Recipes: Easy Pad Thai

• Prep Time:15 minutes
• Cook Time:10 minutes
• Serves:6

 

Tagged:
asian, asian dinner, chicken, food channel, johanna cook, momma cuisine, noodles, pad thai, peanut, sweet, tangy, thai, thai food,

The most time-consuming step of making Pad Thai is all of the preparation that goes into the ingredients of the dish, but once you're done prepping, the pieces go together seamlessly to bring your taste buds from your kitchen to Thailand!

To check out how it's done, follow along with Johanna Cook's video on How To Make Easy Pad Thai!

 

Foodie Byte

Ingredients

1/2 lb Pad Thai rice noodles
3 cups water
2 tablespoons canola oil
1 cup rough chopped salted peanuts
1/2 green sliced green cabbage
2 cups shredded carrots
1/2 cup sliced yellow onions
1 shredded rotisserie chicken breast
1/2 cup cilantro
1/3 cup scallions
2 teaspoon finely diced Serrano pepper
3 scrambled eggs

Sauce:

1/3 cup low sodium soy sauce
2 tablespoon brown sugar
1/2 teaspoon ground ginger
1 teaspoon red chili flakes
1 cup low sodium chicken stock
1 lemon's worth juice

Preparation

Heat two cups of boiling water and pour water over the noodles.
Let the noddles set for 10-15 minutes.
Wisk all sauce ingredients together and set aside.
In large saute pan, heat 2 tablespoons of canola oil on medium to high heat.
Add shredded onions and cabbage and saute for a minute.
Add noodles, carrots, cilantro, and scallions.
Add sauce, chicken, and a dash of salt, then stir everything together.
Let everything heat up in pan for 3-5 minutes.
Top with already cooked scrambled eggs and chopped peanuts.
Serve and Enjoy!

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Lobster Asparagus Chopped Salad

This delicious, easy salad features succulent lobster tossed with chopped asparagus and tomatoes in a light lemon dressing to enhance the sweet lobster meat. To save time, I buy the lobsters steamed from my local fishmonger.

If you’re lucky enough to live along the East coast to have access to fresh lobster… you’re lucky enough! But if not, steamed crab or even shrimp would also be wonderful in this salad.

Print Recipe

Lobster Asparagus Chopped Salad

4 Smart Points 247 calories

Total Time: 15 minutes

This delicious, easy salad features succulent lobster tossed with chopped asparagus and tomatoes in a light lemon dressing to enhance the flavor of sweet lobster meat.

Ingredients:

• 8 oz fresh cooked lobster, chopped (from 2 1-1/4 lb lobsters)
• 3 1/2 cups chopped asparagus
• 4 teaspoons extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/4 tsp kosher salt
• black pepper, to taste
• 1/2 cup cherry tomatoes, quartered
• 2 tbsp diced red onion
• 1 basil leaf, chopped

Directions:

1. Bring a medium pot of water to a boil, add the asparagus and cook until tender yet firm, about 2 to 3 minutes. Drain and run under cold water to stop it from cooking further. Set aside.
2. In a small bowl combine the oil, lemon juice, salt and pepper.
3. In a large bowl combine the asparagus, lobster, tomatoes, red onion, basil and dressing. Divide equally in 2 bowls and eat right away.

Nutrition Information

Yield: 2 Servings, Serving Size: 1 salad

• Amount Per Serving:
• Smart Points: 4
• Points +: 6
• Calories: 247
• Total Fat: 10.5g
• Saturated Fat: g
• Cholesterol: 165mg
• Sodium: 699mg
• Carbohydrates: 14g
• Fiber: 5.5g
• Sugar: 0.5g
• Protein: 27g

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Skinnytaste Dinner Plan (Week 39)

Skinnytaste Dinner Plan (Week 39).  The weather is still hot here in New York, so plenty of grilling and salads on the menu. Also taking advantage of summer seasonal peppers, tomatoes and corn.

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Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk-Dijon Dressing

Take advantage of the end of summer with sweet corn and delicious ripe tomatoes with this easy side dish, perfect to go along anything you ‘re grilling! Also great as a light lunch, and the dressing is creamy yet light, the perfect compliment.

