Gestational Diabetes/Gluten Free Approved Recipe - Spaghetti Squash Pad Thai

Chinese food is something I have been craving since I changed my gestational diabetes diet to low carbs several months ago. After doing some research, I found this original recipe at http://www.popsugar.com/fitness/Paleo-Pad-Thai-Recipe-32022190 for Pad Thai over spaghetti squash. Surprisingly it tasted like the real thing and I think it was better with the squash than the rice noodles. And I must add it was low in carbs, high in protein, and gluten free so that I could enjoy many bites! Finally, I will also point out that I learned to cook with baby bok choy for the first time!

Original Recipe

1 medium spaghetti squash, seeds removed and cut into quarters (about 4 cups)
2 tablespoons coconut oil
1 medium onion, finely chopped (about 1 cup)
1 head broccoli, chopped (about 2 cups)
2 heads baby bok choy, sliced crosswise into 1-inch strips (about 1 1/2 cups)
6 scallions, white and green parts thinly sliced (about 3/4 cup)
1/4 teaspoon red pepper flakes
1 cup cashews, toasted and chopped
1/4 cup tangy peanut dressing, recipe below

For tangy peanut dressing:
1 tablespoon lime juice
1/2 tablespoon fresh ginger, peeled and minced
1/2 teaspoon fresh garlic, minced
1/2 teaspoon ume plum vinegar
1/8 cup roasted almond butter
1/4 cup coconut milk

Place a metal steamer basket in a large pot and add three inches of water. Steam the spaghetti squash in the basket for 20 minutes, or until tender when pierced with a fork. Remove the spaghetti squash from the basket and allow to slightly cool so you can handle.

While the squash is cooking and cooling, create the tangy peanut sauce. Puree the lime juice, ginger, garlic, and vinegar until very smooth. Blend in the almond butter and coconut milk until thoroughly combined. Divide 1/4 cup for your pad Thai and store the rest in a glass jar for up to three days.

Once the squash is cool enough to handle, scoop the spaghetti squash out of the skin and set aside.

Heat the coconut oil in a large skillet over medium heat. Saute the onion for eight to 10 minutes, until soft and translucent. Add the broccoli and saute for about 10 minutes, under tender. Stir in the bok choy and saute for three to four minutes, until wilted. Add the squash to the skillet, stir briefly to incorporate, then add the scallions and cilantro.

Top with toasted cashews and tangy peanut sauce. Serve hot!

Adapted Recipe

1 medium spaghetti squash
2 tablespoons olive oil
1 head broccoli, chopped 
2 heads baby bok choy
6 scallions, white and green parts thinly sliced 
1/4 teaspoon red pepper flakes
1 cup cashews, already halved

1/4 cup tangy peanut dressing, recipe below

For tangy peanut dressing:
1 tablespoon lime juice
1/2 tablespoon fresh ginger, peeled and minced
1/2 teaspoon fresh garlic, minced
1/2 teaspoon apple cider vinegar
1/8 cup roasted almond butter
1/4 cup coconut milk

Cut the spaghetti squash in half length wise. Remove seeds. Take first half and lay face down in approximately an inch of water in a microwavable dish. Put in microwave for 15 minutes. Then remove and scrape out squash from the skin with a fork. Repeat for second half or store in fridge for another time.

Prep all your food ahead of time including the baby bok choy. 

To wash baby bok choy, first remove stalks and rinse the dirt off in water or wash like you would a herb. Periodically cut of the base of the cabbage to separate all the stalks. To chop the vegetable, start chopping down the middle length wise. Then cut the white bottom from the leafy top. Slice each but separate the white part of the plant from the green leaf into a separate bowl. You will saute the white portions longer as they are harder. Put in the leafy greens toward the end.

To create the tangy peanut sauce, puree the lime juice, ginger, garlic, and vinegar until very smooth. Blend in the almond butter and coconut milk until thoroughly combined. 

Heat the olive oil in a large skillet over medium heat. Saute the onion and broccoli in some garlic until the onion is translucent and the broccoli is tender. Stir in the bok choy and pepper flakes and saute for three to four minutes, until wilted. Add leftover shredded chicken or a can of chicken. Top with the toasted cashews and tangy peanut sauce. Serve hot over the spaghetti squash.

I will finally add that if you are counting carbs, be sure to watch how much squash you are eating. If you need a few more carbs, then fix an egg roll on the side!

Food Friday: Leftover Chicken Tacos Make Chicken Tortilla Soup

How about two quick meals for your family for the price of one with a complete different taste?

Yes, please! The other night we had chicken tacos and tonight we are using the leftovers for Chicken Tortilla Soup. All easy recipes and family approved!

