Spicy Peanut Noodle Bowls

When I went to Portland last March, Thomas took me to a place that served these amazing noodle bowls. I don't remember any specifics of them (I was way too excited to be in Portland that I don't even remember much! haha) except that they were spicy and had a creamy peanut sauce. I liked the texture of the pasta, too, because it was very al dente. Anyway, I have been thinking of them ever since! I perused Pinterest trying to find a recipe that sounded like it may be similar. I found this one, and then modified a few things to my liking. It was DELICIOUS! Sweet, sour, creamy, crunchy... I will be making this often. I wish the serving size was bigger, but then again, I could eat a pound of pasta all by my lonesome ;)

Spicy Peanut Noodle Bowls

8 oz. dry brown rice spaghetti (I used this instead of wheat pasta because the firmer texture is perfect)
2 Tbsp. canola oil
3/4 tsp. sesame oil
2-1/2 Tbsp. soy sauce
1 tsp. rice vinegar
1/2 to 1 tsp. of sriracha (I used about 3/4 of a teaspoon)
2 Tbsp. natural peanut butter (I love Smucker's Natural Creamy)
1 Tbsp. honey
1 clove garlic, minced
2 green onions, sliced very thin
dash (about 1/8 tsp) red pepper flakes
1 Tbsp. sesame seeds
1/4 of a green pepper, sliced very thin
6 baby carrots (or 1/2 medium carrot), julienned
1/4 cup peanuts, roughly chopped

Cook the brown rice pasta according to package directions. While pasta is cooking, combine oils, soy sauce, vinegar, sriracha, peanut butter, honey, garlic, green onions, red pepper flakes, and sesame seeds in a bowl, and stir until uniform. When the pasta is done cooking, drain it and return it to the pot. Add the sauce, green peppers, carrots, and peanuts, and stir to combine. Portion into four bowls (a scant cup each).

read more "Spicy Peanut Noodle Bowls"

Indian Lentil Soup

Dede, a reader of Runs for Cookies, e-mailed this recipe to me when she learned I like lentils. She said she got it from the newspaper years ago and made a couple of changes. And then, because I can never leave a recipe alone, I made a change or two myself. ;)  I've been eating it every day for lunch, because it is delicious! Here is the recipe, with my changes:

Indian Lentil Soup

1 onion, chopped
2 cloves of garlic, minced
1 cup of red lentils
4 cups of broth (I used chicken broth)
1 (15 oz) can of crushed tomatoes
1 medium potato (about 6 oz), peeled and diced
2 medium carrots, peeled and chopped
1/2 Tbsp. ground cumin
1 tsp. ground coriander
1/2 tsp. turmeric
dash (1/8 tsp) of cayenne pepper
salt and pepper to taste

Heat a soup pot over medium heat and spray with cooking spray. Cook the onion for a few minutes, and then add the garlic and cook for a minute. Add the broth, lentils, tomatoes, and spices, and bring to a boil. Reduce heat to medium-low, partially-cover it with a lid, and simmer for 15 minutes. Add the carrots and potato, and simmer, covered, until veggies are just tender, about 20 minutes.  Makes 4 servings, about 1-2/3 cups each.

read more "Indian Lentil Soup"

Broccoli & Cauliflower Salad

My mom taught me to make this years ago, and I thought it sounded so strange when I read the ingredients. But they all work so well together! This is a delicious lunch--I love to stuff this into a pita bread.

Broccoli & Cauliflower Salad

1-2 Tbsp. minced red onion
2 Tbsp. light ranch dressing (I like Hidden Valley)
1 oz. low-fat cheddar cheese
1/2 cup finely chopped broccoli
1/2 cup finely chopped cauliflower
20 grams of raisins (about 1-2 Tbsp)

Combine all in a bowl and stir together. Stuff into a pita pocket or just eat it straight out of the bowl.

read more "Broccoli & Cauliflower Salad"

PB2 Recipes and Ideas

Sorry! This recipe has been migrated over to my regular Runs for Cookies blog. You can find the post here. Thanks for stopping by! :)  --Katie

read more "PB2 Recipes and Ideas"

Spicy Carrot Bisque

My friend Courtney made this for me when I had a broken jaw and my mouth was wired shut. It's a pureed soup, so I was thrilled to be able to eat it. It is absolutely DELICIOUS. I'm not even a huge fan of carrots, but this soup is one of my favorites!  The original recipe used a roux to thicken (butter + flour), but I don't find it necessary. Also, I used half & half instead of heavy cream and used less of it. It is rich and thick, and yummy, and it is the very definition of "comfort food" for me!

