Chicken Zoodle and Noodle Alfredo
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.
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
- 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. | |
