Posted in Asian, Matters of the Heart, What's for Dinner, WW Freestyle

Good Food Memories

https://thepartysinthekitchen.me/2018/06/12/good-food-memories/

When I was a little girl, my Aunt Mikki came to visit us all the way from Japan. I wasn’t sure where exactly Japan was, but I knew it was far, far away. While Aunt Mikki was with us, she prepared Chicken Chow Mein for our family. The whole process included a trip to the market for fresh ingredients and a lot of chopping. I have loved Chicken Chow Mein since that day. I cook it often for my own family. It’s one of those dishes everyone around the table stops talking and just eats. My Auntie’s version included crispy fried noodles. I now make it with regular boiled noodles and sprinkle some wonton strips or sliced green onions to add some crunch. I also use cabbage in place of bean sprouts because it is more easily available, but you can certainly use bean sprouts if you desire.


Chicken Chow Mein
Ingredients
• 2 pounds chicken breast sliced in 1-inch strips
• 2 tablespoons soy sauce
• 2 tablespoon mirin or sake
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 2 teaspoons sesame oil
• 1 teaspoon garlic chili paste
• 3 tablespoons oil, divided
• 1 onion, sliced
• 2 ribs celery, sliced on diagonal
• 2 carrots, sliced
• 2 cups chopped cabbage
• 8-ounces spaghetti, cooked according to package directions and drained
Serve with soy sauce, rice vinegar, chili sauce, sliced green onions, fried wonton strips.
Instructions
1. In a medium bowl mix together soy sauce, mirin or sake, garlic, ginger, sesame oil, and chili paste. Add chicken to marinade while you chop the vegetables.
2. Add 1 tablespoon oil to large skillet or wok. Add ½ the chicken and quickly cook. Remove from pan. Repeat with second half. Set aside.
3. Heat last tablespoon of oil in skillet. Quickly cook the vegetables, starting with onion, celery, and carrot. Adding the cabbage after vegetables soften a bit.
4. Return the chicken to the skillet with the vegetable mixture.
5. Add spaghetti and toss.
6. Serve with desired toppings.
7. Enjoy!


“Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.”

Charles Pierre Monselet (1825-1888)


Weight Watcher friends: 7 Smart Points. If you use edamame spaghetti you can take it down another point. It has 24 grams of protein and only .5 grams of fat and 3 sugars. It has 4 Smart Points for a 2-ounce serving. I used the Seaport Farms brand.

Posted in Dumping Dinner

Dumping Dinner: Beef & Broccoli

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As promised. . .

Here is another Dump Dinner that will make those busy days just a little bit easier. I like that I can just get dinner going in the morning when my energy is high and my resolve to eat well is still intact. After my visit in Oklahoma, my daughter Genny was inspired to make some more dinners for her freezer after the ones I made ran out. She and her husband packaged up seventeen in just an hour and a half. Here is one they tried this week. She reported that the Beef and Broccoli was their favorite so far.

Beef and Broccoli

Ingredients

  • 2 pounds beef, sliced
  • 1 can beef and mushroom soup
  • ½ cup brown sugar
  • ½ cup soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, minced or grated
  • 2 tablespoons corn starch
  • 3 cups fresh or 10 ounce bag frozen broccoli cuts, steamed

Directions

To cook now:

  1. Dump meat into crockpot.
  2. Mix remaining ingredients together.
  3. Pour over beef.
  4. Cook on low for 6-8 hours.
  5. Before eating stir in broccoli.

To freeze for later:

  1. Dump beef into one gallon freezer bag. Can be split into two bags.
  2. Mix remaining ingredients except broccoli together and dump on top of meat.
  3. Seal and freeze.

Follow To cook now directions on cooking day.

Freezing tip: Place freezer bag into 64-96 ounce plastic bowl to load. This will give you stability and free up your hands. Then, freeze, bowl and all. I know you have seen freezer meals all flat and stacked on the freezer shelves. It’s a thing of beauty, but the shape simply does not fit into a crock pot without defrosting. The bowl also prevents the meal from freezing around the wire on the shelves. Remove bowls when frozen to use for more dinners.

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