Homemade Ramen… kinda

Get a rotisserie chicken each week – so versatile & quick!

I adapted this recipe from one called “Chicken Ramen with Ginger and Egg” in the “weightwatchers five-ingredient 15-minute recipes” magazine, dated 3/24/17.

It’s delicious, fairly low sodium, and overall darn healthy!

Here’s what you’ll need:

  • 1 (3 oz.) package Ramen noodles – the one-serving pack style, like you at in college
  • About 1/2 a rotisserie chicken, chopped (I used a leg, thigh, wing, and part of a breast because that’s what I had left)
  • 1 (32 oz.) carton chicken stock (low sodium would be an even healthier option)
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 1 piece of fresh ginger, about 3 inches long (I buy a big chunk, break it up, and store it in the freezer for easy use when I need it)
  • 2 eggs (You may want to cook 3, because you know one always breaks!)
  • 1 Tbsp rice wine vinegar
  • Salt and pepper to taste
  • Sriracha (optional)

Here’s how you do it:

Broth:

  • Pour the carton of chicken stock into a large saucepan and turn on medium high (about a 7 out of 10) to heat it up
  • Grate the ginger into the stock, skin and all (I like to use my lemon zester for this, and it can be frozen!)
  • Grind a very healthy dose of fresh black pepper into the stock
  • Pull about half the meat from the rotisserie chicken, chop it up, then put it in the stock
  • Add the peas and corn
  • When the mixture starts to boil, reduce to the heat to simmer
  • When just ready to serve, stir in 1 Tbsp rice wine vinegar

Noodles:

  • While the stock is heating, fill a medium saucepan about half way with water and bring to a boil
  • Once boiling, put in one package (3 oz.) of Ramen noodles (THROW AWAY the spice pack – we won’t be using that!) and boil them for 3 minutes
  • When done, scoop them out with a large slotted spoon and set them aside

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Egg:

  • When your noodles come out of the water, add the eggs to the used noodle water, keeping the heat high so they boil
  • Boil the eggs from about 7 minutes (I did 5 minutes this time around, but would have liked them a little firmer. Turn the heat down a bit if the boil gets really rapid.)
  • Take the eggs out of the water and put them in a bowl with VERY cold water and a few ice cubes to stop the cooking

Putting it all together:

  • Get 2 deep bowls
  • Put about 1/2 the noodles in each bowl
  • Peel two eggs, cut them in half
  • Add two halves to each bowl
  • Put a large ladle of chicken and broth in each bowl, adding more broth if you like
  • Add a sprinkle of dried parsley (…or fresh parsley… cilantro would also be amazing!)
  • Top with a generous squeeze of Sriracha if you like spice

Enjoy!

Interesting note: I did a little math… one cup of this stock has about half the sodium of 1/2 of a tiny Ramen spice pack, and my stock wasn’t even low sodium! This is truly food you can feel good about!

Any time open-faced egg sammie

I LOVE egg sandwiches. I’ll eat them any time, anywhere. Tonight, I had one for dinner and added avocado for creaminess. With the healthy fat of the avocado, I didn’t miss butter or mayo at all. But, if you want to make it a bit more decadent, spread some butter on the muffin. To spice it up, a drizzle of Sriracha or red pepper garlic sauce, or a smattering of sliced jalapeno will do the trick.

Here’s how I did it:

  • Toast half of a whole wheat English muffin
  • Slice 1/4 of an avocado and put it on top of the muffin
  • Add an over-medium egg with cheese melted on top (cook the egg a little more than over easy so not as runny)
  • Top with diced tomato
  • Enjoy any time, anywhere!

 

Egg white veggie omelet with guac

Vegetarians and low-carb lovers delight!

I’ve been in 4-hour-long meetings for the last two days. That means a lot of snacking paired with a little moving… not good. Going light tonight was the only sensible option.

I didn’t go light on taste though!

Here’s what you’ll need:

Omelet:

  • 3 egg whites
  • chopped veggies – a small amount of each veggie you’d like to include in your omelet. (I used kale, tomatoes, green pepper, and onion.)
  • shredded cheese – orange cheddar or a taco blend is especially good, but any cheese will do (shredded cheese is best for quick melting)
  • salt and pepper as desired
  • cooking spray

Heat a large skillet on medium high (7 out of 10) for about 60 seconds; spray with non-stick spray; put peppers and onions in skillet and cook for 4-5 minutes; add tomatoes and kale and cook for 1-2 minutes more (kale should be soften, but should not get crispy); take off heat and set aside

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Heat a small skillet on medium (a true 5 out of 10) for about 60 seconds; spray with non-stick spray; separate eggs and pour the whites into your pan, and add salt and pepper to your liking

Here are 3 handy methods for separating egg whites from egg yolks!

Let heat until they become an opaque white (don’t rush this – if you turn the heat up, you’ll get crispy egg whites, and you won’t like that)

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If you need to spread the whites around a little because the thinner parts are getting done, and the thicker parts aren’t even it out with your spatula

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When the whites easily slip around the pan, tilt the pan so you can get your spatula under the whites, then flip to cook the other side just for a sec (I cannot stand a “snotty” egg); don’t get crazy and try to flick your pan to flip the omelet – it will fold over on itself and you’ll be sad – just take your time to get as much on your spatula as possible, then gently flip

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As soon as you’ve flipped, cover half of your egg whites with the veggies, then top with a very large pinch of shredded cheese; fold the other side of your omelet over the veggies and cheese

Yep, my omelet broke when I flipped it. If this happens to you, don’t worry about it! It’s fine! Your omelet will still be yummy. I was lucky enough that mine broke into equal halves,
so I just placed one half on top.

Slide your omelet onto a plate by gently tilting your pan over the plate and letting it slowly slide out of the pan. Top with guacamole (recipe below) or sliced avocado.

Guacamole:

  • 1 avocado, chopped
  • 1 lime
  • 15-20 leaves cilantro, chopped (optional)
  • 3 grape tomatoes, chopped
  • 1 tsp finely chopped onion
  • about 1/8 tsp finely chopped jalapeno (optional)
  • small sprinkle of salt (optional)

Put avocado, tomato, and onion in a medium-sized bowl; top with cilantro, jalapeno, and salt; add the juice of one lime (get more juice out of your lime by pushing on it with lots of pressure and rolling it under your hand before cutting and juicing); mash everything together by pushing down on it with a fork, leaving it as chunky as you’d like or making it completely smooth. Yep, it’s that easy!