Zoodles and Noodles Galore!

I impressed Matt with my skills making dinner in a flash this week. From start to finish, including getting out and prepping ingredients, two of these recipes took me less than 30 minutes. Meals that can be made in the time it takes a child to be occupied that long- like watch a show (I know, I'm a bad mommy lol)... that's a win! The other was done in a slow cooker which also is easy since beyond putting stuff in it and turning it on, it all you have to do. Get it going, do all the things, come back, dinner. Boom.

I also had leftover noodles and zucchini from the prep so I made spaghetti for dinner. Every time I make spaghetti I make my sauce from scratch, and I also make zucchini noodles. It adds a veggie to the dish and cuts back on the amount of pasta I am eating. I cook the noodles and add the zoodles to the noodles while they are in their boiling water in the last few minutes, drain everything together and you're all set! 

Chicken Zoodle and Noodle Alfredo

I made this with chicken I had grilled and had leftover from my meal prep. It was seasoned with garlic salt and pepper and was perfect and easy in this since all I had to do was grab it out of the fridge.

Serves 4 Normal People or 2-3 Big Eaters

- 2 Boneless, skinless chicken breasts, cooked and diced
- 3 Tbsp Kerrygold Butter, divided
- 2 Medium Zucchini, spiralized
- 1/2 lb Dried Spaghetti (I used a gluten free brand)
- 2 Garlic Cloves, minced
- 2 Tbsp All-purpose Flour
- 1 3/4 Cups Milk (I used 2% and a splash more to thin it out at the end)
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- 1/4 Cup+ Freshly grated Parmesan Cheese
- Lots of Freshly ground pepper and salt

1. Get the water boiling and cook the pasta until al dente according to the directions on the box. While that is happening, melt 1 Tbsp of butter in a large skillet over medium heat. Add the zucchini and saute 3 minutes. Toss the cooked zoodles in the pot with the drained pasta and set aside.

2. Heat the remaining 2 Tbsp of butter in the zoodle skillet along with the garlic. Cook 2 minutes. Add the 2 Tbsp Flour, cook 1 min whisking until the flour and butter make almost a "paste"
3. Add the thyme and oregano. Slowly add the milk, whisking constantly to prevent lumps. Heat until boiling, whisking constantly, until the sauce thickens. Add the sauce to the pasta/zoodles and toss. Add the chicken, salt and pepper to taste and toss once again. Top with more cheese and enjoy!

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 405
% Daily Value *
Total Fat 14 g	21 %
Saturated Fat 8 g	39 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 58 mg	19 %
Sodium 254 mg	11 %
Potassium 407 mg	12 %
Total Carbohydrate 51 g	17 %
Dietary Fiber 6 g	24 %
Sugars 8 g
Protein 22 g	43 %
Vitamin A	15 %
Vitamin C	17 %
Calcium	21 %
Iron	13 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Slow Cooker Cashew Chicken

Super fast to put together... I cooked some broccoli to eat with mine!

- 2-3 Boneless, Skinless Chicken Breasts (you are looking for 2+ lbs), cut into 1" pieces
- 1/2 Cup Coconut Aminos (or low sodium soy sauce)
- 1/4 Cup Ketchup (or tomato paste and balsamic in equal amounts for Paleo)
- 1/4 Cup Rice Vinegar (or apple cider vinegar)
- 2 Tbsp Raw Honey
- 5 Garlic Cloves, minced
- 2 Tbsp Grated Ginger
- Pinch Red Pepper Flakes
- 5 Green Onions, sliced, divided
- 1 1/2 Cups Raw Cashews
- Fresh Pepper

1. Whisk the coconut aminos, ketchup, vinegar, honey, ginger, garlic, red pepper and half the onion. 
2. Place the chicken in the slow cooker, top with the sauce and toss to coat. Cook on low 2-3 hours (any more will dry out the chicken) Stir in the cashews and cook another 30 minutes. Top with remaining green onions and enjoy! 

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 396
% Daily Value *
Total Fat 19 g	29 %
Saturated Fat 3 g	16 %
Monounsaturated Fat 11 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 27 mg	9 %
Sodium 2314 mg	96 %
Potassium 168 mg	5 %
Total Carbohydrate 33 g	11 %
Dietary Fiber 2 g	7 %
Sugars 21 g
Protein 21 g	43 %
Vitamin A	1 %
Vitamin C	1 %
Calcium	16 %
Iron	43 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Beef and Broccoli Noodle Stir-Fry

(Serves 4 big eaters or 6 normal eaters)

Inspired by one of my former students and the food blog Damn Delicious's Beef and Broccoli Ramen Stir Fry. This was even better the next day!

-12-oz Udon Noodles

- 1 Tbsp Olive Oil

- 1.5-2lbs Flank Steak, thinly sliced across the grain

- 1 Bell Pepper, sliced in thin strips

- 2 Carrots, peeled and diced

- 1/2lb Fresh Snow Peas, cut in half

- 1-2 Heads Broccoli, cut into florets

- 3 Green Onions, sliced

- 3/4 Cup Coconut Aminos, or soy sauce

- 3/4 Cup Beef Broth

- 1/4 Cup Raw Honey

- 1/4 Cup Rice Wine Vinegar

- 3 Tbsp Brown Sugar

- 4 Garlic cloves, minced

- 1 Tbsp Sesame Oil

- 1 Tbsp Grated Fresh Ginger

- 1 Tbsp Arrowroot Powder (or corn starch)

- 1+ tsp Siracha depending on your heat preference

*I always start by having my veggies cut and ready, waiting, in a large bowl. Then move to the meat so I can use just one cutting board*

1. Boil water and cook the noodles according to package directions. While they are cooking, whisk in a bowl the coconut aminos, beef broth, honey, vinegar, sugar, garlic, ginger, arrowroot, sesame oil, siracha, and 1/2 cup water. Set aside. 

2. Heat a large wok or skillet over medium high heat. Add the steak and cook until browned- 3-5 minutes. Add the veggies, cook another 3-5 minutes until tender, but not mushy. 

Add the noodles and sauce. Toss. Cook until sauce thickens. Garnish with sesame seeds if you have them. :) 

Nutrition Facts
Servings 5.0
Amount Per Serving
calories 568
% Daily Value *
Total Fat 19 g	29 %
Saturated Fat 6 g	32 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 107 mg	36 %
Sodium 1298 mg	54 %
Potassium 309 mg	9 %
Total Carbohydrate 57 g	19 %
Dietary Fiber 4 g	14 %
Sugars 31 g
Protein 39 g	78 %
Vitamin A	87 %
Vitamin C	89 %
Calcium	26 %
Iron	61 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.