Coconut Red Curry Chicken Soup

Coconut Red Curry Chicken Soup – Serves 4

2 teaspoon canola oil

½ cup onions, small diced

1 ½ tablespoons garlic

½ cup carrots, sliced

¼ cup celery, small diced

½ cup peppers, small diced

7 ounces coconut milk light

3 cups chicken broth

1 ½ tsp red curry – all red curry isn’t made the same. Check soup before adding more. Can be spicy

3 tablespoons honey

1 lime, juiced

1 cup sliced grape tomatoes

8 ounces pulled chicken breast

1 teaspoon sesame seed oil

1 cup quinoa, cooked

Add canola oil to a hot pot and sauté the next 5 ingredient. Then add in the coconut milk and broth and bring to a simmer. Add in the next 6 ingredients and simmer for about 10 minutes. Then add in the quinoa and bring back to a simmer. Split soup 4 ways.   

catering in St George, UT

Grilled Chicken Spaghetti with Summer Vegetables

rilled Chicken Spaghetti  with Summer Vegetables  - Serves 4 

8 ounces whole wheat spaghetti noodles, cooked

16 ounces chicken, diced

1 tablespoon garlic, chopped

2 cups asparagus, grilled

1 ½ lemons, grilled

1 cup onions, grilled

½ cup sundried tomatoes

1 ½ cup peppers, grilled

2 cups artichoke hearts

3 tablespoons olive oil

1 ½ ounces parmesan cheese

salt and pepper to taste

Pre heat grill to medium heat. Bring water to a boil and cook noodles until al dente. Strain and run water over the noodles to cool down. Slice onions, and grill with the peppers, asparagus, and lemons. Cook until roasted. Then slice peppers and asparagus. Dice the onion. In a large sauté pan cook chicken, then add in garlic, followed by the rest of the vegetables. Once everything is cooked and hot add in noodles, olive oil and season with salt and pepper. Squeeze lemons and stir into pasta. Split pasta 4 different ways then garnish with parmesan cheese.  

Chocolate Avocado Pudding; Twisted Noodle Cafe, one of the best restaurants in St George, UT

Chocolate Avocado Pudding – Serves 13

26 ounces avocado

2/3 cup coconut cream- the coconut solids

¾ cup cocoa powder - unsweetened 

1 tsp vanilla

2 tsp almond extract

¾ cup agave nectar – 1 cup if wanting it sweeter

½ cup dark chocolate chips 60% + cocoa

Add everything except chocolate chips into a food processor and puree until smooth. Add in the chocolate chips and pulse to break up into little pieces.  

Healthy Catering St George, UT; Twisted Noodle Cafe a healthy restaurant in St George

It seems almost every restaurant has a 'healthy' option nowadays. Even multi-national corporations like McDonald's have been hastily trying to re-brand themselves to jump on the healthy living bandwagon. Most of the nutritional information they provide reveals upon closer scrutiny that the healthy dish or meal being touted is, in fact, a very stripped-down, often flavorless and usually uninspiring version of something that is already on their menu. For taste, their healthy menus are left floundering.

And that is precisely where Twisted Noodle Cafe stands in a league of its own.

This self-described 'fast casual restaurant with fast casual prices' takes great pride in the fact that its entire philosophy, indeed the establishment itself, is built around the concept of providing healthy, affordable food to the people of St. George, UT. Owner and head chef Cameron Payne has been featured in the New York Times, has experience at the MGM, and was Executive Chef at both Treasure Island and the Biggest Loser Resort in Ivins.

It is under his guidance that the Twisted Noodle Cafe currently sits at number 6 in all of St. George in the list of best restaurants compiled by Trip Advisor. The major factor besides the quality of the food is how healthy it is.

Not content to have people make a trip all the way to the heart of main Street for a taste of its healthy and delicious fare, Twisted Noodle Cafe has introduced a Catering Menu. Borrowing from every component of the restaurant's main menu, the eclectic mix of healthy fare is proving to be a solid competitor to other catering providers.

There are 4 main options to meet your healthy catering needs - Salads, Wraps, Pasta and Quinoa Bowls.

Salads
A large salad pan costs $20 and will feed between 6 and 8 people. For another $10, you can add tofu or grilled chicken.
9 different varieties are available - Southwest Caesar, Cranberry, Apple, Grilled Vegetable, Caprese, Greek, Asian, Quinoa Vegetable and Mixed Berry.
Customers may choose 2 of 5 types of dressing per order - cilantro avocado, Caesar, pesto ranch, sesame ginger, balsamic vinaigrette and white balsamic.

Wraps
The Wraps package costs $28 and includes 4 full-sized wraps. You can have all the same or up to 4 different from the mix of different varieties available. Wraps are served cut in half.
The varieties available are Caprese Chicken Wrap, Southwest Chicken Caesar, Vegetable Hummus with Chicken and the Sesame Chicken wrap.
Customers may choose between wheat, white, spinach or tomato tortilla for their wraps.

Pasta
The pasta option costs $30 and will feed between 6 and 8 people. You may choose regular or wheat penne, or a mixture of half veg-half penne.
The 9 different pasta dishes available are Asian Noodle Bowl, Sausage & Spinach, Bolognese, Spinach Artichoke Sundried Tomato, Mac & Cheese, Chicken Alfredo, Creamy Pesto with Chicken, Caribbean Chicken and Chicken Carbonara.

Quinoa Bowls
A Quinoa Bowl costs $50 and will be suitable for between 6 and 8 people.
The 6 different flavors available are Southwest, Asian, Enchilada, Spinach-Artichoke-Tomato, Chicken & Vegetable and Sausage & Vegetable.

