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  1. Tuesday, October 22

    Easy Asian Chicken Noodle Soup (a.k.a. Homemade Ramen)

    Today I have a super fast and easy dinner recipe for you that is also delicious and healthy. That’s the best kind of recipe, right?

    easy asian chicken noodle soup aka homemade ramen | from @janemaynard at thisweekfordinner.com

    But first, a confession. I love ramen noodle packs. You know, the 89-cent packages of ramen noodles paired with the sodium-rich broth that is oh-so-good. But…but. The sodium. Ah, the sodium. I haven’t bought ramen in years and years because of that darn sodium. Happily, today’s recipe will let us have our ramen and eat it, too!

    easy asian chicken noodle soup aka homemade ramen | from @janemaynard at thisweekfordinner.com

    You will need to buy one of those cheap-o packages of ramen for this recipe, but you’re going to throw the flavor packet in the trash where it belongs. Instead, we’ll use healthy, natural ingredients and just a bit of salt to create a yummy meal that’s perfect for kids, adults and college-kids alike!

    This recipe is fast to prepare and should be eaten immediately, so plan accordingly!

    easy asian chicken noodle soup aka homemade ramen | from @janemaynard at thisweekfordinner.com

    Easy Asian Chicken Noodle Soup (a.k.a. Homemade Ramen)
     
    Cook time
    Total time
     
    Adapted from a recipe in America’s Test Kitchen Quick Family Cookbook
    Author:
    Recipe type: Main Dish, Soup, Poultry
    Cuisine: Asian
    Serves: 4
    Ingredients
    • ½ tablespoon vegetable oil
    • ½ pound boneless, skinless chicken breasts, cooked and shredded*
    • 2 green onions, sliced thin with greens separated from whites
    • ¼ teaspoon ground ginger
    • 1 garlic clove, minced (I use my garlic press)
    • 3½ cups low-sodium or sodium-free chicken broth
    • 1 tablespoon soy sauce, plus extra as needed (a commenter mentioned that soy sauce can be high in sodium, so if you really want to cut back, try using low-sodium soy sauce or reducing the amount used)
    • 1 3-ounce package ramen noodles, flavor packet discarded
    • 1½ cups shredded coleslaw mix (I used a coleslaw mix made only with green cabbage)
    • 1½ cups fresh baby spinach, roughly chopped
    • ½ tablespoon sesame oil, plus extra as needed
    • salt and pepper
    Instructions
    1. Heat vegetable oil in a large pot over medium heat. Add chopped white green onions (reserving the greens for later), ginger and garlic and cook for about 1 minute.
    2. Stir in chicken broth and soy sauce and bring to a simmer (you’ll want to turn the heat up to get it boiling gently, then reduce the heat to medium or so to maintain the simmer).
    3. Stir in ramen noodles and coleslaw and cook for 4 minutes.
    4. Add chicken and spinach and cook for 1 minute.
    5. Stir in the rest of the green onions and sesame oil. Mix together, taste, then add salt, pepper, soy sauce and sesame oil to taste. Serve immediately.
    Notes
    *Cook the chicken however is easiest for you – grill, sauté, boil, whatever!

     


  2. Thursday, February 10

    Santa Fe Salad

    Tonight we’re having Santa Fe Salad. I’ve linked to the recipe before, but I’ve never written about it. So here we are!

    I modified this recipe from a salad I used to order at a restaurant in San Diego. The biggest reason I like this salad is the cornbread croutons. They are YUM. I suppose ranch dressing doesn’t hurt either. 😉

    Santa Fe Salad
     
    Author:
    Recipe type: Main Dish, Salad
    Ingredients
    • 2 hearts of romaine, chopped up
    • 1 granny smith apple, chopped
    • Handful or two of cubed gouda
    • Cornbread croutons (see below)
    • 3 handfuls of corn (canned or frozen or fresh…whatever you’ve got!)
    • ½ can black beans, rinsed and drained
    • Chopped walnuts (optional – I always leave these out)
    • Thinly sliced red onion (also optional)
    • Chopped cooked chicken (optional – I never do the chicken, actually – but it would be a yummy addition)
    • Ranch dressing
    • BBQ Sauce (optional, good drizzled on the chicken)
    Instructions
    1. Combine all the ingredients and eat!

    Cornbread Croutons
     
    Author:
    Ingredients
    • Cornbread – premade is fine, jiffy mix is fine, I followed the simple recipe on the back of the cornmeal box for an 8″ x 8″ pan
    • 3 tablespoons butter, melted
    Instructions
    1. Preheat oven to 400 degrees. Cube cornbread. Spread evenly on a cookie sheet and brush/drizzle with melted butter. Bake for 20 minutes, flipping the croutons over every 5 minutes so the bottoms don’t burn. Serve with Santa Fe Salad or any other salad that strikes your fancy. And, as I’m typing, I’m even thinking this might be a fun topper for chili!

     


  3. Thursday, September 10

    Smoothie Recipe #1: Strawberry Banana Coconut Smoothie-Shake

    I just made the best smoothie-shake. Awwww yeah. It’s called a smoothie-shake because I couldn’t resist adding a little ice cream to this one. I don’t normally do that, but mmmm was it good.

    smoothieshake

    Smoothie Recipe #1: Strawberry Banana Coconut Smoothie-Shake
     
    Ingredients listed in order of placement in the blender. I did two rounds of the “smoothie” setting on my Blendtec blender for this one. I needed more fluid, but I loved the final texture, so for me it was worth the extra blending time.
    Author:
    Recipe type: Dessert
    Serves: 1 generous serving
    Ingredients
    • 6-8 oz white grape juice (maybe a little more if it’s too thick)
    • 1 fresh banana
    • 5 big frozen strawberries
    • big handful of ice
    • small handful of shredded coconut
    • 1 scoop vanilla ice cream (that’s why I added the word “shake” on the end! I’m sure you can leave this out if you want it to be healthier)

    I’m going to start sharing more smoothie “recipes” with you…I’ve had several requests, so I’ll try to keep them coming fairly regularly.