Asian Chicken Noodle Soup Recipe

Ingredients

• 2 Tbsp vegetable oil
• 1 cup diced carrots (about 2 large)
• 6 green onions , sliced (1 1/2 cups)
• 4 garlic cloves , minced
• 2 Tbsp minced peeled ginger
• 1 lb boneless skinless chicken breasts
• Salt and freshly ground white or black pepper
• 6 1/2 cups low-sodium chicken broth
• 2 1/2 Tbsp soy sauce , or more to taste
• 2 Tbsp mirin
• 2 Tbsp rice vinegar
• 1 Tbsp Sriracha
• 1 Tbsp sesame oil
• 1 Tbsp granulated sugar
• 3 cups slightly packed chopped Napa cabbage
• 6 oz crimini mushrooms , sliced
• 1 (4.3 oz) package dry ramen, seasoning packets discarded
• 1/2 cup chopped cilantro

Instructions

1. Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer, set aside.
2. Cover chicken with plastic wrap and pound to an even thickness using the flat side of a meat mallet. Heat 1 Tbsp olive oil in a large cast iron dutch oven over medium-high heat. Season both sides of chicken lightly with salt and peper, then add to pot and cook until browned on both sides, about 2 1/2 minutes per side. Pour in chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil, then pour carrot mixture into soup mixture. Bring to a boil then reduce heat to medium-low, cover and simmer until chicken has cooked through (center should register 165 degrees on an instant read thermometer), about 5 - 7 minutes. Remove chicken breasts from soup and transfer to a cutting board and let rest 5 minutes then cut into strips.
3. Meanwhile, stir in sugar, cabbage and mushrooms and return soup to a boil. Add noodles and cook 3 - 5 minutes longer until noodles are tender. Stir in chicken. Serve warm sprinkled with cilantro.

Recipe source: cookingclassy

No Mayo Avocado Tuna Melt Recipe

Ingredients

• 4 slices whole wheat/grain bread
• 1 can Bumble Bee® Solid White Albacore strained
• 1/2 Avocado sliced
• 1 pinch sea salt
• 1 pinch black pepper
• 1 medium tomato sliced
• 4 leaves red leaf lettuce
• 4 slices havarti cheese (or other white cheese)
• 1 TBS butter

Instructions

1. In a medium bowl, add tuna, avocado, salt, and pepper; mix using a fork until completely combined.
2. Make your sandwiches: Place a slice of bread on the bottom and then layer cheese, tuna mixture, tomatoes, lettuce, and another slice of cheese. Top with remaining bread slices. Spread butter on outside slices of bread.
3. Using a large skillet heated over medium heat; add sandwiches (butter side down), and cook for 3-4 minutes, or until bread is lightly browned. Flip and cook for 2-3 minutes or until bread is browned (usually the 2nd side takes a shorter amount of time to cook).
4. Remove from skillet and let rest for 2-3 minutes. Using a serrated knife, slice the sandwiches down the middle and serve immediately. 

Recipe source: domesticsuperhero

SPAGHETTI PUTTANESCA WITH CAPERS AND OLIVES RECIPE

Ingredients

• 8 ounces angel hair pasta
• 28 ounce can unsalted peeled whole plum tomatoes
• 4 ounces sliced black olives
• 4 tablespoons capers
• 2 scallions thinly sliced
• 5 anchovy fillets diced
• 5 cloves garlic minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Cook angel hair pasta according to package directions. Drain and rinse with cold water to cool. Toss with 1 tablespoon of olive oil so they do not clump.
2. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add garlic and anchovies. Cook until the garlic browns, about 1 minute, stirring occasionally.
3. Add can of tomatoes to the pan including the liquid, crushing the tomatoes with your hands as you add them. Add salt and pepper. Cook until the tomatoes soften and break down, about 10 minutes, stirring occasionally.
4. Add cooked angel hair pasta to the pan, stirring it in until combined.
5. Remove pan from heat, and stir in olives, capers, and scallions. Serve.