Besides these 4 main options, customers may order a variety of add-ons. Greens and veggies like artichokes, spinach and sun-dried tomatoes cost only $5 each. 
For an extra serving of protein, order the extra chicken for $10.
Twisted Noodle Cafe caters for those who require gluten-free meals - this option cost $10 also.
For those looking to indulge just a little after all that healthy eating, a large bag of chips costs $8 for the regular and $10 for the Truffle Parm.

The Twisted Noodle Cafe is proving to both customers and the competition that you do not have to resort to high-sugar, high-sodium and high-calorie fare to be a competitive restaurant in St. George, UT; healthy meals are the draw of the day.
St. Georgians are proving to Twisted Noodle Cafe that they already believe it is the best caterer around for exactly that reason.

Catering St George 

Grilled Chicken Spaghetti with Summer Vegetables

Grilled Chicken Spaghetti  with Summer Vegetables  - Serves 4 

8 ounces whole wheat spaghetti noodles, cooked

16 ounces chicken, diced

1 tablespoon garlic, chopped

2 cups asparagus, grilled

1 ½ lemons, grilled

1 cup onions, grilled

½ cup sundried tomatoes

1 ½ cup peppers, grilled

2 cups artichoke hearts

3 tablespoons olive oil

1 ½ ounces parmesan cheese

salt and pepper to taste

Pre heat grill to medium heat. Bring water to a boil and cook noodles until al dente. Strain and run water over the noodles to cool down. Slice onions, and grill with the peppers, asparagus, and lemons. Cook until roasted. Then slice peppers and asparagus. Dice the onion. In a large sauté pan cook chicken, then add in garlic, followed by the rest of the vegetables. Once everything is cooked and hot add in noodles, olive oil and season with salt and pepper. Squeeze lemons and stir into pasta. Split pasta 4 different ways then garnish with parmesan cheese.  

™ & Copyright © 2014 Cameron Payne

Recipe from Twisted Noodle Cafe; healthy restaurant in St George, UT. 

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Twisted Noodle Cafe 90 Day Weight Loss Challenge

Cheesey Spaghetti Squash

Cheesy Spaghetti Squash- Serves 4

4 cups spaghetti squash, cooked

2 teaspoons garlic, sliced

1 tablespoon olive oil

 1 tablespoon butter unsalted

 salt and Pepper to taste

3 ounces parmesan cheese

1/4 cup chopped parsley

¼ cup pesto

Preheat oven to 350 degrees. Cut spaghetti squash in half and remove seeds. Steam squash for 35-45 minutes. Let cook and scrape the squash with a fork. In a hot sauté pan add oil then garlic and squash and sauté until hot. Remove from heat add in butter, salt, pepper, parlesy, pesto, and parmesan cheese. Mix well. To plate add 1 cup of spaghetti squash for each person. 

Catering in St George UT

Pesto Chicken Pizza

Pesto Chicken Pizza- Serves 2

1 udi's pizza crust

1/4 cup pesto sauce

5 ounces roasted chicken

1 ounce mozzarella cheese

1/2 ounce feta cheese

2 tablespoons sundried tomatoes, chopped

1/4 cup artichoke hearts, chopped

1 tablespoon pinenuts 

1 tablespoon fresh basil, chopped

1 tablespoon balsomic glaze

Preheat oven to 425 degrees. Line a sheet pan with foil and spray with a non stick spray. Add a pizza crust then spread the pesto sauce over the crust. Add roasted chicken, cheese, and vegetables except for basil and glaze. Bake for about 12-15 minutes. When crust is crisp and cheese has melted pull out of the oven and let cool for 5 minutes. Slice into 1/4's then add basil. Place pizza on a plate 2 per person then drizzle balsomic glaze over the pizza. 

Roasted Potato Soup with Smoked Gouda and Turkey Bacon

Roasted Potato Soup with Smoked Gouda & Turkey Bacon – Serves about 7

1 cup per serving

1 tablespoon garlic, chopped

½ cup onions, diced

2 ½ cups yukon potatoes, roasted and peeled

4 cups chicken broth, low sodium

1 each jalapeño, de steamed and de seeded (optional)

1 each poblano peppers, de steamed and de seeded

3 ounces smoked gouda cheese

½ cup Greek yogurt

salt & pepper to taste

Garnish with:

¼ cup green onions

4 slices turkey bacon, cooked and chopped

Preheat an oven to 350 degrees then add potatoes to the oven and roast for about an hour. Once they are done take out and cool down then peel the skin. Also pan bacon and bake bacon for 17-20 minutes until crispy then chop. Using a soup pot spray with a non stick spray and add the first 2 ingredients and sauté. Then add the potatoes, chicken broth, jalapeño, and poblano and season. Let simmer for about 20 minutes. When ready to blend add yogurt and cheese then blend until soup is smooth. Serve soup and garnish with the turkey bacon and green onion.

Enchilada Quinoa Bowl

Enchilada Quinoa Bowl- Serves 2

1 cup quinoa, cooked

½ cup chicken sausage, cooked

¼ cup peppers, diced

1/8 cup onions, diced

1/8 cup enchilada sauce

Juice of ½ a lime

1 tsp garlic, chopped

1 tsp cilantro, chopped

1 ½ ounces sharp cheddar cheese

Salt and pepper to taste

Sauté peppers onions, garlic. Add in the chicken sausage and quinoa and cook until hot. Then add in the  enchilada sauce, lime juice, cilantro salt and pepper and mix. Split the filling between 2 bowls and top with cheddar cheese and serve.  

Please enjoy this recipe from The Twisted Noodle Cafe, St George UT healthy restaurant. We also provide catering in St George UT