Alright, first a disclaimer:
This is not a food blog, but I am a self-admitted foodie. The kind that takes pictures of their food at restaurants before they eat it. The kind that scours pinterest for new recipes. The kind that has more than one cook book on their kindle. The kind that makes food-related posts on non-food blogs. That’s me.
I am also living truly on my own now for practically the first time in my 24 years. On top of that… I work a high-stress yet low-paying job (Chasing dreams out here ya’ll). Cooking is not only cost-saving, satisfying and satiating for me… it’s relieving. I relish a delicious, well-prepared meal. And no, I am surprisingly *not morbidly obese. Although, I would say I have a healthy obsession with good food. (I’m clearly still in the “denial” phase of dealing with an addiction).
So, with that said, I holding my head high, puffing out my chest, and providing all of our beloved thREADERS with my first, self-made recipe. Yes, I came up with this all by myself. I have no idea what to call it, but rest assured… it is highly delectable.
This is an easy, quick meal that tastes great. No idea if it’s healthy, but you can whip it up in no time! Here’s what you need:
- Fresh, baby spinach leaves
- Boneless, skinless chicken breast
- Noodles (flat noodles, udon noodles, angel hair… whatever you like!)
- KC Masterpiece honey teriyaki marinade
- Pineapple juice
That’s right… just FIVE ingredients! The best part is, you get to throw most of them in a crock pot and then forget about them until your belly begins to rumble! For those of you unfamiliar with the marinade, you can find it at any grocery store on the condiment isle near the bbq sauce. Here’s what it looks like:
Now you may have noticed that I didn’t tell you how much of each thing you need on the recipe list. Well, I’m just not a measurement kind of girl. If you like lots of spinach, throw lots of it in there! If you like plenty of noodles, use a bunch! If you want it to taste more sweet and tangy, put more pineapple juice! You get the idea. Do whatever your own little taste buds lead you to do! Now for some directions:
- Throw the chicken breasts, pineapple juice, and teriyaki marinade in the slow cooker. Cook on low for 4-5 hours, or on high for 2-3 hours. I put just enough of the wet ingredients in there so that all of the chicken is submerged.
- Kick back and relax (or in my case… go to work), and let the slow cooker do the REAL work!
- When you’re about ready to eat, boil your water for the noodles and throw them on the stove.
- Take the chicken out of the slow cooker, and shred with a fork.
- Put olive oil and the baby spinach leaves in a medium-sized frying pan and saute it over medium heat.
- Throw the cooked noodles and shredded chicken in the same frying pan, and add some of the marinade. Use more if you like your noodles more saucy, use less if you want them more sticky. I used about two cap fulls.
- Stir fry all of your ingredients over high heat for about five minutes until you hear the noodles start crackling and popping. Taste them to decide when they’re ready to eat! Then, put it all in a bowl and enjoy! Bon Appetit!
Once the chicken is done, this takes about 10 minutes to make.
PS: For those of you who happen to be wine-o’s like me… (I know what you’re thinking. A foodie and a wine-o. Dangerous combination.) This dish goes great with a California white. I suggest Ménage à Trois. According to their website, “Three different grapes add up beautifully in our Ménage à Trois White. The Chardonnay is rich and firm. The Muscat is wild and exotic. The Chenin is soft and supportive. Together they make the perfect threesome.” Did I mention that it’s cheap? About 10-11 dollars depending on where you go. You can find it at almost any liquor store, or even HEB! Here’s what the bottle looks like: