SHOPE'S Yummy Drunken Noodles

What a week so far!  So, since I decided to go crazy with the trips planned for this fall, I've been working hard to pay them off.  I'm turning 29 again (aka: Dirty 30), so why not celebrate it a couple of times?  First, I'm going with my awesome boyfriend to Jamaica.  Jamaica Man!!  We got a steal at an all-inclusive resort in Lucea.  Then, I have a trip planned with the ladies to NYC. I am pretty pumped. 

Have you ever seen those folks in stores such as Harris Teeter, World Market, or BJ's giving away wine?  That's me and my weekend job working wine demos.  Wine demos are a lot of fun and help pay for various outings with the ladies, clothing, and of course, traveling!  I'm very thankful to have this extra job so I'm not limited to all that I like to do.  Plus I meet some pretty interesting people.  And I mean, INTERESTING.  I love the chatters.  I know I'm not a pro with wine, so it's nice to hear other folk's opinions on what they think is good and also just to talk about daily life.  During the week I work for the government which can be pretty busy.  But on a day or two on the weekends, it's pretty easy giving alcohol away to people.  It's not rocket science. I can see a wino from a mile away because I'm also a wino. ;)   

Anyways, here's a recipe that I acquired from one of my traveling buddies, Shope.  She and I have gone on a couple of trips with the ladies and let me tell you; if you're lucky enough to plan a trip with the girl friends, please do it.  It is so much fun!  Needless to say, I'm pretty excited for this fall. 

Nonetheless, here is Shope's Yummy Drunken Noodles.  She was very kind to share it with me (ok, I begged). 

Just a warning, but you will go for seconds with this one.

Servings:  4
Serving size- 1 cup of yummyness

Calories:  395.5 

Fat:  13.1 g   

Carbs:   54.9 g

Fiber:    2.8 g 

Protein:  13.8 g 

Points:  2

Ingredients:

1+lbs. of chicken, chopped

1 tbsp. vegetable oil

1 small bunch of green onions, finely chopped*
1 red bell pepper, chopped
1 large bunch of fresh basil, roughly chopped**
Wide ride noodles***
Crushed red pepper flakes (optional)

Sauce:
1 tbsp. vegetable oil
1 tbsp. sesame oil
1/2 tsp. minced garlic
3 tbsp. soy sauce (GF)
2 tbsp. hot chili sauce
2 tbsp. oyster sauce
2 tsp. fish sauce
2 tbsp. rice vinegar
2 tbsp. brown sugar

1.  Bring a large pot of water to boil for the noodles.  Add a pinch of salt.  Mix the sauce ingredients in a small bowl and set aside.  Chop the veggies and chicken on separate cutting boards.

2.  In a large pan, brown the chicken for a few minutes with some vegetable oil.  Add the red bell pepper and continue to simmer until most of the water has cooked off.
3.  Add noodles, onion, basil, and sauce to the pan with the chicken and peppers.  Continuously toss on medium heat for a few minutes.  Turn off the heat once basil is wilted.  Do not cook very long because the noodles will dry out.
4. For spicier noodles, shake on some red pepper flakes.  For greasier noodles, splash on some more vegetable oil.
5.  Serve immediately.

Notes
*I only use the green part of the green onions.
**Most recipes call for Thai basil because it is stronger and has a slightly different taste.  I just use lots of regular basil.  Safeway sells a 4-ounce container.  I use most of it, except for the stem and some of the smaller leaves.  It seems like a lot, but it really cooks down.
***A whole package of noodles is too much.  A large handful of dry ones should be enough (about 8 oz). 

 

Recipe by ShopeShack©

Ladies Dirty XXX Trip to New Orleans this past spring.





   

Weaved T-Shirt

Hello, happy Friday!

Last night I had the honor of seeing Kelly Clarkson at Jiffy Lube Live with one of my friends, Maggie.  Stronger!  Best running/work out song.  Needless to say, it was quite a concert.  I also really liked it because The Fray was one of the opening acts.

Here I am tailgating before the show. 

Maggie and I tailgating

Plus, in preparing for the concert, I got to do one of the t-shirt projects I've been wanting to do for so long, Weaved t-shirts! 

