And I guess Mac & Cheese is now out.

Mister man has been monumentally fussy lately, so I'm thinking it may be something he's eating...which means something I'm eating. Which means, again, I have to alter my diet. About 50% of babies with food issues are sensitive to dairy, so that's where I'm starting. (Full disclosure: I'm an idiot and couldn't figure out what "dairy" consisted of other than milk, cheese, and yogurt. Um, as it turns out, butter. Duh.) So buh-bye, Italian and Mexican (and cookies!!!), and hello Asian.

I'm fine with this, really. You know I'm a big fan of food with an Asian kick, but most of my favorites are also spicy, and I figure spice can't be helping E's stomach much either, so somehow I'm going to have to get used to bland(er) versions. I broke out this recipe for that reason-I started making this stir-fry in my pre-spice (AKA pre-Hubby) days, but haven't in a long time. Cause yeah, it's a little bland. Add some sriracha and it's much better. But that's just my chile-loving bias talking.

I served it with potstickers, so I also made a sauce for those...it is kind of spicy, but so good.

Sesame Chicken Stir-fry
sunflower, peanut or canola oil
2 boneless, skinless chicken breasts, sliced thinly
4 small portabellas, cleaned and thinly sliced
1 bunch green onions, cleaned, tops trimmed and sliced thickly
2 garlic cloves, minced
1 bell pepper, cleaned, halved and thinly sliced
8oz Asian noodles (your choice), softened according to package directions.
1 tbsp sesame oil
1/4 cup low-sodium soy sauce

Heat small amount of oil in hot wok. Add chicken and stir-fry until white. Add garlic, green onion, bell pepper and mushroom, stir-fry about 5 minutes or until mushroom is soft. Add noodles, combine well, then add soy sauce and sesame oil and toss all to coat. Heat through another minute or two.

Potsticker Sauce
Combine:
1 tbsp low sodium soy sauce
1 tsp Sesame oil
1 tbsp oyster sauce
Sweet chili sauce to taste (a few tablespoons)

I need easy right now.

I'm tired, I'm lazy, and my freakin' belly hurts when I'm on my feet too long. Round Ligament pain. It's awesome.

Plus, I'm gaining weight right now just looking at food. I've been trying to do yoga more regularly, which really does seem to help me sleep better, but it's not exactly burning a ton of calories. I was walking a half hour after work, which felt great, but then we had the shift to winter that seriously happens overnight around here, and I'm a big pansy about working out outside when my nose is cold. (It hurts, ok?) My point is, I'm not burning as many calories as I should be, and while I'm "supposed" to be gaining weight right now, I'm trying not to over do it.

So back to depending on Cooking Light, where I can generally find recipes that are short on ingredients and prep time, and long on possibilities (I never seem to use their "as written" directions.) Oh, and their portion sizes are totally decent, so I've been better about having my one helping and then getting to give the eyeball to the hubby when he goes back for more.

This week we're doing easy. There will be some chopping, of course, but I'll keep it to a minimum, I promise. Oh, and if I haven't recommended the Garlic Zoom before, stick it in your own stocking this year. It's probably my most used kitchen tool, and makes anything with garlic a breeze. No knives, no mess.

First up—Thai Beef Stir-fry, which was delicious. I bought pre-sliced meat and frozen beans, which sped this up quite a bit. Flavors were great-tasted pretty hole-in-the-wall Thai restaurant to me. Didn't take much time, either, just make sure and have everything ready to go as soon as you get the wok (or big fry pan) heated up.

Thai Beef Stir-fry
1/2 tsp salt
8 garlic cloves, minced
1 tsp chili paste
about a 1 inch section ginger, minced
1 tbsp lemongrass (from a tube)
zest from one lime (quarter the lime as garnish/to top)
cooking spray
1 lb stir fry beef steak (or flank steak, sliced thinly)
1 package frozen cut green beans
1 tbsp sugar
3 tbsp fish sauce
2 tsp cider vinegar
About a cup basil leaves, whole
Cooked jasmine or white rice, to serve

In small bowl, combine salt, garlic, chili, ginger, lemongrass and zest. In another small bowl, combine sugar, fish sauce and vinegar, stirring til sugar is dissolved.

In hot wok, coat with cooking spray, then add paste and stir fry quickly, about 30 seconds. Add beef, and continue stir frying another two minutes or so. Add beans and about a tsp water, and cook about 3-4 minutes, moving everything the whole time until beans are hot. Pour in fish sauce mixture, and cook another minute or until meat is cooked (Mine came out medium, so it may take longer if you want it more cooked). Turn off heat and stir in basil leaves until they begin to wilt. Serve over hot rice with lime wedges and sriracha to taste.

Per serving (add another 150 for 3/4 cup rice):
258/4 servings
345/3 servings

I love Rice-a-Roni.

I've been totally swamped with life this week, but I realized it's been too long since my last post, so here's the quick and easy Asian feast I made myself (Hubby's off doing his football thing...yes, already) tonight. I'll post the actual cooking I did this week (Pad Kee Mow! Crab Quiche!) later.

Now, excuse me as I get back to watching my new Gossip Girl DVD from Netflix really important things. It's Friday night, and my day was ridiculous. I need a break.

I completely eyeballed the ingredients, so I'd suggest you do the same. It can't hurt. Served with Rice-a-Roni Fried Rice. Uh, huh. Classy. But soooo easy.

Quick Chicken Stir-Fry
Cooking Spray
1 chicken breast, sliced
garlic powder
half a lime
1 tbsp fish sauce
good pinch brown sugar
1/2 tp chili paste
1 tbsp rice vinegar
1 tbsp oyster sauce
squirt sriracha, to taste
package frozen baby corn, carrots, and peas

Spray a saute pan with cooking spray, heat over medium high. Add chicken breast slices and sprinkle with garlic powder. While it cooks, combine lime through oyster sauce in a small bowl. When chicken is white and cooked through, reduce heat to medium and add sauce and bag of veggies. Stir, then cover and let steam about 5 minutes or until veggies are just hot. Add sriracha to taste.