Make It Tonight Monday!
This meal is great when you want to fulfil those protein carnivorous cravings, but also meet your vegetable quota for the day. This recipe works well on its own, but also if you combine all the ingredients together, and top with cheese you also have a pretty mean casserole dish.
What I did was we ate it like this the first day, sauce poured over noodles, and then I put the sauce in the fridge. A couple days later I took the previously prepared sauce, added some more veg, and sauce, and cooked some new noodles. I combined all ingredients together, poured them into a casserole dish and baked in the oven with cheese and basil on top. Voila! a super fast, and easy way to switch up leftovers.
The extra lean ground chicken really stock piles the protein without all the added fat from red meat, and also the vegetables take on the flavour of the sauce so even your most reluctant eaters can’t complain about this one.
Every now and then we want a little comfort food, you can only eat salad so many times a week right? You need a little substance, and this recipe has got it. With all the added spices this dish will not fall flat on the taste scale, and the protein from both the ground chicken and the noodles will definitely leave you feeling satisfied.
Heart Healthy Suggestion: I’m not one for recommending new diets or advising “how lose ten pounds fast”, I think the word “diet” should be swapped for “lifestyle”. If you deprive yourself of anything you’re going to want it ten fold, so if pasta is something you know you’re going to binge on try eating a small salad first, or some raw veggies and then allowing yourself the proper portion of the pasta. I’m not saying you should not eat it, but you want to make sure you can exercise your self control.
3 Cups egg noodles (I use No-Yolks)
1 pkg Ground Chicken
1-2 cups of chopped mushrooms
1 med onion
1/2 bottle of Tomato Basil Pasta Sauce
1 can of Stewed/ diced Tomatoes (no salt added)
1 Tbs rooster sauce (careful this fella is HOT)
1/4 – 1/2 cup of chunky salsa
1 Green pepper- diced.
1 tbs Basil
1 tbs Oregano
1 tbs Garlic
1/2 bag of frozen veg
Parmesan Cheese – for topping
Cook noodles according to directions, and once finished drain and toss with olive oil, and cover.
While your noodles cook prepare your veggies, and set aside.
Remove Ground Chicken from plastic container, and put into a large pot and fill with water (covering half the meat). Cook on high heat breaking up the chicken.
Add onions, mushrooms, and saute.
Add sauce, tomatoes, and then spices.
Add frozen veg, and allow to cook (al dente)
Serve pasta sauce over noodles, and top with oregano and parmesan cheese.
Served with a fresh side garden salad, and a red wine vinegar cocktail.
Happy Monday blog readers,