Thai Red Curry Noodle Bowls

These curry noodles are cradled in a complex broth that features sweet, tangy, savory, spicy, and creamy notes to it. Top it off with some fresh onions, crunchy peanuts, spicy peppers, and awesomely seasoned chicken for an unrivaled eating experience. You will be filling your body with healthy food and you won’t even know it because you’ll be too busy being in heaven. Don’t try telling any of this to a toddler. They will just whine at you. Trust me, I tried.

Thai Red Curry Noodle Bowls


Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients

Chicken Marinade

  • 1 chicken breast
  • 1 Tbsp red curry paste
  • 1 Tbsp oil
  • 1 tsp garlic powder
  • ½ tsp salt

Noodle Bowls

  • 4 chicken bullion cubes
  • 1 ½ tsp salt
  • 6 Tbsp sugar
  • 1 tsp garlic powder
  • 1 tsp powdered ginger
  • 6 oz dry rice noodles
  • 2 Tbsp oil, divided
  • 1 red bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 16 oz broccoli slaw mix
  • 1 cup water
  • 1 13.5 oz can full fat coconut milk
  • 3 Tbsp red curry paste
  • ¼ cup peanut butter
  • ¼ cup lemon juice

Garnish

  • crushed red pepper flakes
  • green onions, sliced
  • cilantro
  • chopped, roasted peanuts

Instructions

  1. Slice the chicken breast thinly across the grain. Add it to a bag or bowl with the marinade ingredients and toss to combine.

  2. Read the instructions for your rice noodles. If they need to be cooked get the water boiling. If they need to be soaked get a bowl of cold water. Prepare noodles according to package directions. 

  3. Add the dry ingredients to a small bowl (bullion through ginger). Slice the onion and bell pepper. Prepare your garnishes.

  4. Heat a large pot over medium heat with 1 tablespoon of oil for 5 minutes. The medium heat will help prevent grease fires if your attention is diverted. Turn the heat up to high and watch it carefully for about a minute. 

  5. Once the oil is smoking the slightest bit, add the chicken. Spread the chicken in a thin layer in the bottom of your pot. Cook for 1-2 minutes and then flip. Cook an additional minute.

  6. Remove chicken from pot and add the last tablespoon of oil to the pot. Add onions and peppers and cook for 1-2 minutes. Add broccoli slaw mix and cook an additional 1 minute.
  7. Add water to the pot and scrape the bottom to remove the delicious browned bits. Add the coconut milk, curry paste, lemon juice, peanut butter, and the dry ingredients. Stir to combine and then simmer 10 minutes, stirring occasionally.
  8. Add the noodles and chicken. Stir to combine. Serve immediately with desired garnishes.

I’m going to be honest with you and tell you that normally when I garnish I do it for the photo. Not the case with this dish. Do not skip the garnishes! The noodles and broth are delicious. But the contrast of the yummy broth with something fresh, something spicy, and something crunchy is too amazing to pass up.

Sometimes I wonder where people get their ingredients or what brands they use. For the noodles it doesn’t matter much. The first two times I made these noodles I used some brown rice noodles that I bought at an Asian food store probably 2 years ago. We didn’t really like the noodles the first time we tried them, so they sat in my pantry for forever. Fortunately, the broth for these curry noodles saved them from the trash can. I’ve also used the noodles below that you can find at most grocery stores, and they turned out great that way too. But I prefer slightly thicker rice noodles for this dish if you can find them.

For the curry paste, I used this one. You can find this stuff everywhere when you don’t live in the South. Since I do live in the South, I have to go to Publix. They have the fancy stuff.

I know what you’re thinking. “Didn’t she make a noodle dish with coleslaw mix recently?” Well this dish uses broccoli slaw, so it’s totally different! But I couldn’t find broccoli slaw when I photographed this, so the photos actually have cole slaw mix. I swear they are totally different! These noodle bowls will change your life in a good way. Try them today!

Enjoy!

