Speedy Chicken Pad Thai with Kelp Noodles

How is your weekend going? We have been loving doing just weekend type things such as catching up on shows we DVR throughout the week, laundry, and getting ready for the upcoming week. The Bear is getting a crash test culinary experience after I burned my hand this morning on a hot skillet. I had just pulled some chicken out of the oven to top over my salads for lunch this week. I left the skillet on top of the stove so the chicken could cool down a little before I diced it. So, I cleared a little space on the counter, grabbed a fork out of the silverware drawer to help me pick up the chicken. I'm sort of ambidextrous in the kitchen. With the fork in my left hand, I grabbed the handle of the still very hot skillet with my right hand and burnt my right palm.

Fortunately, I've become well versed in how to treat burns since starting this blog. Last month was a good month with no burns, but after thinking about it I think I've suffered some sort of little burn in the kitchen at least once a month since the beginning of the school year. It usually happens when I become overly consumed in my weekly prep work. This one is defiantly the largest burn I've had in a while. I'm glad I was almost finished getting things ready as all the Bear had to do was cut the said chicken from the skillet that burned my hand and help me divvy it up among the salads. He will get some more practice on cutting potatoes and mixing the burgers for this evening's meal. I think I should probably just wear oven mittens all the time when I'm working in the kitchen. Do they make flexible silicone gloves? That would be perfect! 

Enough about my kitchen mishaps though. On to catching up on last week's recipe! I don't think oven mittens will be needed to get this meal ready. Have I told you about kelp noodles? I recently became very curious about these illusive noodles after reading about them on Tone it Up. They are a gluten-free alternative similar to rice noodles, but are extremely low in calories (only 6 per serving!), contain absolutely no fat, and only 1 gram of carbohydrate per serving. What!? You could practically eat the entire bag and still not even tally up the calories compared to regular noodles. Plus, you don't need to boil them. After a quick rinse of water through a colander, you can gently heat them directly into your sauce or toss them in a salad. AMAZING! I used Sea Tangle Kelp Noodles ordered from Amazon. 

To save even more time on this recipe, I used some leftover shredded chicken. It was the perfect mid-week meal to get us in the mood for spring. There are some unique ingredients in this recipe, but have no fear! My husband was very satisfied and actually has requested I make it again in the very near future. If you are looking to lighten up a bit, I highly suggest you try this recipe!

Speedy Chicken Pad Thai with Kelp Noodles

For the sauce:

1 14 oz. can light, unsweetened coconut milk

1 clove minced garlic

2 tablespoons gluten-free, reduced sodium soy sauce

1 tablespoon almond butter

1 teaspoon ground ginger

1/2 teaspoon sesame oil

1/4 teaspoon curry powder

1/8 teaspoon cayenne pepper

Zest of one lime

Juice of one lime

For the pad Thai:

Nonstick cooking spray

2 cups cooked and shredded chicken breast

2 cups shredded broccoli or broccoli slaw

1 red bell pepper, finely sliced

1/4 cup carrot, finely cut

1 12 oz. package kelp noodles, rinsed and drained

1 bunch green onion, finely sliced

Heat a large skillet over medium-high heat. While the skillet heats, whisk together all ingredients for the sauce. Set aside. Spray skillet with nonstick cooking spray. Add the chicken, shredded broccoli, red pepper, and carrots to the skillet. Cook, stirring occasionally, for 5 minutes until the chicken heats through and the vegetables begin to slightly soften. Add the kelp noodles. Give a stir to combine. Pour the sauce over the mixture. Stir until everything is coated. Cook and stir another 5 minutes or until the sauce begins to absorb into the noodles and bubbles. Remove from heat. Top with the green onions and serve.

My Veggie Chili

Who does not love a warm bowl of chili on a cold winter day? Being there are probably over a million different variations- white chili, chili verde, turkey chili, chili with beans, chili without beans, to just name a few, it is hard not to find a recipe you might love. Everyone has their own way of making chili too. It is just what makes this dish special.

I've been playing around with quite a few recipes this winter. I haven't toyed with white or chicken chili just yet, but plan to soon. Most of the experimenting I've done has been using ground turkey and lean ground beef. Then, I thought maybe I should try a vegetarian version just for fun.

I think this simple veggie chili is the best thus far. I've now made this exact recipe twice. The first time, I made it just for my weekday lunches. Then, I thought if I've been enjoying it this much why not see if the Bear might like it too. It was a hit! There are no funky ingredients in this chili. Just some of your straight up chili making ingredients with a little sweet corn and love. What more do you need to share with your family than a healthy chili made with lots of love?

