Day #42

Tony Roma's: Baked Potato Soup
(adapted from "Top Secret Restaurant Recipes 2")
Ingredients:

1 1/2 russet potatoes, peeled, cubed and boiled
1/4 white onion, diced
1 tbsp light margarine
1 cup fat free half and half
2 1/2 cups chicken broth
1/4 cup cornstarch
4 slices bacon, chopped
1/2 cup reduced fat cheddar cheese
4 tbsp green onions, diced
1 tsp dried basil
1/2 tsp salt
1/2 red pepper

Directions:
1. In large sauce pan, saute onions in margarine over medium heat for 2-3 minutes, or until soft.
2. Add broth, half and half, basil, salt and pepper. Cook for 4-5 minutes over medium heat.
3. Add cornstarch to soup. Make sure to whisk out all the clumps. Let simmer for 15 minutes.
4. When ready to serve, top each bowl with about 2 tbsp of cheese, 1 tbsp green onions, and 1 slice of bacon (diced).

Servings: 4
Nutritional Info: 200 cals, 5g fat, 30g carbs, 9g protein
Approx Tony Roma's Nutritional Info: 340 cals, 22g fat, 29g carbs, 7g protein

Day #41 - So So Chinese Food

I ain't going to lie, I'm not horribly proud of this meal. Which is obvious in the photos. If I ain't digging the food, I ain't digging taking pictures of it.

Granted, this isn't a bad meal. Just not amazing. I'm not totally sure what's with me cooking Chinese food, but I kinda suck at it.

Hopefully I am not discouraging you from making this, but yet challenging you to kick my ass in cooking this meal!

P.F. Chang's: Dan-Dan Noodles
(adapted by "Top Secret Restaurant Recipes 2")

Ingredients:
12oz chicken breast, cut into bite size pieces
1/2 cup chicken broth
6 tbsp soy sauce
1/4 cup cornstarch
1 tbsp agave nectar (or use brown sugar)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp siracha
1/4 cup water
1/4 cup green onions, chopped
6oz package of chow mein noodles, cooked as directed

Directions:
1. Cook chicken by sauteing them in skillet for 8-10 minutes in 1 tbsp olive oil.
2. To cook sauce, saute garlic and green onions in 1 tbsp olive oil in small saucepan for 1-2 minutes. Add soy sauce, broth siracha and agave nectar. In small bowl, whisk cornstarch in water. Then add to sauce. Simmer for 2-3 minutes, or until sauce has thickened.
3. Add chicken to sauce, then combine cooked noodles, chicken, and sauce in large bowl. Mix well.

Servings: 8
Nutritional Info: 210 cals, 10g fat, 18g carbs, 12g protein
P.F. Chang's Nutritional Info: 270 cals, 7g fat, 30g carbs, 13g protein

(served with garlic snap peas)

P.F. Chang's: Spicy Chicken
(adapted by "Top Secret Restaurant Recipes 2")

Ingredients:
8 oz chicken breast, cut into bite size pieces
1 tbsp olive oil
2 garlic cloves, minced
2 tbsp green onions, chopped
1/2 cup pineapple juice
1 tsp siracha
2 tbsp rice vinegar
1 tbsp agave nectar (or sugar)
1 tbsp soy sauce
1/4 cup + 1 tsp cornstarch

Directions:
1. Coat chicken in 1/4 cup cornstarch. Then place in skillet with heated olive oil. Cook for 6-8 minutes, or until slightly browned.

2. To make sauce, combined remaining ingredients in small saucepan (make sure 1tsp cornstarch is mixed in well). Simmer for 2-3 minutes or until thicken.

3. When chicken is ready, toss in cooked sauce. Serve immediately.

Servings: 2
Nutritional Info: 295 cals, 8g fat, 26g carbs, 27g protein
P.F. Chang's Nutritional Info: 323 cals, 13g fat, 23g carbs, 28g protein