Spicy Carrot Bisque
  
3 lbs. carrots, peeled and sliced or chopped
1 onion, chopped
8 cups chicken broth
1 cup half & half  (regular, not fat free)
1/4 tsp. white pepper (this is what makes it so good!)
1/8 tsp. cayenne pepper
1/4 tsp. cumin

Combine everything except for the half & half in a soup pot and bring to a boil. Reduce the heat to a simmer (med-low) and cook until the carrots are soft (depends on how small the pieces are, but about 30 minutes). Use a stick blender to puree (if you don't have a stick blender, you can use a blender and just do it in batches). Stir in the half & half and heat through--just don't boil it after adding the half & half.

Makes about 10 cups. Per cup:  99 calories, 3.5 grams fat, 4 grams fiber, 16 grams carbs, 3 grams protein.

read more "Spicy Carrot Bisque"

Lentil Chili

My family and I like to eat meatless a few times a week, to save money (and because we enjoy it). I've developed a love for lentils because of this, and this lentil recipe is a GREAT way to convert meat lovers to eating meatless for at least one meal :)  The way I make this, it technically isn't vegetarian--because I use beef broth--but you could easily make this vegan by using vegetable broth.

Lentil Chili

1 lb. brown lentils
6 cups beef broth (or veg broth)
1 can diced tomatoes
1 onion, chopped
1 tsp. garlic powder
1 (6 oz) can tomato paste
2 Tbsp. ketchup
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. dried thyme
1/2 tsp. black pepper

Combine everything in a pot and bring to a boil. Cover and reduce heat to med-low (simmer) and cook until the lentils are soft, about 45 minutes. If it gets too thick, you can add some water to it while it's cooking. Serve with cheese, onions, and sour cream. Yum!  Yields 9 cups.

Per cup:

read more "Lentil Chili"

French Onion Soup

Delicious! The soup itself has 0 Weight Watchers Points, so you only have to count the cheese/croutons you add.

French Onion Soup

1 Tbsp. olive oil
3-4 medium onions, sliced
1 quart beef broth
1 Tbsp. worcestershire sauce
croutons and cheese for topping, optional

Heat a soup pot over medium heat, and add olive oil. Add onions, and cook down for about 45 minutes until onions are soft and light brown, stirring occasionally. Add the beef broth and worcestershire sauce. Bring to a boil, then reduce heat and simmer for a couple minutes. Put in an oven-safe bowl, top with a crouton and 1 oz. cheese (I like cheddar jack), and put under the broiler for a few minutes to melt the cheese.

read more "French Onion Soup"

Chicken Tortilla Soup

This is a mock-Max & Erma's Chicken Tortilla Soup recipe that I got online. Really fast to throw it together, and delicious! Got a lot of compliments when I served it to my hubby's friends. I used low fat/fat free canned soups where I could.  Here's the recipe with my changes:

Chicken Tortilla Soup

1 onion, chopped
1 can  Healthy Request cream of chicken (I used 98% fat free soups where I could)
1 can Healthy Request cream of mushroom
1 can Healthy Request cream of celery
1 can fiesta nacho cheese soup (or if you can't find that, you can use cheddar cheese soup)
1 quart of chicken broth
1 (15 oz) can diced tomatoes
1 cup salsa
1 small can diced green chiles
1/2 tsp. garlic powder
1 tsp. red chili powder
1 pound chicken breasts, cooked and shredded (it's way better if you take the time to shred them, instead of chop them)

Add all ingredients to a large soup pot and bring to a boil. Reduce heat and simmer one hour.
Makes 8 servings.

read more "Chicken Tortilla Soup"

Loaded Baked Potato Soup

This is my really fast and easy dinner when I don't know what to make but I'm starving. It tastes just like a loaded baked potato, and it's really not too bad for you.  In this picture, I used those "real" bacon bits, but usually I use actual bacon chopped into small pieces.

Loaded Baked Potato Soup

1 bag frozen potatoes
1 quart chicken broth
1 onion, chopped
1/2 cup skim milk
1 cup fat free sour cream
Toppings, like shredded cheese, bacon, chives, green onion, etc.

