Coconut Curry Noodles

Coconut Curry Noodles
My Take: Coconut Curry Noodles

averyhappymama via Considering the Campbells blog

The cast:
1 Bell Pepper, cut into thin strips
A handful of baby carrots, cut into thin strips
1 jar Thai Kitchen Red Curry Paste
1 can lite coconut milk (note: I used regular coconut milk)
1 cup chicken broth
Rice noodles
Cilantro
soy sauce, to taste

Step One: Submerge the rice noodles in boiling water. Let them soak for a bit. If you can cover them, all the better. But just be sure they aren’t on the heat any longer—nobody likes an overcooked noodle. Oh, and don’t forget to take a really blurry picture.
Step Two: Drizzle a bit of olive oil into your pan and empty about half the jar of the curry paste into the pan. Mix up and let those two really get to know each other.
Step Three: Add one cup water plus one cup chicken broth into the skillet. Add the carrots and bring to a boil.  Cover and let it rumble…but only for like a minute. Nobody likes mushy carrots.
Step Four: Add the can of coconut milk and the peppers.

…okay, and maybe a bit more curry paste
Step Five: Add about 1/4 cup of soy sauce into the mix. In a bowl, put a decent helping of noodles. Then ladle on some of that delicious sauce and veggies right over the noodles. Top with cilantro. Add more soy sauce if you’re like me and have a Sodium-Wasting Superpower.

Brownie Batter Pancakes

averyhappymama · Pass a Note! 
Posted 3 hours ago

Occasionally I'll get chocolate cravings. I'll want to make some homemade brownies or a nice moist chocolate cake. Usually I avoid that and just take a bite of dark chocolate instead. But when I saw this recipe on Pinterest I knew I had to try them. So yesterday the family enjoyed Brownie Batter Pancakes for breakfast. What a treat! Since the recipe has no egg I was able to let my 4 year old lick the spoon guilt-free. I also made sure to cook some protein on the side. The pancakes had a nice texture. We ate ours without syrup, and just sprinkled on a bit of powdered sugar for color. Oh, I also had to increase the recipe because it makes so little. I'm writing it as found online though.

Brownie Batter Pancakes

averyhappymama via Chocolate Covered Katie blog

(Makes 6-8 silver-dollar pancakes)

• 1/4 cup spelt flour (or all-purpose or Bob’s gluten-free)
• 1/4 tsp baking powder
• 1 tbsp Hershey’s Special Dark cocoa or dutch cocoa (You can sub regular cocoa, but I haven’t tried it in this recipe and therefore can’t personally vouch for the taste)
• 1 and 1/2 packets nunaturals stevia or 1 tbsp plus 1 tsp sugar (you can use less if you’re planning to top with syrup and don’t want the actual pancakes to taste sweet.)
• 1/16 tsp salt
• 1 and 1/2 tbsp applesauce or oil (Personally, I use 1 tbsp oil and 1/2 tbsp applesauce. I don’t like the taste of fat-free pancakes.)
• 1 tsp pure vanilla extract
• 5 and 1/2 tbsp milk of choice

Mix dry ingredients very well, then add wet. Make pancakes!

There are only 130 calories in this entire recipe. If you want a more substantial breakfast, feel free to make a bigger serving and/or go crazy with the toppings!!

Crockpot Tortellini

Crockpot Tortellini (sassix)   (includes vegetarian version, see notes)

1 (19oz) bag of frozen cheese tortellini 
1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)
2 (14.5 oz) cans of Italian style diced tomatoes, drained
1 block (8 oz) of cream cheese or neufchatel (less fat)
1 lb. of ground sausage or chicken/turkey sausage
4 cups of chicken broth 

Brown the sausage and put all ingredients in crockpot,
chunking up the cream cheese.
Cook on low for 4-6 hrs.

Serves 4-6 

*Keep an eye on your tortellini, it may be done sooner.
*If still soupy, leave lid off for the last half hour or so of cooking. 
*For a vegetarian version, omit sausage and use vegetable broth instead.

Oriental Noodle Soup

Oriental Noodle Soup - This was pretty good.  It is very low in calories (I figured 144 per serving, 3 servings total).  My kids didn't love the mushrooms but I liked them.  I did dice up the mushrooms and I would recommend using Angel Hair pasta in this.  I used thin spaghetti but it was still a little too thick.  I think it would be good with a crunch, like water chestnuts in it too.

Oriental Noodle Soup
Amy - amylz
Quick & Healthy Carb Conscious Cooking

5 cups fat free chicken broth
3/4 tsp garlic powder
1/4 tsp black pepper
3 oz angel hair pasta
4 green onions, sliced thin
3/4 cup thinly sliced mushrooms
1/2 cup thinly sliced carrots

Combine the first three ingredients in a medium stockpot.  Bring to a boil.  Break pasta into small pieces.  Add pasta and vegetables to the stockpot.  Cook for 5-6 minutes or until pasta is ender.  

Garlicky Mushrooms Supreme

Yummy, yummy, yummy! My youngest has a fascination with mushrooms right now (he gets that from his mama!), so I knew I wanted to give another mushroom recipe a shot.  I doubled the mushrooms and just left the rest of the recipe the same.  Although, I did use dried minced garlic and dried parsley.  Even my oldest loved it, and he's not usually all that keen on mushrooms.  Same goes for hubby, and he was just as impressed as the rest of us.  It's nothing at all fancy, but I love that about it.  It lets the natural flavor of the mushrooms shine through.  The only change I would make is to double the garlic next time as well.  It didn't quite come out as strongly as I would have liked.  

GARLICKY MUSHROOMS SUPREME
(luckymommyto2boys ~ Amy ~ Food.com)

1 lb mushroom, sliced
4 tablespoons olive oil
7 garlic cloves, sliced
3 tablespoons parsley, chopped
salt and pepper

Saute mushrooms in olive oil, covered about 15 minutes.
Uncover; add garlic, parsley, salt and pepper.
Simmer until liquid evaporates.
Don't let the garlic brown.