That Red Curry Noodle Bowls – Get Hooked on Cooking – These curry noodles are cradled in a complex broth that features sweet, tangy, savory, spicy, and creamy notes to it. Top it off with some fresh onions, crunchy peanuts, spicy peppers, and awesomely seasoned chicken for an unrivaled eating experience. You will be filling your body with healthy food and you won’t even know it because you’ll be too busy being in heaven. Don’t try telling any of this to a toddler. They will just whine at you. Trust me, I tried.

Spaghetti Squash Chicken Alfredo

Chicken alfredo gets a healthy boost from spaghetti squash and broccoli without sacrificing flavor. It is a new family favorite around our house.

Spaghetti Squash Chicken Alfredo


Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 3 lb spaghetti squash
  • vegetable oil for drizzling
  • salt, pepper, and garlic powder for sprinkling
  • 2 broccoli crowns, chopped into florets
  • 1 chicken breast
  • 2 Tbsp vegetable oil
  • ¼ tsp garlic powder
  • 1 tsp salt
  • 2 cups heavy cream
  • 1 cup parmesan

Instructions

  1. Cut spaghetti squash in half lengthwise. Scrape out seeds. Drizzle some oil inside the hollow of each spaghetti squash half. Use your fingers to spread the oil all over the inside of the spaghetti squash. Sprinkle with salt, garlic, and pepper.
  2. Line a baking sheet with foil and spray with cooking spray. Place both squash halves cut-side down on the prepared baking sheet. Bake at 375 for 30 minutes.
  3. Remove squash from oven and add the broccoli florets to the baking sheet. Sprinkle broccoli with salt and spray broccoli with cooking spray. Return broccoli and squash to oven for 15 minutes.
  4. Prepare the chicken and sauce near the end of the roasting time. Place a non-stick frying pan on the stove on medium heat. Allow to heat for 5 minutes. While the pan is heating, cut chicken into ¾ inch cubes. Add 2 tablespoons of oil to the hot pan. Allow the oil to heat about 2 minutes until hot.

  5. Add chicken to the hot pan. Turn stove heat up to high. Sprinkle with ¼ teaspoon garlic and 1 teaspoon salt. Stir the chicken to coat it in seasoning and oil. Leave it in a single layer in the pan for 2 minutes to develop some color. Flip or stir the chicken and allow it to cook another 2 minutes. Remove chicken to a plate.
  6. Add cream to pan and allow to thicken stirring occasionally, 5-8 minutes. Add parmesan and stir for about 1 minute until parmesan is incorporated. Add chicken and cook until chicken is cooked through. The chicken may already be done from the previous step, if this is the case just stir to combine. Remove from heat and allow to thicken about 5 minutes.
  7. While the sauce is thickening use two forks to shred the spaghetti squash. Add squash and broccoli to the sauce and stir to combine. Serve warm, garnished with fresh parsley and additional parmesan if desired.

Recipe Notes

When heating the pan, we use medium heat because that gets the pan hot enough without damaging the nonstick surface. Once we add the chicken we turn the heat up because non-stick pans don't retain heat well.

Pasta is not my favorite meal, but the rest of the family goes gaga for it, so we end up eating pasta pretty often. I need a lot of cheese and cream if I’m going to get excited about pasta. Enter chicken alfredo. I don’t make it often (newsflash: it’s not super healthy). But with this many vegetables I can justify it every once in a while without batting an eye.

Roasting the broccoli gives it an extra flavor boost. You can put it right on the baking sheet with the spaghetti squash after the first 30 minutes.

We would love to hear about your favorite pasta dishes. Let us know in the comments!

Enjoy!

Spaghetti Squash Chicken Alfredo – Get Hooked on Cooking – Chicken alfredo gets a healthy boost from spaghetti squash and broccoli without sacrificing flavor. It is a new family favorite around our house.

Parmesan Ranch Chicken

This is one of my most requested recipes so it’s about time I got it up on the blog. Parmesan ranch chicken is perfect if you are feeding picky people. It’s amazing if you are tired and you need a quick meal. It’s a secret weapon for unexpected guests. It’s delicious enough for special dinners and celebrations. It comes together with just a few minutes of prep and only takes 10 minutes to bake!