Heat soup pot over medium heat and spray with cooking spray. Add the onion and cook until onion is soft. Meanwhile, put the potatoes in a colander and run under hot water to thaw a little. When onions are soft (not brown) add the chicken broth and milk. Bring to a boil. Add potatoes and return to a boil. Reduce heat and simmer until potatoes are soft (usually less than 5 or 10 minutes). Sometimes I puree the soup at this point, but you don't have to. Stir in sour cream. Ladle into bowls and add your toppings.

read more "Loaded Baked Potato Soup"

Lemon Lentil Soup

For lunch, I decided to make Lemon Lentil Soup. I haven't made it in a long time, and I forgot just how good it is! My recipe is just 4 simple ingredients, and it is as easy as opening a can of soup, but SO MUCH TASTIER! Not to mention HEALTHIER.

Lemon Lentil Soup

1 cup of red lentils (sort & rinse)
1 quart of vegetable broth (I've tried this with chicken broth, and it wasn't very good--it had a metallic taste)
1/4 tsp. crushed red pepper flakes (this amount gives a small kick--if you like it spicy, use 1/2 tsp.)
juice of one lemon (plus the zest, if you like!)

Combine the lentils, broth, and pepper flakes in a pot and bring to a boil. Reduce heat to a simmer and cook for about 30 minutes, until lentils are soft and the soup has thickened. Add the lemon juice (and zest, if you're using it), stir, and heat through. Makes 4 small servings (about 1 cup) or 2 main-dish servings. For 1 small serving: 162 calories, 0 grams fat, 7 grams fiber, 30 grams carbs, 11 grams protein.

read more "Lemon Lentil Soup"

Quinoa with Spinach and Feta

Quinoa tastes great, it's very versatile, and it's healthier for you than brown rice (although it's a similar texture and taste). You can substitute quinoa for brown rice in pretty much any recipe.  And likewise, you could also make this with brown rice. This recipe is definitely for garlic lovers like me!  (This recipe that I created was featured many times on Sparkpeople too!)

1/2 cup quinoa, uncooked
4 tsp. extra virgin olive oil
3-4 cloves garlic, sliced very thin
1-2 cups spinach, cut into strips
2 ounces reduced fat feta cheese, crumbled

In a small saucepan, add the quinoa and 1 cup water. Bring to a boil over high heat and then cover and reduce heat to simmer. Cook about 10-15 minutes until the water is absorbed.
Meanwhile, heat a skillet over medium heat and add the olive oil and garlic. Cook the garlic in the oil, watching it CLOSELY so that it doesn't burn. Cook it until the edges of the garlic turn very light brown. When the quinoa is done cooking, add it to the skillet, along with the spinach.. Stir it together until the spinach wilts. Add the feta cheese and stir to combine.  Makes 2 servings.

read more "Quinoa with Spinach and Feta"

Mexican Lentils & Rice

This is my new favorite way to get in some serious fiber. I ate it as-is (no cheese or anything) and it was awesome! You can use this as a taco filling, or eat it with cheese, sour cream, guacamole, etc. It basically tastes just like taco meat.

3/4 cup dry lentils
3/4 cup uncooked brown rice
4 cups beef broth (or vegetable broth to make this vegan)
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. onion powder
1/2 tsp. garlic powder

Combine all in a pot and bring to a boil. Reduce heat to a simmer (about med to med-low) and cook until all the water is absorbed (it took mine about 45-50 minutes). I usually cover the pot for most of the cooking time and remove it when the rice is almost done. Makes 4 servings.

read more "Mexican Lentils & Rice"

BBQ Chicken Pizza (single-serve)

I was craving BBQ chicken pizza for the longest time, and the frozen lean cuisine one I tried was TERRIBLE.  I played around with tortillas to make them seem more crust-like... and discovered that pre-baking them makes a fabulous pizza crust!  Don't skip the pre-baking... it makes it delicious!

The type of barbecue sauce you use can either make or break this recipe. Pick a sauce you love, obviously. I use Sweet Baby Ray's Hickory & Brown Sugar.

