Okay everyone, I’ve been slacking in the cooking department. Bad, bad, Christina. One of the terrible and awesome things about Trader Joe’s is all of the semi-homemade cooking it allows me to do, because who doesn’t like an extra serving of salt bloat?. I’m still journaling every meal with MyNetDiary, and every day I get a little chiding for going over the recommended sodium levels. Oops. Hypertension is one of the 12 million health issues I DON’T have, but no one likes to feel like a water retaining sea cow, am I right?
I’m determined to do better, though, and I’m excited to actually maybe bake a little this weekend. I’ve been jonesing for the amazing chocolate chip cookies Mom created over Christmas, so while it’s not going to help me reduce the size of my ass, it’s probably the only thing to get me excited about being in the kitchen.
I did manage a couple things this week aside from my standard lazy meal of shredded chicken and black beans. If you haven’t had the joy of shredded chicken, you absolutely should make it. Dump chicken (frozen or fresh) into a crockpot, add a can of rotel for every pound of chicken and top it off with taco seasoning. This time around I also dumped in some verde sauce, because tomatillos are delicious and I was short on rotel. Set it to go on low overnight if you started with frozen chicken, and it will have practically shredded itself by the time you wake up. A fork will finish it out, give it a stir, and you’ve got something easy and yummy 🙂
It’s good stuffed into a tortilla with cheese, lettuce and normal taco fixings, but it’s also good by itself. I’ve been all over Trader Joe’s Organic Refried Black Beans with Jalapenos lately, so that’s how I’ve eaten it every day this week for lunch. I miss tortillas and cheese sometimes, but avocado almost makes up for it. Next time I make it, I’ll document with pics. Promise.
So that’s the first thing I made. Second up is a version of the Spaghetti Squash Pad Thai that Gluten Free Jess posted on her site. Trader Joe’s didn’t have spaghetti squash, so I subbed in rice noodles, essentially just making Gluten Free Pad Thai. All the delicious fattiness, none of the extra health benefits. Look at her blog and pretend those are my pics instead of these half-ass, last minute snaps. I couldn’t find fish sauce, either, so I subbed in a bit of Coconut Secret Soy Free Seasoning sauce, which is essentially just soy sauce for those of us that can’t actually eat anything.
I busted out a knife and actually chopped green onions, cilantro and chicken! I had to show proof of knife skills, limited though they are. Once I got everything blended with the sauce, and added a ton of lime juice and cilantro, I had a big bowl of comfort food. Rice noodles get insanely sticky, at least mine did, so I’m looking forward to trying it with either zucchini noodles or spaghetti squash. Yum.
Yesterday was yet another snow day for Dallas, and I was thankful to have everything I needed to make chicken noodle soup. Browned mirepoix with hot pepper olive oil, added broth, diced chicken, spices and rotel (live and die by it, seriously) and added the Trader Joe’s Brown Rice and Quinoa pasta. It holds up so well and is the perfect gluten free noodle to use in sauces and soups.
Check, check, check! This weekend I’ll knock out some zucchini noodle recipes and bake my cookies, and this time I’ll actually take some pics 🙂 How will I ever get a show on the Food Network like the Pioneer woman if I don’t document? Surely the cookies have a better nutritional value than these Skittles I’ve been chomping on all week, too. Damn you, Easter candy.