Parmesan Ranch Chicken


Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 large, boneless, skinless chicken breast
  • ½ cup ranch dressing
  • ¼ cup grated parmesan
  • ¼ cup Italian-style breadcrumbs
  • 1 tsp garlic powder

Instructions

  1. Preheat oven to 375°F.

  2. Remove all fat from outside of chicken breast. Slice against the grain into ½ inch thick slices.
  3. Add chicken to a large bowl. Pour on half the ranch and toss to coat. Add additional ranch as needed to coat chicken.
  4. Spread chicken out on the bottom and up the sides of the bowl. Sprinkle with about half of the parmesan, breadcrumbs, and garlic. Toss to coat. Sprinkle with more parmesan, breadcrumbs, and garlic and toss again.
  5. Spray an aluminum foil-lined cooking sheet with non-stick cooking spray. Place chicken in a single layer on baking sheet. Spray tops of chicken with cooking spray (this helps the chicken crisp up).

  6. Bake on the bottom rack of your oven for 10 minutes or until chicken is done. Check chicken by slicing the thickest piece and looking for any pink color.

When I was a kid we used to have parmesan chicken bites for dinner all the time and they were gone so quickly you had to fight for your share. I have two older brothers and two younger sisters and when my brothers and I were all teenagers at the same time the amount of calories consumed rivaled feeding an NBA basketball team. Ranch dressing takes my childhood favorite to a whole new level. Use caution if feeding ravenous teenagers.

We don’t eat a lot of meat in our family so this is a four serving recipe for us. If you normally eat a large meat course expect this to only feed two of your family members. I normally double it to have leftovers. I’m not the type to eat parmesan chicken just once. Did I eat the leftovers for breakfast straight out of the fridge? Yes, and I don’t feel ashamed.

I love to serve lots of veggies with this, since it is not my lightest meal. Roasted potatoes and broccoli are my go-to sides, but it was delicious with hummus and veggies that I already had on hand. Can you tell I was trying to get photos taken before my daylight was gone? What’s with the sun setting before 5:30? Doesn’t it know I’m trying to food blog over here?

Enjoy!

Parmesan Ranch Chicken – Get Hooked on Cooking – This is one of my most requested recipes so it’s about time I got it up on the blog. Parmesan ranch chicken is perfect if you are feeding picky people. It’s amazing if you are tired and you need a quick meal. It’s a secret weapon for unexpected guests. It’s delicious enough for special dinners and celebrations. It comes together with just a few minutes of prep and only takes 10 minutes to bake!

 

Tortilla Soup

This soup is so easy, healthy, and delicious! The base is fresh and flavorful, and there are so many amazing toppings mixed in that each spoonful is a treat. There’s nothing like the combination of creamy queso fresco, rich avocado, crunchy tortilla strips, and lean chicken. If you are looking to eat healthier this year, why not start with this yummy hot soup? It is packed with tomatoes, avocado, onions, garlic, and chicken. How can you say no to superfoods and lean protein?

Tortilla Soup


Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

Soup

  • 2 Tbsp oil
  • 1-2 cups yellow onion, diced (1 medium-large onion)
  • 1 Tbsp minced fresh garlic
  • 2 lbs roma tomatoes
  • salt to taste

Toppings

  • 2 avocados
  • 10 oz queso fresco
  • 1 cooked chicken breast, shredded or diced
  • 6 corn tortillas cut into strips
  • oil for frying

Instructions

  1. Heat a medium-sized pot over medium heat until hot, 3-5 minutes. Add oil and heat until hot, 30-60 seconds. Add onion, cook 1 minute stirring occasionally. Add garlic and cook 1 minute stirring occasionally.
  2. Add whole tomatoes. You do not need to cut the stems off the tomatoes! You do not need to dice them! But go ahead and do those things if you want. This is a low effort soup but I’m not going to fight you about how much effort you want to put in. That would make it high effort for me.
  3. Reduce the heat to medium low and cook, covered, for about 20 minutes until the tomatoes are very tender.
  4. Puree the soup using an immersion blender or traditional blender until it is very smooth. Return soup to pot and season to taste with salt. I measured how much salt I put in so I could tell you guys, but then I promptly forgot how much I used. ½ a teaspoon sounds like a good starting place though.

