Beef Pad Thai (Spaghetti Squash)

Monday, June 3, 2013

I am proud to say that I am still holding strong! I hope to have a decent weigh in on Saturday for the Diet Bet challenge that I am currently doing... so stay tuned! I admit, at this point I would be happy with any loss this week because I know I will eventually get to my goal weight. In the past, this would have never come out of mouth because I expected a loss every week. I mean come on... I want results and I want it NOW! It is time to be realistic and accept what my body CAN or will eventually do whether it takes a little more time than I originally hoped for. In other words, we need to cut our bodies some slack!



Hoping all my weigh-ins will be Happy Weigh -ins! :)


Just say NO to Un-Happy Weigh ins!


My son, my pride and joy! Isn't he adorable! Not that I am biased or anything :) One of the reasons why I need to lose weight and get more healthy!

I wanted to share this awesome recipe that my husband and I simply could not resist. I love pad thai. It is my absolute favorite Thai dish. My mom would make it for us quite often. Now I live so far away from her that I have to learn to make it myself! I still can not make it quite like she does, no matter how many times I try, because momma always seems to make it better! I will say this dish doesn't taste very authentic, but it is still pretty darn good! It has a peanut flavored sauce which is from the powdered peanut butter. 


You can purchase powdered peanut butter (aka PB2) in some grocery stores, amazon, or other online retailers, but I purchase it at www.netrition.com. On Medifast, you will quickly learn that this stuff tastes great on a lot of things such as the brownies or Medifast snack crackers! Yum! By the way you chocoholics out there, you can purchase chocolate powdered peanut butter too!

You might have realized that this pad thai isn't made with the traditional rice stick noodles. Instead, it is made with spaghetti squash. Spaghetti squash makes a wonderful substitute for pasta or noodles and keeps the dish low carb. It has a slight sweetened crunch to it, but it works well for this dish. I love spaghetti squash and my hips love it too!

This makes three servings and it is a freezeable meal. My husband had a serving, I had one, and the other serving went straight to the freezer. I used those freezer Ziploc containers. Perfect for those days you just don't feel like cooking!


It is amazing what types of food you can have as part of your Lean and Green meal on Medifast. No one wants to eat boring chicken and salad all the time! At least not this girl! This recipe is definitely a keeper! Enjoy!

 
Beef Pad Thai (Spaghetti Squash)

Ingredients:
3 1/2 cups spaghetti squash, cooked (7 Greens)
1 cup cabbage, shredded (2 Greens)
 21 oz raw flat sirloin steak tips, boneless - need 15 oz cooked (3 Leans)
1/4 cup reduced sodium beef broth (1/4 Condiment)
4 tbsp Bell Plantation Powdered Peanut Butter (2 Snacks)
1 tbsp rice wine vinegar (1/4 Condiment)
2 tbsp light soy sauce (2 Condiments)
1/8 tsp red cayenne pepper (1/4 Condiment)
1/4 tsp ground ginger (1/2 Condiment) 
1/2 tsp garlic powder (1 Condiment)

Garnishes:
2 tbsp dry roasted peanuts, chopped, optional (1 Snack)
A few sprigs of Cilantro, chopped

Directions:
Poke holes on all sides of the spaghetti squash with a metal skewer or a fork. 



Place a paper towel in microwave and place squash on top of paper towel. Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes. Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard. 


Next, scrape the inside of the squash with a fork all the way to the skin. Set aside.




I seasoned the steak with McCormick's Grill mates Montreal Steak Seasoning and placed them on the grill. Cook until desired doneness. Once meat is cooked, slice meat into 1 inch strips and set aside.
In a small bowl, combine beef broth, powdered Peanut Butter, rice wine vinegar, soy sauce, red cayenne pepper, ground ginger, and garlic powder. 
Coat a large non-stick skillet with cooking spray.  Add spaghetti squash, cabbage, and sauce . You could add the beef as well, but I waited until the end after dividing the veggies into three portions. Heat over medium heat for 5 minutes or until sauce has coated all. 

Divide among 3 plates/bowls and top each dish with 5 oz of cooked beef. Add chopped peanuts, and cilantro as a garnish.

3 Servings with 1 Lean, 3 Greens, 2 Condiments, and 1 Snack per Serving 



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