I’ll tell you more about it later this week – I have just a few pictures to share. We soaked up the sun and the ocean, we had pizza delivered to our room for a midnight snack, and we reconnected over slow meals in sweet, hard, and meaningful ways. Mostly it was really nice to get away from Facebook and CNN and NPR radio news for a few days, and to have 4-hour extended happy hour sessions and watch seals flopping in and out of the ocean and pop in for a little ice cream at 11am because it’s California and WHY NOT. Our girls’ trip to San Diego this weekend was just… well, it was a lot of different things. And by “norm”, I mean the first time in a few months thanks to all that first trimester craziness. With the help of this friendly little peanut noodle salad and its packed-in veggies, protein, healthy fats, and major flavor, I am doing some post-girls’-trip resetting to get back to the norm of solid healthy eating. You can also cover it with plastic wrap and refrigerate it.Er, okay, getting there, at least. Once done, switch off the flame, transfer the noodle salad in a serving bowl and garnish with peanut chunks/basil/mint/cilantro.Add the remaining dressing, vegetables, and noodles into the pan and let everything cook for an additional three to four minutes or until the veggies turn slightly tender.As the oil warms, put chicken tenders and cook them on each side for two to three minutes.Put a frying pan on low to medium heat and spray the oil on it.After 30 minutes, cook the noodles as per the instructions given on the pack.Place the chicken tenders in a mixing bowl, coat them with half of the dressing mix, and set aside for 30 minutes.Put all the ingredients for the dressing in a jar and shake them well to make the dressing mix.It is yet another lip-smacking, healthy noodle recipe for children and teens. Serve immediately with baked sweet potato chips or breast sticks/rolls.Switch off the flame, remove the bay leaves, and add the soup into a soup bowl.Add the spinach leaves and salt just two to three minutes before the soup is done.After ten minutes, add the chicken, vegetables if any and noodles into the pan, and let simmer for an additional eight minutes or until the noodles get soft.As the mix comes to a boil, reduce the heat, and let the mixture simmer for ten minutes.Add the stock, water, bay leaves, cloves, garlic, ginger, and leeks in a stockpot and let the mix boil on medium heat.400g skinless chicken breast (finely sliced).It can be cooked with various vegetables like carrots, mushrooms, celery, broccoli, green beans, and corn kernels. These noodle soups are soulful and nutritious dinner recipes suitable for children across ages. Transfer it onto a serving plate, sprinkle some parsley, with a slice of toasted garlic bread and serve with a cup of warm milk.Sprinkle coriander on top and let the egg cook for two to three minutes.As the egg starts to set, add noodles and vegetables on one side such that the other half flips over to cover it.Next, wipe the pan clean, heat sesame seed oil on medium heat, and add the egg mixture into the pan in swirling motion to ensure it spreads evenly.Once done, lower the flame, and transfer the vegetables into a bowl.Heat peanut oil in a frying pan and stir-fry spring onion, baby corn, mushroom, capsicum, and oyster sauce on medium heat until veggies turn tender.1 egg and 1 egg white (beaten together).½ cup dried shiitake mushrooms (sliced).This is also one of the popular noodle-stuffed dishes, and noodles and omelets make a tasty combination. It is a nutrient-dense healthy breakfast recipe for children and teens. Remove the dish from the oven, transfer the casserole onto a serving plate, and serve right away. After 30 minutes, the top will be golden brown.You can add some cheese here for that creamy taste. Pour melted butter and crumbled crackers over the chicken-noodle mix, put the dish in the oven, and bake for about 30 minutes.Give a gentle toss to the final mix so that filet pieces and noodles get coated evenly.Put the cooked noodles over diced chicken filets and pour the cream-soup mix over the noodles.Mix sour cream, chicken soup, mushroom soup in a mixing bowl, and set the cream-soup mix aside.Next, dice the filets into small pieces and place them in a baking dish.Now, add noodles in the same water (add more water if needed) and cook until they turn soft.Once the filets turn tender, reduce the flame, remove the filets from the water, and set them aside to cool.Put the chicken breast filets in a pan, cover them with water, and poach for 15 minutes on medium heat.It is a great recipe for an early noodle dinner that children can enjoy with a side of fresh green salad and bread.
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