Fantastic Chicken Lo Mein

I did it again! Another Asian dish served up at home, and taken down by the two of us like there was no tomorrow! When I see ingredients like sesame oil and rice wine vinegar something in my brain goes haywire and I immediately have to try it! You can find the original recipe at Prevention.com which includes the nutritional information. If you're not sure about all the health benefits from sesame oil, you can check out this information on Livestrong.com. It's full of anti-oxidants and antibacterial properties that you won't want to pass up! There are other uses as well, including skin benefits among other medicinal health benefits, if you want to do some looking around on their site! So without further ado...let's get started!

Ingredients
8 oz lo mein or thin spaghetti (you could even use a little more, I only had 6 oz and it didn't go very far)
2 TB sesame oil (you can also use olive oil)
1 lb. boneless, skinless, chicken breasts cut into thin strips
1 onion-chopped
1 lg. red bell pepper-chopped
2 lg. garlic cloves-minced
1/2 c chicken broth
3 TB rice wine vinegar
3 TB soy sauce
1 TB fresh grated ginger

Start out by cooking your noodles according to the package.

While you've got your pasta going, heat 1 TB of the oil in a large skillet over medium/high heat. Add the chicken strips and cook the chicken until no longer pink. Remove the chicken from the skillet and cover to keep warm!

Heat the remaining 1 TB of oil in the skillet, and add your red pepper, onion and garlic. Cook for about 8 minutes or until the ingredients are tender. Stir in the broth, ginger, vinegar and soy sauce and cook for another 2 minutes  Add the cooked chicken and the noodles, stir to incorporate everything together and heat through. 

Serve on a plate (or in a bowl) and enjoy!! 

We absolutely loved this and will be eating it again! Very quick and easy and would even taste great if you let the noodles marinade in the mixture over-night, add the chicken, heat up and enjoy!! Stay tuned for a fantastic snack idea! Until then...

~Happy Eating~

Cheese Soup is one of my favorites!

For as long as I can remember my mom making cheese soup, it has been one of my favorite meals!   I decided to make it for us last night after looking through some more recipes in my new cookbook from my mom! In my hurried, excited state I completely forgot to get bread bowls, however it is on the list of things to do today (for leftovers). This recipe came from one of my mom's friends, Faye and I cannot thank her enough for sharing this recipe! Let's get started!

Ingredients

3 carrots grated

3 stalks of celery, chopped

1 small onion finely chopped

1/2 stick of butter

2 large can of chicken broth (roughly 32 oz)

2 can of cream of potato soup

1 pound Velveeta cheese, torn into small pieces

In a large pot, heat the half stick of butter, and saute the carrots, celery and onion for about 2-3 minutes. Add the chicken broth to the pot and simmer for 30 minutes! 

I love buying these matchstick carrots, because I'm not a carrot fan and D won't go through a whole package of carrots alone, so these are perfect for snacking and cooking! They are pretty long though, so I would recommend dicing them a little bit before you through them in!

3 stalks of celery

This is 32 oz of chicken broth. I used all of it by the time it was all said and done. I would recommend starting out with 3/4 of the box and adding more as needed!

After the broth and vegetables have simmered, add in the 2 cans of cream of potato soup and the pound of Velveeta cheese! Keep stirring frequently until all the cheese has melted over LOW heat (the cheese will burn over high heat, so keep that spoon moving)! Once you have everything melted and stirred in, spoon into a bread bowl and serve! Did I mention this recipe is ridiculously easy?! Stay tuned for some other great recipes! Until then...

~Happy Eating~

(cheese picture (top) courtesy of wegmans.com)