My Veggie Chili

Nonstick cooking spray
1 yellow or white onion, finely chopped
1 green bell pepper, seeded and finely chopped
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
1 tablespoon minced garlic
1 28 oz. can tomato sauce
1 14.5 oz. can diced chili ready tomatoes
1 14.5 oz. can kidney beans, drained and rinsed
1 14.5 oz. can chili beans in gravy, undrained
1 cup frozen sweet corn
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Heat a large soup pot over medium heat. Spray with nonstick cooking spray. Add the onion, green bell pepper, celery, carrot, and garlic. Cover and cook, stirring occasionally, for 5 minutes or until the vegetables have softened. Add the remaining ingredients. Stir to combine. Bring to a gentle simmer, cover, and lower the heat to low. Cook, stirring occasionally, for 40 minutes so all of the flavors marry together. You could also continue cooking the soup in your slow cooker on low until you are ready to serve or plan on making this for a gathering. Top with any of your favorite chili toppers. Store leftovers in the freezer or fridge. It is even better the next day!

Snow Again Menu Post

Well, it snowed again. Is this news for anyone living anywhere other than California this winter? Probably not. Fortunately, after the Bear and I shoveled the driveway I got the call that there is no school tomorrow. Snow day! Yippeee! I always love this news after shoveling snow.

While the weather forecast is showing signs of a slight warm-up throughout the week, my workouts will be indoors once again until I know the sidewalks are safe. I'm glad I forced myself out for some longer runs last week as the 10k is less than two weeks away. I must say I am in better running shape than I thought. I think all of the conditioning and activity has helped me with this. My longest run last week was 4 miles. I really think I can pull this off. I think I can, I think I can, I think I can said the Sara engine that could!

With it being so cold out right now, the menu for this week is intended to feed the comfort food side while at the same time remain lean and clean for training. I have a chicken roasting as we speak for this evening's meal with a side of roasted vegetables and cauliflower mashers. For meatless Monday, I plan to share my most favorite vegetarian chili recipe with you all that I've been eating for lunch quite a bit lately. Wednesday, I plan to use some of the leftover chicken in a speedy pad Thai recipe using a new noodle I came across and ordered off Amazon. Then for all of you partaking in Lent, I have a macadamia crusted salmon recipe I'll be experimenting with on Friday. It's a unique week of eats! Here is the rundown:

Monday 3/3            My Veggie Chili with Gluten-Free Quesadillas

Tuesday 3/4            Leftovers

Wednesday 3/5       Speedy Chicken Pad Thai with Kelp Noodles

Thursday 3/6           Leftovers

Friday 3/7               Macadamia Crusted Salmon with Grilled Veggies and Pineapple

1 whole chicken
2 salmon fillets
1 bag baby carrots
1 bag shredded broccoli (broccoli slaw)
1 bunch celery
1 red pepper
1 green pepper
1 bunch green onions
1 onion
1 bulb garlic
1 2-inch knob ginger root
1-2 limes
1 can pineapple rings packed in juice
1 small bag macadamia nuts
1 can light coconut milk
1 28 oz. can tomato sauce
1 14.5 oz. can chili ready diced tomatoes
1 14.5 oz. can kidney beans
1 14.5 oz. can chili beans in chili gravy
1 package gluten-free tortillas (such as Udi's)
1 package kelp noodles (I ordered mine off Amazon if you cannot find them, use rice noodles)
1 package shredded 2% cheddar cheese
1 bag frozen corn

Pantry items you will need:

Nonstick cooking spray
Gluten-free low sodium soy sauce
Almond butter
Rice vinegar
Stevia
Cayenne pepper
Chili powder
Ground cumin
Dried oregano
Salt
Pepper

I hope you all have a great week! Stay warm!

Gluten-Free Baked Chicken & Bean Burritos

I don't know about you, but back when I was in college my friends and I sort of had a thing for those enormous gas station burritos. It's a good thing we were able to walk from the bar to the nearest gas station no matter where I lived as I am not one to promote getting behind the wheel after a few too many libations. Walking also burned some of those calories we consumed from said libations and burritos.  Those burritos managed to prevent any hangover. Okay, well sometimes;)

Looking back, I really can't believe I even ate those things. Not to say they weren't tasty, but I probably would not put any of that crap in my body now. Back when I was becoming more health conscious, it was hard to come up with recipes that the Bear would eat. I too still had cravings for some of the things I used to indulge in, but knew eating some of those foods would not make me feel my best. So, I had to find healthy substitutes. Like these Baked Chicken and Bean Burritos.