  5. While the tomatoes are cooking, dice or crumble the queso fresco, prep your cooked chicken, and dice your avocado.

  6. Add 1 inch of oil to a separate small pot. Heat the oil over medium heat until it crackles when a drop of water is added. Slice the tortillas thinly and fry them 1-2 minutes until crisp.
  7. Serve soup hot with generous amounts of the toppings.

Recipe Notes

Tip: Queso fresco is easy to find at your local grocery store. Look for it in the cheese section.

I had an amazing roommate in college who shared my love of cooking. I still have some meals I make that she taught me and this is one of them. I had never heard of queso fresco before but, once I tried it, I was hooked. Don’t be intimidated by queso fresco; it is easy to find at your local grocery store in the refrigerated cheese section.

I love memories of eating this in our run-down college apartment. Cooking with someone else who loves to cook is a real treat for me. It’s so fun to share ideas and food.

It’s hard to find words to describe this soup because it’s so good and at the same time so unique. The ingredients are simple and they don’t hide behind a large list of seasonings. I don’t want to say “delicious” too many times but it’s hard not to. Stupendous! Fabulous! Fantastic! Too much?

The queso fresco is definitely one of the stars of this dish. It melts slightly when you add it to the hot soup, but doesn’t disappear into the soup like many cheeses would. The fried tortilla strips are the perfect complement to the other flavors and textures.

This soup is so easy there’s no reason to not try it! Bring some healthy deliciousness to your New Year!

Enjoy!

Tortilla Soup – Get Hooked on Cooking – This soup is so easy, healthy, and delicious! The base is fresh and flavorful, and there are so many amazing toppings mixed in that each spoonful is a treat. There's nothing like the combination of creamy queso fresco, rich avocado, crunchy tortilla strips, and lean chicken. If you are looking to eat healthier this year why not start with this yummy hot soup? It is packed with tomatoes, avocado, onions, garlic, and chicken. How can you say no to superfoods and lean protein?

One-Pot Chicken, Bacon, Asparagus Tortellini

This tortellini is creamy, cheesy, bacon-filled, and unapologetically delicious. We did eat it with roasted broccoli, but it’s nowhere to be found in the photos. Which leads to the age-old question: if a food blogger eats roasted broccoli, and doesn’t photograph it, did they really eat roasted broccoli?

One-Pot Chicken, Bacon, Asparagus Tortellini

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

  • ½ lb bacon
  • 2 chicken breasts
  • 1 ½ tsp garlic, divided
  • ¾ tsp salt, divided
  • 3 cups water
  • 20 oz tortellini
  • 2 lbs asparagus
  • 2 cups half and half
  • cup parmesan

Instructions

  1. Cook bacon until crisp. Set aside. Drain grease but don't clean pan. 

  2. Chop 2 chicken breasts. Add to pan with ½ tsp salt and 1 tsp garlic powder. Cook until done. Remove to plate. 

  3. Add water to pan and bring to a boil. Add tortellini and cook 3 minutes. 

  4. Break rough ends off asparagus and cut into two inch pieces. Add to pot and cook 2 additional minutes. Drain if there is water remaining. 

  5. Add half and half, parmesan, remaining salt, and remaining garlic powder. Cook until thick, about 3 minutes. 

  6. Stir in chicken and bacon. Serve hot with your favorite vegetable.

This is one of those just-plain-good recipes. I originally tried making a healthy tortellini with a light cream sauce and an emphasis on vegetables, but it ended up here. Tortellini and bacon belong together.

Here’s the tortellini I used. I found mine in the refrigerated section of my grocery store. I bet any kind of tortellini would be completely delicious in this. Or other vegetables if asparagus isn’t your thing. Make it your own!

If you feel like you haven’t had enough carbs by the end of this you can serve it with bread. Or you can serve it with your favorite vegetable and save the bread for the next day. That’s what I did, so don’t let all these bready photos deceive you.

I love that this is a one pot meal. Is anyone else annoyed when they make pasta and have to wash a sauce pan, a pasta pot, and a colander? Me too. Well, you don’t have to worry about that today. Make this quick tortellini and don’t look back.

