Healthy Ramen Noodles Recipe

Healthy Ramen Noodle Soup - this one bowl meal is light, healthy and delicious!

These Healthy Ramen Noodles make a quick and easy meal for a busy weeknight.

Healthy Ramen Noodle Soup - this one bowl meal is light, healthy and delicious!

Ramen noodles have come a long way since I was in college. Sure, there are plenty ofdried ramenproducts on the market, but there’s nothing like a bowl of ramen noodle soup made with fresh, whole ingredients, for a hearty and healthy meal.

As I mentioned in an earlier post , one of my college aged boys is living off-campus and is now cooking all his meals. So, I’m posting some easy, healthy recipes here on my blog for him in hopes that he’ll expand his meal options and eat more healthily.

Ramen noodles are a super fast and easy meal in a bowl, and can be a really healthy meal when good, wholeingredients are included, such as leafy green vegetables (e.g., Chinese broccoli, napa cabbage, bok choy, spinach, kale, Swiss chard), carrots, zucchini, mushrooms, tofu, chicken and eggs. Soba noodles are an even healthier option and can often be found in the Asian section of your local grocery store.

For convenience (and less chopping), you can use frozen vegetables or look for prepackaged cut up vegetables in the produce section at your supermarket or Trader Joe’s.

Leftovers can easily be used in ramen noodle soup.I’ve used leftover 15 Minute Spice Rubbed Roasted Salmon and stir-friedvegetables in ramen noodle soup and it’s delicious. There’s no need to reheat leftovers – just put them in the bottom of the serving bowl and pour the hot noodles and broth on top, which will warm everything up. If you made the Easy Pan Roasted Chicken and Vegetables I posted earlier this week, you can use any leftovers in this ramen noodle soup.

One rule of thumb I try to follow for a healthier ramen noodle soup is to make 75% of the toppings vegetables/plant-based, and the remaining 25% lean protein. Also,instead of using the packet that comeswith the ramen noodles (which often contain MSG), I use vegetable or chicken broth. I actually sent my son some soba noodles and some fresh ramen noodles as a special treat, hoping he’ll try this healthy, quick and easy meal.

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Serves: 1

Ingredients

Directions

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Source: Jeanette’s Healthy Living

Skinny Buffalo Chicken Wing Dip

Skinny Buffalo Chicken Wing Dip - this lightened up version of a favorite is a winner!

This lightened upSkinny Buffalo Chicken Wing Dip is a Game Day winner.
This post has been updated to include new photos.

Skinny Buffalo Chicken Wing Dip - serve this lightened up version of a favorite Game Day appetizer without any guilt!

I still remember my first Buffalo chicken wing – it was when I was in college in Rochester, New York. Buffalo wings became our favorite midnight snack. Needless to say, I put on a few extra pounds my freshman year from all the late night munchies. I don’t think I’ve met anyone who doesn’t like Buffalo wings. The only problem is that they’re usually deep fried, and you can’t eat just one.

This Skinny Buffalo Chicken Wing Dip is a lightened up version of a favorite dip one of my friends makes. The original recipe calls for a cream cheese. My skinny version is made with pureedcottage cheesewhich I’ve used successfully as a cream cheese substitute in many recipes. There’s still plenty of flavor, just a lot fewer calories. Be sure to use sharp cheddar cheese on top for more flavor.

I’ve been making this dip for my family for years, and it is always a favorite.

This is great healthy alternative for Super Bowl – I hope you give it a try!

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Serves: 8 servings

Ingredients

Directions

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Source: Jeanette’s Healthy Living

16 Delicious Recipes Featuring Beans & Lentils

Find 16 amazing recipes made with black beans, chickpeas, lentils and more! All of these recipes are vegetarian but rich in protein thanks to the beans. cookieandkate.com

Honestly, I can’t look at the title of this post without hearing my little brothers sing that silly song about beans. We didn’t grow up eating beans. The funny thing is, though, that after I stopped eating meat after college, I naturally started craving them. I quickly discovered that beans are hearty, satisfying, rich in protein and fiber, and gloriously inexpensive. Now that I’ve gotten on the bean bandwagon, my family has, too. Victory!

The United Nations has declared 2016 the International Year of Pulses (pulses are dried legumes like beans , chickpeas and lentils ), so you’ll be hearing a lot more about beans over the coming months. I’ve teamed up with the USA Dry Pea and Lentil Council to bring you more recipes with pulses this year. Let’s kick it off with some of my favorite recipes!

Below, you’ll find a wide variety of hearty meals with Mexican, Mediterranean and Italian influences. These are all recipes that will help you meet those healthy New Years resolutions, and they just might change your family’s opinion on meatless meals, too.

