 garlic cloves, minced
1/2 tsp ginger (I use the tube kind)
2 tap rice vinegar

Beef:
10 oz snow peas
4 tablespoons olive oil
10 oz mushrooms, sliced thinly
* Add whatever veggies - I added squash, green beans, broccoli, and bell peppers
1 lb beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)


Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.

Heat a large skillet until hot, add 2 tablespoons of olive oil, let it sizzle. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded - I was able to do all of mine in a really large pan. This will ensure that meat will brown on high heat. Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl. Add a second batch of meat, and repeat (if needed).

With meat sitting aside, add a little oil to the pan. Add in garlic and let cook for about 30 seconds. Then add your veggies you have - first I added the broccoli and green beans, cooked those for about 2 min. Next I added in the squash and snow peas, cooked those for maybe another 2 minutes. Last I put the mushrooms in, continued stir-frying for about 1 minute.

Return all of the cooked meat back to the skillet. Add in your prepared Asian sauce. On high heat - stir everything to combine, for about 1 minute. Turn off heat. Cover the skillet with a lid.
Serve over rice (if you want to!),

Original recipe found here.

Slow-Cooker Asian Chicken Lettuce Wraps

YUM.

• 2 lbs ground chicken

• 3 cloves garlic, minced

• 1 red bell pepper, cored and finely chopped

• 1/2 c finely chopped yellow onion

• 1/2 c hoisin sauce

• 2 tbsp soy sauce

• salt and black pepper

• 1 (8 oz) can sliced water chestnuts, drained and rinsed

• 1 c cooked brown rice (I used minute rice, and added it without cooking first!)

• 3 green onions, sliced

• 1 tbsp rice vinegar
  1 1/2 tsp sesame oil

• 1 head iceberg lettuce
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• Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 - 6 minutes. (I just cooked on stove instead of microwaving). Drain off liquid and pour mixture into a 5 - 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 - 3 hours until chicken is tender.
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• Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 - 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.
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Original recipe found here.

Ginger Beef, Mushroom, & Kale Stir-Fry

I wish Will would write about how much he loved this dish, because I can't describe it. It was amazing! Very easy too. MUST MAKE!

Marinade:

• 1/3 c light soy sauce
• 1/2 c vegetable broth
• 3 tbsp rice wine vinegar
• 2 tbsp corn starch
• 2 tsp ground ginger
• 1/4 tsp black pepper

Stir-Fry:

• 1 lb thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 12 oz baby portobello or button mushrooms, halved
• 3 c chopped kale
• 2 green onions, thinly sliced

To make marinade: Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

To make the stir-fry: 

Once steak has marinated, heat 1 tbsp oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.

Original recipe found here.

I made this with brown rice, honey roasted carrots, and roasted Parm asparagus. 

Asian Edamame Fried Rice

This fried rice is healthier than any you'd get out, and it's awesome! Highly recommend. I love SkinnyTaste.

I made this along with my Hibachi Soup, and Baked Vegetable Egg Rolls. Mmmm.

3 c leftover cooked brown rice
2 egg whites, scrambled
1 whole egg, scrambled 
1 tbsp Smart Balance oil
1/2 onion, chopped
2 cloves garlic, diced 
5 scallions, chopped, whites and greens separated
1/2 c shredded carrots
cooking spray
1 c ready-to-eat shelled edamame
2 tbsp lite soy sauce
salt and fresh pepper to taste

Whisk eggs and egg whites, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside. Let the wok get really hot. Add oil and cook onions, scallion whites, carrots and garlic for about 1-2 min, careful not to burn. Add brown rice and stir a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes.  

Original recipe found here.

Easy Coconut Shrimp

If a restaurant has coconut shrimp on the menu, I HAVE to get it. I love the crispiness of the shrimp, the spicy/sweetness of the sauce. This did not disappoint!

1/3 c all-purpose flour
1/2 tsp salt
1/2 tsp pepper
2 large eggs, beaten
3/4 c Panko bread crumbs
1 c sweetened shredded coconut
1 lb raw large shrimp, peeled and deveined with tails attached
vegetable oil or coconut oil

• Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
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• Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
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• Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
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• Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce!

Original recipe found here.

Sesame Glazed Cauliflower

I was slightly skeptical about this cauliflower recipe, but it is easily one of my favorites now! I can't wait to make it again. I could eat a big plate of these for dinner, no problem!