I know this probably looks pretty fancy, but it's not. Sure I dressed this little guy up a bit for the picture. Otherwise you would not think it was so impressive. These burritos are SUPER simple to make. I always prep all of the ingredients and assemble the burritos a day or two in advance, store them in the fridge, and then bake them when I'm ready. You could even make these a freezer friendly dish. How did I make this huge serving healthier? I substituted flour tortillas for Udi's gluten-free tortillas. Instead of the chubby inducing full fat cheese, I simply swapped it out for shredded 2% cheddar. Top with your favorite salsa and a little light sour cream and you've got a simple husband approved meal.

Gluten-Free Baked Chicken and Bean Burritos
inspired by Weight Watchers

Nonstick cooking spray
1 lb. ground chicken breast
1 package of your favorite gluten-free taco seasoning
1 15 oz. can fat-free refried beans
1 4 oz. can diced green chiles
1 cup shredded 2% cheddar cheese, divided
6 gluten-free tortillas
Salsa, light sour cream, and diced green onion for topping (optional)

Spray an 8-inch by 12-inch casserole dish with nonstick cooking spray. Set aside. Heat a medium sized nonstick skillet over medium heat. Add the ground chicken. Stir to break apart and cook for 8 minutes or until the chicken is cooked through. Stir in the taco seasoning. Turn of the heat and combine the beans, green chiles, and 1/2 cup of the cheese. Set aside. Heat tortillas according to package directions. I usually place mine on a plate, cover with a damp paper towel, and microwave for 1 minute to make the tortillas more pliable. After your tortillas are heated, place 3/4 cup of the bean mixture onto the middle of the tortilla. Fold in the sides and roll to seal in the bean mixture. Place seam side down into the casserole dish. Repeat with remaining tortillas. At this point you can cover and store the burritos until you are ready to bake and serve. When you are ready to bake and serve, uncover the dish. Sprinkle the remaining 1/2 cup cheese over the burritos and place in the oven. Set the oven at 375 degrees and bake for 25-30 minutes or until the burritos begin to turn lightly brown around the edges and the cheese is melted. Top with salsa, sour cream, and diced green onion if you choose.

Gluten-Free Duree Macaroni 'n' Cheese

I cannot believe how cold it has gotten again! I know it is the last week of February, but since living in Kansas City I do remember times when spring has made an early arrival. I have noticed hints of tiny green bulb flowers trying to peek their way out of the ground around warmer parts of buildings. It is still too early to tell what flowers they will bring; however, I know everyone will smile and welcome their presence.

Growing up with long harsh winters is not a new thing to me since I grew up in Iowa. I remember living in Storm Lake, Iowa very early in my childhood. While I may sound like a senior citizen, I do remember snow drifts as tall as our house. One year, my dad helped us build a slide and fort fit for an Eskimo. We then moved to southern Iowa. It did not snow quite as fierce, but we still got a lot of snow. He was the kindergarten through 12th grade principal in Blakesburg, Iowa. When they were debating on whether or not to call off school, the superintendent would call my dad and ask if the bus would be able to make it up our steep, hilly driveway to pick me up for school. If the bus couldn't make it, instant snow day! We knew my parents would not be able to make it out either. We were snowed in. Above all, what I remember most about those cold winters was my mom and dad making the cheesiest, most gooiest macaroni and cheese.

  

We always had milk, some sort of noodle, butter, and a brick of cheese on hand just in case. It has taken a little bit of practice to create a gluten-free version as close to home as this. I think I've finally got it. This recipe is super simple with the most basic of ingredients. I've taken out the flour and regular pasta noodles, yet maintained a creamy consistency by cooking the noodles directly in the sauce. If you are looking for a comforting dish that reminds you of your childhood, this is it!

Gluten-Free Duree Macaroni 'n' Cheese

Nonstick cooking spray

1 1/4 cups skim milk

8 oz. 2% Velveeta cheese, cut into cubes

4 oz. 1/3 less fat cream cheese, softened

1 tablespoon dried chopped onion

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups dried gluten-free noodles (can be any shape)

1 cup shredded 2% cheddar cheese

Spray a large casserole dish with nonstick cooking spray. Set aside. Place milk, Velveeta, cream cheese, dried onion, salt, and pepper in a large sauce pan. Heat over medium-low heat, whisking occasionally, for 10 minutes or until all ingredients are smooth and combine. Toss pasta into the sauce pan. Stir to combine. Pour into your casserole dish. The mixture will be soupy at this point. It is okay as the noodles will eventually absorb the excess liquid. Cover and store in the refrigerator for 1-2 days. When you are ready to bake and serve, uncover the dish, give the pasta a stir to break up any noodles that have clumped together and release the starches to thicken the sauce. Let set at room temperature while your oven preheats at 375 degrees. When your oven is preheated, stir again, place in the oven, and bake for 25 minutes. Pull the dish out. Stir once again to break up any pasta that has clumped together. Sprinkle the cheddar over the top. Bake another 5 minutes or until the cheddar has melted and begins to bubble. Remove from the oven and let it stand for 5 minutes before serving. 

