Broccoli Chicken Lo Mein

I posted a photo of my supper Saturday night and several of my Facebook friends asked for the recipe so hence the blog post...because let's get honest I am a terrible blogger. I wanted to say that this recipe is super freezer friendly as a meal kit something I do regularly. I have included the instructions for the freezer method in the recipe as well. The recipe is also great to switch up vegetables and even meats with, plus in my home anything with noodles is consumed very well. I hope you all enjoy! 

I wanted to take a second and say that I really want to get back to blogging on the regular, I really do just with two little ones and two busy jobs my poor blog keeps finding it's way to the back burner. So if you are reading this thanks for sticking with me. I hope all of you are having a blessed Monday. 

Broccoli Chicken Lo Mein 

Makes 6-8 servings

Ingredients

1.5 lbs. Chicken Breast Diced

4 Broccoli Crowns

¼  cup Soy Sauce

¼ cup Teriyaki Sauce

¼ cup Hoisin Sauce

1 TSP Minced Garlic

1 TSP Rice Vinegar

1 TSP Sesame Oil

1 Can Bamboo Shoots drained

1 Can Water Chestnuts drained

1-2 tsp Cornstarch mixed with water (if needed to thicken) 

½ lb Linguini Pasta Cooked until just al dente  

In a medium size bowl mix Soy Sauce, Teriyaki Sauce, Hoisin Sauce, Vinegar and Oil pour over chicken and marinate for at least 30 minutes. Steam broccoli for 5-6 minutes to soften. Heat EVOO in a large nonstick skillet add in the chicken and sauce cook through. Add in broccoli and cook until desired tenderness stir in bamboo shoots and water chestnuts. If the sauce is too thin you may need to thicken with cornstarch. Just before serving stir in noodles to coat with sauce and mix in the vegetable through.

Freezer Ready Directions-In a medium size bowl mix Soy Sauce, Teriyaki Sauce, Hoisin Sauce, Vinegar and Oil Place Chicken in a quart Ziploc bag pour sauce mixture over it and seal. Place broccoli in a quart Ziploc bag. Take a gallon Ziploc bag and add each quart bag to it.

Cooking day! Thaw bag in the refrigerator all day. When you get home pour chicken into a nonstick skillet and cook through add broccoli and cook until desired tenderness. Serve over rice, or ramen.

Sheet Pan Omelete

If you have read my blog for very long you may realize that I love meal planning and freezer foods. I especially LOVE a make ahead breakfast recipe and the fact that it is healthy makes it even better! I have been slowly tip toeing into the world of low carb, I am not fully going low carb just trying to cut some cruddy stuff from my diet. Plus eliminate some of the bread I intake, man I love bread. I was doing well at just eating eggs for breakfast, they were fast and easy that I could make at work. The only problem was that after a bit I was hungry, and when hungry I reach for the easiest available food. Usually not the greatest of choice…crackers they are kind of a drug for me too. Now you have learned how to take me out quickly offer me a bread basket laced with some Triscuits. 

Wow way off track, the point is the recipe was born to provide me with a heartier yet healthy breakfast. I had time to do some recipe testing earlier this week, the weather got yucky so I left work early grabbed my kids, built them a tent in the living room, and got to work. Man, alive I am excited how this turned out. YUM is all I must say. Plus, the fact that I now have a few weeks’ worth of breakfast in my freezer, makes me do a little booty shake. Well my booty isn’t exactly small but the shake I’m doing isn’t a big one oh gosh you guys totally don’t need to read these things. 

I love so much about this recipe I feel it is the perfect combination of veggies and meat but if you prefer to switch it up to suit your like feel free! 

Sheet Pan Omelet

12 Eggs 

½ cup Milk (we use whole in our home) 

1 Bell Pepper Diced

 1 Bunch of Broccoli Chopped

4 oz Fresh Mushrooms Chopped 

2 handfuls Baby Spinach Chopped (I know accurate measurement) 

4 Strips of Bacon Cooked and Crumbled 

½ Parmesan Cheese Shredded 

2 tsp Hot Sauce

Salt and Pepper to taste

Heat oven to 350 degrees. Line a sheet pan with aluminum foil, put bell pepper, broccoli and mushroom on the sheet pan. Roast in the oven for 15 minutes. While veggies roast crack eggs in a large bowl add milk, hot sauce, salt and pepper whisk until well combined. Once veggies come out of the oven allow them to cool for a few minutes and add to eggs, stir in spinach and cheese. Now spray the lined pan that you roasted the veggies on with cooking spray. Pour egg mixture on to pan and spread out top with bacon. Bake at 350 for another 15-20 minutes until eggs are set. Remove from oven and allow to cool prior to cutting. Once cool cut into 12 large squares. Freeze flat in Ziploc bags. To reheat thaw and warm for 30 to 45 seconds.