Fake Chicken Pho

Fake Chicken Pho

adapted from Rachael Ray in Season

Since moving to Philadelphia, one of my son's favorite food is Pho. Traditional Vietnamese Pho takes hours to make. This can be made in about 30 minutes. 

The carbs are also reduced by replacing half of the traditional rice noodles with spiralized zucchini.

Makes 4 servings                                                    6 WW Blue points / serving

8 oz. thin, flat rice noodles

2 large poached chicken breasts, leftover cooked chicken or rotisserie chicken, thinly sliced

1 inch cinnamon stick

3 star anise pods

1/8 tsp. rounded ground cardamom

2 quarts homemade chicken stock or canned broth

2 inch piece of ginger, peeled and cut into matchstick size pieces

1 bunch of scallions, trimmed and sliced on a bias

2 Tbsp. soy sauce

Hoisin sauce or Sriracha (optional) for drizzling

Thinly sliced jalapenos, julienned basil, cilantro leaves and bean sprouts for garnish

1. In a large bowl, soak the noodles in warm water until pliable, 15-20 minutes.
2. Drain and rinse under cold water; Drain well; Return to the bowl.
3. In a large pot, toast the spices, stirring frequently until aromatic, about 2 minutes.
4. Add the stock, ginger and garlic; Bring to a boil; Cook until the stock is infused, about 5 minutes.
5. Strain the broth into the bowl with the noodles. Discard the solids.
6. Return the broth and noodles to the pot; Add the zucchini, scallions and soy sauce; Simmer until scallions wilt and the zucchini is cooked, about 2 - 3 minutes.
7. Use tongs to divide the noodles and zoodles among bowl. Top with chicken.
8. Divide the broth among the bowls.
9. Serve allowing individuals to garnish their plates and add hoisin sauce and /or sriracha as desired.

Enjoy!

Turkey Sausage with Bratwurst Seasoning

 Turkey Sausage Patties with Bratwurst Seasoning

adapted from The Daring Gourmet

While trying to eat healthier, I am trying to incorporate flavors we love in lower calorie foods. My husband and I have some fond memories at the Bierhaus NYC. We especially enjoyed the Wurst Sampler Platter. Bratwurst was just one of the sausages included in the plate. 

Turkey Sausage with Bratwurst Seasoning & Braised Red Cabbage

Serves 4                            0 WW Blue points / serving

1 lb. ground turkey breast

1/2 tsp kosher salt

4 tsp. powdered milk

1/2 tsp, ground white pepper

1/4 tsp. freshly ground black pepper

1/3 tsp ground mace or nutmeg

1/3 tsp ground ginger

1/3 tsp. dried marjoram

1/3 tsp. dried mustard

a pinch of ground cardamom (about 1/12 tsp.)

a pinch of ground coriander (about 1/12 tsp.)

a pinch of crushed caraway seeds (about 1/12 tsp)

1. Combine the dried milk with all other spices. Mix well.
2. Combine the turkey with the spice mixture. Combine well but do not overmix.
3. Divide the turkey mixture into 4 patties. Refrigerate for at least 1 hour.
4. Cook in a hot skillet coated with cooking spray for 4 minutes per side.
5. We recommend serving on a bed of Braised Red Cabbage with Caraway & Apples or top as desired.

Enjoy!