Monday, September 1, 2014

slow cooker Vietnamese Chicken with rice stick noodles and veggies

Our oldest son (my middle son) moved back home a month ago. I am thrilled to have him here. Its been a big adjustment for us all. My husband and I have had an empty nest for most of 2 years, he has been on his own, we moved from NC to GA and now he is here as well. Culture shock, tiny apartment, teeny tiny town, 6 hours from his son... yeah, its been a lot.

So, that's part of my reason for all the baking, I'm a foodie, a mom, an emotional eater and so is he. Funny how after 8 months of working on my health and doing so well, I can fall back into old habits almost instantly.

He has loved the baking and frankly so have I but my weight loss has come to a screeching halt. Since my husband is thrilled over all the sweets and now I'm having a difficult time stopping, I'm trying to maintain healthy main and side dishes. Along with lots and lots of exercise.

My son loves Asian food, Mexican food, oh wait... he's my kid, he just loves food. So in my effort to help him adjust to this new normal, I've been trying to find new recipes or create something fabulous.

THIS dish is the something fabulous. It really was delicious, umami (Japanese for pleasant savory taste) to be exact.

I chose to use rice sticks instead of rice or noodles. They are quick, simple and absorb the flavors of the sauce without competing in taste. You soak them in a bowl of boiling water for 5 minutes, then drain and use. They are cheap as well.

Just look at that chicken! I used my slow cooker but you could prepare it in the oven. Since it is summer time, I used my slow cooker so the house did not heat up and I could "fix it and forget it" because I love the convenience of the cooker.

Slow Cooker Vietnamese Chicken with Rice Stick Noodle and Veggies
Sauce for the chicken
1 1/2 TBSP soy sauce, low sodium
1 1/2 TBSP fish sauce
1 1/2 tsp sugar
1/2 tsp fresh ground black pepper
1 tsp garlic powder
1 TBSP oil
Place 4 large chicken thighs skin side down in the crock pot.Mix these ingredients well and pour over your chicken thighs in the cooker. Set on low for 6 hours if the chicken is defrosted, 8 if frozen.
At the 3 hour mark, IF you are home, flip the chicken over (skin side up) and all them to finish cooking, this will allow the skin to crisp and both sides of the chicken to soak in the sauce.
When the chicken is ready, soak your rice stick in boiling water, dice up veggies, I used squash, edamae, and onions.
Use a ladle and scoop out some of the sauce, saute the veggies in the sauce and stir in the rice sticks, toss well and serve. Takes only a few minutes.

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Friday, August 29, 2014

crock pot chicken verde

I have been so busy cooking lately that I am now behind on editing the photos and writing the post. Well, here is a prime example. I fixed this recipe over a week ago, almost 2 I think.  It was really easy and delicious.

Now it is not clean in the sense that all ingredients are fresh, I did use a few prepackaged items. Like the salsa verde, I did not make my own, I bought it in a jar. You could make your own or even buy organic. I just bought a jar in the "International" section of my local Wally World. I knew I was going back to work and just didn't have the time.

When we were ready for supper I prepared the saffron rice, chopped some onions, heated up some refried beans and BAM supper was done and in less than 20 minutes.

Of course the chicken had been cooking all day in the slow cooker but isn't that the best way? Toss it all in early in the morning, enjoy it later that day. The meat is always done, moist, 1 pan to clean and you know you'll have leftovers.
Crock Pot Chicken Verde
6-8 boneless skinless chicken tenders
1 jar salsa verde
8 oz tomato sauce, no salt
3 tsp fresh lime juice
1 TBSP cilantro, dried and crushed
1 tsp garlic powder

Mix the sauce, salsa, lime juice and spices together, pour half into the cooker, place the chicken inside and pour the remaining mix on top. Set on high for 4 hours, my chicken was frozen solid. At four hours, remove the chicken and shred, replace the chicken and reduce to low. Cook 2 more hours or whenever you're ready. Serve over rice, with beans and a salad.

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Thursday, August 28, 2014

Turkey Fajita Burgers

It seems we've been on a burger kick lately and with that it means lots of bread/buns. The one thing I had done without for so long. Now the problem is... I'm enjoying bread again.

Wanting to cut down on the calories, without giving up the bun, I decided to make my fajita burgers again, but with turkey instead of beef.

Shhh don't tell my husband! With a lot of seasoning and fresh finely chopped peppers and onions, the burgers were moist and flavorful without a lot of fat and calories.

A win win!

With the beef burgers I sauteed the onions and peppers to put on top of the burgers, this time I chopped them up and placed them IN the burger.

Turkey Fajita Burgers
1 pkg ground turkey ( 20 oz)
6 sweet salad peppers
1 onion, Vidala (sweet)
2 tsp olive oil

Cut the tops off your peppers and toss them and a peeled onion into the food processor. Do a fine chop and mix this with your meat and seasoning.
I used a dab of olive oil, because turkey has no fat and the burgers will stick to the pan without some sort of oil.
Cook until they are done. This doesn't take long and if you over cook the burgers they will be dry.
This mix made 8 patties.

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