I recently decided to pull out the Cook This Not That cookbook again. It’s hard to lose weight and make extravagant meals all of the time. So lately I’ve been eating really basic things. Over and over. Makes it also hard for TriedandTasty posts… you guys know how to make a turkey pita already, I don’t need to show you that. With Cook This Not That I can make healthy dishes that are worth sharing and still stay within my calorie goals. This recipe is awesome. It’s an Asian dish that reminds me of Pad Thai (if you’ve ever had it). What I found with this, which is rare, is the leftovers the next day were even better. The portion sizes seem crazy because this makes so much food. We were able to eat off of it for several days. The downside to this recipe is there are many random ingredients that you don’t use everyday. Thankfully, I already had the sesame oil and rice wine vinegar on hand. I did have to make special note of the chili sauce, snap peas, and edamame though. Well worth it!
Source: Cook This Not That, David Zinczencko & Matt Goulding
Servings: Four
Cost per serving: $2.05
Calories: 340
Fat: 11 g (2 g saturated)
Sodium: 400 mg
6 oz. whole-wheat fettuccine
2 tsp toasted sesame oil, plus more for noodles
Juice of 1 lime
2 tbsp warm water
1 1/2 tbsp chunky peanut butter
1 1/2 tbsp. low-sodium soy sauce
2 tsp chili sauce, such as sriracha
2 c. shredded chicken
1 red or yellow bell pepper, sliced
2 c. sugar snap peas
1 c. cooked edamame (optional)
Chopped peanuts, sesame seeds, or chopped scallions (optional)
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain the pasta and toss in a large bowl with a bit of sesame oil and rice wine vinegar to keep the noodles from sticking. Combine the lime juice, water, peanut butter, soy sauce, chili sauce, and sesame oil in a microwave-safe bowl. Microwave 45 seconds, then stir to create a uniform sauce. Add the sauce to the noodles and toss to mix. Stir the chicken, bell pepper, sugar snap peas, and edamame if using. Top individual servings with peanuts, sesame seeds, or scallions if you like.
Cook this instead of enjoying California Pizza Kitchen Kung Pao Speghetti
Calories 1160
Fat: 8 g saturated
Sodium: 1737
[My 2 Cents]
You can also create the sauce on stove top, which is what I did. I just combined everything over medium-high in a saucepan. Heating throughout until well combined.
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