We had a disaster drill yesterday at work. It was…the works.
We had a debriefing afterwards to discuss what went right, what went wrong, what we need to change, and so on. The meeting had management and administration representatives, and then in walked…the paramedics and firemen who were involved in the drill.
FIREMEN. Mmmm! I have a thing for firemen.
There’s something about the tight tees and suspenders that just gets me. Perhaps this is one of the many reasons I love watching Chicago Fire and the character Taylor Kinney totally makes my heart palpitate. The man is nothing short of dreamy. The fire fighter part just makes him truly lust-worthy.
Ladies, what do you think? Am I right or am I right?
Sadly, none of the fire fighters that showed up for our disaster drill debriefing were Taylor Kinney. In fact, none of them were steamy in the least. So my attention remained on the debriefing itself.
Kind of like the lack-luster fire fighters, I haven’t come across too many WOW meals lately. Definitely some good ones, but no hands-down favorites. That is, until this meal. Mr. Prevention and I agreed that this one was really, really good. Not only really, really good but it comes together in 20 minutes or less AND it’s healthy. A winning recipe all-around.
Szechuan Chicken with Noodles slightly adapted from iVillage
6 oz dry whole wheat angel hair pasta
1 lb boneless, skinless chicken breasts, sliced into thin strips
2 Tbsp cornstarch
4 tsp olive oil, divided
3 cloves garlic, minced
10 oz broccoli slaw
1/2 tsp crushed red pepper flakes
1 bunch green onions, chopped
2 tsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp sherry vinegar or red wine vinegar
Bring 2 quarts of water to a rolling boil over high heat. Break pasta in half and drop into boiling water; stir and cook 8-10 minutes or until al dente. Once cooked, drain pasta and set aside.
Meanwhile, combine the chicken and cornstarch in a zip top bag and shake well to distribute cornstarch over chicken.
Heat two teaspoons of the oil in a large wok or skillet over medium-high heat. Once hot, add the chicken and saute 5-7 minutes or until no longer pink. Add garlic and saute until fragrant, about 30 seconds. Remove chicken to a plate and return wok to heat; add remaining two teaspoons oil.
Add the broccoli slaw and crushed red pepper to the wok and heat 2-3 minutes. Add the green onion, drained pasta, and chicken; toss to combine. Add the sugar, soy sauce, and vinegar to the wok and stir fry for 1-2 minutes to heat through. Serve hot.
Yield: 5 servings (about 1 1/3 to 1 1/2 cups each)
Nutrition Information (per serving): 300 calories; 5.6 g. fat; 44 mg. cholesterol; 294 mg. sodium; 33.2 g. carbohydrate; 4.6 g. fiber; 28.8 g. protein; 4.2 g. sugar
Result: Two thumbs up from both of us. I think this was a favorite meal in some time, in fact. I didn’t have sherry vinegar so I used red wine vinegar and it worked beautifully. I wasn’t so sure about tossing the sugar, soy sauce, and vinegar in without mixing first, but it worked great. This was a meal ready in less than 20 minutes with very little hands-on time or prep. Leftovers were great, too…and it’s very low in calories for a meal!
The rest of the week is looking to be fairly smooth sailing. Exciting to play hockey tonight!