For the sauce:
½ c light soy sauce
¼ c honey
½ tbsp grated fresh ginger
1 tbsp sesame oil
¼ c rice vinegar
1-2 sliced scallions
1 tbsp sesame seeds
For the cauliflower:
One large head cauliflower
½ c flour
½ c milk
½ tsp garlic powder
Optional additional sesame seeds and/or scallions for garnish, if desired

For the sauce:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
For the cauliflower:
Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray. Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.

Whisk together the remaining ingredients in a bowl. Toss the cauliflower in the batter until thoroughly coated. Arrange the cauliflower on the baking sheet in a single layer. Bake for 15-20 minutes, or until slightly less done than you want them. 
Remove from the oven and pour the sauce over the cauliflower. Return to oven for another 5 minutes. Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet. Return to the oven for another 5 minutes.

Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional scallions and/or sesame seeds. If desired, pour any remaining sauce off of the baking sheet into a bowl for dipping.

Original recipe found here.

Spaghetti Squash Pad Thai

I LOVE Pad Thai. Chances are, if a restaurant has Pad Thai, that's what I'm going to get. So imagine how excited I was to find SPAGHETTI SQUASH Pad Thai! Yes, it is just as delicious as it looks!!

1 medium-sized spaghetti squash, cooked/shredded (click here to see how I always bake my SS)2 cloves garlic, crushed1/2 red onion, chopped1/2 c mushrooms, chopped1/2 c carrots, chopped1/2 c sprouts1/2 c scallions, chopped2 eggs

Sauce2 tbsp light soy sauce2 tbsp oyster sauce3 tbsp rice vinegar1 tsp red pepper flakes1 tsp minced garlic

In a bowl, mix together sauce ingredients and set aside - I actually doubled the sauce. In a large pan, sauté 1 tbsp extra-virgin olive oil with 2 garlic cloves crushed, half of a red onion chopped, chopped mushrooms, carrots, sprouts, and scallions (and any other veggies you like). Once cooked down, add in spaghetti squash (approx. 3 cups) and sauce mixture, mix well to combine

In a small separate pan, scramble your eggs and add to Pad Thai. Mix everything together. Top with extra scallions and finely chopped peanuts on top! (optional)

Original recipe found here.

Thai Turkey Zucchini Meatballs

These were AH-MAZING!! The sauce is completely delicious and perfect over rice or noodles - I served it over brown rice, but noodles would be yummy too.

For Meatballs:
2 lbs ground turkey, extra lean
1 c zucchini, shredded & liquid squeezed out
1 tbsp fish sauce
1/4 c green onions, finely chopped
2 tbsp basil, finely chopped
2 tsp ginger, grated
2 garlic cloves, grated (I used minced)
1 tsp red curry paste
2 tbsp coconut milk, light (canned)
1/8 tsp hot pepper chill flakes
Cooking spray

For the Sauce:
1 + 1/2 cup coconut milk, light (canned)
3 tbsp tomato paste
1 tsp red curry paste
1 tsp fish sauce
1/8 tsp hot pepper chili flakes, or to taste

In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.

In a small bowl, whisk together sauce ingredients and set aside.

Preheat large, 12" or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.

Original recipe found here.

Stir-Fried Chinese Egg Noodles

Cooking Light posted a recipe for Stir-Fried Chinese Egg Noodles. I love anything Chinese and anything noodles, so I knew I couldn't go wrong! Delicious!! You could easily add meat to this and I think broccoli would be yummy too. 

• 8 oz Chinese egg noodles,
• 1 tbsp canola oil
• 1 c sliced cremini mushrooms (I used baby bellas)
• 5 garlic cloves, minced
• 1 bundle green onions, sliced
• 1/4 c lower-sodium soy sauce
• 1 tbsp brown sugar
• 1 1/2 tbsp fresh lime juice
• 1 tbsp dark sesame oil
• 1 tbsp ketchup
• 1 tbsp chili paste
• 2 large eggs
• 2 cups spinach, trimmed

First, combine your sauce ingredients in a bowl: soy sauce, brown sugar, lime juice, sesame oil, ketchup, and chili paste. Set aside.

Go ahead and scramble your eggs in a small skillet, and set aside as well.