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Dina’s Tossed Mushrooms

All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!

My friend Liz of the Lemon Bowl gave me a review copy of her eCookbook, Food From Our Ancestors: The Ultimate Italian Sunday Dinner, a series featuring ethnic recipes passed down over the generations. Liz created this as a way to share family dishes with her children and the generations after them. This ecookbook fetures recipes like Eggplant Parmesan, Pasta e Fagiole, Sunday Gravy. Upcoming editions include The Ultimate Lebanese Sunday Dinner, The Ultimate Mexican Sunday Dinner, The Ultimate Jewish Shabbat Dinner and more.

I was intrigued by these mushrooms and boy am I glad I made them! These might have been the best tasting mushrooms I’ve ever had. I had to slightly tweak the original recipe to keep them on the lighter side but I promise, they were wonderful and will be a new regular in my house!

Print Recipe

Dina's Tossed Mushrooms

3 Smart Points 127 calories

Total Time: 25 minutes

All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!

Ingredients:

• 1 pound white button mushrooms
• 2 tablespoons water
• 1⁄4 cup dried Italian-style breadcrumbs
• 2 tablespoons Parmigiano Reggiano cheese, grated
• 2 tablespoons Italian parsley, minced
• 1⁄4 teaspoon thyme (fresh or dried)
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt
• black pepper to taste
• 2 tbsp olive oil to drizzle
• olive oil spray

Directions:

1. Preheat oven to 350 degrees.
2. Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
3. Quarter or halve the mushrooms, depending on the size.
4. Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
5. In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
6. Drizzle evenly with olive oil then spray the top with olive oil spray so it's evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.

Nutrition Information

Yield: 4 Servings, Serving Size: 3/4 cup

• Amount Per Serving:
• Smart Points: 3
• Points +: 4
• Calories: 127
• Total Fat: 8g
• Saturated Fat: g
• Cholesterol: 2mg
• Sodium: 184mg
• Carbohydrates: 9g
• Fiber: 2g
• Sugar: 2.5g
• Protein: 6g

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Pressure Cooker Stewed Chicken with Corn (Pollo Guisado con Maiz)

Chicken stew (pollo guisado) is one of my favorite comfort foods, and my whole family loves it. I made this three times the past two weeks, that’s how good this was! I wanted to take advantage of fresh summer corn in season and this turned out wonderful!

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Recipes: Meatloaf Muffins

• Prep Time:20 minutes
• Cook Time:50 minutes
• Serves:6

 

Tagged:
beef, comfort food, food channel, fun dinners, ground beef, ground pork, ketchup, meat, meatloaf, muffins, onion, pork, quick dinners, time crunchers, vegetables,

These aren't your traditional muffins! They're playful, tasty, and the perfect comfort food. These muffins are already portioned for the week for you and your family. Try making these fun little gems for your next dinner!

Want to see how it's done? Check out the video on How To Make Meatloaf Muffins.

 

Foodie Byte

Are you planning on using lean meat? Add extra sautéed vegetables to help keep the meatloaf moist!

Ingredients

2 tablespoons olive oil
1/2 cup white onion, finely chopped
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup zucchini, finely chopped
2 tablespoons Worchestshire sauce
1 lb ground pork
1 lb ground round
2 eggs, beaten
1 cup ketchup
1 1/2 cups breadcrumbs, plain
Kosher salt, as needed
Black pepper, as needed

Preparation

Preheat oven to 350 degrees.
In a large skillet heat olive oil and saute onion, carrots, celery, red bell pepper over medium heat until softened.
Add the zucchini and continue to cook for about another minute.
Add in Worcestershire sauce, remove from heat and set aside.
In a large bowl, using your hands, mix well the meat, eggs, ketchup and bread crumbs. Add in the vegetables and season generously with salt and pepper. If the mixture seems too wet, add more breadcrumbs.
Form into balls, place in muffin tin, top with a little more ketchup.
Bake for about 45 minutes or until cooked through.

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