Spring Minestrone Udon Noodle Soup

What are you having for lunch today? How about trying my Spring Minestrone Udon Noodle Soup. This is my final entry in the JSL Foods Fortune Udon Noodle Blogger Recipe Challenge and I think it might be my favorite! It's warm and comforting but still light and loaded with veggies - this is the perfect dish to usher us into Spring! I think I get bonus points for it only takes 20 minutes to make too, don't you think?

Spring Minestrone Udon Noodle Soup

2 teaspoon vegetable oil
1/3 cup diced onion
1/3 cup sliced mushrooms
2 cups chicken broth
2 cups water
2 (7.34oz) packages Fortune Udon Noodles Chicken Flavor 
1/3 cup diced zucchini
1/3 cup sliced asparagus
1/3 cup frozen peas and carrots, thawed

In a medium soup pot over medium-low heat warm the oil. Add the onion and mushrooms and sauté for 3-5 minutes, or until the onions have softened but not browned.

Add the broth and water to the pot, raise the temperature to medium-high and bring the mixture to a boil.

Stir in the soup base seasoning packets, zucchini, asparagus, peas and carrots and simmer for 3 minutes.

Once the vegetables are tender, add the noodles and cook for 3 more minutes.

Divide the mixture between 2 bowls and serve immediately.

Makes 2 servings.

I am taking part in JSL Foods 2nd Fortune Udon Noodle Blogger Recipe Challenge. They are celebrating their new packaging designs and their new simplified ingredient list that is only 4 ingredients!! You can sign up here to be part of the Noodle Club and receive a free coupon code to use and you can purchase Fortune Udon noodle products at United Supermarkets and HEB Supermarkets

You can find JSL Foods and all of their fabulous products HERE, on Facebook, Twitter and 

Instagram

#fortunenudonoodles #cheftyaki #udonsoups

Shoyu Udon Egg Drop Soup

We just got back home from Mardi Gras and it was a jam packed long weekend full of family, parades, friends, beads, king cake, drive through daiquiris, a formal ball, po-boys and fun! As great as our quick trip was, once I got home to the freezing temperatures and endless laundry here all I wanted was something quick, warm and comforting and this totally fits the bill! Using minimal ingredients and time, this soup is so cozy and filling. I hope you love it as much as I do!

Shoyu Udon Egg Drop Soup

2 2/3 cups water

1 ½ teaspoons cornstarch

2 (7.34oz) packages Fortune Udon Noodles Shoyu Flavor 

2 large eggs, lightly beaten

2 Tablespoons sliced green onion

In a large sauce pot bring the water up to a boil over medium high heat. 

While the water is heating, whisk together the cornstarch and 2 teaspoons of cold water. 

Once the water comes to a boil, stir in the cornstarch mixture and soup base packets. Lower the heat to medium and allow the soup to simmer for 3 minutes. Add the udon noodles and continue to cook for 2 more minutes. Once the noodles are tender, use a spaghetti spoon or large slotted spoon and scoop the udon noodles into 2 serving bowls.

Once the udon is removed, stir the broth gently in a circular motion and slowly pour the beaten egg into the hot broth. Allow to cook for 1-2 minutes, or until the egg mixture has fully cooked.

Divide the egg drop broth mixture between the 2 bowls, sprinkle with green onion and serve immediately.  

Makes 2 servings.

I am taking part in JSL Foods 2nd Fortune Udon Noodle Blogger Recipe Challenge. They are celebrating their new packaging designs and their new simplified ingredient list that is only 4 ingredients!! You can sign up here to be part of the Noodle Club and receive a free coupon code to use and you can purchase Fortune Udon noodle products at United Supermarkets and HEB Supermarkets

You can find JSL Foods and all of their fabulous products HERE, on Facebook, Twitter and 

Instagram

#fortunenudonoodles #cheftyaki #udonsoups

Cream of Mushroom Udon Soup with Garlic Bread Breadcrumbs

If you need something to warm up with this week let it be this! Creamy rich mushroom soup with chewy udon noodles and crunchy garlicky crouton crumbs are starring in the most cozy bowl of the season! If you're looking for more meat free meals add this to your list.

