Spicy Peanut Chicken Noodles & Shrimp and Asparagus Risotto

A whole lunch idea

Spicy Peanut Chicken Noodles

 

If you love noodles but hate the carbs that come with them, this recipe is for you. I try to keep it low carb most days. Eating high carb meals gives me stomach aches and makes me feel tired and sluggish. The problem is, I love carbs! It’s a struggle, but meals like this give me my carb fix with doing damage. This noodle dish is creamy, spicy, sweet, crunchy, and satisfying.

Ingredients: Spicy Peanut Chicken and Noodles

     serves 5

 

      • 1 lb. super lean Chicken Breast, diced (all fat removed, 480 cals)
      • 12 ounces (or two bags) angel hair Miracle Noodles
      • 2 c. shredded Red Cabbage (33 cals)
      • 2 c. shredded Green Cabbage (33 cals)
      • 1 c. shredded Carrots (40 cals)
      • 1/2 c. hot Water, from the tap
      • 6 tbsp PB2 Powdered Peanut Butter (135 cals)
      • 1/4 c. creamy Peanut Butter (380 calories)
      • 1/4 c. low sodium Soy Sauce (20 cals)
      • 1 tbsp Apple Cider Vinegar or Rice Vinegar
      • 1 tbsp Honey (60 cals)
      • 2 cubes frozen Ginger, or 2 tsp fresh (10 cals)
      • 2 tsp minced Garlic (10 cals)
      • 2 tsp Sriracha Chili Sauce (10 cals)
      • 1 tsp Toasted Sesame Oil (40 cals)
      • Green Onions, to garnish
      • Toasted Sesame Seeds, to garnish

 

 

Preparation & Cooking Instructions

 

In a large non-stick pan over medium-high heat add the diced chicken and brown, then turn the heat down to low. While the chicken starts to cook through add the sauce ingredients (water through the sesame oil) to a Magic Bullet, Ninja, blender, etc. Blend until smooth. If it seems too thick add a splash more water or soy sauce. It’s best to use creamy peanut butter and not chunky. Prep the Miracle Noodles (instructions in this post) and then add to skillet along with the veggies. Crank the heat up to medium-high or high, and saute until the veggies have softened a bit, 5 minutes or so. Add in the sauce and cook, stirring constantly, to coat everything and heat up the sauce. After a minute or two you’re ready to serve!

 

I like to serve mine up in a bowl and stir in a couple pinches of fresh veggies to give it some color, otherwise everything just looks tan. Top with fresh green onion and sesame seeds and enjoy! Per serving this is 251 calories, 10 grams carbohydrates, 8 grams of sugar, 27 grams of protein, and 10 grams of fat.

 

 

Shrimp and Asparagus Risotto

 

Ingredients: Shrimp and Asparagus Risotto

      serves 4-6 main course, 8 as appetizer, and 8-10 as side

 

      • 2 quarts low sodium Chicken or Seafood Broth (40 calories)
      • 6 ounces dry white wine (120 calories)
      • 1/2 medium White Onion or 2 regular Shallots, finely chopped (20 calories)
      • 1 clove Garlic, grated (4 calories)
      • 1 cup Arborio Rice (640 calories)
      • 1/2 pound shrimp; uncooked, peeled, deveined (240 calories)
      • 1 bunch of Asparagus, ends removed, cut into 1 inch pieces (about 20 calories)
      • 1 tbsp. Grape Seed Oil or Coconut Oil (120 calories)
      • 1 tbsp. Unsalted Butter (100 calories)
      • 1/4 cup grated Parmesan Cheese (108 calories)
      • 2 tsp Crushed Red Pepper Flakes (16 calories)
      • S&P to taste
      • flat leaf Parsley & chopped Tomato, to garnish (5 calories or so, per plate)

 

 

I highly recommend doing all of your prep work before you begin cooking. In a stock pot add the chicken or seafood stock and bring to a simmer. Add the grape seed oil to a large skillet over medium heat. Add the onions and cook for a couple minutes until softened, then add the garlic and cook for an additional minute. Add your white wine and rice, cook until the rice has toasted a bit and absorbed most of the liquid from the wine, stirring constantly! Add in one cup of the simmering stock and cook, stirring constantly, until rice has absorbed the liquid. Add another cup of stock, continuing the process until almost all of the stock has been incorporated. Leave a cup or two of stock left in the pot to incorporate at the end.

 

 

When the risotto has just about come together (your rice will be al dente with a little bit of a bite, takes about 20 minutes) add the asparagus and shrimp to the broth and simmer until the shrimp is pink and plump and the asparagus is bright and tender. Add in the remaining stock to your pan, stirring until absorbed. Now you want to stir in the butter and cheese to cream up the risotto. Make sure to pay close attention to the consistency of your risotto. You want it thick and sticky, but not gooey, it almost looks like a rice pudding. Taste and season with crushed red pepper flakes, salt + pepper, and additional cheese if necessary.

 

Since the risotto is so rich and creamy I used a lot of red pepper flakes. This risotto can be served as a side, an appetizer, and a main course. If you make this 6 servings you’re looking at: 243 calories, 25 grams carbohydrates, 13 grams protein, 6 grams fat, and 308 mg of sodium.

 

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