I’ve really been trying hard to minimize grains from my diet. I just feel a lot better, and have a lot less cravings when I don’t eat them. So most of my meals are packed with meats and vegetables. I got the idea for this Egg Roll Stir Fry Recipe after salivating while watching my daughter eat a fried egg roll from our local Chinese restaurant. I wanted one SO badly, but all the oil, calories, and fat in it, would totally de-rail me. So I thought that maybe, just maybe, I could emulate all that yummy egg roll flavor, but in a healthier stir-fry instead. Turns out that this was a totally doable feat, was just 5 Smart Points per serving, and it was super delicious to boot. If you aren’t a fan of pork, you could easily do this with ground beef or chicken instead. Now, if I could just come up with a light and healthy sweet and sour sauce to drizzle over it, I’ll be in heaven!
Today’s Honey Soy Chicken Recipe is yet another dish that my whole LOOOOOOOVED. Including me. I love chicken that has incredible flavor, but to achieve that, it usually requires a long marinade time. During the week, when I’m super busy, I often have to come up with a meal on the fly, and typically don’t have time to wait for a marinade. So when I forget/don’t have time to marinade, I rely on this Honey Soy Chicken dish to deliver a tender and juicy chicken, with knockout flavor. The sauce has all the sweet, salty, and tangy flavors combined to make for one seriously mouthwatering chicken recipe. Serve the chicken (and the remaining sauce from the pan!) over steamed brown rice and veggies for a complete meal.
I love pasta. It’s one of my many weaknesses. I think I enjoy it so much because it’s something that I can do quickly, it tastes great and I’ve found some really good gluten free noodles that taste wonderful. I love to make garlic noodles. I used to just do noodles with my favorite seasonings. I’ve been adding a variety of vegetables. With the fresh garden vegetables right now, this is just perfect to add your favorite vegetables to whip up a quick and easy pasta dish. I like my noodles with just a little bit of spice, so I use sweet chili sauce. However, if you like a little more spice, use Sriracha instead of sweet chili sauce. [Read more…]
Asian noodles are one of my favorite ways to whip together a quick lunch for myself when there aren’t any leftovers. I love the flavors of the soy sauce, chili sauce and sesame oil combined with the rich and spicy garlic. My favorite part of these noodles is how easy they are to put together. I used buckwheat noodles in this recipe, but you can use any type of noodle you want. I will frequently use a gluten free spaghetti noodle, because it’s what I have on hand. Add more of your favorite vegetables and even toss in some leftover chicken breast to add more protein to the dish. The dark noodles, bright and cute pepper rings and tender zucchini noodles are perfectly seasoned. It’s a delicious meal that’s ready in no time!
Lately, I’ve been a bit behind with my meal planning and food organizing. Things have been really chaotic for my family these last few months, and sometimes, life just gets in the way. Unfortunately, this had let to a lot of eating out, less cooking at home, and poor food choices. However, during this tumultuous time, the few times that I have managed to cook a healthy meal, I’ve been lucky enough to have a few quick and easy recipes up my sleeve to rely on. Meals that I can prepare on the fly and require just a handful of ingredients. This Honey Soy Chicken Drumsticks is a hit with the family EVERY TIME. I’m not kidding! It’s incredibly flavorful and tender, and really helps to satisfy everyone’s sweet and salty cravings. Serve over a bed of fluffy, steamed brown rice and with a side of roasted veggies, and you’ve got a delicious meal in a pinch. Enjoy!
This Miso Ginger Salmon is one of my most favorite dishes at a local Japanese restaurant. It’s the perfect blend of salty and tangy, and works like a dream with the slightly sweet and smoky salmon. Ideally, I’d cook this on a grill, but when I’m too busy (or lazy) to head out to my grill, a simple broiling in the oven works fantastically! I love giving the fish a nice charred edge, and marinating the salmon before hand really helps give it excellent flavor. Serve over steamed rice alongside some roasted vegetables or your favorite Asian-style salad.
There are two things about this recipe that I love – salad and Asian. This salad is filled with Asian flavors, from the garlic and sesame dressing to the seasoned tofu. Tofu was an acquired taste for me. Growing up, my mom would make it, but I wasn’t a huge fan of the texture, so it took a long time before I tried it again and realized that I actually like it. The key to really tasty tofu is to make sure it’s seasoned well. Typically, you can’t stir it much, or it will disintegrate, so just simmer it for a while (15 – 25 minutes) in some seasoned broth and you’ll have a seriously tasty meal when you’re done. It’s something you can add to Oriental soups (like a chicken noodle), Asian noodles (even just spaghetti with a peanut dressing and tofu) or serve it on top of rice. I used what I had on hand for vegetables, but feel free to change up the veggies to suit your personal tastes. I like to salad the best when the tofu is still warm, but not hot (or cold). I think it has the best flavor. It’s a simple salad that doesn’t take long to make, but it’s delicious and packed with fiber.