Asian Dish Shirataki Noodles

Shiritaki Noodles with Asian Stir fry w/ peanut sauce - I got this recipe from Kalyn's kitchen but I just made it easier for me as a mom that has 30 minutes to make dinner.

Serves 2
8 oz. package Shiritaki Noodles
1 package of frozen Asian mix stir fry - all veggies only
1/2 pound of lean thin sliced beef or chicken
1/4 cup soy sauce (low sodium for those with HBP)
1/4 cup natural peanut butter
1 1/2 tsp. sesame oil
1 tsp. Asian Chile Garlic Sauce
2 T coarsely chopped peanuts


Drain noodles and rinse. Cut through noodles several times to make them 3-4 inches long. Bring pan of water to a boil add noodles and cook 3 minutes. Do not overcook. Drain noodles, rinse with cold water, and let them drain in colander while you chop peanuts.

Heat non-stick pan and coat with Pam, throw in meat or chicken, cook for about 3-4 minutes then add frozen veggie stri fry mix until veggies are starting to thaw and have begun to "fry" up a bit. Add noodles.

Put peanut butter in glass measuring cup and heat in microwave about 2 minutes, or until very soft. Add soy sauce, sesame oil, and Chile Garlic Sauce and wisk together until well combined. Add to other ingredients cooking in non-stick pan.

Divide between two serving plates and sprinkle with peanuts. Serve at room temperature.

Greek Pita

I got this yummy recipe from HG website - such a great site (see my side bar for a link)

Entire pita: 205 calories, 1g fat, 485mg sodium, 43g carbs, 12g fiber, 10.5g sugars, 15g protein

Ingredients:

1 Western Bagel Alternative Pita

2 oz. Fage Total 0% Greek Yogurt

1 small onion; sliced

1/2 cup sliced red and green peppers

2 cups fresh spinach

1/2 cup halved cherry tomatoes

salt, pepper, oregano, and garlic powder

red pepper flakes (optional)


Directions:

In a small dish, combine yogurt with salt, pepper, oregano and garlic powder (season to taste). For some added spice, add red pepper flakes. In a skillet sprayed with no-cal cooking spray, cook onions and peppers over medium heat for 5 – 7 minutes. Add spinach and tomatoes, and cook until spinach leaves have lost their volume. Remove from heat, and mix veggies with yogurt sauce. Cut pita in half (toast if desired) and stuff with veggie mix

Healthy Chicken Pot Pie

I got this recipe from Hungry Girl's website....and it looks delish!

Ingredients:

8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces

3 cups C&W Ultimate Petite Mixed Vegetables (or any other frozen mixed vegetables)

1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of Celery

3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared)



Directions:

Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside. Heat frozen veggies in microwave according to package. Mix chicken, vegetables and soup together and put in a 9" round baking dish sprayed with nonstick cooking spray. Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through). While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish. Add dough to the top of the dish and cook for an additional 15 - 20 minutes or until top is golden brown. Serves 4.



Serving Size: 1/4th pie (approx. 7 oz.)

Calories: 210

Fat: 6g

Sodium: 800mg

Carbs: 24g

Fiber: 2.5g

Sugars: 6g

Protein: 16.5g