Enjoy!

One Pot Chicken, Bacon, Asparagus Tortellini - Get Hooked on Cooking - This tortellini is creamy, cheesy, bacon-filled, and unapologetically delicious. We did eat it with roasted broccoli, but it’s nowhere to be found in the photos. Which leads to the age-old question: if a food blogger eats roasted broccoli, and doesn’t photograph it, did they really eat roasted broccoli?

Creamy Mushroom Quinoa

I love this dish. It is a combination of the warm, comforting spices of Thanksgiving, delicious mushrooms, and the rich creaminess of half-and-half. All the flavors complement each other perfectly. Don’t take my word for it, try it yourself! This dish requires just one pot and it makes the most dreamy leftovers.

Creamy Mushroom Quinoa

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

Ingredients

Spice Mixture:

  • ½ Tbsp thyme
  • ½ Tbsp salt
  • 2 tsp rubbed sage
  • 1 tsp granulated garlic
  • ½ tsp black pepper

Quinoa:

  • 2 chicken breasts
  • 2 Tbsp vegetable oil
  • 16 ounces sliced button mushrooms
  • 1 medium yellow onion diced
  • 1 ¾ cups water
  • 1 cup quinoa
  • 1 cup half and half

Instructions

  1. Mix the spice mixture ingredients together in a bowl. 

  2. Dice chicken and then season with about ⅓ of the spice mixture. 

  3. Heat vegetable oil over high heat in a pot or deep pan. When oil is hot (it's hot enough if it crackles when you add water) add the chicken. 

  4. Cook the chicken about 5 minutes or until it is browned and cooked through. Remove the chicken to a plate. 

  5. Turn down the heat to medium. Add the butter to the pan and melt it. Add the mushrooms, onions, and another ⅓ of the spice mixture.

  6. Cook the vegetables 10-15 minutes or until most of the water is gone, stirring occasionally. This will give them a rich flavor as they soak up the seasoning. 

  7. Add the quinoa, the remaining seasoning, and the water. Stir everything together. If there is quinoa sticking to the sides of the pan, scrape it down into the liquid. 

  8. Cover and cook on medium low heat for 15 minutes, or until all the water is absorbed. 

  9. Uncover and add the half and half. Cook about 10 minutes, stirring occasionally, until the half and half is absorbed. 

  10. Stir in the cooked chicken. Remove from heat and garnish with fresh parsley if desired.

I don’t know about you but I love the flavors of Thanksgiving. My mom makes the best stuffing and it’s absolutely drenched in butter and seasoning and it is one of the best things in the whole world. Unfortunately, it’s horrifyingly bad for you, so this is my attempt to get all that delicious flavor but with some nice wholesome ingredients. (And some half and half. Nobody’s perfect.)

If you’ve never made quinoa, don’t be scared. It is easier to make than white rice, and you can find it at any large grocery store. If you’re annoyed by the price (it’s normally  $5+ dollars per pound) you can find it at Costco for around $3 per pound or Winco for around $2.50. If you’re willing to buy 25 pounds you can get it through IFS Bulk for about $2 per pound including shipping. That’s where I buy my quinoa and it has an incredibly long shelf life.

If you have used quinoa before you might be wondering why I didn’t tell you to rinse your quinoa. When I first started using quinoa I always rinsed it and it is an incredibly annoying step. You have to have a fine mesh strainer and my quinoa got stuck in the rim of the strainer when I went to pour it out. So I skipped rinsing it as an experiment and it didn’t change the flavor. This may not apply to all quinoa but it does for mine and I’m always happy to skip steps when cooking.

The mushrooms and onions pack vitamins into this dish, while the quinoa brings whole “grain” goodness, and the chicken breast provides lean protein. I love serving this with steamed or roasted veggies. I made steamed brussel sprouts for myself and roasted asparagus for my husband and daughter, since, apparently, some people hate brussel sprouts, and I live with two of them.

Don’t skip searing the chicken! It brings crazy, amazing flavor to the dish.

This is so savory, creamy, and delicious that I wanted to lick the bowl clean. I hope you like it too!

