Recipes from Kel

 

Pad Thai (adapted from tastesbetterfromscratch.com):

Makes about 6 servings

Ingredients:

8 oz flat rice noodles

1.5 lb cooked and shredded chicken (or shrimp or tofu)

2 eggs

4 bell peppers (all colors)

1 bunch asparagus

1 container mushrooms

1 bunch green onions

 

4 limes

½ cup fresh cilantro

3 tbsp fish sauce

1 tbsp low sodium soy sauce

5 tbsp light brown sugar

2 tbsp rice vinegar

1 tbsp Sriracha (or to taste)

2 tbsp creamy peanut butter (or to taste)

 

Instructions:

1. Cook noodles according to package instructions.

2. Mix fish sauce, soy sauce, brown sugar, rice vinegar, Sriracha and peanut butter and set aside

3. Chop veggies nice and thin and then lightly sauté in cooking spray. Make room in the pan and scramble two eggs in the middle, chopping them up.

4. Add noodles, chicken, and sauce and mix to combine over low heat until everything is reheated.

5. Garnish with green onions, cilantro, and lime.

6. Sometimes I double the sauce ingredients and then add as necessary (in MFP you could make the sauce as its own recipe and track accordingly).

Macros (approximate): 373 kcal (10g f / 25 g c / 44 g p)

 

Honey Sriracha Protein Bowl (copycat of Happy + Hale Bowl):

Servings: 5

Ingredients:

0.5 cup Sriracha

6 tbsp honey

2 tbsp salted butter

4 tsp soy sauce

2 tsp lemon juice

 

20 oz. cooked shredded chicken

15 oz. canned black beans

5 oz. roasted corn

5 c. chopped kale

25 oz. chopped and roasted sweet potato (400F until tender)

1 package of bacon - cooked

5 oz. goat cheese

 

Instructions: Combine sriracha, honey, butter, soy sauce, and lemon juice in saucepan and bring to simmer to combine. Evenly divide remaining ingredients into containers. Top with sauce before serving.

Macros (approximate): 670 kcal (26 g f / 70 g c / 53 g p)

 

Carnitas:

https://lillieeatsandtells.com/easy-low-fat-slow-cooker-crispy-carnitas/