Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Spicy Szechuan Noodles

Okay, so this has a little bit more ingredients than what you’re probably used to BUT it is worth it and it is absolutely amazing to eat. Thank you Biggest Loser Resort for this recipe!

spaindex_bl-noodles
Ingredients
For the Noodle Bowls
  • 6 oz dry 100% whole grain udon noodles
  • 1/2 cup all-natural low-sodium chicken broth
  • 12 oz lean ground turkey
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons low-sodium soy sauce
  • 1/2 cup finely chopped whole scallions (green onions)
  • 2 cups bean sprouts
  • Thai Green and Red Chilis, to taste
For the Asian Peanut Sauce
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons coconut sugar
  • 1/2 teaspoon chili-infused olive oil
  • 1/2 salt-free Szechuwan seasoning
  • 1-1/2 tablespoons creamy peanut butter
  • 1 tablespoon rice vinegar
Directions
Make the Peanut Sauce
  1. In a small bowl, mix the soy sauce and coconut sugar. Add the oil and seasonings and mix well until combined. Whisk in peanut butter until smooth. Whisk in vinegar until smooth.
  2. Use immediately, or keep in the fridge for up to 5 days.
Make the Bowls
  1. Cook the noodles according to package directions
  2. In a small mixing bowl, whisk together 1 full recipe of Asian Peanut Sauce and broth until well combined. Set aside.
  3. In another small bowl, mix the ground turkey, garlic, ginger, soy sauce and 1/4 cup of the scallions, until combined.
  4. Place a large non-stick skillet or wok over high heat. When hot, mist with Canola Oil Cooking Spray and add the turkey mixture. Cook, breaking the meat into small chunks, for 3 minutes, or until lightly browned and cooked through.
  5. Add the peanut sauce mixture to the meat mixture and cook for 1 additional minute, or until hot. Remove from heat.
  6. Divide the noodles among 4 bowls. Top each with one-quarter of the turkey and sauce mixture.
  7. Top each bowl with 1/2 cup of the bean sprouts. Divide the remaining 1/4 cups scallions among them.
  8. Top with chilis, if desired. Serve immediately.


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Comforting Curry Noodle Bowls

Happy Friday! I can’t wait to start the weekend. Plan a cozy night in with the recipe for Comforting Curry Noodle Bowls. Complete this dish with your favorite veggies or meat. You can’t go wrong with a yummy bowl of noodles – Happy Cooking and Enjoy!

Comforting Curry Noodle Bowls

Ingredients

  • 8 ounces uncooked thin rice noodles
  • 1 pound jumbo shrimp*, peeled and de-veined
  • Kosher salt and freshly-cracked black pepper
  • 2 tablespoons olive oil or coconut oil, divided (or any mild-flavored cooking oil)
  • 1 small white onion, peeled and thinly-sliced
  • 1 large red bell pepper, cored and diced
  • 1 large carrot, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 3 tablespoons Thai red curry paste
  • 2 (15-ounce) cans coconut milk (regular or light coconut milk)
  • 2 cups chicken or vegetable or seafood stock
  • 1/2 teaspoon ground ginger
  • optional: 1-2 red Thai chiles**, thinly-sliced
  • toppings: chopped fresh cilantro, thinly-sliced red onions

To find full preparation instructions, visit the original recipe on Gimme Some Oven. Want more healthy recipes from Gimme Some Oven?  You can follow Gimme Some Oven on social media: FacebookTwitter, and  Instagram.


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