Asian Chicken and Noodle Salad

Happy Saturday and how are we all? I’m recuperating from dental work – painful, but necessary and needed and now I can smile again! Yay! It is STILL hotter than the furnace from hell and the humidity… holy moly! Talk about steam heat!


I did my bi-monthly grocery shopping, still determined to stick to the diet. I have to be losing weight! I have to be! I”m walking pretty much every morning 2.5-3 miles each morning and I’m watching every bite that goes in my mouth and the vast majority of it is healthy! My pretty clothes from last fall and spring are starting to sag – the pretty dresses I bought a year ago look like sacks on me! Either way, I’m at the grocery store and I make the mistake of going down the frozen desert aisle. (I didn’t even crack the door!) But I saw this –


and I’m thinking – Only in America, peoples. Only in America!

My garden is beautiful!


No Sunflowers yet, but plenty of dwarf-zinnias. Reminds me of my favorite dwarf…


Continuing on my quest for easy peasy healthy lunches, I came across this. It will be tried this week. Thing is the recipe only serves ONE (Jimniny crickets!) I will quadruple it for reasons (Lunches, maybe dinner here) I’m looking for alternatives to take to work (4 more weeks of vacay) besides yogurt and salad and eating every other day across the streeet! Again, this came out of a Diabetic Eat Smart cookbook so I have no clue what it transfers to Weight Watcher points.

Asian Chicken and Noodle Salad


Serves 1 (I know! Really???)

3 tbsp powdered peanut butter

2 tbsp water

3 tbsp unsweetened light coconut milk

1 tbsp lime juice

2 tsp reduced sodium soy sauce

1/4 tsp sriracha sauce

1 oz dried whole grain spaghetti, broken in half, cooked and drained

1/2 cup snow peas – trimmed and halved

1/3 cup chopped cooked chicken breast

1/4 cup bite size pieces of red sweet pepper

1 tsp snipped fresh cilantro

1 tbsp sliced green onion

1 tbsp copped unsalted peanuts

  1. in a medium bowl, stir together powdered peanut butter and the water
  2. stir in the next 4 ingredients (through sriracha sauce) until smooth
  3. add the next 5 ingredients (through cilantro)
  4. toss to coat.
  5. Transfer to a storage container
  6. sprinkle with green onion
  7. place peanuts in a small storage container
  8. cover and chill overnight
  9. Serve cold, sprinkled with peanuts.


Cal – 378

Fat – 12G (3g sat fat)

38g carbs

Chol 48 mg

Sodium 588 mg

carb 38G (9g fiber) 8g sugars

Protein 34G

The protein is what’s got my eye, and I love peanut butter!  Personally, I don’t see making this just for one – I’ll quadruple it and Spawn will have plenty to eat!

My mouth hurts. It was the whole front of my mouth, but now it’s only the one area where we disturbed a LOT of tissue. I’m thinking of taking some tylenol, but Tylenol 3 might be necessary. I’m a weenie when it comes to pain.

If you try something, let us know. I’ll probably make this Monday. My blood sugar has been staying below 140, which I’m very happy. Friday morning, it was 119! We are grilling ribs on Wednesday for the 4th. Our community celebrated the 4th last night – very nice fireworks show and probably a good thing they did it yesterday as the forecast we are in for rain rain rain starting tonight and going through a week from tomorrow. If we have a break in the weather, Spawn has mortar bombs and other loud, explodey things to light up the night. But I have pork ribs and we might get some corn on the cob and Hawaiian bread… baked beans.  Yummy.

You know what else is yummy? This man!






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