For more information about the benefits of pulses and to join me in signing their Pulse Pledge (which is committing to eat one serving of pulses every week), visit PulsePledge.com .

Gluten free and vegan

“Another fabulous recipe! Loved everything, great flavor .. baked the falafel on a pan but am totally going to steal a friend’s cast iron next time to try that out. I think the dressing would also be lovely with other salads, or maybe lentils + some raw veggies. Thanks!” – Brittney

Gluten free and easily vegan

“I LOVE this salad. I’ve been making it with dill only and serving with arugula. I make a batch and take to work for lunch. Got some family hooked on it too. It’s so fresh!” – Sarah

Gluten free and vegan

“I do not often leave comments after making recipes I find online (I know … shame on me!!); but your Lebanese Lemon-Parsley Bean Salad was so successful that I had to thank you! The flavors were incredible – balanced, assertive, and addictive. It makes a lot so I shared (but only with people I really like). Every recipient called to demand the recipe. Great job and thank you for sharing! I will be returning often.” – Heather

Gluten free and vegan

“My grocery store didn’t have tarragon so I used basil instead. Soooooo good! Thanks for the recipe.” – Nes

Gluten free, vegan option

“This was excellent and so easy! I’ve made it twice so far with different toppings. So good.” – Heather

Gluten-free option, vegan option

“Kate, I have to admit that when I first saw this I was bit scared to make it. Of course, based on how delicious your other recipes are, I should have known better. Well, no need to fear….this is soooo delicious!!!! Another winner for sure, even my nonvegan family loved this.” – Tanya

Gluten-free option, vegan option

“I made this with Christmas dinner and wow this was certainly my signature dish! It was scrumptious and so pretty. I was so intrigued by it, I had to make it and so glad I did!” – Leslie

Gluten free and vegan

“After eating your soup, I just told my husband that I will be making it all my life until I die or someone will need to cook it for me if I can’t. It’s simply the most amazing soup I was ever given the chance to enjoy. The flavour made me so happy. I strongly recommend this soup to anyone. Thank you so much Kate for sharing all of this goodness. Good vibs to you!” – Caroline

Gluten free and vegan

“Made this recipe for my brother’s birthday dinner and everyone loved it, including my 9 and 3 year old, who will eat any and every vegetable now, thanks to your blog. It’s amazing how kids can learn to appreciate all kinds of vegetables. Your recipes really help with that, I believe. Thanks, Kate!” – Lisa

Gluten free, vegan option

“Made this last night and it was amazing! I might omit the brussel sprouts and exclusively use broccoli (personal preference). Thanks for the great recipe!” – Stacey

Gluten-free option, vegan option

“Hi Kate! I have made these several times now and they are always great. One time i switched the mushrooms for beets and it was pretty tasty. This time I decided to try a different bean so I went with navy beans; and instead of mushrooms I used fennel. It is delicious! Thank you so much for putting this stuff into the world.” – Sofia

Gluten free and vegan

“This is honestly the best veggie chili I’ve ever had! I made it today, and have plenty left to freeze for future yumminess. I didn’t blend any of it, just left it in its whole gorgeousness. Served it with some rice. Christmas day – who needs turkey!” – Liz

Gluten free and vegan

“I’m not vegan but this is delicious. I used leftover beans and it turned out great. My aunt (who is vegan) has asked me make it two nights in a row. Thanks for the recipe it was the only one I found that I had all the ingredients in hand.” – Emma

Gluten free and vegan

“This was wonderful! It has great flavor and I followed everything exactly as written. Used lime juice instead of vinegar. Yummy!!!!” – Pixie

Gluten free and vegan

“Hi, my name is Katie and I’m 10. I like the recipe a lot.” – Katie S. 🙂

Gluten free (just be sure your tortillas are gluten free) and vegan

“WOW was this delicious! I just happened to come across it while looking for a butternut squash soup recipe. SO happy I made this instead. I fed it to meat eaters and vegetarians alike during a football party. I served it with a dollop of plain yogurt on top. Literally everyone asked me for the recipe Thanks for sharing – this is going in my favorite recipes file!” – Ellis

More resources you might appreciate: 13 healthy make-ahead breakfast recipes , 16 recipes that pack well for lunch and 14 simple weeknight dinners . You might also like my monthly seasonal produce guides and healthy kitchen essentials . View all roundups and resource posts here .

This post was created in partnership with the USA Dried Peas and Lentils Council. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

Source: Cookie and Kate

Easy Pan Roasted Chicken and Vegetables Recipe

Pan Roasted Chicken and Vegetables - this is an extremely versatile recipe that works with almost any vegetable and spice/herb mix

This Pan Roasted Chicken and Vegetable recipe is a basic recipe that can be used with just about any vegetable and herb/spice blend for a quick and easy dinner.

