Quick Asian Week Night Dinner

Tasty + Easy + Quick = the PERFECT week night meal!!

Here's the run down on what I whipped up Thursday night.

And yes, it's as simple as it sounds! PLUS, this delicious concoction was 21 Day Fix approved!

First, I marinaded a trimmed flank steak for about 5 hours. I would have let it set for however much time I actually had, but I'd say it's needs probably 2 hours at least.

Here was my marinade blend. And no, I didn't measure anything!

Liquid Aminos

(a soy sauce substitute you can snag in some grocery stores OR via amazon!)

Agave

(you can use honey if you have that instead)

Garlic

Ginger

Red Pepper Flakes

Fresh Cracked Pepper

Next, slice the steak against the grain into evenly-cut pieces.

Meanwhile, heat coconut oil or vegetable oil up in a non-stick skillet over medium heat & cook sliced meat until browned on each slide.

Since I'm pregnant, our meat was WELL done.. sorry, hubby!

We decided to keep dinner low carb & opted to serve the meat with a steamed veggie stirfry (a pre-sliced frozen blend.. EASY). You could also serve with brown rice or quinoa, if you'd like!

If you really want to finish it off nice, top with sliced green onions, cilantro or toasted sesame seeds!

Bon Appetit, y'all!

Spaghetti Squash Pad Thai Recipe SHARE

Recipe & Photo Source: Beachbody Blog

Need a low-carb healthy recipe to add to your lunch or dinner menu this week?

Pad Thai with Spaghetti Squash

Ingredients:

1 medium spaghetti squash (about 3 lbs.)

2 Tbsp. tamarind paste (or rice wine vinegar)

2 Tbsp. fish sauce

1 tsp. raw honey

2 to 4 Tbsp. water

12 oz. extra-firm tofu, cut into small cubes

3 Tbsp. cornstarch (preferably GMO free)

8 tsp. peanut oil, divided use

1 medium onion, thinly sliced

2 large eggs, lightly beaten

4 cloves garlic, finely chopped

¾ cup fresh bean sprouts

4 medium green onions, cut into 1-inch pieces

2 Tbsp. chopped peanuts

Lime wedges

Cilantro sprigs

Crushed red pepper

Instructions:

-Preheat oven to 350° F.

-Place squash on a parchment lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.

-To make sauce, heat tamarind paste, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.

-Coat tofu in cornstarch in a small bowl; mix well.

-Heat a large wok (or skillet) over high heat.

-Add 2 tsp. oil, swirling to cover surface of pan. Add tofu; cook, stirring constantly, for 2 to 3 minutes, or until all sides of tofu are brown. Remove tofu from pan and place on a large plate. Set aside.

-Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion are light golden brown. Remove from pan; place on plate with tofu. Set aside.

-Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with tofu and onions. Set aside.

-Add remaining 2 tsp. oil to pan, swirling to cover surface of pan.

-Add garlic; cook, over medium-high heat, for 1 minute.

-Add spaghetti squash, spreading squash into a single layer; cook for 30 second, stir and make another single layer. Repeat this 3 to 6 times, cooking for about 3 to 4 minutes, or until squash is warm and golden brown.

-Add sauce; mix well.

-Add bean sprouts and green onions; mix well.

-Add tofu mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.

-Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, and crushed red pepper. Serve immediately.

Tips:

If you can’t find tamarind paste you can substitute rice wine vinegar.

Thai fish sauce is Nam Pla, but you can use another kind if you have it.

*Feel free to share, y'all*

‪#‎HealthyRecipes‬ ‪#‎LunchRecipes‬ ‪#‎DinnerRecipes‬‪#‎SpaghettiSquashRecipes‬

Recipe Swap: Asian Lettuce Wrap Chopped Chicken Salad

Source: Skinny Taste

Recipe timeeeeee!!!!!

Asian Lettuce Wrap Chopped Chicken Salad

INGREDIENTS:

FOR THE SALAD DRESSING:

3 tablespoons rice vinegar

1 1/2 tablespoons grapeseed or canola oil

1 teaspoon sesame oil

1 teaspoon honey


1 teaspoon grated fresh ginger

1 clove garlic, minced

1/8 tsp kosher 
salt and pepper

FOR THE CHICKEN:

1/4 cup hoisin sauce*


1 tablespoon rice vinegar

2 teaspoons Sriracha sauce


2 tablespoons less sodium soy sauce*


1 teaspoon grated fresh ginger

cooking spray

1 pound ground chicken

8 ounce can water chestnuts, drained and diced

2 tbsp chopped unsalted cashews


2 scallions, thinly sliced

FOR THE SALAD:

1 head Boston or Bibb lettuce, chopped

1 romaine lettuce heart, chopped

2 carrots, grated

DIRECTIONS:

For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside. For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside. Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook until browned and cooked through, 8 to 10 minutes. Add the water chestnuts and cashews to the pan. Pour the reserved hoisin mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. Remove from the heat and set aside.

For the salad: In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture. Serve immediately.

#HealthyRecipes #AsianRecipes #ChickenRecipes #GracefullyBalanced