Lemon RicottaZucchini Noodles with Chicken and Sun Dried Tomatoes

Lemon Ricotta Zucchini Noodles from The Healthy Bachelorette

I have heard from many of our followers that they have gotten spiralizers recently, and I am so excited about that!! I love how you can take one of your favorite pasta dishes, and create it into a healthy low carb dish that literally takes half the time.

This dish is inspired by a recipe I saw on Pinterest. I added some flare and used low carb zucchini noodles instead of spaghetti (which has 45 grams of carb per 1 cup cooked…a cup of pasta is not very much!). Proof that any pasta recipe you see can be transformed into a guilt-free dish by using zucchini or summer squash noodles! What are some of your favorite pasta dishes that you want to make with the spiralizer? Be sure to leave a comment and/or recipe below and we will try to re-create it!

Lemon Ricotta Zucchini Noodles with Chicken and Sun Dried Tomatoes

Serves: 2 (or 1 and 1 lunch)

Ingredients

  • 6oz grilled chicken breast, sliced
  • 3-4 zucchini
  • 2 Tablespoons julienne cut sun dried tomatoes
  • 2 Tablespoons olive oil, separated
  • 3/4 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 3/4 cup fresh ricotta
  • Black pepper
  • Parmesan cheese for garnish
  • Lemon slices for garnish

Directions:

  1. Spiralize zucchini using the medium sized noodle blade (like spaghetti).
  2. Heat a large frying pan over medium heat, and add 1 Tablespoon of the olive oil to the pan. Add zucchini and sun dried tomatoes and toss to cook about 2-3 minutes.
  3. While zucchini is cooking, combine the rest of the olive oil, lemon juice & zest, ricotta and black pepper in a small bowl and mix with a fork.
  4. Add the ricotta sauce to the zucchini noodles and toss to coat.
  5. Divide the noodles between 2 large bowls. Top each bowl with 1/2 of the sliced chicken breast and lemon slices.
  6. Grate Parmesan cheese over each bowl, serve and enjoy!

 

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Egg Drop Soup & The Year of the Sheep

Happy Chinese New Year – Gong Hey Fat Choy!

I recently came across this Huffington Post article called “23 Food Things Only Chinese-American Kids Would Understand” and it hits the nail on the head. So here we go with my Chinese New Year #tbt:

  • My Irish friends calling cha siu bao’s “Chinese doughnuts”
  • Dim sum is amazing (and you SO can’t get this in South Carolina)
  • Crazy fish tanks
  • Lazy Susans!! (my brother actually got me one of these)
  • My brother’s reaction to being served a whole fish – eyes and all
  • Sweet and sour everything
  • Bok choy is one of my favorite vegetables
  • Orange slices at the end of dinner (and my brother putting them in his mouth and smiling)
  • The last time I was in China Town in NYC I totally got me some oyster sauce to take home!

A few summers ago I had the chance to take Meaghan to China Town for some awesome dim sum and she was quite daring, eating  even the chicken feet!!

Dim Sum in NYC

Living in South Carolina, there is not a very large Asian population, and I crave all of the amazing food we had at Ocean Palace in Albany, NY. We pretty much only have Chinese take out, and it’s not even the good kind. So, I decided to start making my own! Here is my recipe for a classic egg drop soup. I prefer to have corn in mine as well, as it adds some sweetness and texture to the soup. It’s super easy to make, and just like take out, is amazing the next day.
Egg Drop Soup: The Healthy Bachelorette
Egg Drop Soup with Sweet Corn
Yield: 2 servings
Ingredients
  • 2 cups low sodium chicken stock, plus 2 tablespoons
  • 1/4 teaspoon grated fresh ginger
  • 1/4 tablespoon low sodium soy sauce
  • 1/2 tablespoon cornstarch
  • 1/2 cup frozen yellow corn
  • 1 egg, lightly beaten
  • 1 green onion, chopped for garnish
  • Black pepper pepper to taste
Directions
1.  In a large pot on high heat, bring the low sodium chicken stock, soy sauce, ginger and frozen corn to a boil.
2.  In a small dish, combine the cornstarch and 2 tablespoons of chicken stock.  Stir until the cornstarch is dissolved.
3.  Slowly pour the cornstarch mixture into the soup while constantly stirring.  Continue to stir until thickened.
4.  Reduce heat to a low simmer.
5.  Add the beaten eggs slowly while stirring the soup in the same direction.  Egg will spread and feather.
6.  Turn off heat and season with white pepper to taste (be careful, it is spicy!)
7.  Serve a 1 cup serving in each bowl and garnish with green onion.  Enjoy!
Nutrition for 1 serving: 90 Calories, 2.5g Total fat, 0.7g Saturated fat, 180mg Sodium, 11g Total Carbohydrate, 1.2g Fiber, 6g Protein
Check out these awesome herb scissors that my boyfriend got me for Christmas! Perfect for pesky garnishes like green onion.

The Healthy Bachelorette Tools: Herb Scissors

Happy Year of the Sheep! May it be a prosperous one 🙂