Thai Pork Noodles for Dinner
Scott and I have been trying to eat less carbs lately and I recently made Thai Pork Noodles for dinner. When I first stumbled up the recipe, it was a salad and it was supposed to be eaten cold or at room temperature. No thanks. So I added some of my own ingredients and noodles, which we had hot.
While many no carb diets, like the Keto diet are high in fat, I’m not a fan of lots of high fat foods. This dish is perfectly balanced and works well for everyone.
It’s been so hot and smokey in Seattle this past month and the last thing I want to do is stand in a hot kitchen slaving over the stove. Because of the smoke, we haven’t been spending much time on the boat this month. This is a quick dish to make and very hearty. You can certainly add some of your own favorite ingredients or spices. In hindsight, I would have added some Thai chili peppers for some added spice.
I wanted to add glass noodles and our grocery store, only had sweet potato glass noodles by Chung Jung One. I used two packages and they worked great! Plus they are gluten free!
Please share with us some of your favorite low carb dinner recipes! We’d love to hear from you.
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Thai Pork Noodles
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This Thai Pork Noodle recipe is a great dish for the hungry crowd and it's gluten free!
Instructions
Heat canola oil in a skillet and add ground pork. Season with salt and pepper and break up in the skillet. Begin to brown the meat and add the white part of the green onions and peppers. Cook until tender.
Cook glass noodles as instructed. Drain, don't rinse.
Add the mirin and cook for about 5 minutes until reduced slightly. Add the soy sauce and cook for about 2-3 minutes. Add the spinach and cook until slightly wilted.
Gently add the glass noodles and blend with the pork mixture. Top with dry roasted peanuts and sliced green scallions and serve immediately.
Chicken Chili for those tailgating nights!
White chili, also known as Chicken Chili is a favorite in our house. Now that Fall & Winter is arriving, who doesn’t love chili especially when watching your favorite football team? Chili is actually very easy to make on a boat in a small galley and it keeps for a few days for great leftovers.
While I love traditional chili, there’s something about Chicken Chili that is just as tasty and makes me feel like I’m eating healthier! Happy cooking!
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Chicken Chili
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This medium spicy chili is easy to make and a definite crowd pleaser. Even my husband, who only likes traditional chili loves this recipe!
Instructions
In a large pot, heat canola oil and add onion & jalapeno. Cook until tender under medium high heat. Add diced garlic and all of the spices and cook for about 2 minutes (do not let the garlic burn). Add 1/2 of the white kidney beans and smash them in the pot. Add chicken broth, bring to a boil and reduce to a simmer. Add corn, chicken, remaining white kidney beans and pinto beans. Simmer for about 25 minutes. If you want it thicker, add 1 tbsp. of water to the corn starch and mix thoroughly. Add to the chili, stirring to keep it from clumping.
Serve with shredded cheddar cheese, diced avocado, sour cream, chopped cilantro & crushed tortilla chips.
Recipe Notes
Since I don't like chopping onions & other veggies, especially on a boat, I use my Onion Chopper by Müeller
 . It works great, collects the onion in the bin (no mess and no tears) and the clean up is easy!
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Black Bean Salad with Corn
This black bean salad is a great summer side dish for any grilled dinner or party. It’s easy to make ahead and tastes delicious! It reminds me of the Caribbean and we make it with our Jerk Pork Chops.
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Black Bean Salad
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This summer salad is easy to make ahead of time and is perfect for any bbq. It is a crowd pleaser!
Instructions
In a small bowl, whisk all of the lime dressing ingredients and set aside.
In a large bowl, mix all ingredients and pour in dressing. Refrigerate for at least 1 hour before serving.
Pineapple & Mango Salsa
If you love Caribbean food, you will want to make my pineapple & mango salsa. It’s spicy and a fan favorite. Use it on grilled fish and chicken or with chips.
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Pineapple & Mango Salsa
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This spicy Caribbean salsa is a favorite accompaniment for all of our island inspired main dishes.
Instructions
In a small bowl combine lime juice and canola oil.
In a large bowl, mix all ingredients with the lime juice mixture and refrigerate for at least 1 hour before serving.
Mango salsa
This fresh salsa goes great with so many items, especially spicy food. I use it on grilled salmon, shrimp on a skewer, jerk chicken and spicy pork tenderloin. Be sure to find a mango that is not too ripe, as it will become mushy. You can prepare this salsa a few hours before serving.
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Mango & Red Bell Pepper Salsa
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This fresh and zippy salsa is not only vibrant in colors, but it goes great with so many dishes such as seafood, chicken and pork.
Instructions
In a small bowl, blend the thyme, olive oil and lime juice. Combine all ingredients in a large bowl and stir in lime dressing. Refrigerate for 1 hour before serving.
 . It works great, collects the onion in the bin (no mess and no tears) and the clean up is easy!