Creamy Mushroom Quinoa - Get Hooked on Cooking - I love this dish. It is a combination of the warm, comforting spices of Thanksgiving, delicious mushrooms, and the rich creaminess of half-and-half. All the flavors complement each other perfectly. Don’t take my word for it, try it yourself! This dish requires just one pot and it makes the most dreamy leftovers.

Enjoy!

Creamy Mushroom Quinoa – Get Hooked on Cooking – I love this dish. It is a combination of the warm, comforting spices of Thanksgiving, delicious mushrooms, and the rich creaminess of half-and-half. All the flavors complement each other perfectly. Don’t take my word for it, try it yourself! This dish requires just one pot and it makes the most dreamy leftovers.

Sweet & Tangy Peanut, Chicken, & Broccoli Stir Fry

I love a peanut sauce that has a balance of sweet, salty, spicy, and tangy flavors, and this one fulfills all of my cravings. It is amazing! It goes great with this simple chicken and broccoli stir fry. You need to try it today!

Sweet & Tangy Peanut, Chicken, & Broccoli Stir Fry

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6

Ingredients

Peanut Sauce

  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/2 cup sweet chili sauce
  • 1/2 cup peanut butter
  • 1/4 cup lime juice
  • 3/4 cup water
  • 2 tsp cornstarch
  • 1/2 tsp powdered garlic
  • 1/8 tsp cayenne pepper (optional)

Stir Fry

  • 2 Tbsp vegetable oil, divided
  • 1 tsp salt, divided
  • 1 tsp powdered garlic
  • 3 broccoli crowns cut into florets
  • 2 chicken breasts, thinly sliced

Garnish

  • sliced green onions (optional)
  • chopped, salted peanuts (optional)

Instructions

  1. Whisk all the ingredients for the peanut sauce together in a medium sauce pan. Bring to a simmer. Simmer 5 minutes, whisking occasionally until it thickens.

  2. Heat a separate frying pan or wok and add 1 tablespoon vegetable oil. Add the broccoli florets and sprinkle with ½ teaspoon salt. Stir fry over high heat 3-4 minutes until the broccoli is bright green and crisp-tender. Remove broccoli to a platter.

  3. Using the same pan, add 1 tablespoon oil, ½ teaspoon salt, and 1 teaspoon garlic to hot pan. Add chicken breasts and stir fry 3-4 minutes until the chicken is cooked through. Remove chicken to platter.

  4. Serve over cooked brown rice. Garnish with onions and peanuts if desired. Drizzle with delicious sauce.

There’s not much that disappoints me more than trying a new peanut sauce and finding out that it basically tastes like peanut butter. I’m sure there are people who disagree with me since this happens a lot. But I’m a strong believer that there should be a nice sweet and sour element to peanut sauce. This one is quite dreamy. I left the cayenne out this time because I was hoping my toddler would eat it. She always starts sticking out her tongue, fanning her mouth, and questioning whether I’m poisoning her when spicy food makes her tongue “itchy.” Some crushed red pepper is good instead if you like some heat.

I like to serve stir fry on a platter. I used to serve it in a big bowl and all the vegetables would keep steaming and I would be left with extra liquid in the bowl. A platter stops the cooking process and makes a striking presentation.

The secret ingredient in this is the sweet chili sauce. It is seriously delicious and packs a punch of flavor. If you’ve never tried sweet chili sauce before don’t be nervous. It is easy to find. I bought this at Walmart, but you can find it at most grocery stores in the Asian food section. I initially forgot to take this picture and I told my husband I needed to take one before we went swimming. My husband snapped this picture for me while I was getting ready. Didn’t he do a great job?

This peanut sauce is a great way to add amazing flavor to a healthy stir fry, grilled meat and vegetables, egg rolls, or anything else you can dream up. Try it! You won’t regret it.

Enjoy!

Peanut Chicken Stir Fry – Get Hooked on Cooking – I love a peanut sauce that has a balance of sweet, salty, spicy, and tangy flavors, and this one fulfills all of my cravings. It is amazing! It goes great with this simple chicken and broccoli stir fry. You need to try it today!