I came upon the idea on Pinterest and found this tutorial on Youtube by Salinabear.  It's really quite simple.  All you need are nice fabric scissors, a ruler, and a screen tee.

Supplies:

Screen Tee (preferably a boat neck tee)

Fabric Scissors

Ruler

1.  Fold the t-shirt in half with the front being on the inside and lay the t-shirt flat on the floor.

*TIP:  Be sure to pull the front of the t-shirt out of the folded half so that portion doesn't get cut as well. 

2.  Place the ruler (slanted) on the shirt so that the top of the ruler is about 1-2 inches from the seam of the sleeve and bottom of the ruler is pointing towards the middle of the shirt.  This should form a triangle. 



3.  Begin cutting the shirt vertically to the ruler (using about a pinkie width lengths) starting just below the neck.  The lines/strips should start out long and gradually get shorter and shorter as they follow the ruler down the shirt.  The more cutting, the more revealing the "V" will be in the back of the shirt.  Also, don't worry about cutting perfectly. It won't matter once the strips are stretched out and weaved.

4. Once you are done cutting the shirt, unfold it and start gently stretching out each strip so that it rolls inward.  Then, the weaving will begin at the top of the shirt.  First, take the second strip and place it over the first strip.  Then, bring it back down under the first strip.  Take the third strip and place it over the second strip and back down under it. Repeat all the way down the shirt.

5.  At the bottom take the last strip and cut it in half.  Then double knot each piece to the strip it was last crossing.  This will keep the weave from coming out.  I did two rows of weaves to make a fun pattern.  You can make as many as you'd like.    

That is it!  Here is the finished product. 

*TIP:  If you're doing more than one shirt, they're not going to look exactly alike. 

 "OWWWWWWW, KELLY CLARKSON!"

-40 Year Old Virgin

Strawberry Cheesecake Dip

What a weekend!  Just between you and me, I could have used another day.

I forget how much fun it can be to explore D.C. and all that is has to offer.  I've been here for five years and I sometimes take living so close for granted.  However, when friends come into town, you gotta show them around.  In one day we did Arlington National Cemetery "Changing of the Guard", Washington Monument, Martin Luther King Jr. National Memorial, DC War Memorial, World War II Memorial, Korean War Veterans Memorial, Vietnam Veterans Memorial, and did I mention a ball game at Nationals Park in the evening? 

  

Me and my BF at Lincoln Memorial

After all of the walking (I think I walked at least 4 miles), I don't feel a bit guilty about treating myself.

Here's a dip I've been meaning to blog about for awhile.    

Strawberry Cheesecake Dip!

This dip is so fluffy and full of strawberry goodness that even Miss Strawberry Shortcake would approve.

Servings:  24

Serving size- 1/4 cup of dip
Calories:  90 

Fat:  1.5 g   

Carbs:   18.5 g

Fiber:    .41 g 

Protein:  1 g 

Points:  2

Recipe:

1 box of Betty Crocker Super Moist Strawberry Cake Mix

1 cup of Fat Free Cool Whip

2 Dannon Lowfat Strawberry Cheesecake Yogurts
2 oz Neufchatel cream cheese

1.  In medium size bowl mix together cake mix, cool whip, yogurt, and cream cheese.

2.  Place in a Tupperware container and refrigerate before serving.

3.  Serve with honey graham crackers or animal crackers.

Have a great Monday! 

"Most folks are about as happy as they make up their minds to be."

-Abraham Lincoln

Guacamole Dip

Is it just me or did this week fly by?  It's finally cooling down in VA, so I'm looking forward to the weekend.   

I figured I'd end the week with one of my recent dips!

Prepare yourself for something tasty!

Fresh Guacamole Dip.

YUM.  Guacamole.  I could eat this everyday, at the pool, with a frozen margarita.  Oh wait.  That was me last weekend.  Seriously though, what can be better than some delicious guacamole?

This recipe is so good because it's made with six natural ingredients.  No powder or substitutions here!

