Quick & Easy

Zoodles & Cheese with Ham and Peas

by Shawnda on March 2, 2015

in Pork,Quick & Easy,The Great Detox of 2015,Veggies & Starches,Zoodles,Zucchini

Zoodles & Cheese with Ham and Peas

Hi. My name is Shawnda and I have the blahs. Can I just put out my Halloween lights (I take back every bad thing I ever said about the suburbs) and start watching Nightmare Before Christmas over and over again?

Because I’d really like to just fast-forward to the fun part of the year. When it’s warm. And there’s sunshine and $350+ electric bills. And football.

Zoodles & Cheese with Ham and Peas

All I wanted to do was chase away the gray-and-sads with a bowl full of spring for lunch.

All I wanted to do was feed the gray-and-sads with a bowl full of cookie dough ice cream for lunch. But there’s no cookie dough or ice cream in the house. Or cookies. Or potato chips. Or anything else starchy and crunchy with which I could self-medicate so vegetables it is.

Zoodles & Cheese with Ham and Peas

Lunch today is courtesy of two of my latest – and still current favorite – kitchen purchases. A spiral vegetable cutter, which turns a pound of zucchini into spaghetti-like strands, and a 1/2 tsp of sodium citrate, which allows shredded havarti cheese to melt without breaking so it can beautifully coat the zucchini noodles.

I sauteed the zucchini noodles, tossed them with chopped ham and leftover peas, and sat down with a bowl of veggies coated in comforting, melty cheese. You won’t quite get the same opiate response that you’d get with a bowl of Blue Bell. But a bowl of Blue Bell wouldn’t have knocked out 2 servings of vegetables on the day either.

Zoodles & Cheese with Ham and Peas

Zucchini noodles with havarti cheese sauce, ham, and green peas.

Nutritional Information
Calories: 407 | Fat: 19g | Fiber 7g | Protein 32g | Carbs 24g

Ingredients

  • 1 tsp olive oil
  • 1 lb zucchini, cut into spirals (I have this tool)
  • 1/4 cup water
  • 1/2 tsp sodium citrate
  • 4 oz havarti, shredded
  • 1 1/3 cup peas (if frozen, cook them in the microwave)
  • 4 oz ham, chopped
  • Salt
  • Pepper

Instructions

  1. Heat olive oil over high heat and add the zucchini noodles.
  2. Stir fry for 3-4 minutes and then transfer to a strainer/colander in the sink (the zucchini will continue to lose water as it cools - you don't want that extra water in your lunch).
  3. Wipe the pan clean and reduce heat to medium-low.
  4. Stir together the water and sodium citrate in the pan until steaming.
  5. Add the cheese and let heat for a minute, and then begin stirring. As the cheese melts, stir more frequently until uniform.
  6. Heat the peas and ham for 1-2 minutes in the microwave (don't add them cold to the cheese sauce).
  7. Add the zucchini and heated ham and peas to the cheese sauce, tossing to coat.
  8. Season with salt and pepper and serve.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

FacebookTwitterTumblrShare

{ 4 comments }

Open Faced Salmon Avocado BLT Sandwiches

There’s absolutely nothing – and I mean nothing – wrong with the traditional BLT: smooshy preservative-laden white bread, mayo (actually, this is the one place I want Miracle Whip), tomatoes, ice berg lettuce, and copious amounts of crispy bacon and black pepper. Perfection.

But that doesn’t mean you can’t try to make it better.

Open Faced Salmon Avocado BLT Sandwiches

From the bottom up, we have toasted bread slathered with ranch (because this is Texas and we ranch all the things, all the time), topped with a handful of salad greens, sliced roma tomatoes, avocado slices, crispy bacon, and a filet of salmon seared in the drippings from that crispy bacon.

Because go big or go home, right?

Open Faced Salmon Avocado BLT Sandwiches

(And then when you get home, go ahead and make a breadless version for the EightySevenPercent Whole30er in the house. Later this week, the EightySevenPercent Whole30er in this house will show you how.)

