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Posts Tagged ‘asian’

Back on Track

It’s Sunday night – Yuck! I am not ready for the real world to be back tomorrow. I had such a great time that I just want to keep going. Oh well. I will have to tough it out the 2 1/2 weeks until Christmas break.

Yesterday we had a fun day hanging out at my parents and having dinner at Cindy and Tom’s. The meal was great but I forgot my camera. Then this morning we woke and went for a run then a long walk. It was the perfect start to the sunny day. We filled up on a big brunch of English muffins and veggie omlettes before heading back to Columbus. We went to Brady’s parents to decorate their tree on the way home. Then we ran in our house so Brady could change for his soccer game, and we were off to the field. I hadn’t been to watch in a while, since they usually play late games, so I was a supportive wife and went to the game. I actually really enjoy going – especially watching indoor because it is so fast paced!

We came home from the game after a quick stop at Trader Joe’s for some simple dinner ingredients. I threw together a perfect meal in literally 5 minutes.

Here is what our dinner’s and tomorrow’s lunches consist of:

Brady’s dinner. This consisted of two freezer packages from TJ’s.

1.

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2.
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Pretty good nutrition facts for a frozen dinner that was about $3.
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By mixing those two together in a pan for about 10 minutes and adding 1 egg to make it a little more fresh, he got this:

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I could not figure out what I was in the mood for – I was strangely not hungry all day. I had eggs and toast around 11 and then never got hungry. I think the baby is taking over my stomach. I did decide on green beans (frozen, not canned – and not mixed with mushroom soup either) with quinoa. A weird combo I know. It hit the spot though!

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My final plate:

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Yes, that is a lot of beans. Now I have leftovers for lunch!

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Who would have thought Chop Suey would be so delicious?! When you the words chop suey doesn’t it make you think of some old sayings. Never did I realize it was a dish, and a delicious dish at that. I picked the recipe of the week for the group Craving Ellie in My Belly this week. When I was looking through recipes to pick I had some criteria:

  1. Healthy – which they all are because they are designed by Ellie Krieger
  2. Easy – so it could be prepared for a weeknight meal
  3. Possibility to be vegetarian – so I could easily modify it to meet my needs/wants and also Brady’s – which include meat
  4. Never been done before in the group – or in my house for that matter. I wanted to branch out and try something new.

So I searched my cookbook and Food Network.com for ideas. This one popped up on a suggested recipe list and I decided to give it a try! I was a little nervous because there is a long ingredient list – but most things are pretty simple and I omitted things that were not. Here is the regular recipe with my changes noted.

From Food Network.com :

Ingredients

  • 8 (3 by 3-inch) packaged Chinese wonton skins, separated – I just used 2
  • 1 tablespoon plus 2 teaspoons canola oil I didn’t use any canola oil I just used a tbsp. of sesame oil in the stir fry
  • 1/4 teaspoon salt
  • 2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup) I used a diced fresh onion
  • 3 cloves garlic, sliced
  • 4 cups sliced napa cabbage
  • 3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks)
  • 1 (8-ounce) can bamboo shoots, drained and julienned
  • 2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces) – I used baby bella mushrooms
  • 3/4 teaspoon sugar
  • 1 cup low-sodium chicken broth
  • 1 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons toasted sesame oil I just used the 1 or 1.5 from above
  • 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry I didn’t have this so I just dissolved this is broth
  • 2 cups cubed or shredded cooked turkey or chicken I used baked tofu instead of chicken for me
  • 2 cups cooked brown rice
  • 1 tablespoon toasted sesame seeds

Directions

Preheat the oven to 375 degrees F.

Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.

In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

Yield: 4 servings (1/2 cup brown rice, 1 cup chop suey, 2 wonton skins)

That was it! While it looks like a lot of changes, it really wasn’t and it was just to accommodate what ingredients I had and lower the oil even more because I don’t miss it when I don’t add it.

Here is the proof:

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This meal was really really good! It was a nice change of pace to my usual stir fry. I am excited to eat it again for lunch tomorrow and to make it again! Give it a try and let me know how it goes!

Happy almost Friday! I don’t know about you but this week was long and I am ready for a weekend!


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It was such a gorgeous day today! 77 and Sunny – cool morning and night, Fall is here! I love Fall!

After another busy day in third grade, I came home to make dinner, walk and get some stuff done.

Dinner was easy, as usual.

Spicy Seafood Lettuce Wraps

  • 1/2 bag of frozen cooked, peeled, cleaned tailless shrimp
  • 1/2 bag of raw frozen scallops
  • 2 cans water chesnuts
  • 1 can chickpeas- drained
  • soy sauce
  • lime juice
  • hot chili sauce (asian)
  • random asian sauces

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Cook sauces and all other ingredients together until seafood is cooked.

Chop mixture on a cutting board.

Fill lettuce leaves with quinoa and spicy seafood mixture!

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So fresh, spicy and filling! A great weekday meal. The quinoa we used was leftover from dinner last night! We also made extra to take for lunches tomorrow!