Pan Roasted Chicken and Vegetables - this is an extremely versatile recipe that works with almost any vegetable and spice/herb mix

One of my sons just went off the college meal planandis now responsible for cooking all his meals. I give him a lot of credit because he really doesn’t have much experience cooking, and figuring out what to eat three times a day can be daunting, especially when there are so many other things going on at school. I wish he was closer to home so I could teach him a few basic recipes, but he’s over 600 miles away, so the next best thing is to post some easy recipes on my blog for him.

This is one of the easiest chicken recipes I can think of and the best part is that cleanup is minimal. I used to make some variation of this roasted chicken dish almost every week when my kids were young. It’s especially appealing because you can use virtually any vegetable or a combination, and the vegetables cook in the oven at the same time as the chicken.

Here, I’ve used broccoli florets, red bell peppers, green beans, eggplant and potatoes, but you could also include carrots, zucchini, cauliflower, sweet potatoes and asparagus. The key is to cut the harder vegetables (e.g., carrots, potatoes) smaller because they take longer to roast, and to lay the vegetables in a single layer so they cook evenly. Of course, you can use just one or two vegetables, but I think it’s a smart idea to roast a big batch of a bunch of different vegetables, so you have extra for additional meals.

Shortcut: You can buy pre-cut vegetables (and pre-trimmed green beans) at most supermarkets.

Chicken parts (on the bone with the skin on) are inexpensive and have more flavor than boneless chicken when roasted. Buying chicken parts also makes it easy to choose white (breast) or dark meat (thighs and drumsticks). I suggest makingmore chicken than you will eat at a single meal, saving the leftovers for meals throughout the week. Extra vegetables and leftover chicken (remove meat from the bones) can be tossed with pasta, added to ramen noodle soup, made into quesadillas, or made into chicken vegetable soup for a second or third meal.

This dinnercan be made for one person (with leftovers for the rest of the week) or four people (for a family style dinner).

You can switch things up week to week, using different vegetables and changing the spice/herb blends you use to season the chicken. Some of my favorite seasoning mixes are Greek seasoning, Cajun seasoning, and Fajita Seasoning. I also like Penzey’s Old World Seasoning and Northwoods Seasoning.

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Serves: 4

Ingredients

Directions

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Source: Jeanette’s Healthy Living

Perfect Steelcut Oats

Ultra creamy, toasted steel-cut oats. Learn how to cook a batch that lasts all week! cookieandkate.com

Have you seen the prices that restaurants are charging for bowls of steel-cut oats these days? Six dollars! Eight dollars! Twelve dollars in New York! My goodness. Apparently steel-cut oats are the new overpriced grandpa cardigans of the food scene.

how to cook steel-cut oats

Today, I thought I’d share some tricks for making the creamiest, dreamiest steel-cut oats at home. Your bowl will taste like a million bucks. Or, at least ten dollars. I’m concerned that my photos don’t do this oatmeal justice (it’s not easy to make porridge look sexy), but trust me here. We’ll talk toppings later so you can make yours however you’d like.

If you are new to steel-cut oats, I should explain that they are a less refined version of the old-fashioned and quick-cooking oats you already know. All oats start out the same, as an oat groat. Steel-cut oats are oat groats that have been sliced into smaller pieces, whereas old-fashioned oats are oat groats that have been flattened. They all contain the same pieces and parts, but the difference between slicing and flattening explains why steel-cut oats take longer to cook (around 30 minutes).

Nutritionally speaking, they are pretty much the exact same and share all of the health benefits of oats , so don’t split hairs there. Oats lower bad cholesterol, help stabilize blood sugar levels and on and on.

Steel-cut oats shine in the texture and flavor departments. They are exceptionally creamy and delicious, especially if you toast them beforehand as instructed in the recipe below. Steel-cut oats are also a fun way to change up your morning oatmeal routine. Unlike old-fashioned or instant oats, they reheat beautifully, so you can make one big batch that lasts all week.

Below, you’ll find my go-to steel-cut oat cooking method, which I learned from the geniuses at America’s Test Kitchen. The only hard part is deciding what to mix in and how to top your oatmeal.

If you want to change up your oatmeal each morning, make a basic batch and add whatever toppings sound good the morning of. Or, take a cue from my cranberry-orange steel-cut oats or morning glory oatmeal and pick a theme for the whole batch.

Here are some of my favorite toppings for steel-cut oats:

If you find yourself on a steel-cut oats kick, you might want to check out the overnight oats cooking method or this individual serving freezer option . I haven’t tried either, but I’m intrigued.