BBQ Chicken Pizza

1 tortilla or flat bread (shown in the picture is white lavash bread)
3 oz. cooked chicken, torn into chunks (I bought a bag of frozen chicken breast strips)
2 Tbsp. good barbecue sauce (I love Sweet Baby Ray's)
1-2 paper thin slices of red onion, roughly chopped
1 oz. low-fat cheddar cheese

Preheat oven to 375. (While it's preheating, I usually prep the other ingredients). When it's preheated, put the tortilla on a baking sheet (no oil or anything) and put it in the oven for 5 minutes. Flip it over, and heat for another 5 minutes. It'll be stiff and crispy, but still a little pliable. Meanwhile, combine the chicken, barbecue sauce, and onion in a small bowl and microwave for about 30 seconds just to heat it a little and soften the onion. 
When the tortilla is ready, spread the chicken mixture on the tortilla--it may seem skimpy, without enough sauce or something, but don't add more sauce. It'll be TOO saucy.  Top the whole thing with the cheese. Bake for another 5 minutes or so, until the cheese is melted. Cut into quarters.

read more "BBQ Chicken Pizza (single-serve)"

Roasted Tomato & Garlic Soup with Barley

This soup will make your house smell HEAVENLY while the veggies are roasting.

Roasted Tomato & Garlic Soup with Barley

1 (14 oz) can petite diced tomatoes
1 medium onion, chopped very fine
3 cloves garlic, minced (or 3 tsp. minced jarred garlic... I would NOT recommend garlic powder)
1 Tbsp. olive oil
2 cups chicken broth (or vegetable broth to make this vegan)
1/4 cup pearled barley (not quick-cooking barley)

Preheat the oven to 425.  Drain the tomatoes, reserving the juice (squeeze the tomatoes a little to get a lot of the juice out... you want them to be a little dry going into the oven).  Combine the tomatoes, onion, garlic, and olive oil in an 8x8 baking dish.  Bake uncovered at 425 for about 35-45 minutes, until the onion is soft.

In a pot, combine the vegetables, the chicken broth, and the reserved tomato juice and bring to a boil. Add the barley and reduce the heat to a simmer. Simmer for about 30-35 minutes until the barley is cooked through.

Makes 2 main-dish servings or 4 appetizer-sized servings.

read more "Roasted Tomato & Garlic Soup with Barley"

Quick Bean Soup

This has become my new favorite lunch. It's so easy to throw together (just open a few cans), it's healthy, filling, and it tastes great.

Quick Bean Soup

1 can black beans, drained and rinsed
1 can fat-free refried beans
1 can corn
1 can tomatoes
2 cups water
1 Tbsp. reduced sodium taco seasoning

Combine all in a pot and cook until heated through.  Makes 8 servings (about 1 cup each). I like mine with a little bit of chopped avocado and/or baked Tostitos.

read more "Quick Bean Soup"

Vegetarian Fried Rice

I used to hate sesame oil. I still gag when I smell it straight out of the bottle. However, it goes really nicely in this dish.  This is meatless, which you know makes me happy!

2 tsp. sesame oil
1/2 tsp. ginger
1/2 tsp. minced garlic
1 carrot, peeled and shredded
1 small green pepper, chopped
4 oz. mushrooms, sliced (or 1 can, drained)
4 servings cooked brown rice
1 cup frozen peas
3 Tbsp. reduced sodium soy sauce
2 eggs, beaten (omit eggs to make it vegan)
black pepper to taste

In a large skillet, cook the carrots, green pepper, mushrooms, ginger, and garlic in the oil for a couple of minutes. Add the rice, peas, and soy sauce and combine. Push rice mixture to side of skillet, and cook eggs in other side. Mix the eggs into the rice mixture.

read more "Vegetarian Fried Rice"

The Best Grilled Cheese EVER

This is kind of a stupid "recipe" to post, considering it's "just" a grilled cheese. But it is SOOOO delish that I had to post it.


The Best Grilled Cheese EVER

2 thin slices rye bread
1 slice Havarti cheese  (if you can't get Havarti, then Muenster is good too--but I see Havarti at every deli counter)
2 tsp. extra light olive oil  (the "light" just means light tasting, not light on fat or calories)

Preheat a skillet over medium heat (no higher! Low and slow is the way to go).  Put the cheese between the bread, and spread the outside of each side of the sandwich with the oil. It seems like a lot of oil, but that's what makes it so good! Grill over medium heat about 4 minutes per side--when it's a nice golden color, then it's time to flip. It takes longer, cooking over medium heat, but be patient! This is the best way to make a grilled cheese  :)

read more "The Best Grilled Cheese EVER"