Chicken Tacos

1 pound of chicken breast, thawed
1 jar of your favorite salsa
1-15 ounce can of black beans

Pour contents into crock pot. Cook on low until chicken is cooked through. Shred chicken. Serve with tortillas, cheddar cheese, sour cream, and tortilla chips. Good with bean dip. Use corn tortillas for gluten free meal.


6 Can Chicken Tortilla Soup

1-15 ounce whole kernel corn, drained
2-14.5 ounce can chicken broth
1-10 ounce can of chunk chicken (or use your leftover chicken tacos)
1-15 ounce can black beans
1-10 ounce can dried tomatoes (with green chili peppers optional)

Pour everything into a large stock pot and simmer until chicken is warm. Serve with cornbread. Gluten free without cornbread.

Food Friday: Party Idea - Buffalo Chicken Dip

Here is an excellent party dip for your mid-winter get together this weekend. If you are snowed in like the rest of us, treat yourself just because spring is on the way. At least the dip will make you feel warm again!

2 - 10 ounce cans of chunk chicken breast, drained
2 - 8 ounce package cream cheese
1 cup ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot or Chipotle Tabasco Sauce)
1 1/2 cup shredded cheddar cheese

Heat chicken and hot sauce in skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Continue cooking and stirring until well blended and warm. Mix in half of shredded cheese and then transfer mixture to slow cooker. Sprinkle remaining cheese over the top, cover and cook on a low setting until hot and bubbly. Serve with celery sticks and chips.

Food Friday: Gestational Diabetes Approved Recipe - Alfredo Sauce

A few weeks ago I posted a meal for Chicken Alfredo. This menu proved acceptable for those with gestational diabetes or who have gluten allergies since I used spaghetti squash instead of regular noodles. I dug around some more for an Alfredo sauce that would go.

I found this great recipe that yes is high in calories but is low in sodium and carbs. According to my doctor, I can cheat with calories elsewhere since I am cutting carbs (this will help me be more full). The lower amount of sodium is noticeably different compared to a jar of Alfredo sauce, making this a nice addition to the recipe.

Here is the review that came with the recipe which I wholeheartedly agree: "This by far is the easiest and best Alfredo sauce recipe I have found yet! I love pasta and Alfredo and searched forever to make it homemade. I think that too many recipes have too many ingredients and that others are too watery. My girlfriend loves it and makes me cook it at least once a week... plus you can add it to so many different things! This is a great, simple recipe to make for someone coming over for a dinner date."

Alfredo Sauce Ingredients
1/2 cup butter
1 pkg. (8 oz.) cream cheese
1 cup half and half
1/3 cup Parmesan cheese
1 tablespoon garlic powder (optional)
pepper, to taste

Instructions
Cook together in a pan on the stove. Add some liquid to rewarm the sauce up for leftovers to
keep it from getting too thick.

Food Friday: BEER Can Chicken for your Tailgate Party!

My husband, Tim made this great chicken recipe on the grill. Even the leftovers, toasted chicken sandwiches (BBQ and ranch) watered in our mouths. This would be a great recipe for you tailgate parties or for any outdoor guests.

Ingredients

3.5-4 lb chicken

12 oz can of beer

1 TB kosher salt

1 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp dried thyme

2 cloves garlic, bay leaves

Instructions

1. Preheat grill or set up charcoal grill for indirect grilling.
2. Combine salt, pepper, onion powder, garlic powder, smoked paprika, thyme to create a dry rub and apply all over the chicken as well as inside the cavity.
3. Open the can of beer and take a couple of gulps.
4. Add the garlic cloves and a few bay leaves to the beer.
5. Set the chicken on the can of beer by sliding the chicken cavity over the beer. Or use a beer can chicken holder.
6. Set the chicken upright on the grill with indirect heat. If you are not using a holder, double check the legs to make sure the chicken is standing securely.
7. Close the lid and cook the chicken until the internal temperature registers 180°. This could take anywhere from 45 minutes to 1.5 hours depending on the size of the chicken and the heat of your grill. I usually allow about an hour.
8. When the chicken is done, remove carefully and allow to rest about 10 minutes.
9. Carefully remove the beer can.
10. Carve the bird up however you do it and eat!

Food Friday: Beer Can Chicken for the Tailgate Grill!

BEER CAN CHICKEN

Ingredients: 3.5-4 lb chicken, 12 oz can of beer, 1 TB kosher salt, 1 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp dried thyme, 2 cloves garlic, bay leaves

1. Preheat grill or set up charcoal grill for indirect grilling.
2. Combine salt, pepper, onion powder, garlic powder, smoked paprika, thyme to create a dry rub and apply all over the chicken as well as inside the cavity.
3. Open the can of beer and take a couple of gulps.
4. Add the garlic cloves and a few bay leaves to the beer.
5. Set the chicken on the can of beer by sliding the chicken cavity over the beer. Or use a beer can chicken holder.
6. Set the chicken upright on the grill with indirect heat. If you are not using a holder, double check the legs to make sure the chicken is standing securely.
7. Close the lid and cook the chicken until the internal temperature registers 180°. This could take anywhere from 45 minutes to 1.5 hours depending on the size of the chicken and the heat of your grill. I usually allow about an hour.
8. When the chicken is done, remove carefully and allow to rest about 10 minutes.
9. Carefully remove the beer can.
10. Carve the bird up however you do it and eat!