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    Author: Cookie and Kate

    Recipe type: Breakfast

    Cook time:

    Total time:

    Serves: 4 servings

    Ingredients

    Instructions

    Notes

    Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook .
    Make it dairy free/vegan: Use coconut oil or vegan butter instead of regular butter, and choose a dairy-free milk.
    Make it gluten free: Use certified gluten-free oats and make sure your mix-ins/toppings are gluten free, too.

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    Source: Cookie and Kate

  • Roasted Butternut Squash Risotto Recipe

    This roasted butternut risotto tastes heavenly and hardly requires any stirring! cookieandkate.com

    Welcome to the new year! I’m settling in quite nicely to my third decade here on earth and genuinely can’t wait to see what 2016 has in store for all of us. Good things to come! I’ve spent the last few days organizing my place while reflecting on the past year. In the process, I’ve gotten rid of some excess stuff and decided that my focus for 2016 will be on giving, rather than obtaining.

    butternut risotto ingredients

    In hindsight, my twenties were all about growing into an adult and getting all of the adult things that come along with it. I graduated from college, got a job, got a dog, started my blog, hated and quit said job, and somehow managed to turn this blog into my career (best job ever!). I also traded in mismatched plates for a well-stocked kitchen, purchased a few pairs of boots, bought myself a grown-up car, and here I am at thirty, with more than enough.

    So now, I’m purposefully shifting focus. I’ve even sworn off buying clothes for the entire year, just for daily reinforcement that I have plenty. Anyone want to join me?

    I thought we’d kick off 2016 and transition into healthier eating with this comforting, but redeeming, butternut risotto recipe. Unlike most risottos, this one calls for brown short-grain rice instead of white, which yields a super creamy risotto full of whole grain goodness.

    The only downside is that brown rice requires more cooking time than white, so I’ve switched from the traditional stovetop method to the oven. This way, you only have to stir the risotto for a few minutes at the end, rather than for fifty minutes straight. That’s a serious arm workout, by the way.

    While the risotto bubbles away in its pot, we roast cubed butternut on the top rack until it’s tender and caramelized on the edges. Then, just stir the rice and butternut together with a reasonable amount of butter and Parmesan and top it off with crispy fried sage. (Check the notes for a dairy free/vegan option.) This risotto is heavenly, I tell you. Here’s to healthy, happy eating in 2016!

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    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Italian

    Prep time:

    Cook time:

    Total time:

    Serves: 4 servings

    Ingredients

    Butternut squash risotto

    Fried sage

    Instructions

    Notes

    Recipe adapted from my cauliflower risotto recipe . See all of my risotto recipes here .
    Storage suggestions: This risotto keeps well in the refrigerator, covered, for a few days.
    Make it dairy free/vegan: Starchy rice accounts for most of this risotto’s creaminess, so you can skip the dairy or replace it with the following. Replace the butter with vegan butter or a tablespoon or two of additional olive oil, to taste. Skip the Parmesan cheese. You might like to add some nutritional yeast for cheesy flavor.
    *A note on Parmesan: I always get a few comments on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
    If you must use white arborio rice: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    Source: Cookie and Kate

  • 70+ Healthy Smoothie and Juice Recipes for Cleansing and Detox

    Healthy Smoothie and Juice Recipes - over 70 healthy smoothie and juice recipes to start the New Year off right!

    This collection of Healthy Smoothie and Juice Recipes is a great way to kick off the New Year. Whether you’re new to smoothies and juices or already a fan, there’s something for everyone in this list.
    Pictured top to bottom, left to right: Beginner Green Tea Smoothie , Healthy Defense Juice , Tropical Guava Pineapple Banana Smoothie , Strawberry Cheesecake Smoothie , Mango Coconut Mint Smoothie , Blueberry Banana Smoothie, Kale Spinach Lettuce Apple Green Juice , Mango Banana Smoothie , Detox Beet Carrot Smoothie

    This post has been updated to include even more healthy smoothie and juice recipes.

    I hope you all had a wonderful Holiday Season! With the New Year just starting, I know many folks are seeking some healthy inspiration to kick start the year. So, I put together a roundup of more than fifty Healthy Smoothie and Juice recipes from some of my fellow blogger friends.

    Sometimes, trying to come up with different variations and combinations of fruits and vegetables in smoothies and juices can get overwhelming, so this collection of smoothie and juice recipes is intended to make it a no brainer. Of course, feel free to swap in and swap out your favorite ingredients, or modify these recipes based on what you have available.

    For even more Smoothie and Juice inspiration, check out my Smoothies and Juices Pinterest Board .

    Source: Jeanette’s Healthy Living