Pad Thai is seriously one of my favorite dishes to eat whenever I go out for Thai food. I just love everything about it, the flavors and textures, the crunchy peanuts on top. It’s so good! I’ve really been into spiralizing lately and decided to turn my favorite ,Thai dish into a lower carb version using zucchini noodles and it was super super delish!! There is something just so satisfying about a big pile of gorgeous green zucchini noodles!
Now, let’s talk a few logistics here. The very fist time I made this dish, I ended up with really watery, soggy noodles. This is because zucchini is made up of a lot of water and so when added to the pan with the sauce, it releases a lot of that water. If you have never worked with zucchini noodles before, I recommend reading this post on how to avoid this issue from the Ali from Inspiralized. The key to avoiding watery sauce and soggy noodles is to let the sauce thicken and reduce a bit before tossing in the noodles so I’ve added some flour to the recipe and that definitely helps!
This is a great, low-carb version of Pad Thai. I honestly didn’t miss the rice noodles at all. The zucchini noodles really have a great texture and fill you up. If you want, you can also add in sliced chicken breast or shrimp to make it more of a hearty dish!
It’s Monday. To make your day a little brighter, I’m bringing you cheesecake! And not just any cheesecake, but a skinny cheesecake!
Ever since I made my Skinny Lemon Cheesecake Bars, I’ve been thinking of more skinny versions to make. Obviously, a version involving chocolate was a must! And while I adore the lemon version, I’m a chocolate girl all the way so I think I might actually like this marble version even more!
To keep these light, I used Greek yogurt, reduced fat cream cheese, and considerably less sugar than your average cheesecake dessert. These bars are a great compromise for when you are wanting something a little decadent, but without all the guilt!
So, I made this recipe a few weeks ago and still can’t decide what it should be called. Is it braised chicken? Stewed chicken? Maybe? Kind of? No? Then I decided it was really just Chicken Cacciatore with some broccoli thrown in. So, yes, this is Chicken Cacciatore!
I’ve actually been making this chicken dish for a really long time. It’s flavorful and tender. I add green pepper and broccoli for a good dose of veggies. I used to serve it over rice and then finally a few years ago, discovered the complete happiness that is polenta! If you’ve never had polenta, I so highly recommend giving it a try. It’s basically just cornmeal that is boiled and in this recipe, mixed with butter and a good measure of Parmesan cheese.
This dish is pure comfort. I adore the pairing of the Chicken Cacciatore over the creamy polenta. It’s so warm and hearty and is very simple to prepare!
It’s warming up fast here in Phoenix. Way too fast for my liking. I’m going to continue to be in denial about this and keep making a hearty chili just like this Three Bean Turkey Chili! Plus, I know for many of you in other places, it’s still freezing! So chili it is today! I love a good hearty chili packed with beans and veggies. A big bowl of warm chili is so comforting and filling! I’ve been making some version of this chili for many years now. It’s super simple to put together and is pretty inexpensive, but makes a huge pot that lasts for days!
To help me make this chili, my good friends at OXO sent me a few fun tools to try out! They sent me their Ground Meat Chopper and Turner, Silicone Ladle, and the Vegetable Chopper with Easy-Pour Opening. I never would have expected to love the meat chopper as much as I did. I figured it might be one of those tools that seems cool, but is not that useful, but I was pleasantly surprised how much faster I was able to chop up the ground turkey compared to the spatulas I typically use. It’s sturdier and made it a lot easier and I will definitely be using it again and again! The vegetable chopper was great for chopping the onion and pepper in just a few minutes. A good ladle is a must in every kitchen and I love the silicone and non-stick material that the OXO ladle is made from!
This is truly one of my most favorite chili recipes. It’s also easy to customize if you want to change things up too. Want to keep it vegetarian? Leave out the turkey and use veggie broth. You can add more or less of your favorite spices too. And of course, what’s a bowl of chili without the awesome toppings?! Lots of possibilities!
When it comes to food, my little toddler is beyond picky. Solid vegetables? Forget that. Fruit? Eh, she likes certain fruits, but I always feel like she doesn’t eat enough. She’s also been cutting a ton of teeth at once so she’s not been a fan of chewing a lot of foods lately.
So, I’ve been making a lot of smoothies in this house and thankfully, she loves them! Smoothies are a great way to sneak extra fruits and veggies into your picky eater’s belly. This coconut berry smoothie has been our favorite for the past couple of weeks. As soon as I pull the blender out, Maddie runs to my feet and runs around the kitchen until I finally hand her her own little sippy bottle. She usually ends up coming back to my glass for more!
This smoothie is everything I love about a smoothie! It’s full of coconut flavor from the coconut milk and coconut butter. I buy my coconut butter on Amazon. It’s a little pricey, but oh so worth it! I also recommend using a frozen banana. If you have never tried this, blending a frozen banana for a few minutes turns into this creamy ice cream-like texture. And who wouldn’t love this light and pretty berry pink color?!
I’ve been really obsessed with one-pot meals lately. It’s been cooler out and I’ve just been feeling a little lazy so I really love how easy one-pot pastas can be and it’s always an added bonus that cleanup is also much faster!
This lemon chicken pasta is light and flavorful. To make it, you just brown the chicken in the pot and then literally pour everything else in and it all cooks up rather quickly. I adore the lemon flavor in this dish. When it comes to pasta, I much prefer pastas that have lighter sauces and this pasta dish is perfect for spring! I added peas to mine, but you could also add spinach or kale if you want even more veggie goodness! Top this with a good handful of Parmesan cheese and pour yourself a big ol’ glass of wine and you’ve got the perfect, simple dinner!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!