Coconut Red Curry Chicken and Bean Thread Noodles

Coconut Red Curry Chicken and Bean Thread Noodles

 

Ok, so this coconut-Thai-red-curry-chicken-noodle-dish started out as my version of this soup that I came across thanks to Pinterest.

 

Only, as a mom, I had other things to do at the same time as dinner (like check Facebook and Instagram, yo!), and therefore I let it cook a little longer than I maybe should have and the noodles soaked up most of the broth.

 

BUT...

... It was a great mistake, because this ended up a super yummy, saucy, Thai-ish noodley dish instead!

 

I even went back for seconds. And almost thirds, but I refrained, since Imma be havin' it for lunch tomorrow too.

 

 Boo. Ya.

 

(PS This would be super easy to make vegan/vegetarian, and is also gluten free!)

 

Most of the ingredients...

 

Coconut Red Curry Chicken and Bean Thread Noodles

 

3-4 Tbsp. Thai Red Curry Paste (more or less depending on your preference)

 

2 14 oz cans Light Coconut Milk

 

1 26 oz box (or a little over 3 cups) Chicken Stock

 

1 overflowing tsp. Fish Sauce

 

Juice of 1 Lime

 

1 Tbsp Light Soy Sauce

 

1 Red Bell Pepper, cut into bite size chunks

 

1 cup Frozen Peas

 

1 cup Snow Peas, cut in to bite size pieces

 

1 package Bean Thread Noodles (3pack tray... in the Asian section of the grocery store)

 

2 cups Cooked Shredded Chicken (Thank you Costco, for your rotisserie goodness!)

 

1/4 tsp. White Pepper

 

Fresh Grated Ginger (Probably about 2 tsp... like usual I didn't measure, but it was about an inch of the root)

 

1/2 cup Fresh Cilantro, chopped, plus more for garnish

 

Sriracha Hotness for garnish, if desired

 

 

In a large pot over medium heat, whisk together the red curry paste and about 1/2 cup of the coconut milk.

 

Once combined, add the rest of the coconut milk, chicken stock, fish sauce, soy sauce, and lime.

 

When it's getting hot, add the red peppers, frozen and snow peas, ginger, and cilantro.

 

Bring to a boil.

 

Add the noodles and shredded chicken, and cook until the noodles are soft and see-through, and until the desired consistency is reached.

 

Dish it up and garnish with more chopped cilantro and as much sriracha as you like.

In its soup form...

 

Mmm...  fresh cilantro!

 

 

Saucy noodle form...

Enjoy!

Microwave "Light" Chicken Fajitas

I've decided that I need to start eating healthier again... after realizing that I've gained about 30 lbs this past year!! So I'm starting to use SparkPeople.com again, which means taking advantage of their recipe calculator!

This is a super fast meal, great for weeknights. I use The Pampered Chef's Deep Covered Baker for mine, but any microwaveable 3 or more Qt. covered stone-type of baking dish would work. I usually get this to the table in about 20 minutes or less! (Sorry I don't have a better picture of this... it's really good though!)

A one taco serving (which is really big/filling!) has 294 calories, about 10 g, fat, 26 carbs, almost 11 g fiber, 4 sugars, and 30 g. protein.

Quick Light Chicken Fajitas
Fajitas
1 Lb Boneless Skinless Chicken Breast Tenders
1 Red Bell Pepper
1 Green Bell Pepper
1/2 large red onion
1/2 tsp. Garlic Salt
2 tsp. Ground Cumin
2 tsp. Coriander
1 tsp. Chili Powder
1 tsp. Taco seasoning
1 tsp. Garlic Powder
Toppings:
3/4 c. Light Sour Cream
3/4 c. Light Mexican Blend Cheese
3/4 c. Garlic Chipotle Salsa (or whatever you like...)
1 c. Canned Pinto Beans, heated up
1 Pkg (6 total) La Tortilla Factory Sonoma Carb Cutting Tortillas

In your baking dish, line your chicken breast tenders so they cover the bottom. Slice your peppers and onion into strips, and put on top of the chicken. Top with all the seasonings, and stir to coat the veggies. Cover and microwave for 12 minutes (,If using frozen chicken, just add 3 minutes to the cooking time.) or until the chicken reaches 165 degrees in the meatiest parts. Use kitchen shears to cut the chicken in the pan and mix it well. Put the fajita mixture into the tortillas and top as desired.

Easy Tortilla Soup

Just a quick post for tonight... I'm still working on another one, hopefully to be posted tomorrow.

Easy Chicken Tortilla Soup
2-3 boxes store-bought chicken stock (I use organic, only because it doesn't have any MSG or other preservatives)

1 medium onion,diced

3-4 cloves of garlic, minced

Juice from 1 lime

1 bunch cilantro, chopped (Cilantro can be strong for some people, so add as much as you like according to your taste)

1 4 oz can diced mild green chilies, undrained

1 14.5 oz can diced tomatoes, undrained

2-3 cups rotisserie cooked chicken, shredded in to bite sized pieces (Or about a pound of boneless/skinless chicken breasts, cut into bite size chunks)

dash of salt and pepper

Toppings: shredded cheese, sour cream, diced avocado, and tortilla chips of course!

In a dutch oven or stockpot, combine all ingredients except for cooked chicken and cilantro. Bring to a boil. Cook until the veggies are tender, then add the chicken and cilantro, and continue at a boil until the chicken is hot. (If you're using raw chicken instead of rotisserie, put it in in the beginning and let it come to a boil with the rest of the ingredients.) Top with your favorite toppings and enjoy! 

(** Tonight I also added about four carrots and three celery stalks, chopped, about 3 Tbsp chopped green bell pepper, and about 1/2 tsp. dried oregano. You can also use any kind of broth/stock you have on hand... tonight I used beef and veggie stock, and it came out tasting as if I mixed albondigas soup with chicken tortilla... it was SO good! Oh and I also fried the tortilla chips up myself. It really does make a difference.)