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.

Crockpot Steak Tacos

 

New Crockpot recipe here on the ole blog today and it is one delicious recipe that my whole family LOVED!!! I will say with my new found love/need of using my crockpot more frequently I may need to invest in one of those fancy ones that will cook for a certain amount of time then just hold things to warm. Otherwise I am going to have to start bringing my meals to work to cook and switch off at a certain time. I leave my house pretty dang early in the morning and I don't always, ok I never make it home within 8 hours of leaving. Basically meaning that whatever I'm putting in the crockpot had better be a ok cooking for a LONG time. This recipe I figured out a way to make it work but the timer slow cooker would have been nice. I found that if you put your meat in frozen into the crockpot obviously it will take longer to cook so that is what I did for this one! Hopefully this one will be loved by you and yours and make it into your dinner rotation! 

Crockpot Steak Tacos

1 larger Skirt Steak (which I found at Aldi!!! Score!!!)

1 Package Taco Seasoning (you can make your own) 

1 Can Diced Tomatoes

1 Cup Water

Put steak in the bottom of the slow cooker, sprinkle the taco seasoning over to coat cover with tomatoes and water. Cook on low for 6 hours...if your steak is frozen you can get a few more hours out of it. When you get home remove steak from cooker, ans slice across the grain. Serve with your usual taco fixings! And ENJOY!!!

Last day of summer...

We are going to be working a little backwards the next few days but I want to get you guys caught up on our little life! 

On Monday we celebrated the last day of summer break for Charlot and the last day of maternity leave for me! Mr. Conrad had a doctors appointment in Columbia early on Monday morning so we headed out from home early to make that then the rest of the day was ours. 

We changed into our swim attire to go to Stephens Lake Park to enjoy the splash park area and a bit of "beach" time as well! I didn't know this little area was even there until my momma discovered it with Charlot one day this summer. It is such a nice park and the splash area is perfect for warm summer days.

Charlot played and played and played, Conrad and I sat in the water a little until he was spent and needed some relaxation time. So he slept and she played. It was a gorgeous morning at the park with a few other kiddos there but not a big crowd.

This was her one final run through before we left for lunch. She needed to go tell all the fountains see ya later. If you are looking for a fun place to head with your kiddos I would highly reccomend this park. It is open May 1-Sept 30 during day light hours, go have a ball running through the sprinklers! And the best part is it's FREE, I love a good deal after all!

We headed out for lunch to Noodles and Company, Charlot's choice. She loves their buttered noodles and carrot sticks. And we shared an order of pot stickers which she really liked as well! After lunch it was time for some retail therapy, a new outfit for the first day of school was in order.

What better way to finish out the day than a shake from Chick-fil-a!!! Oh yea and two napping children for Momma on the way home!

Pepperoni Pizza Rolls

Today on this here ole blog we have an incredibly easy and ridiculously delicious meal that the whole family will love. I love meals that are easy to make and fun to eat and this one does just that. Charlot and I made this on Saturday night for movie night. It was simple and she was able to help with every step. We probably didn’t end up with as much pepperoni in the actual roll due to her eating it as she went but she had a ball. The best thing about this recipe for us is Charlot isn’t a huge fan of sauce so we put very little in the roll and served it on the side so she could dip into the sauce and she loved that!

This would be the perfect meal for those busy nights that supper needs to get on the table fast and you want no complaints. Plus the added bonus is you could switch this up to accommodate your family’s tastes, add veggies, or ham, chicken, or whatever your crew’s favorite pizza toppings are. This just makes it a fun and different way to enjoy your pizza.

Pepperoni Pizza Rolls

1 Can Pizza Crust Dough

1 Small Jar Pizza Sauce

2 Cups Mozzarella Cheese

1 Package Pepperoni (I used Turkey Pepperoni)

2 TBSP Corn Meal

Preheat oven to 375 degrees (or whatever your pizza dough calls for). Spray a large rimmed baking sheet sprinkle on corn meal. Spread pizza dough over the corn meal try to get it pretty thin without any holes. Spread a thin layer of sauce over the dough, do not use too much here your roll won’t turn out right if you do. Top sauce with 1 cup of the cheese, then pepperoni followed by the remaining cheese. Then roll the dough up like you are rolling up a cinnamon roll. Then brush the top with some EVOO and sprinkle with parmesan cheese if desired.  Bake for 15-20 minutes or until golden brown and cooked through. While roll is baking warm remaining sauce for dipping. Once roll is out of the oven allow it to cool for 5-10 minutes before slicing. After that slice and serve with sauce! ENJOY!

Pepperoni Pizza Lasagna Rolls...

YUM!

This recipe was in the running during the contest last week, though to got no votes, you must have been blinded by cheesecake, I thought it was most definitely worth sharing! Now for me this recipe came from two places one I am a huge fan of lasagna, but I tend to never get the layers just the way I want them so that the cheese has good even distribution. I know I give food a ton of thought, but when you roll up the noodle you are guaranteeing yourself cheesy goodness in each bite. Second my kid LOVES pepperoni pizza, and the night I made this she told me she LOVES Telpha’s (her babysitter’s) Lasagna. Well I can’t be beat out by the sitter (hahaha) so I thought why not put both her loves into one.

