Even though I’ve shared my recipe for Thai Chicken Noodles in the past, it may be new to you! Spicy and super-speedy to make, this globally-inspired recipe is one of my husband’s favorite meals! He always eats his heaping plateful with chopsticks for the “full immersion” experience. I’m not quite as dexterous so I just scarf it down with a fork – that way I’ll be the first back to the stovetop for seconds. I’m competitive like that! What a fun surprise when a friend Facebooked me to say this healthy recipe was featured in the current issue of Taste of Home magazine.
Look who’s in the February issue of “Taste of Home” magazine!
Really, it’s quite a nutritious meal, made with ground white meat chicken breast and whole grain noodles. The veggies include sliced red bell peppers and julienned carrots (hmm, the original also includes red onion) – I like to buy the carrots already “matchstick” cut to save time. Oh, and there’s Sriracha sauce, natch — I’ve been using this now oh-so trendy red chile sauce (aka, what my kids call Thai ketchup) for years.
- ¼ cup creamy peanut butter
- ½ cup low-sodium chicken broth
- ¼ cup lemon juice
- ¼ cup reduced sodium soy sauce
- 4 tsp. Sriracha Asian hot chili sauce
- ¼ cup dried red pepper flakes
- 12 ounces uncooked multigrain spaghetti noodles
- 1 lb lean ground chicken breast
- 1 ½ cups julienned carrots
- 1 medium sweet red pepper, sliced thinly
- 1 garlic clove, minced
- ½ cup chopped unsalted peanuts
- 4 green onions, chopped
In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain.
Meanwhile, in large skillet, cook chicken, carrots, pepper and garlic over medium heat 6 – 8 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain.
Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3 -5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions. Serves 6.
Now, here’s where the crazy “try something new” comes in – I signed up for the 2014 CrossFit Games Open . For the last three years, I’ve been doing a little CrossFit here and there (BVM CrossFit), to make me stronger as a runner, not exactly to be a more competitive in the sport of CrossFit. CrossFit is “functional fitness,” after all, and my function in life is to run – run races, run errands, run myself ragged!
I have dramatically improved my strength, especially my core and upper body. My back no longer hurts when I run a marathon. I’ve challenged myself in ways I never thought I would, and probably no one would believe it to be true of little ole me unless they saw it with their own eyes (hello rope climbing, pull up marathons and sled pulling) But, as for the legs, they are sort of scrawny and built for distance more than deadlifts. Workouts (err, make that WODS) with lots of Squats, Thrusters and other heavy lifting that demand hefty lower body strength have been a literal pain in the rear for me. What I have in endurance and bodyweight skills, I lack in strength. That doesn’t keep me from trying, but it does keep me from moving for a few days sometimes!
Now, don’t get excited — you’re NOT going to see me on TV in the CF Games, not even in the Master’s Division. The Open is just for anyone crazy motivated enough to take on the workouts; the top scorers move on to regional’s and then those winners advance to the much hoopla-d finals. I am just hoping to push my limits and see how the dust settles out around after the 5 Open workouts that start later in February. To be able to finish the workouts as Rx’d would be a win for me! According to the infographic above, just being average will be quite an achievement, forget about those top three beasts . . . . . I’m in a lot of trouble here people! At least there is a week to recover between workouts! Keep you posted.
So, is anyone else out there crazy enough to have signed up for the CrossFit Games Open? How’d it go?