Open Faced Salmon Avocado BLT Sandwiches

Open-Faced Salmon Avocado BLTs

It's the ultimate (SA)BLT: crispy bacon, salmon seared in bacon drippings, sliced avocado, and ranch.

Ingredients

  • 4 slices crusty white bread, sliced on the diagonal
  • 4 slices thick bacon
  • 4 3-4oz salmon filets, skin removed
  • Salt
  • Pepper
  • Ranch dressing
  • Salad greens
  • 2 roma tomatoes, sliced
  • 1/2 large avocado, sliced thinly
  • Chopped chives

Instructions

  1. Toast the bread slices under the broiler until browned on both sides.
  2. In a skillet over medium-high heat, crisp the bacon and transfer to a paper towel-lined plate, leaving behind as much bacon dripping as possible.
  3. Salt and pepper the salmon and sear, covered, for 4 minutes.
  4. Flip and cook another 2 minutes. Transfer to the plate with the bacon.
  5. Build the sandwiches from the bottom up: bread, ranch, salad greens, tomato slices, avocado slices, bacon, and salmon.
  6. Top with chives, grab a fork and knife, and dig in.

Notes

Yields: 4 servings

Slightly adapted from Cooking Light

Estimated time: 30 minutes

FacebookTwitterTumblrShare

{ 4 comments }

Salmon and Sweet Kale Salad

If you are what you eat, I’m a large bag of shredded broccoli, brussels sprouts, kale, cabbage, and dried cranberries coated in a sweet & tangy poppyseed dressing. And a half-empty bottle of Sauza.

Because life is all about balance.

Salmon and Sweet Kale Salad

Now that school and soccer practice is back, I’m finding myself short on time and energy in the evenings and have been putting some of our favorite quick & easy dinners back into heavy rotation and relying on the “cook once-eat three dinners” method. We’ll be sharing some of those new quick & healthy recipes with y’all in the next few weeks.

Because it only takes, like, 9.37 minutes to make, “Spicy” Honey-Glazed Salmon shoots to the top of the list, as does anything I can make with the two bags of Salad Chicken (or Purse Chicken, if you’re Erica) I always have in the fridge.

Both of those are excellent candidates to top the bag of my latest obsession, the Sweet Kale Salad that my friend Shannon introduced me to from Costco.

Salmon and Sweet Kale Salad

And it’s a legit obsession. I bought 3 bags yesterday. Each bag will expire inside of a week. And there’s absolutely zero chance that they even last that long.

The poppyseed salad dressing that comes in the salad kit is too high fat/high sugar for my 1500-calorie, 45-30-25 half-marathon nutrition plan so I extend the dressing with some skim milk, fat-free Greek yogurt, and some cider vinegar (as noted in the recipe below). The dressing goes farther and I can use more.

But most importantly: dinner is on the table in 14.68 minutes.

Salmon & Sweet Kale Salad

A quick, halfway homemade dinner starring the Sweet Kale Salad Mix from Costco.

Ingredients

  • 1 bag Sweet Kale Salad Kit (found at Costco in the cold produce room)
  • 4 servings of the protein of your choice (highly recommend "Spicy" Honey-Glazed Salmon)
  • To extend the dressing:
  • 1 pack of poppyseed dressing from the salad kit (it comes with 2)
  • 1/4 cup fat-free Greek yogurt
  • 1/4 cup skim milk
  • 1 Tbsp cider vinegar
  • Salt

Instructions

  1. Open the salad kit and empty the greens and the packet of cranberries and pumpkin seeds into a very large bowl. (If you are going to eat all 4 servings within the next 48 hours, make the entire salad. If not, make half now, half later.)
  2. In a medium bowl, whisk together the poppyseed dressing, yogurt, milk, cider vinegar, and a tiny pinch of salt.
  3. Add the dressing to the greens and toss until completely coated.
  4. Let sit 15 minutes and then serve topped with salmon or chicken.
  5. Store leftovers covered, for up to two days.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

FacebookTwitterTumblrShare

{ 6 comments }