Simple Beginnings Menu Post

What a weekend it has been! My sisters and mom all made it to town to celebrate February and March birthdays. We had so much fun catching up and shopping together. The weather was outstanding! I even made it out Friday afternoon for a good 3 mile run before everyone arrived. While it is supposed to be pretty chilly this week, I was able to purchase some good winter gear on sale that will be perfect for chilly running conditions. It was all fashionably approved by my family fashionistas:).

Since we were all enjoying spending time together, I did not plan the menu post until around noon today. I was really lacking in the creativity department as I started to feel the Sunday slump approaching. It always happens when you have such a great weekend with the ones you love. Thus, I chose to turn this little feeling into something positive with my menu. I needed to keep it simple, so I brought out some old favorites I used to cook when I was trying to win the Bear over at the beginning of our relationship. I was not a good cook, so these are a couple of the recipes that managed to win the Bear over. I needed very simple recipes that did not require a lot of ingredients or time to prepare. Back then I was not a gluten-free girl. Now that I have a better knowledge base with gluten-free cooking and convenience it just seemed perfect. I thought it would be fun to recreate some oldies and make them gluten-free. The Bear was pretty pleased to say the least. I too started to feel a little spark when I pulled out the old recipes. The memories just made me smile. These are two of the recipes I made over and over during the simple beginnings of our relationship. Tonight we will be keeping it pretty simple with grilled chicken, veggies, and potatoes that we purchased from our grocery store in hopes that we are not out of grill gas. Something we used to do a lot when I didn't know what else to do. If we are out of grill gas it might be Domino's delivery. Otherwise, here is the plan for Monday through Thursday this week:

Monday 2/24          Gluten-Free Duree Mac'n'Cheese with Steamed Broccoli and Carrots

Tuesday 2/25          Leftovers

Wednesday 2/26     Baked Chicken and Bean Burritos with Salad

Thursday 2/27         Leftovers

I am not sure what next weekend will hold, but I hope these two recipes will be something you can use again and again like we have. Here are a few of the things you will need to make this all happen:

1 lb. ground chicken breast
1 bag baby carrots
1 bag pre-cut broccoli
1 bag of your favorite salad blend
1 package gluten-free tortillas (I used Udi's)
1 can fat-free refried beans
1 can diced green chilies
1 package taco seasoning (I used Old El Paso it is gluten-free)
1 box gluten-free penne pasta (I bought Barila this time because I had a coupon. We'll see about this)
1 half gallon skim milk
1 brick 2% Velveeta cheese
1 8 oz. package 1/3 less fat cream cheese
1 package shredded 2% cheddar cheese

Pantry items you will need:

Nonstick cooking spray
Dried chopped onion
Salt
Pepper

Buffalo Chicken Meatballs

In the morning, I go into third grade math and co-teach with another teacher. I really love the atmosphere this teacher has started to create with her classroom. She does not have an easy bunch of students, but has started to really build a sense of community. At the start of the day, we all join together in a circle. We then go around the circle and express one thing we (children and adults) are grateful for without repeating the previous day's gratitude. After we express our gratitude, we go around the circle again and say "good morning" and give each other a high five. It's just such a great way to start the day!

After I made these lovely meatballs, I told the kids I was really happy that I tried a new recipe and it turned out. They of course giggled knowing that I do have this blog and love creating new recipes. They then asked about what I had made. When I told them it was a meatball version of hot wings, they all got pretty excited.

I guess kids like hot wings. If your kiddos are not a fan of the spiciness, you could easily substitute a milder hot wing sauce. I happen to love Cookie's Hot Wing Sauce. It has the perfect amount of zing without setting your mouth on fire. I used a cookie scoop to make my meatballs for ease and portion control. If you do not have a cookie scoop, I suggest using a soup spoon.

Buffalo Chicken Meatballs

1 lb. ground chicken breast

1 package dried gluten-free ranch dressing mix

1 teaspoon dried chopped onion

1/2 cup hot wing sauce

1 tablespoon light butter, melted

Preheat your oven to 375 degrees. Line a cookie sheet with parchment paper or spray with nonstick cooking spray. Set aside. In a large mixing bowl, fold together the ground chicken, ranch, and onion until combine. Using a cookie scoop or soup spoon, scoop out approximately 2 1/2 tablespoons of meat into your hands. Roll into a ball and place on the parchment paper. Repeat until you have used all of the meat mixture. Place in the oven and bake for 30 minutes or until the meatballs begin to turn very lightly brown on the outside. Remove from the oven. Place in a casserole dish. Pour the hot wing sauce and butter over the meatballs. Toss to coat and serve.