Cream of Mushroom Udon Soup with Garlic Bread Breadcrumbs
1 Tablespoon vegetable oil
1 Tablespoon butter
16 ounces sliced baby portobello mushrooms
1 teaspoon fresh minced thyme
4 cloves of garlic, minced
2 Tablespoons flour
2 1/3 cup water
2 Fortune Udon Noodles Mushroom Flavor packets
1/3 cup heavy cream
2 Tablespoons chopped chives
1/3 cup garlic and herb flavored croutons, coarsely crushed

Heat oil and butter in a large dutch oven over medium-high heat until the butter has melted. Add the mushrooms and allow them to brown and cook off most of their liquid (about 10 minutes). Add the thyme and garlic and continue to cook for 3-5 minutes.

Sprinkle the mixture with the flour and cook for 2 minutes, stirring the whole time. Whisk in the water and seasoning packets and bring to a boil. Reduce the heat to low, cover and allow to simmer for 8-10 minutes, stirring occasionally, until thickened.

While the soup base is cooking, place the udon noodles in a large glass bowl with 2 2/3 cups of water. Cover the bowl with plastic wrap and microwave for 5 minutes. Drain the udon in a strainer and set aside.

Once the broth mixture has thickened, stir in the cream and using an immersion blender, puree until smooth. Add the cooked udon noodles and divide between four bowls. Top with chives and crouton crumbs. Serve immediately.

I am taking part in JSL Foods 2nd Fortune Udon Noodle Blogger Recipe Challenge. They are celebrating their new packaging designs and their new simplified ingredient list that is only 4 ingredients!! You can sign up here to be part of the Noodle Club and receive a free coupon code to use and you can purchase Fortune Udon noodle products at United Supermarkets and HEB Supermarkets

You can find JSL Foods and all of their fabulous products HERE, on Facebook, Twitter and 

Instagram

#fortunenudonoodles #cheftyaki #udonsoups

Little's Lunches

 Happy Tuesday! I hope everyone has enjoyed their extra day off yesterday! This weeks lunches started off with all soft foods to help my daughter get used to her braces. Thankfully she's doing much better now and *almost* used to them!

 Monday: avocado slices, hard boiled egg with garlic salt, carrot slices, spreadable garlic and herb cheese, green beans

 Tuesday: carrot slices, hard boiled egg with garlic salt, spreadable garlic and herb cheese, Fig bars, green beans

 Wednesday: black olives, baby tomatoes, mini naan bread, hard boiled egg with garlic salt, mango chunks, kiwi

 Thursday: mini naan bread, hard boiled egg with garlic salt, spreadable garlic and herb cheese, avocado yogurt dip, baby tomatoes and bell pepper, mango chunks

Friday: baby naan bread, cheese stick, spreadable garlic and herb cheese, edamame, blueberries, apple cinnamon yogurt crackers

Green Beans with Hot Bacon Dressing

  This is my spin on the calssic warm spinach salad with bacon dressing. Blanched green beans take the place of spinach in this insanely delish gluten free side dish and I can't get enough! It might be even better than the original since the green beans don't wilt and get soggy after being tossed in the warm vinaigrette.

I think we should be putting warm bacon vinaigrette on everything! Is there any veggie that wouldn't benefit from a bath in it? I don't think so. Why should the goodness stop with spinach? 

Green Beans with Hot Bacon Dressing

1 Tablespoon plus ¼ teaspoon kosher salt

1-pound green beans

6 slices bacon, chopped

1 large shallot, sliced thinly

3 tablespoons red wine vinegar

1 teaspoon sugar

1 teaspoon Dijon mustard

½ teaspoon ground black pepper

2 hard-boiled eggs

Fill a large stock pot with water and bring to a boil. Add 1 Tablespoon of the salt and the green beans and allow to cook for 8 minutes. Drain the beans and rinse under very cold water until completely cooled. Set aside and allow to drain.

Place the bacon in a large high sided skillet and cook over medium heat until crisp. Remove the bacon from the pan and place on a paper towel lined plate to drain. Discard all but 3 tablespoons of the bacon grease from the pan.

