Leftover Chinese Food Thai Noodle Soup

So day #2 of the grocery store challenge – so far I haven’t spent any of my $20 budget for fresh fruits and veggies – still using up what we have.

We have two refrigerators, typically the fridge in the basement is for beverages, but it does take the overflow of the upstairs fridge if there isn’t any room.  This is where our Chinese leftovers ended up after Hannah’s birthday.  I had half a container of shrimp, and 3 teriyaki (sp?) chicken sticks:

Then I just rooted around my fridge and pantry to see how I can turn this into a soup! 

Which turned into this:

The shrimp dish was originally breaded so I ran it under cold water to get all the breading off. 

Thai Noodle Soup

• 1 teaspoon Rooster hot sauce (thanks Beadie!)
• 5 ounces teriyaki chicken breast
• 6 ounces cooked shrimp diced
• 2 ounces julienne carrots
• 6 cups fat free chicken broth
• 2 cups hot water
• 4 ounces bean sprouts
• 5.5 ounces soba noodles (these are cooked already)
• 3 ounces firm tofu
• 3 tablespoons chopped fresh cilantro
• grated ginger to taste

I served myself a GENEROUS 3 cup bowl! 

Lunch comes in at:  522 calories, 18 fat and 43 carbs!

And I worked out at lunch!  I did Jillian’s circuit training – I borrowed the book from the library and when I was returning it, I realized I didn’t make copies of the exercises I wanted.  So I just wrote down what they were.

Well after I brought the exercise list home, I realized that I didn’t know what half of the stuff was!  So I google imaged each exercise and made a cheat sheet I bring down to the gym with me.

Another night of BizTV tonight – can’t wait to see how Mike did on the scale – I hate cliff hangers!   I’ll probably wait until the weekend to watch American Idol. 

Come back tonight for Grocery Challenge Dinner #2:  Panko Breaded Polenta with Garlic Shrimp and Garlic Bread!