Food Friday: Spinach Stuffed Chicken Breasts aka Hulk Smash Chicken

Yes, we call it Hulk smash chicken. My son (now 5) refused to eat anything green. Well, unless it came out of his nose. Then he had no problem snacking. Anyway, I made this one night and when he asked "what's this green stuff" we responded "Hulk smash food" (as in The Incredible Hulk). And you know what? He LOVES it.

I also made it for my co-author after she had her baby (but went easy on the red pepper flakes) and they loved it too!

Here's what you need:

Chicken breasts (4-6...however many you need to feed)
16 oz of Sour Cream
1 bag of shredded cheese (I like Pizza cheese OR Monterrey Jack---any white cheese)
Red Pepper flakes
Garlic Powder
1 package (10oz or so) of frozen chopped spinach, thawed and drained
A jar of Alfredo sauce
Package of Fettuccine noodles

Slit the breasts so you can stuff them and lay them in a greased/sprayed baking dish.

Mix the sour cream, cheese, 1/2 of the spinach and red pepper and garlic powder to taste. You like hot food, more red pepper. More garlic flavor, add more garlic. Stuff (this is the fun part) the chicken breasts with the mixture. If you have leftover "stuffing", spread it on top of the chicken breasts.

Put in a 350 degree oven for 35 minutes.

Place the remaining spinach in a sauce pan and cover with jar of Alfredo sauce. Boil water and cook the noodles, heat up the sauce containing spinach. Drain the noodles, pour the sauce over the noodles and toss. Put noodles/sauce on the plate, add chicken on the top.

It is SO yummy and my boys LOVE it. And even if I feel silly saying "Hulk Smash Chicken", he's eating spinach. And he likes it!

Food Friday: Slow Cooker Southwest Chicken Tacos!

This recipe is GREAT for in the hot summers when you don't want to heat your oven, takes less energy and produces less heat in your crockpot. It is also great to make in the winter when you want something warm and cozy in your tummy!

Ingredients

1 pkg small corn or flour tortillas

1 onion, diced

1 16oz can black beans, drained

1 16oz can kidney beans, drained

1 8oz can tomato sauce

1 8oz can corn, drained

2 14.5-oz cans diced tomatoes w/chilies ( usually use Rotel)
1 packet taco seasoning
1 T cumin
1 T chili powder

2 garlic cloves, minced
3-4 boneless skinless chicken breasts
1 package shredded cheddar cheese

sour cream to garnish



Directions

Combine beans, onion, corn, tomato sauce, cumin, chili powder, garlic, taco seasoning in crockpot. Place the RAW chicken breasts on top and cover. Cook on low for 8-10 hours. Right before you serve, use a fork to shred the chicken and stir right back into the mix. Serve over fried corn tortillas or soft flour tortillas and top with whatever toppings you desire. Some ideas would be shredded cheddar cheese, sour cream, jalapenos, fresh cilantro, guacamole, etc.

Joanna is the chief domestic engineer at home, holding the fort together for her family. Her and her husband of nine years have adopted three beautiful, sweet children. In her free time, she obviously loves cooking and baking! And especially enjoys sharing her cooking and baking ideas with family, friends, and strangers. For great new meals and treat ideas, visit
JoJo's Num Nums.

Food Friday: Homemade Chicken Nuggets!

Summer is here which means we all need new lunch ideas for the kids who are home and running about. Who feels like cooking on a hot summer day after being at the pool all afternoon? Both you and the kids are tired and hungry for comfort food.

Recently, I tried this recipe for chicken nuggets. Judah will eat chicken nuggets and this recipe appeared to be healthy. Not only did Judah like this recipe but so did my husband.

Surprisingly broiling for a short amount of time did not warm the house as if you had baked your nuggets and let the oven sit preheated. I discovered too that chicken is easier to cut when slightly frozen. I did get nuggets ready during nap time and then took them out of the fridge when I was ready to finish supper. This sweet recipe seemed relatively easy to make and tasted great with ranch dip.

We will definitely be making this again. Hope your kids enjoy this summer favorite as well.