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Here is a super easy meal that you can make with only a few ingredients and a little time.IMG_5064.JPG

Super Simple Soy Salmon

  • 1 or 2 pieces of fresh salmon
  • 3 tbsp. soy sauce
  • big drizzle of maple syrup
  1. Simply marinate the salmon in the soy sauce and maple syrup
  2. Broil the salmon for about 12 minutes. The sauce will get black but not burn and the fish will stay really moist and flavorful.

Super Simple Broccoli Water Chesnut Salad

  • 3 c. of broccoli
  • 1 can of water chesnuts
  • sesame seeds
  • 1 tbsp. sesame oil
  • 1 tbsp. rice vinegar
  • 1 tbsp. soy sauce
  • red pepper flakes
  1. Heat the broccoli for a minute in the microwave so it getting tender.
  2. In a pan, mix oil, soy sauce, vinegar and sesame seeds. Heat.
  3. Add broccoli and water chesnuts.
  4. Warm up together and add red pepper flakes.

Serve with leftover quinoa or make a fresh batch by cooking 1 part quinoa with 2 parts water!

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Last night we had our friends Katie and Kurt over for dinner and wedding work! They are getting married in less than 2 weeks! Last night Katie and I worked on making their favors – chocolate covered pretzels with white chocolate drizzle. See the details below.

Before we started the process and after we went to 2 Krogers to get the pretzels and chocolate, we need to fuel up with some healthy cookout food! We had:

  • boneless skinless pork chops(marinated in Carribean Jerk) on the grill – I had baked tofu
  • corn on the cob
  • baked potatoes and sweet potatoes
  • Peanutty Cabbage-Apple Slaw
  • guac with chips for snacking before dinner

Here is the Slaw:

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Peanutty Cabbage-Apple Slaw

  • 1 small head of green cabbage
  • 2 small apples
  • 1 jicama (optional – I added this to make more slaw for my lunch)
  • a sprinkle of peanuts

Dressing:

  • 1 tbsp. light miracle whip
  • 1 tsp. sesame oil
  • 3 tbsp. rice vinegar
  • salt and pepper
  • sesame seeds

Put the cabbage, apple and jicama into the food processor to shred. Mix with dressing and serve! IMG_3862.JPG

Pretzel Time

After dinner was cleaned up we set to work on the 20 bags of pretzels, 15 lbs. of chocolate and 600 yds. of ribbon. The goal was to make wedding favors that consisted of 2 pretzels each for 260 guests =over 500 pretzels! We started around 8:30, after a relaxing dinner on the deck (we probably should have started working a little faster but we were enjoying the summer weather!). While we worked the boys watched the CAVS game and cut ribbon.

Pretzel Preview:


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Working hard, and accurately – you can see them measuring each one!


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The pretzel party concluded around 10:30, just in time to watch the end of the CAVS game. Bummer.

The plan for tonight is to bag and bow the pretzels!

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This meal makes the top ten list for sure! It was a mix of everything in the cupboard but it came out great! I would gladly make it to share with company or for a quick weeknight meal!

Here is what went into it:

Coconut Infused Brown Fried Rice

  • 2 packs of boil in a bag brown rice
  • 1/2 can of light coconut milk
  • 1 c. water

Mix water and coconut milk and bring to a boil. Cook rice in the mixture until done. Turn off heat and set aside. Keep rice warm.

  • 1/2 tsp. garlic powder
  • 2 tbsp. crushed ginger
  • soy sauce
  • splash of coconut milk
  • salt and pepper
  • 1/2 c. egg whites

Heat in a pan so egg whites are cooked, before adding veggies:

  • sugar snap peas
  • water chesnuts
  • string bean – frozen from Trader Joe’s
  • peanuts
  • fresh broccoli

Add veggies to the stir fry pan and simmer until cooked!

His: served with chicken

Hers: served with tofu


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I can’t wait to make this again – the possibilities are endless!

Tomorrow is another long day with conferences after school until 8pm, but I will be getting Subway delivered to school, so there is something to look forward to!

🙂

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Friday was a busy day! It started with a morning workout and then a long/quick flying day at school.

Breakfast: Fruit and Oatmeal

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Lunch: Leftover chickpea/blackbean burger over spinach with a BIG bag of microwave 94%ff Kettle corn!

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Snacks: hmm.. there was an apple at school, some chips and salsa before dinner and I don’t remember what else!

I was really happy we had no plans at all for the evening, so when Brady’s brother, Tyler, called to see what we were doing for dinner we were excited to have him! Here is what we whipped up!

Asian Pizza

  • 1 loaf of whole wheat bread dough
  • mix of Asian sauces (hoisin, soy, ginger, teriyaki, szcheuan)
  • 1 cooked chicken breast
  • 1 can of mixed vegetables
  • a little cheese
  • 1 can of diced water chesnuts
  • 1/2 c. chopped black olives (yuck!)
  • a little leftover avocado
  1. Roll out thawed bread dough.
  2. Simmer water chesnuts and vegetables in Asian sauce until warm and coated in sauce.
  3. Cover the pizza with Asian sauces, cooked chicken, veggies, avocado, olives and cheese.
  4. Bake at 425 for about 35 min. or until crust is done to your liking!
  5. ENJOY!

*Brady requested with this pizza we go with white dough next time. The tomato/veggie pizzas go better with whole wheat. I didn’t mind it, but I thought it should be noted!

  

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Today has been painting day! I will have before and after pics for later!!

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