I love, love, love to bake. Sadly, however, my family cannot exist on cookies, cupcakes and bread alone (although it might be tasty to try). I actually have to make nutritious meals, and I want them to be both hearty and tasty. Quick and easy helps, too. One meal that's a go-to since we started tracking our calories in 2010 comes from the Betty Crocker 300 Calorie Cookbook. I've adapted it and kicked it up a little so it now has a bit more than 300 calories (about 355), but the servings are generous and taste good as leftovers as well. It cooks all day in a slow cooker so it will be ready to eat when you are!
Asian Chicken & Noodles
2 packages (3 oz. each) Oriental-flavor ramen noodle soup mix
1.5 lbs. boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 cups carrot, sliced
1 medium bell pepper (any color), chopped (about 1 cup)
2 stalks celery, cut into chunks
1 tsp. ground gingerroot
1 tsp. minced garlic
1 tsp. Penzey's Vindaloo seasoning
2 Tbsp. Mr. Yoshida's Marinade & Cooking Sauce
2 1/2 cups water
8 oz. bag fresh sugar snap peas (frozen works, too)
Spray a 4-quart slow cooker with cooking spray. Place the soup mix seasoning (not the noodles), cut up chicken, carrots, pepper, celery, spices, marinade sauce, and water into the slow cooker.
Cover and cook on low for 8 hours. About 15 minutes prior to serving, add peas and broken noodles.
Stir and increase heat to high. Serve once the noodles are tender.
Calories: Approximately 355, depending upon exact weight of chicken
Click here for a printable copy.