I apologize that this was actually last week's MUM and I forgot to post it.  

I have never used udon noodles in any of my recipes so I thought I would use those and broccoli slaw as the basis for this recipe.  Verdict: Make it Up Monday #2 was a really good.  I also decided to share this recipe with someone as a "taste tester".  So, after a hard workout I decided that my trainer was the perfect person!  After hearing that he liked it I decided to share it with you :)



Ingredients:
2 packages of broccoli slaw
2 packages of udon noodles
3 Tablespoons low sodium soy sauce
3 cups low sodium chicken broth
2 teaspoons xantham gum
1 to 1.5 pounds of chicken, pounded to uniform thickness
Garlic Expressions-to marinade your chicken

Directions:
-Turn oven on broil.
-Marinade the chicken in Garlic Expressions, I do this right on the stoneware pan that I will be broiling it on.
-Broil chicken about 7-8 minutes per side or until it has reached an internal temperature of 165 degrees.  
-Slice your chicken to the desired sizes.
-Cook noodles as directed on the package then drain.
-In a medium sized pot, whisk together soy sauce, xanthum gum, and chicken broth. 
-Heat on medium heat, until it thickens, stirring occasionally.
-Add broccoli slaw until well mixed then remove from heat.  

Plating:
-Place noodles on your plate
-Top with the broccoli slaw mixture
-Finish with chicken


Healthy Eatings, 


Rachel
 
Here is the first ever Make it Up Monday success! You can read more about Make it Monday or MUM in my blog posts.  To sum it up, this recipe worked well last week while this week's recipe was...not up to expectations, to put it nicely :)

This recipe was also one of the first that enlisted the help of a surprise taste tester.  In his words,"Thanks for dinner...it was amazing!"  It was nice to have such a great review from someone outside of my family, not that their opinion isn't valuable just a bit biased ;).  

This recipe makes enough to freeze for at least 1-2 more meals depending on your family size.  I have a family of 4 and there was enough for me to freeze for another meal.  This is in addition to what we ate on Monday,  the 2 servings I gave to the taste tester and the 3 servings I put in the fridge for left overs later in the week.  **I did not freeze any gnocchi or scallops**

To Freeze: I put 6 Cups of the meat and vegetable mixture, with plenty of juices to reheat for next time, into a freezer safe plastic container, sealed it up and put it in the freezer.  Simple and easy.  To reheat, I will thaw out in the fridge the day before I plan on it for dinner.  I plan on reheating it again using the Crockpot until warm (I am guessing about 1 hour).  I will update this information if I find it is any different.  

So enjoy!!

Ingredients:
4-5 pound pork tenderloin
32 ounces reduced sodium chicken broth
1 jar Bella Sun Luci Sun Dried Tomato Halves with Italian Herbs
2, 1 pound boxes of Delallo Potato Gnocchi 
16 ounces bay scallops
olive oil
garlic
5 Cups Asparagus
CrockPot-large enough for your roast.  Mine is a 6 quart CrockPot

Directions:
+Place tenderloin into the CrockPot (I put mine in at 11AM, so I turned mine on high.  If you put yours in earlier in the day I would chose low).

+Add the Chicken Broth and Tomato Halves
+Let it do its thing all day.  
+About 10 minutes before serving, start cooking your gnocchi per the directions on the package.  
+About 5-6 minutes before serving, add you asparagus to the CrockPot and start your scallops.  
+heat a sautee pan with olive oil and garlic.
+Place scallops in and sautee for about 4-5 minutes (note that bay scallops cook faster than sea scallops so keep an eye on them) occasionally stir/flip them so they are evenly cooked but not sticking to the bottom of your pan and burning.  

Plating:
+Place gnocchi on the plate
+Top with the pork tomatoes and asparagus.  When I used my laddle to plate it I made sure there was some of the juice so it could soak into the gnocchi.
+add a few scallops on top 


Healthy Eatings, 


Rachel