Asian Noodles and Honey Glazed Chicken Thighs Tonight I made some ‘Asian noodles’ (I used whole wheat spaghetti for the noodles so it’s not very authentic 😂) with chicken thighs (boneless and skinless).
For the noodles: 6-8 portions so I’m freezing the rest for later use) Carton of whole wheat spaghetti Carton of organic low sodium vegetable broth (to cook the noodles in; I do this because I don’t cook with added salt so this way it does get a bit more flavor) Bag of coleslaw mix Reduced sodium soy sauce Garlic Onion DAK’s Asian Zing seasoning (salt free) Can bean sprouts (they didn’t have fresh) 1 pack lean ground turkey. I cooked the spaghetti in my electric skillet for 9 minutes in the broth, drained it and put aside in a bowl. In my Ninja Foodi (on 390F for 25 minutes) air fried the ground turkey and sprinkled some Asian Zing seasoning on it while stirring every once in a while. When almost done, I added the garlic, onion, few tbsp of soy sauce and coleslaw mix and air fried for an additional 7 minutes on 390F. When done, I added the (drained) can of bean sprouts and stir through. Let it sit to warm through but I wanted to keep the crunch of them. Stir in the noodles and that’s done. Set aside in a bowl. Clean the Foodi for the next round. Chicken thighs: Pack of 6 boneless skinless chicken thighs Reduced sodium Worcestershire sauce Raw unfiltered honey Garlic powder DAK’s Asian Zing seasoning Olive oil (spray bottle) First I sprayed the rack with olive oil so the chicken wouldn’t stick to it. I seasoned the chicken with Asian Zing and garlic powder, put in the preheated Foodi (390F for 5 minutes) for 15 minutes, put honey on 1 side and flipped over, honey on other side, just a drizzle and set to broil for 5 minutes. Added a drizzle of Worcestershire sauce at the end also, no more than 1 tsp. Had to do this in 2 batches. 526 calories and 674 mg sodium; much better than getting it at the actual Chinese restaurant!
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  Dinner is whole wheat capellini with wild caught Patagonian shrimp and a ton of veggies: zucchini, green bell pepper, jalapeño pepper, red onion, garlic, baby spinach, portobello mushrooms, Roma tomatoes and pico de gallo. Also added lemongrass minced instead of squeezing lemon juice, pesto basil sauce, coconut milk (unsweetened) instead of cream and a little organic low sodium vegetable broth. Topped with a tbsp of Parmesan cheese. Seasoned with DAK’s Italian Blast and Mrs Dash garlic and herbs.
490 calories for a plate. 351 mg sodium. Ingredients: 1 tbsp olive oil 1/8 box whole organic wheat capellini (can also use any other kind of pasta or zoodles if you want low carb) 1 bag frozen wild caught Patagonian shrimp (21/25 shrimp per pound) 1 zucchini 1 green bell pepper 1 jalapeño pepper 1/2 red onion 5 cloves garlic Half bag baby spinach Half container baby portobello mushrooms 2 Roma tomatoes 1 small container pico de gallo Pesto basil sauce (2 tbsp) 1 tbsp lemongrass minced or squeeze 1 lemon for juice 1 can organic unsweetened coconut milk 1 cup organic low sodium vegetable broth DAK’s Italian Blast and Mrs Dash garlic and herbs (both have no salt but you can add your own spices you like if you don’t have these) Shredded Parmesan cheese (optional) First I pressure cooked the pasta in a cup of broth for 1 minute, quick released pressure, gave it a quick stir. There was still a little liquid left but no worries the pasta will soak it all up while you put the lid back on and set it aside while you do the rest! I then added olive oil to my electric skillet and added the mushrooms, bell pepper, jalapeño pepper, onion, garlic with the dried spices and cooked that for about 5 minutes, then added all the other ingredients (except spinach and pasta) and let that simmer with lid on for about 10 minutes, stirring halfway through. The last minute I added the spinach and pasta. There is enough sauce and veggies for 6 portions so I made 4 portions with the shrimp (5 shrimp each per portion) and used the rest of the sauce and pasta over leftover chicken I had, creating 2 more lunches or dinners to freeze up!  This entire dish was cooked in the electric skillet.
Ingredients: carton of farfalle pasta 2 packs of ham, I used Smithfield ham steaks half a large onion or one medium onion 3 cloves of garlic can of sweet peas 2 large portobello mushrooms small jar of alfredo sauce 2 tbsp of sliced pepperoncini peppers Mrs Dash garlic and herbs cup organic vegetable broth extra virgin olive oil First I added the oilive oil to the skillet, chopped up the portobello mushrooms and added them to the skillet. Sprinkled some Mrs Dash over it. I then chopped up the ham, garlic, pepperoncini peppers and onion and added those as well and let it all cook until the onion started to get soft. Then I added the jar of alfredo sauce, a cup of vegetable broth and a jar and a half of water (used the empty alfredo sauce jar for that) and put the lid on the skillet. Let it cook for about 15 minutes while stirring every 5 minutes and adding a little bit more water if it gets too dry. The last minute I added the peas just so they could warm through and that’s it. No water to drain and it’s all cooked in one skillet. Enjoy!
 Appliances Used: Instant Pot (electric pressure cooker) and electric skillet.
First I cooked the pasta in the Instant Pot for half the cooking time indicated on the pasta box as the IP cooks the pasta way quicker than a regular pan/pot. You can even cut the time in half minus 1-2 minutes extra to keep the pasta al dente. I drained the pasta and temporarily put it inside a big plastic food storage tub I keep on the truck. Then I turned on the electric skillet, cut the skin and excess fat off of the chicken thighs. Put on salt and original Mrs Dash spices, added butter to the skillet and started frying up the chicken. Once one side was done and the chicken turned around in the skillet I added 3 strips of diced bacon. While this was cooking away I added the garlic, onion, red bell pepper and let that soften up. When the dish was almost done I added a small chart on of heavy cream and a cup of diced up green olives and let that simmer for about 10-15 minutes until the sauce thickened up. Once done I poured it all over the pasta and dinner was served. You can add grated cheese if you like. ☺️ Recipe and picture by Tammy Forrest Wallace :) Appliance used: Ninja.  Browned ground beef and cooked Italian sausage then added one lb is noodles, 4 cups water and 24 oz of bertolli tomatoes and basil. Cooked on oven setting 300 degrees for 30 minutes.
Recipe and pictures by Wendy Copper. Cooking appliance used: Ninja 3 in 1.
1 box bow tie pasta, cooked , rinsed,drained and cooled. (Pasta was cooked in Ninja)
1 lb medium cooked shrimp Grape/cherry tomatoes Cucumbers, sliced 1 8 oz jar of classic pesto sauce 1/2 cup mayo salt/pepper to taste Cook pasta, set aside. Mix together pesto and mayo in separate bowl. Combine everything together and chill and serve. Very yummy if you like shrimp and pesto flavor Recipe and pictures by Shannon E. Green. Cooking appliance used: skillet. 
Shannon used premade meatballs for her dish as pictured above.
Cook the pasta according to instructions. Heat up the meat balls and add the kale until ready. Toss it all together and you have a great meal! |
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