Recipe source: savorytooth

Low-Carb Breakfast Burrito with Bacon and Avocado Recipe

Ingredients

• 2 • eggs
• 2 tbsp • heavy cream [optional]
• to taste • salt
• to taste • pepper
• 2 tsp • butter
• 2 tbsp • mayonnaise
• 1 cup • romaine lettuce [chopped]
• 1 • roma tomato [sliced]
• 4 • bacon strips [cooked crisp]
• 1/2 • avocado [sliced]

Instructions

1. Mix the eggs well with the heavy cream, salt and pepper.
2. Heat up a non-stick pan to a medium heat.
3. Melt half the butter and add half the egg mixture. Tilt the pan back and forth to ensure it covers the entire base.
4. Cover the pan and cook for about a minute.
5. When you are able to move the entire crepe when shaking the pan back and forth, flip it over with a spatula.
6. When it's fully cooked, transfer to a paper towel to remove excess oiliness.
7. Repeat with the other half of the egg mix.
8. Spread the mayonaisse on the crepe.
9. Add the lettuce, tomato, bacon and avocado.
10. Season with salt and pepper.
11. Roll and enjoy!

Recipe source: livingchirpy

Navajo Tacos Recipe

Ingredients

• 2 cups Self Rising Flour
• 1 cup Water
• Shortening for frying

Instructions

1. Combine the self rising flour and water in a bowl and mix until a shaggy dough forms. You may need to add a bit more water if the dough seems dry. The dough needs to be soft enough to form into disks easily but not too sticky to where it's unmanageable with floured hands. Cover dough and let rest for 30 minutes.
2. Heat shortening in a heavy bottomed pan, using enough to have 2-3 inches of fat in pan. Bring fat to about 380-400 degrees.
3. Break the dough into about golf-ball sized portions and flatten into disks.
4. Carefully lower one disk at a time into the hot fat and cook until golden brown on both sides, flipping halfway through. Remove bread and place on paper towels.
5. Top with taco fixings and enjoy!

Recipe source: heatherlikesfood

VEGAN SWEET POTATO TOFU BOWLS RECIPE

INGREDIENTS

For the Baked Tofu

• 1 package medium, firm or extra-firm tofu, chopped into cubes, triangles or slabs
• splash or soy sauce or gluten-free tamari
• 1 tsp black pepper
• 1 tsp garlic powder

For Each Bowl

• 1/2 cup (125 gram) sliced sweet potato
• 1-2 cups chopped broccoli (per bowl)
• 1-2 cups white or cremini mushrooms (per bowl)
• 1/2 a sliced red pepper
• 1-2 cups de-stemmed and chopped, lightly cooked kale or spinach (or a big handful of raw salad greens of choice)

INSTRUCTIONS

1. Pre-heat the oven to 425 degrees F.
2. Cut the tofu into desired shapes and place in a bowl. Toss with a generous splash of soy sauce or tamari and a good sprinkle of garlic powder and black pepper. Lay the pieces on a parchment or silicone mat-lined baking tray.
3. Slice your sweet potato and lay the slices on a parchment or silicone mat-lined baking tray. Place the sweet potato and tofu in the oven at the same time and bake for 30-40 minutes, flipping them both half way through. When the sweet potato is tender and the tofu is nice and browned, they’re done.
4. To make the broccoli and mushrooms, add the chopped pecies to a non-stick skillet and cook over medium-high heat for 10 minutes until browned and tender. Only stir or shake the pan occasionally so they can get nice and browned.
5. To make the kale or spinach, use a steamer or just heat in a pan with a splash of water until the leaves are a nice, bright green and just slightly softened. Or if you’re using raw salad greens, just add a bit handful to a bowl then top with the rest of the ingredients.
6. Add all of the ingredients to a bowl.
7. Optional: drizzle with hoisin sauce, sweet chili sauce, almond pad thai sauce, teriyaki sauce, almond satay sauce or coconut peanut sauce.

Recipe source: runningonrealfood

Tom Kha Gai- Coconut Chicken Soup Recipe

Ingredients

• 1 lb boneless chicken cut into thin slices
• 1 can of coconut milk lite or regular
• 1 can 14.5 oz of chicken broth
• 1 envelope of A Taste of Thai Coconut Ginger Soup Base
• 1 1/2 cups sliced mushrooms
• 1/4 cup of lime juice 2 large limes
• 2 TBSP of red curry paste
• 2 TSP of hot chili pepper oil
• 4 stems of cliantro leaves only

Instructions

1. In a medium size saucepan, combine the Coconut Ginger Soup Base with the coconut milk and red curry paste over high heat
2. Bring to a boil
3. Once boiling add chicken, returning to a boil
4. Cook for 3 minutes, stirring every so often until chickem is fully cooked
5. Add chicken broth, hot chili pepper oil, lime juice and mushrooms and return to a boil
6. Remove from heat and garnish with cilantro and serve

Recipe soup: glitterandgraze