I found this recipe in an old issue of Real Simple. (I hit a huge magazine sale at the library last week and picked up every back issue of RS I didn’t have… for less than the price of 2 new issues!)

It is a great (cheap!) recipe for either lunch or dinner and can easily be adapted with different vegetables, etc. to suit your tastes. The best part… you really don’t have to measure! And it’s definitely “double-able” for more people!

Easy Chicken Lo Mein

Ingredients
1 pkg. chicken ramen noodles
about 1 Tbsp. canola oil
about 1 Tbsp. soy sauce
boneless, skinless chicken breasts (I use two small or one big)
one small onion, sliced like you’d slice an apple, and separated into “petals”
one or two carrots, sliced in discs
a green veggie, if you have one on hand (green bell pepper, broccoli, etc.), cut up
extra soy sauce, if desired

In a saute pan, heat oil, soy sauce, and half of the seasoning packet from the ramen noodles (save the rest for the next time you make this recipe). Cut the chicken into pieces and saute until starting to brown. (You may add more oil and/or soy sauce as needed.) Add the vegetables (you may want to stagger the cooking of the veggies, since onions take longer to cook than already-cooked leftover broccoli). In the mean time, cook the noodles (try not to overcook). Once the veggies have all cooked, drain the noodles, toss into the pan, stir, and serve immediately. Serve with additional soy sauce on the side, if desired.

I recommend eating all of this at one meal, since in my previous experiences I have not known ramen noodles to store well in the fridge.

This recipe generously serves one hungry husband and one pregnant wife. 🙂

This is a recipe I learned from my mother. It is very easy to throw together, and it’s essentially a complete meal in one dish!

In a casserole dish, layer the following:
boneless, skinless chicken breasts (uncooked)
cream of chicken soup (undiluted)
assorted mixed veggies, canned or leftover (optional)
a sprinkling of shredded mozzarella cheese
chicken stuffing mix, prepared

Bake at 350 degrees until chicken is no longer pink (about 45 minutes-1 hour).

During the last 15 minutes of cooking, sprinkle about a cup of mozzarella cheese on the top.

Though I haven’t tried it, I am pretty sure this would be good with turkey as well!

Enjoy!

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To me, meatloaf is pretty high on my list of “comfort foods.”

Thursday night I planned on making meatloaf for dinner, and I decided mid-afternoon (after assembling the elliptical machine) that I was definitely in the mood for trying out a new recipe. I found a recipe on the internet and adapted it slightly. Sorry I don’t have a better picture! Tad devoured it before I could get a good shot. I think he asked for thirds of this meal. 🙂 It’s not really the prettiest meatloaf, but it is very tender and tasty!
Italian Meatloaf

1 lb. ground beef (I would also like to try this with ground turkey)
1 Tbsp. ketchup
3 cloves garlic, finely chopped (Run them through your garlic press!)
1 tsp. olive oil
1 egg
2 cups bread crumbs (Just tear up a couple of slices of bread)
1 tsp. Italian seasoning
1/2 cup grated Parmesan cheese (I used shelf-stable, not fresh)
salt and pepper

Next time I make this I will also add about 1/4 cup finely chopped onions

Mix all ingredients together by hand. Shape into a loaf and bake (wrapped in foil) for 1 hour at 350 degrees. Turn the oven up to 375 degrees and bake it for an additional 15 minutes uncovered to allow a nice crust to form.

This makes about 6 slices (end slices are generous).

One thing I love about this recipe is that it is so easy…and you really don’t have to measure anything! Just “eye” it! I would recommend serving it with steamed veggies and mashed potatoes.