Chicken Nuggets

1 pound boneless chicken breast, cubed
whole wheat bread crumbs
1 - 6 ounce container of nonfat lemon yogurt
1/4 cup skim milk

Directions

Stir together yogurt and milk into a bowl. Pour bread crumbs into another shallow bowl. Dip cubed pieces of chicken breast first into the yogurt/milk mix followed by the bread crumbs. Cover prepared nuggets, placing them back into the fridge for 15 minutes. When ready to cook, put nuggets on greased broiler pan. Place the pan onto the upper third oven rack to broil for 5 minutes. Turn over and broil an additional 5 minutes until golden brown.

Food Friday: Slow-Cooker Chicken Pot Pie Stew!

Recently the weather turned rainy and cold, not at all like our spring sunshine earlier this week. I decided to try this recipe I found from a brochure our dietitians from our local grocery store, hoping it would help curb the cold.

Serving the chicken stew with home made biscuits I was sold on the recipe. Not only was it surprisingly delicious but also hearty and nutritious. This chicken stew recipe was all around a great find for our family.

Here is the original recipe for Slow-Cooker Turkey and Biscuits as I found it.

Ingredients

2 medium red potatoes, chopped
3 medium carrots, chopped
1/2 medium yellow onion, chopped
2 stalks celery, chopped
4 ounces fresh sliced baby Bella mushrooms
2 garlic cloves, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons quick-cooking tapioca, crushed
1 pound turkey breasts
1 cup reduced sodium chicken broth
3 ounces cream cheese
1 cup frozen sweet peas


Here is the version I adapted for what I had on hand. To highlight, I substituted cornstarch for tapioca as my starch thickener. In this process though I learned that tapioca is often used as a less fattening means to thicken gravies. Also, I thought this recipe seemed small and so added two extra potatoes and a whole can of broth. I made the stew in rapid time using my food processor to chop all the vegetables.

4 medium red potatoes, chopped
3 medium carrots, chopped
1/2 medium white onion, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon cornstarch
1 pound chicken breast
1 small can reduced sodium chicken broth
3 ounces cream cheese
1 cup frozen sweet peas

Directions

1. In a slow-cooker , combine potatoes, carrots, onion, celery, garlic, and seasoning. Season to taste with salt and pepper. Sprinkle cornstarch over mixture. Top with chicken breast and pour broth over entire mixture.
2. Cover and cook on LOW heat for 6-7 hours or on HIGH heat for 3-3 1/2 hours.
3. Remove chicken from slow-cooker. Coarsely shred chicken into pieces and return to cooker. Stir in peas and cream cheese, cooking for another 10 minutes.

Feel free to add biscuit dough for chicken pot pie and dumplings. I just served the stew over the biscuits. Recipe made about three meals worth for three people. This would be a good meal to put in the freezer to pull out when needed.

Food Friday--Crockpot Chicken

Welcome to the first edition of Food Friday. We know too well how family recipes can become blah and boring so we're hoping to showcase a new recipe every Friday. These have been "kid tested and mom approved" and hope that you find them easy, simple and tasty.

The first Food Friday is my own little concoction, Crock-pot Chicken (because I haven't thought of a better name for it). I started making it shortly after our youngest was born, 3 months ago. And I'm pretty sure we've had it at least 6 times since. Yeah, it's that good. And easy.

Ingredients:

One whole young frying chicken
Two large apples
One stick of butter (ya'll--just channelling my inner Paula Deen)
One-half of an onion
A handful of Rosemary
Fresh cracked pepper
And a crock pot on your kitchen counter...oh...wait...we're not singing.

Rinse and pat dry the chicken. Place the chicken in the crock pot. Slice the apples and put all of the slices from one apple inside the chicken. Put 1/2 of the stick of butter in the chicken.

Place the other apple slices around the chicken. Rub the other half of the butter on the chicken. Sprinkle chicken with rosemary and pepper. Slice 1/2 of an onion and place on top of the chicken. Add 2 cups of water.

Cook in crock pot on low for 6-8 hours. Lift chicken out of crock (this is easier said than done) onto a serving platter. Chicken will fall apart. Don't worry, if it doesn't look that good it sure does taste good.

For a side, I use the Idahoan Loaded Baked Potatoes. The package says to add two cups of boiling water per package. After taking the chicken out, I scoop two cups of water out of the crock pot and add it to the potatoes. This way I get the chicken flavor along with the loaded baked potato flavor. This is THE BEST. My husband took the potatoes for lunch one day and had co-workers argue with him that it couldn't be instant potatoes because it smelled so good when he heated it up. I have learned, in order to have enough for everyone, I have to make two packages.

And here's the finished meal. Notice the chicken fell apart. I serve it with the potatoes and green beans (or your favorite veggie). Since the chicken pulls easily off of the bone, save the leftover chicken for chicken salad, chicken tacos etc. The leftover options are endless. If there is anything left over.

Enjoy!