1 1/4 cups flour
1 1/4 cups flour
Food trends come and go and most of the time I ignore them. However, zucchini pasta is something I have definitely embraced. I love anything that tricks me into thinking I am eating pasta without all of the carbs. This lo mein recipe is a great weeknight dinner. It’s fast, delicious and has tons of veggies. AND its a healthy cure for a Chinese food craving.
1 cubed chicken breast
4 cups mixed vegetables (carrots, broccoli, cauliflower etc.)
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 cup chicken broth
1 teaspoon ginger
1/2 teaspoon Sriracha
1 tablespoon corn starch
Begin by whisking together the soy sauce, rice wine vinegar, chicken broth, Sriracha, ginger and corn starch. Whisk until fully combined and set aside.
Cut both zucchinis into noodles either with a spiralizer or a mandolin. Set aside.
Heat some oil in a skillet over medium heat. Add chicken and cook through. Add veggies and cook for another 3 minutes or until they are cooked to your liking. Remove chicken and veggies from the pan and set aside.
Add sauce to pan and cook until thickened, about 2 minutes. Stirring constantly. Add zucchini noodles and cook for another 2 minutes or until zucchini is tender. Be careful to not overcook the noodles!
Remove from heat and add the chicken and veggies to the zucchini, stirring until everything is coated in sauce.
Something amazing happened tonight, my 6-month old played contently by himself on the floor long enough for my husband and I to eat dinner – at the same time! This has pretty much not happened since he was born as one of us usually has to entertain Max while the other eats. Luckily, I had planned something simple, yet delicious for tonight!
Which is where this bruschetta comes in. There is nothing better than fresh bruschetta. Tomatoes, basil and balsamic is the best combination ever – and this meal captures that perfectly.
The bruschetta can be made in advance and only gets better with time. You can of course make extra to top pizza, eggs, pasta or just about anything else you have in your fridge. Or you can make extra to eat straight out of the bowl.
2 chicken breasts
2 tablespoons olive oil
3 cloves of minced garlic
4 small tomatoes
1/2 tablespoon balsamic vinegar
8 basil leaves
3 cups cauliflower florets
salt & pepper to taste
Begin by heating the oil in a pan and browning the garlic. Remove from heat before the garlic burns.
Chop tomatoes and basil leaves – place in small bowl. Pour half of the olive oil and garlic into bowl. Toss with balsamic vinegar. Salt and pepper to taste. Set aside.
Pre-heat a grill pan and lightly season chicken to your preference. Simply grill chicken until cooked through.
For cauliflower, sauté over medium heat until tender – about eight minutes. For the last few minutes, add remaining garlic and oil. Adding the oil and garlic at the end ensures that garlic does not burn and become bitter.
Serve chicken with bruschetta on top, cauliflower on the side.