Asian Peanut Noodles

I've been bored with my dinner options recently.  I've also been on a bit of an Asian food kick so I've been trying to find some new dishes that incorporate my needs.

I found this recipe from Cooking Light magazine.  I love this recipe.  I always have these ingredients on hand and I was able to whip it up really quickly.  I think that this could serve as a main meal or as a side dish, depending on what you're looking for.

The recipe doesn't call for the vegetable to be cooked at all which is fine, but since I did serve this warm I think next time I'll try to blanch the veggies a little bit.

Asian Peanut Noodles:
(adapted from Cooking Light)

6 ounces whole-wheat linguine or spaghetti
1 teaspoon sirarcha
1 tablespoon reduced-fat creamy peanut butter
3 teaspoons low sodium soy sauce
2 teaspoons fresh lime juice
1 cup matchstick-cut carrots
1/2 cup matchstick-cut green onions

Cook the noodles according to package directions, omitting salt and fat. Drain them well.

Combine the sirarcha, peanut butter, soy sauce, and lime juice in a large bowl, stirring with a whisk to combine well. Add the noodles, carrots, and green onions; toss and serve immediately.

Lighter Chicken Broccoli Alfredo

I have a soft spot for pasta with alfredo sauce on it.  It's so good.  Pasta dishes are great ways to get vegetable into people too.

This is a lighter pasta dish but it was delicious.  The broccoli was tasty and the alfredo sauce got soaked up in all of the little nooks of it and the pasta.  This also makes a great lunch the next day.

Broccoli Chicken Alfredo:

Ingredients:

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)

2 cups roasted broccoli florets

8 ounces whole wheat pasta, I used rotini
2 tablespoons extra virgin olive oil

2 teaspoons minced garlic

2 tablespoons flour

1 cup fat-free, low sodium chicken broth

1/4 cup plain Greek yogurt

1/4 cup skim milk

1/4 teaspoon pepper

1 pinch ground nutmeg

3/4 cup freshly grated Parmesan cheese

Directions:

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.

Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

Broccoli Mac and Cheese

Macaroni and cheese is a staple dish in many households.  It's always an option in a "Meat + 3" or on a veggie plate.  While it's fantastic it's not the healthiest option.  I found this recipe online through Weight Watchers and substituted whole wheat pasta.

While it wasn't the most amazing mac and cheese I've ever had it was pretty good.  I loved the broccoli and the whole wheat pasta was delicious.

Broccoli Mac and Cheese:
(adapted from Weight Watchers, 7 pps+)

2 spray(s) cooking spray  
12 oz uncooked pasta, I used whole wheat (about 2 1/2 cups)  
1/8 tsp table salt, for pasta cooking water  
10 oz uncooked broccoli, small florets (about 2 1/2 cups)  
1 tsp salted butter  
1/3 cup(s) fresh bread crumbs  
3 Tbsp grated Parmesan cheese, divided  
2 1/2 cup(s) fat-free skim milk  
1/3 cup(s) all-purpose flour  
1/2 cup(s) (chopped) uncooked onion(s), diced  
1 cup(s) low-fat shredded Cheddar cheese, sharp-variety  
1 tsp Dijon mustard  
1 1/2 tsp table salt  
1/2 tsp black pepper, freshly ground  

Instructions:

Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.

Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.

Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.

In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.

Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

Roasted Broccoli

Mr. T and I both love broccoli.  It's a staple in our house and I'm always looking for new ways to prepare it. This is a basic preparation from Ina Garten but something amazing happens when it is roasted in the oven.

Roasted Broccoli:
(adapted from Ina Garten)

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/3 cup freshly grated Parmesan cheese

Preheat the oven to 425 degrees F.

Cut the broccoli florets off of the stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. (for the two of us I just cut up 1 head of broccoli and adjusted everything else to taste).

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.  (I turned everything in the pan about half way through, but you probably don't have to)


Remove the broccoli from the oven and immediately toss with the lemon zest, lemon juice, and Parmesan. Serve hot.