Servings:  6

Serving size- 2 Tbsp 

Calories:  97.3
Fat:  9.23 g   

Carbs:  1.6 g
Fiber:  2.7 g 

Protein:  .85 g 

Points:  2 

Recipe:

2 medium avocados (ripe)

3 cloves of garlic

1 Roma tomato

1 small onion

1 lime

1 Serrano pepper (seeds removed)
salt and pepper (optional)

1.  Cut up the avocados, garlic, tomato, onion, and pepper and mash it in a medium bowl.  

2.  Cut the lime in half and use squeeze half of the lime's juices into the avocado mixture.
3.  Sprinkle salt and pepper on top accordingly.

Why tomatoes and avocados should be eaten together:

-They absorb 4.4 times more lycopen which is an antioxidant believed to help prevent heart disease and certain cancers.  Researchers at Ohio State University found that when subjects ate tomatoes and avocados together, they absorbed 4.4 times more lycopene. 

Read more at Oprah.com



Spicy Chicken Nuggets

Back in day, I used to love me some chicken nuggets. During our lunch hour in high school, I think my girl friends and I went to Wendy's at least twice at week!  Wendy's chicken nuggets and a medium Frosty always hit the spot!  And remember their salad bars?  Why did they have to go away?  

Today, I still like chicken nuggets, but why not spice them up a little bit?

These are so tasty, they will bring back memories!  And you won't even tell they're heathier than the original version.  I'd like to think I kept the metabolism I had in my teens, but at least I can pretend!



P.S. They're also gluten free!

Servings:  4

Serving size- 15 nuggets 

Calories:  213.3

Fat:  2.6 g   

Carbs:  18.65 g
Fiber:  0 g 

Protein:  10.9 g 

Points:  4 

Recipe:

2 boneless chicken breast (cubed)

1 to 1 1/2 cups raw chicken breast, sliced (about four chicken breasts)

1 cup of Kellog's Corn Flake Crumbs

1 1/2 Tbsp crushed red pepper

1 tsp sea salt

1/2 tsp crushed pepper

2/3 cup of Frank's Red Hot Buffalo Sauce (used to marinate the chicken)

1.  Cut the pieces of chicken breast and place them in a medium container with the buffalo sauce.  Cover and marinate them overnight or at least 2 hours. 

2.  After the chicken has marinated, preheat the oven to 500F.  Spray a cookie sheet with cooking spray. 

3. Mix together the corn flakes, crushed red pepper, salt and pepper in a wide bowl.  Dip each nugget into the bowl and rotate it so it's completely covered.  Place it on the cookie sheet.  Repeat until all of the pieces of chicken are covered.  Bake for 10 minutes or until chicken is done.

Serve with edamame beans sprinkled with salt.  These can be found at Target Grocery stores.  They are so good!  I also add a side of Hidden Valley's Light Ranch to dip the nuggets in.

P.S.  I'd cut a large piece down the middle first to make sure it's done.

It's also been 10 years since Dave Thomas's passing.  Thank you for your delicious nuggets.  And thank you also for being from Kalamazoo, Michigan.

Recipe adapted from The Realistic Nutritionist and made Gluten Free friendly

 

 

 

Chicken Pad Thai

Happy Monday!

OK, I know what you're thinking.  Is it Monday already?  The weekends go by way too fast.  Luckily I have a delicious, easy, Chicken Pad Thai recipe to share with you that can be made in a matter of minutes.

I've been ordering a lot of Thai food lately and decided to finally take the plunge and try to make it. 

The result:  A fresh, tasty, HUGE dish!  The rules of making Pad Thai are simple.  As long as the noodles don't get overcooked and there's enough sauce; it can turn out beautifully. 

This recipe also makes a ton of Pad Thai which will hold you over throughout the week.  Who doesn't like leftovers?

Another bonus is this dish has about 400 calories a serving, over 20 grams of protein and is gluten free.

