I am not a fun person to be around at 6PM – that is my hangry time. When I get home from work I want to eat as quickly as possible. But, I want to keep my meals interesting and relatively healthy. This week I’ve made two of my favorites that are easy to make and pretty versatile so I thought I’d share them with you guys.
Thai vegetable and noodle soup
This recipe is so easy and is a great way to use up whatever vegetables you have in your fridge.
1 tbsp Thai red curry paste
1/2 can coconut milk (regular or light)
1 cup broth or water
1 package noodles (I prefer egg but rice works too – as long as it cooks in 10 mins or less it should work)
1 tsp brown sugar (leave out if you don’t like sweeter curries)
Vegetables (I usually use 1 carrot cut into sticks, broccoli florets, sliced mushrooms, shredded green cabbage)
6 large campari tomatoes halved (bigger than cherry tomatoes but smaller than regular sized)
1 tbsp fish sauce
juice of 1 lime
1 green onion sliced
bunch of cilantro chopped
unsalted peanuts chopped
1. In a wok, heat red curry paste in a small amount of oil until fragrant – about 3-4 mins.
2. Add coconut milk and mix. Add broth/water and brown sugar and bring to a simmer.
3. Add vegetables. If you want to add protein you can add a salmon fillet at this stage to poach. Sometimes I add small cubes of tofu. I cook these for 10 mins.
4. Add noodles. The noodles that I use require 4 mins cooking time.
5. Once everything is cooked I add my tomatoes and let them soften for 1 minute.
6. Take off the heat and add the fish sauce and lime juice.
7. Spoon into bowls and garnish. In my opinion the garnish really makes this dish. I love to add chopped green onion, cilantro and peanuts.
Serves 2. Done in 20 mins!
This is what I’ll be having for dinner tonight! I prepped it last night so all I’ll have to do is stick it in the oven at 350F for 25 mins while I take a shower after working out. This is adapted from a couple of recipes on Skinnytaste.
8 oz pasta
1-2 spicy Italian chicken sausage (use vegan/vegetarian alternative if you avoid meat)
1/2 onion diced
sliced mushrooms (I use half a pack)
1/2 bottle of Dave’s Gourmet Butternut Squash pasta sauce (this is the quick and easy way)
1/2 butternut squash – chopped, boiled and pureed
1/4 cup grated Parmesan
1 cup broth
4ish sage leaves sliced
Handful of baby spinach
1. Boil pasta – usually I cook it for 1-2 mins less than indicated
2. Squeeze sausage meat out of casing and fry in olive oil for a 4-5 mins. Remove from pan.
3. Cook onions until soft 3-4 mins. Add mushrooms for 2-3 minutes.
4. Add butternut squash sauce/puree. Also add broth, Parmesan, cooked sausage and sage leaves. Mix well. Bring to the boil and simmer for 10 mins. Keep an eye on it and add more broth/water if it looks to dry.
5. Remove from heat. Add cooked pasta and spinach. Mix well until spinach wilts. Empty into oiled 9×9 baking dish.
6. Top with mozzarella – the amount is up to you. Finish with grated Parmesan.
7. Cook for 25 mins at 350F or until cheese becomes bubbly and slightly browned.
Serves 4. Enjoy!