Those were two reasons for the birth of this recipe but here are a few other great things about it! Since you have pepperoni in the noodles you don’t have to use quite as much meat in the sauce (money saver!) This uses jarred pasta sauce so it is completely doable on a week night. This freezes beautifully, I am thinking the next new baby family is getting this! Lastly in my home it was both kid and hubby friendly! The hubs said it was a good thing that I had packed part of it up and froze it because he might have eaten the whole pan.  Charlot liked it but proceed to tell me that Telpha’s was better! Oh well maybe next time. Hopefully and your family can enjoy this as well!

Let’s Make This!

Brown some burger, you could use, beef, pork, or turkey! I like to season mine with salt, pepper, and a bit of red pepper. But you season as you see fit!

Pour on some sauce. I love making my own sauce, but a good jarred sauce is perfect for this. Add a little garlic powder and allow this to simmer away!

Now I completely forgot to take a picture of the ricotta mixture before I spread it on the noodle, but here it is. You want to allow your noodles to cool for a few minutes before you attempt this step. Don't ask just trust...

Lay on some pepperoni. Now I started out using 5 pieces per noodles but I had a pepperoni thief in my kitchen. She's short and blond with blue eyes I can't seem to say no to! I suggest using the Turkey Pepperoni, one it is better on the thighs, but to me it also isn't a greasy tasting as some pepperoni can be!

Now you see it rolled up and ready for friends...

Oh here they joined!

Sauce and cheese to keep those delicious noodle rolls warm!

Oh come to Momma!!!

Pepperoni Pizza Lasagna Rolls

½ lb. Lean Hamburger

1 Jar of Pasta Sauce

14 Lasagna noodles

1 container Ricotta Cheese

½ cup Parmesan Cheese

1 Egg

½ tsp Garlic Powder

1 package Turkey Pepperoni

2 cups Mozzarella Cheese (shredded)

Pre-Heat oven to 350 degrees. Brown hamburger in a skillet, add jar of sauce and allow to simmer. Cook noodles according to package directions in salted water and drain allow to cool before trying to handle. In a medium bowl mix, ricotta, parmesan, egg and garlic powder, season with salt and pepper if desired. Ladle a cup or so of the sauce into the bottom of a 9x13 greased baking dish. Now take out a noodle and lay it on a flat surface spread a good dollop of the ricotta mixture over the noodle. Top with 4-5 slices of pepperoni, roll it up and place in your pan. Repeat with all noodles until pan is full. Pour remaining sauce over noodle rolls and top with mozzarella cheese. Bake covered for 20 minutes and uncovered for 5-10 minutes to brown the top. Let the lasagna sit for 10 minutes or so before you try cutting into it. ENJOY!

Baked Cheez-It Chicken Strips

What could be better chicken wrapped in buttery cheesy Cheez-its? Hum I can’t think of much.  Ok I am sure there are many things but apparently not to my lovely little child. You see I am dealing with a bit of a picky eater, a bit might not really cover it. Getting her to eat used to be one of my least favorite things to do, but starting right after Christmas we enacted a new rule that she had to try at least one bite of everything on her plate. You see my kid wouldn’t ask for something else to eat she just would not eat, grrrr. It was like she was on a hunger strike. With the new rule the first few weeks were rough, I mean ROUGH. Today we are so far from where we were, thank goodness!

Last night I made this dish, with the help of my sous chef Charlot. And they were a hit! I had made it several times before as a whole chicken breast but I thought maybe a strip would go over better for her and boy oh boy was I right! This was what she said as she finished her plate , “Momma could you save some of this chicken for me, I really really liked it.” Hum yes I can!

This is a super easy weeknight supper to prepare for your family. These strips stay really moist on the outside while the crust gets really crunchy, perfect for dipping! I served mine with oven fries, and peas (Charlot’s choice), I bit of a weird combo but hey she was happy. Please enjoy with your family, and let me know what you think! 

Cheez-it Chicken Strips

4 boneless skinless Chicken Breast, sliced into strips

½ box of Cheez-its, Crushed (I use the regular ones but you could switch it up to any flavor)

½ cup Flour

1 Egg

½ cup Milk

5-10 dashes of Louisiana Hot Sauce

Salt and Pepper to taste

Preheat oven to 450. Line a rimmed sheet pan with foil, spray with pam. Set up three shallow dishes (I use pie plates). In the first add your flour, season flour with salt and pepper. Beat egg, milk and hot sauce together in the second dish season with salt and pepper. In the third the crushed cheez-its. Take chicken coat in flour then egg and finally cheez-its, place on baking sheet. Repeat with remaining chicken, as you are placing on the baking sheet leave room between strips for optimal crunchiness! Bake for 15 minutes then flip and bake 10-15 minutes more. Enjoy!