Quick and easy egg drop soup

EGG DROP SOUP

<<< PERFECT COLD REMEDY >>>

4 servings
Ingredients:

5 cups chicken broth (preferably low-sodium)
1/4 tsp ground ginger
1/2 tsp ground curry powder
2-3 Tbsp soy sauce or tamari
1/2 tsp fish sauce
5-10 drops hot sauce to taste (sriracha or favorite)
4-5 cups fresh spinach
2 eggs + 2 egg whites, well beaten
2 cups fresh or frozen sweet peas
salt and pepper, to taste

Optional garnishes:
Scallions, chopped
Crispy wonton strips

1. Combine broth, ginger, curry, soy, fish, and hot sauce in sauce pan over medium-high heat. 
2. Bring to a boil, then stir in spinach and cook until spinach begins to wilt.
3. Stir soup fast with one had and slowly pour in eggs with the other hand. The eggs will cook on contact with hot broth.
3. Add peas and let them warm for a few minutes, add any salt or pepper if needed, then serve!

It is easy to adapt this soup to ingredients you have on hand. Soba or rice noodles, mushrooms, cabbage, and other veggies would be delicious additions!

Tummy warming goodness...

thai chicken and veggie pizza

thai chicken & veggie pizza

We LOVE thai food at our house. This pizza was inspired by that love and one of my very favorite salads {oriental chicken salad} found at Blue Lemon. I absolutely adore all these flavors together and it doesn't hurt that it looks beautiful as well. 
After eating this the other night Spencer said, "Do not forget to blog this one, I really don't want you to forget how to make it!"

HOOOOOOME RUUUUUUN!

Ingredients:
-tortilla (or feel free to make this on your favorite pizza crust)
-sweet thai chili sauce 
-grilled chicken breast, shredded
-mixture of veggies, lightly grilled or sauteed (I used a combo of onion, zucchini, and mushrooms)
-shredded or fresh mozzarella
-toppings for after cooking: avocado, purple cabbage, cilantro, roasted/salted cashews or peanuts, limes for drizzle, extra sweet thai chili sauce for drizzling

Instructions:
1. preheat oven to broil on high (or to the specific temperature needed for your pizza crust)
2. spread 2-3 tablespoons chili sauce on tortilla, layer with chicken and veggies, and top with cheese
3. place under broiler for 5-7 minutes or until bubbly brown
4. cut up pizza and top with avocado, cabbage, cilantro, cashews or peanuts, lime juice, and extra chili sauce

thai red curry {trader joe's style}

At one point in my life I had the luckiest opportunity to live less than one mile away from the most glorious, unique grocery to come into my life. TRADER JOE'S is home to some of my very favorite products. The most delicious items to enter my home. And I'm about to introduce you to my #1...

I have a Thai food obsession and this curry sauce is the easiest, yummiest, healthiest way to cure that crazy craving EVERYTIME. I don't know what I would do if they hadn't opened a TJ's in Salt Lake City... Now get in your car and go to Trader Joe's.

Thai Red Curry {chicken & veggies}

2 large servings // 4 small servings

Ingredients:

1 bottle TJ's Thai Red Curry Sauce
3 large or 4 small chicken breasts // cut into 2 inch cubes
1 large carrot
4-6 cups fresh spinach
1 cup peas
Plain Greek yogurt // for serving (calms down the heat and adds the perfect amount of creaminess)
Pita bread, naan bread, quinoa, brown rice, soba or rice noodles // for serving

Crock-pot method:
Combine chicken, carrots and curry said in small crock-pot. Cover and cook on low for 6 hours or on High for 3 hours. Then stir in spinach and peas, cover and let cook for 10 more minutes. Serve with {carbohydrate} of your choice a dollop of Greek yogurt.

Stove-top method:
Heat large sauce pan over medium high, coat with non-stick spray or 1 tsp olive oil, add chicken and carrots, cook until chicken is fully cooked and carrots soften. Add curry sauce and let simmer for 15-20 minutes. Stir in spinach and peas, cover and simmer for 10 more minutes. Serve with {carbohydrate} of your choice and a dollop of Greek yogurt.

GET CREATIVE

Change up the ingredients with some of your favorites! 

Meat: sirloin or flank steak, boneless pork tenderloin, shrimp, tofu, etc.

Veggies: cauliflower, mushrooms, red peppers, sweet potatoes, kale, etc. 

I've done it all and it's delicious every time!

lighter sesame chicken

lighter sesame chicken 

{the anti take-out}

4 small servings or 2-3 large servings

Ingredients:

4 tablespoons honey

4 tablespoons low-sodium soy sauce

3 tablespoons sesame seeds

3 garlic cloves, minced (or grated)

2 large egg whites

1/4 cup cornstarch

1 1/2 pounds boneless skinless chicken breast halves, cut in 2-inch chunks 

Coarse salt and pepper

Cooking spray

4-6 cups broccoli florets, steamed (for serving)

Brown rice, cooked (for serving)

Directions:

1. In a medium bowl, combine honey, soy sauce, sesame seeds and garlic to make the sauce.  Set aside.

2. In a separate bowl, stir egg whites and cornstarch with a fork until combined. Add chicken and season with a dash of salt and pepper.

3. Heat a non-stick skillet to medium-high and spray with cooking spray.  Add chicken and cook for 10-12 or until fully cooked and golden brown (Do not overcrowd the chicken when cooking. Depending on your pan size, chicken may need to be cooked in batches).

4. Add chicken to sauce mixture and serve with broccoli florets and brown rice.