1. Boil water for the egg noodles. Cook according to package directions.
2. About the time you put the noodles in to cook (mine only needed 3 min), heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Stir soy sauce mixture into mushroom mixture; bring to a boil.
3. Add noodles to pan; toss to coat. Add eggs;  Remove from heat; stir in spinach. Enjoy!
   
   Original recipe found here.

Szechuan-Style Green Beans

First homemade meal in our new house! I made Portobello Pizzas, Oven-Fried Eggplant, and this new recipe - Szechuan-Style Green Beans. They were delicious, spicy, and perfect. Not to mention I used my mom's green beans from her garden. YUM.

¾ lb green beans, trimmed
¼ c peanut or vegetable oil
4-5 dried red chilis (I did not use these)
2 cloves garlic, minced
1 tsp minced or grated fresh ginger
3 green onions, chopped

Sauce
1 ½ tsp Chinese rice wine or dry sherry
1 ½ tsp Sriracha (chili sauce), or to taste
½ tsp sesame oil
1 tbsp soy sauce
1 tsp sugar

In a small bowl, stir together the rice wine, Sriracha, sesame oil, soy sauce and sugar. Set aside.

Dry green beans thoroughly with paper towels; even a small amount of water will cause oil in the pan to spit. Heat a heavy pan over medium-high heat and add the oil. Add the beans and stir-fry, keeping the beans constantly moving, for 8-10 minutes or until the beans are browned and wilted. Turn off the heat, remove the green beans and set aside to drain on a plate lined with paper towels.

Remove all but 1 tablespoon of oil and reheat the pan. Add the chilis, ginger, garlic and green onions and stir-fry for 30 seconds. Add the sauce and return the green beans to the pan and stir-fry for about another minute. Enjoy!

Original recipe found here.

Moo Shu Chicken

WOW. I do love Hungry Girl - and this is one of her awesome recipes. This is actually a moo shu pork recipe, but we made it with chicken!

1 1/2 tbsp reduced-sodium/lite soy sauce 
1 1/2 tbsp rice vinegar 
2 tsp granulated white sugar 
1/2 tsp crushed garlic
 
1/2 tsp chopped ginger 
1/4 tsp cornstarch 
6 oz boneless, skinless chicken breasts, sliced thin
Dash each salt and black pepper 
2 c bagged cole slaw mix 
1 c thinly sliced shiitake mushroom caps 
1 c bean sprouts
 
1/2 c canned bamboo shoots, drained 
1/4 c thinly sliced scallions 
1 1/2 tbsp hoisin sauce 
1 tsp sesame oil 
8 six-inch high-fiber flour tortillas with about 50 calories each

To make the moo shu sauce, in a medium bowl, combine soy sauce, vinegar, sugar, garlic, ginger, and cornstarch. Mix until cornstarch dissolves. 

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add sliced pork, and season with salt and pepper. Add slaw mix and mushrooms, and cook and stir until veggies have slightly softened, about 3 minutes. 

Add bean sprouts, bamboo shoots, and moo shu sauce. Cook and stir until sauce has thickened and pork is cooked through, about 2 more minutes. 

Remove from heat, and mix in scallions, hoisin sauce, and sesame oil. 

Once ready to serve, warm tortillas in the microwave. Divide 1/4th of the mixture (about 3/4 cup) between two tortillas. 

Wrap 'em up, repeat, and enjoy! 

Original recipe found here.

Honey Orange Shrimp Stir-Fry

This was amazing!! I am trying to cook with shrimp more - and this is a recipe I could make over and over again. The sauce was just amazing.

Sauce
1/2 c honey
1/3 c soy sauce
1 1/2 tbsp cider vinegar
1 tbsp cornstarch
1 tbsp orange rind, grated

Stir-fry
1 tbsp vegetable oil
4 garlic cloves, minced
2 tsp fresh ginger, grated
1 sweet red pepper, seeded and diced
2 c broccoli
1 c snow peas
1 -1 1/2 lb shrimp, peeled and deveined
3 green onions, chopped
cooked rice or noodles

Combine all the sauce ingredients. Mix until smooth. Set aside. Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Sauté for 1 minute. Add the diced peppe, broccoli, and snow peas. Stir-fry for 1 minute or until tender-crisp. Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute). Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions. Serve over cooked rice or noodles.

Original recipe found here.