Add the shallots to the warm bacon grease and cook over low heat for 2-3 minutes. Whisk in the red wine vinegar, sugar, mustard, remaining salt and pepper.

Add the green beans to the dressing and toss to coat. Top with the crumbled bacon and hard-boiled eggs and serve immediately.

Little's Lunches

 Happy Monday! We survived the first week of braces and I am still in awe of how quickly kids can adjust and adapt! The first few days were super uncomfortable, but now she's feeling just fine! So here was my attempt at 4 days worth of soft/easy to chew meals and it went surprisingly well. At home she had lots of yogurt, cheesy mashed potatoes, broccoli cheese soup, refried beans, scrambled eggs and

 Monday: ham salad, mini pita bread, Ranch, cucumber slices, blood oranges, strawberries

 Tuesday: orzo pasta salad, string cheese slices, strawberry yogurt, applesauce

 Wednesday: applesauce, avocado, cooked sliced carrots, hard boiled egg

 Thursday: avocado, hard boiled egg, cooked sliced carrots, spreadable garlic and herb cheese wedge, canned green beans

Friday: cooked carrot slices, hard boiled egg, spreadable garlic and herb cheese wedge, fig bars, canned green beans

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original

*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Cauliflower Gnocchi Nacho Bowls

Lately, cauliflower seems to be the answer to any low carb/gluten free question. From pizza crust, cauliflower rice, cauliflower mash and gnocchi it's everywhere and I personally am a big fan! Today I am using gnocchi to make a Tex-Mex fave with a guilt free twist. After mowing through ALL the snacks on Superbowl Sunday, this lightened up version of nachos is just the thing to indulge in.

These Cauliflower Gnocchi Nacho Bowls are a Tex-Mex dream. Crispy on the outside and pillowy on the inside roasted cauliflower dumplings are topped with a quick and easy taco meat, cheese, pico de gallo and creamy avocado slices! Sign me up and pass me the fork!

Cauliflower Gnocchi Nacho Bowls
2 packages (10 ounces each) frozen cauliflower gnocchi

1 Tablespoon vegetable oil
1-pound ground beef
¼ cup taco seasoning
¼ cup salsa
¾ cup water

4 ounces shredded cheddar cheese
½ cup pico de gallo
¼ cup sour cream
1 ripe avocado, sliced

Preheat oven to 425 degrees.

Pour the frozen gnocchi onto a large cookie sheet lined with parchment paper and spread them out in an even layer. Spray generously with olive oil spray and roast for 15 minutes. Toss the gnocchi and return to the oven for another 12-15 minutes or until lightly browned and crisp.

While the gnocchi are roasting, heat the oil in a large skillet over medium high heat. Add the ground beef and cook until no longer pink, about 10 minutes. Add the taco seasoning, salsa and water and allow to simmer until thickened, about 5-7 minutes.

Divide the crispy gnocchi between 4 bowls, top with taco meat, cheese, pico, sour cream and avocado. Serve immediately.

Little's Lunches

 Happy Monday! Today I'm sharing 5 easy lunches to pack this week. Next week's post will be interesting since my daughter is getting braces today. I am fully preparing myself for her to only want soft easy to chew foods so lots of applesauce, yogurt and mashed potatoes will be happening! I never did have braces before so I'd love to know what your favorite foods for someone that needs to eat soft things for a while are?


 Monday: pepperoni, Trader Joes mini cheddar cheese crackers, edamame, ranch, carrot slices, fruit chew

 Tuesday: cheese tortilla roll up, fruit chew bar, edamame, craisins, baked ham cubes

 Wednesday: bagel chips, fruit chew bar, cucumber slices, BBQ ranch, baked ham cubes, popcorn

 Thursday: baked ham cubes, graham crackers, ranch, shitake mushroom crisps, Trader Joes mini cheddar cheese crackers, baby tomatoes, cucumber sticks

Friday: graham crackers, baked ham cubes, ranch, mini cucumber slices, bagel chips, strawberries

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original

*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site