Thai Whole Grain Pasta

Thai Whole Grain Pasta

This is one of my most favorite dinner recipes. My dad always requests I make this every time I visit. And it’s received positive reviews from everyone that has made it. The sweetness of the maple syrup combines beautifully with the peanut butter and soy sauce and the spices add just the right touch of flavoring. Definitely a must try!

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Thai Whole Grain Pasta
Thai Whole Grain Pasta
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Thai Whole Grain Pasta
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Instructions
  1. Thai peanut whole grean pasta
  2. 7.5 ounce whole grain spaghetti (about half the box)
  3. 1/4 cup olive or canola oil
  4. diced garlic to taste (I used a large spoonful of diced garlic)
  5. 1/2 cup green onions, diced
  6. 1/2 cup white and red onions, diced
  7. 1/2 cup red and green bell peppers, diced
  8. 2 cups frozen vegetables (I used carrots, broccoli, and cauliflower)
  9. Splash of red wine vinegar (seriously, just a splash or two)
  10. 1/4 cup pure honey or pure maple sypup
  11. 1/2 cup natural peanut butter
  12. 1/2 tbsp ginger
  13. 1/2 tbsp chili powder
  14. make your pasta according to the directions on the pasta. set aside once finished.
  15. In a separate sauce pan (make sure it’s fairly large), combine your onions (green, red, white) and garlic with olive oil and saute until your onions start to turn translucent. add your ginger and chili powder and mix well.
  16. add in your frozen vegetables and peppers and cook until your frozen vegetables begin to soften (~5 minutes or so).
  17. Add the red wine vinegar, honey/maple syrup, and peanut butter. Mix well and simmer for about 2-3 minutes. Add in your pasta and mix well. Serve and enjoy 🙂
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Tex Mex Spaghetti Squash

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Tex Mex Spaghetti Squash
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Instructions
  1. Bake your spaghetti squash in the oven for 30-45 minutes depending on the temperature.
  2. Sautee ground turkey, once browned add in the garlic cloves and onion.
  3. Add in the spices, along with the black beans and frozen corn
  4. Remove squash from oven and once it is ready, shred into bowl, measure out 485 grams and add into the pan. (try and be gentle if you want to use the outer shell of the squash)
  5. Weigh all the food if you haven't already and divide into 4 portions. I added 1 portion into each shell, topped with some salsa and cheese!
Recipe Notes

Total Calories- 267
Carbs- 24 grams
Fat- 7 grams
Protein- 27 grams
Fibre- 6 grams

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Skinny Turkey Taco Casserole

This recipe is from eatingbrofood.com

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Skinny Turkey Taco Casserole
Instructions
  1. Spray a 8″ square casserole pan with nonstick cooking spray. Set aside. Preheat oven to 375 degrees.
  2. Spray a large skillet with nonstick cooking spray and place over medium high heat. Once hot, add the ground turkey. Brown turkey, breaking up the bits and pieces with a rubber spatula. When turkey has browned {but hasn’t quite cooked all the way}, add the chili powder, cumin, salt and cayenne pepper. Mix well.
  3. Add one can of the diced green chilies to the turkey, along with the fire roasted diced tomatoes. Stir well and continue to cook until turkey is completely done. Then, remove from heat.
  4. Spread a thin layer of ground turkey at the bottom of your casserole pan. Top with a layer of black beans, a heavy sprinkle of cheese and some of the tortilla strips. Repeat this process three times until all of the ground turkey has been used. After laying on your last four tortilla strips, spread the salsa over top along with remaining cheese.
  5. Place in the oven for 30 minutes. Cheese will be melted and bubbling. When casserole comes out of the oven, let sit for 20 minutes before slicing. Serve with sour cream/ Greek yogurt, hot sauce and sliced avocado!
Recipe Notes
Macros
Fat (g) Carb (g) Protein (g) Calories
1/4 Recipe 18 39 42 485
1/6 Recipe 12 26 28 323
Whole Recipe 72 156 167.5 1942
*this does not include the greek yogurt or avocado
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Chicken Tortilla Soup

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Chicken Tortilla Soup
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Instructions
  1. Add olive oil, bouillon cubes, garlic and onion to the bottom of a soup pot
  2. Brown until onions are translucent, stirring regularly
  3. Add everything else.
  4. Cook until chicken is done.
  5. Remove and shred, then return to soup.
  6. Portion out into 7 containers.
  7. Can be garnished with tortilla chips, shredded cheese, guacamole, or sour cream, just be sure to log those additions.
Recipe Notes

31c, 6f, 32p

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