Servings:  6

Serving size- 1 cup 
Calories:  408.5
Fat:  14.5 g   

Carbs:  44.2 g
Fiber:  2.8 g 

Protein:  22.5 g 

Points:  10 

Recipe:
8 oz. Thai rice noodles (about half of a 16 ounce package)
1 to 1 1/2 cups raw chicken breast, sliced (about four chicken breasts)
Marinade for chicken:  4 Tbsp of Kikkoman's Less Sodium Soy Sauce or GF Soy Sauce
4 cloves garlic, minced
1/4 tsp ground red pepper (cayenne) or 1-2 fresh chilies, minced, or 1/4 tsp hot chili sauce
3 cups fresh bean sprouts
3 spring (green) onions, sliced
1 Tbsp cilantro herb blend (Gourmet Garden- refrigerated tube) or dry cilantro
1/3 cup crushed or roughly chopped salted peanuts
1/4 cup fat free chicken broth
2 large eggs
vegetable oil for stir-frying (2 Tbsp for cooking chicken, 1 Tbsp for cooking the eggs)
1 jar of Thai Kitchen Original Pad Thai Sauce (8 oz)


1.  Cut the pieces of chicken breast and place them in a medium container with the soy sauce.  The chicken can also be marinated for up to 2 hours. 
2.  Bring a large pot of water to boil and remove from heat.  Dunk in the rice noodles so they are submerged and have the noodles soak for 4 minutes.
3.  After the noodles have soaked, pour them into a colander.  Then, rinse the noodles with cold water.
4.  Warm up a wok or large frying pan to medium heat.  Add 1-2 Tbsp oil plus garlic and minced chili.  Stir-fry for 30 seconds.
5.  Add the chicken and the marinade to the pan.  Stir-fry 30 seconds to a minute.  When the wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp at a time, to keep the chicken frying nicely.  Continue stir-frying the chicken until it is cooked (5-8 minutes).
6.  Add the noodles to the wok/pan and pour the Pad Thai sauce over.  Using two spatulas, wooden spoons, or other utensils, immediately stir fry the noodles. Use the gentle lift and turn motion (like tossing a salad) to prevent the noodles from breaking.  If the wok/pan is too dry, push the noodles aside and add a little more oil to the bottom.
7.  Add the bean sprouts and continue "tossing" for 1 more minute.
8.  Add the fresh coriander, spring onion and chopped/crushed nuts.

Enjoy!  

I would really enjoy going to Thailand someday!  Until then, I will attempt to make Thai cuisine.

 

 “What is this, a P.F. Chang’s?”-Alan, The Hangover 2

Banana Cream Cheesecake

I don't think I've ever turned down cheesecake.  Ever.  It's rich and delicious and never fails to bring a smile to my face.

Another good thing about cheesecake?  It can be made with Neufchatel cream cheese with about a 1/3 of the fat of regular cream cheese and it's pretty tough to tell the difference.  That is a whole other story with bacon.  I don't care what anyone says.  Turkey bacon is not as good as the real stuff.

This Banana Cream Cheesecake is inspired by none other than The Cheesecake Factory.

It's also a no-bake cake which is convenient when it's still hot and humid outside and you don't want to heat up your house.

Bananas are the first layer, then a cheesecake layer.

Then repeat bananas and another cheesecake layer.

The top layer is banana pudding/Cool Whip.

Servings:  10

Serving size- 1 piece 
Calories:  277.7
Fat:  6.6 g   

Carbs:  35 g
Fiber:  13.3   g 

Protein:  2.79 g 

Points:  5 

Recipe:
1  Keebler Reduced Fat Graham Crust (6 ounces)

Bottom Filling:
1 package of Neufchatel cream cheese (8 ounces)

9 teaspoons of Truvia (or sugar substitute)

1 carton (8 ounces) of Lite Cool Whip, thawed (2 cups for bottom filling, 1 cup for top filling)

3 medium firm bananas, sliced

1 3/4 cups cold milk

Top Filling

1 package (.9 ounces) instant banana cream pudding mix
1 cup of Lite Cool Whip

1.  In a large bowl, beat the cream cheese and sugar until smooth.  Fold in 2 cups whipped topping.  Arrange half of the banana slices in crust and top with half of the cream cheese mixture.  Repeat both layers.

2.  In a medium bowl, whisk milk and pudding mix for two minutes.  Let stand for two minutes or until set.  Fold in remaining 1 cup of whipped topping.  Pour over cream cheese layer.  Refrigerate until ready to serve.  Top with whipped cream when serving.

Recipe inspired by Taste of Home

P.S. I just started my own Facebook Page, Runnerandabaker.  Be sure to *Like it to get all updates!

Have a wonderful Friday and weekend! 

(These are my crabs on my deck, LOL.)