Archive for the ‘Pasta’ Category

This is a recipe that I got from a site that I love to visit.  It’s called, Chickens in the Road.  The name of her site is so cute.

Anyway, one day I was on the lookout for homemade Hamburger Helper recipes.  I knew there had to be a few out there, somewhere.  Finally, I found what I was looking for.

Just so you know,  I haven’t bought Hamburger Helper since I was a young married bride.  (many moons ago) Then, one day, my husband, out of the blue,  said he would like to have Hamburger Helper Lasagna – I felt my throat tightening and a sick feeling came over me.  I was thinking gross, gross, gross.   I told him that I was not going to buy those products – that’s when I went on the search.

I’m going to link you directly to her Hamburger Helper recipes – she has many to choose from.

Everything is so much better when it’s homemade.

It was husband approved.

Homemade Hamburger Helper Recipes


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Chicken Lo Mein

Chicken Lo Mein

I just happen to stumble upon real Lo Mein noodles at the grocery store and had to make some kind of lo mein dish.

I was kind of intimidated by these noodles, only because – I’ve never made them before.

Did you know that it only takes these Lo Mein Noodles,  four minutes to cook?   As soon as your water comes to a rapid boil – put the lo mein noodles in and … set your timer and stir!  Remove immediately after four minutes as directed.

Yes Sir, Drill Sergeant! – That’s the way I felt while preparing this odd noodle/pasta that I love so much.

But, I’d do it all again for…



Chicken Lo Mein

  • 1 pound Boneless Chicken Breasts
  • 4 Tablespoons plus 1/2 cup Low Sodium Soy Sauce, DIVIDED
  • 1 teaspoon Fresh Ginger, grated
  • 2 teaspoons Sugar
  • 1/4 teaspoon Sesame Oil
  • 2 Tablespoons Butter, unsalted
  • 3 Cups Mixed Veggies, Carrots, Cabbage and Broccoli
  • 3 whole Green Onions, chopped
  • 2 cloves Garlic, minced
  • 8 oz. Lo Mein Noodles
  • Olive Oil, for drizzling


Trim and remove fat from chicken breasts.  Cut each breast into bite sized pieces and place in a large bowl.  In a separate bowl, mix together the four tablespoons soy sauce, ginger and sugar until fully blended.  Pour this over chicken, stir well to combine and allow to marinate in the refrigerator for up to one hour.

Meanwhile, prepare your vegetables – thinly slice the cabbage, julienne the carrots, and chop the broccoli.

When chicken is marinated remove it from the refrigerator and place to the side.

In a large non-stick frying pan, add two tablespoons of butter.  Saute the vegetables, green onions and minced garlic until tender.  Remove from pan and place vegetables in a small bowl, cover to keep them warm.

In the same pan that you cooked the vegetables in – drizzle with olive oil and saute the chicken.  When done, add the vegetables back to pan. Remove from heat.

Prepare pasta according to package directions.  Drain and rinse pasta, drizzle pasta with olive oil. Add to chicken/vegetable mixture.  Pour the remaining 1/2 cup soy sauce and 1/4  tsp. sesame oil onto your pasta and chicken  stirring well  to combine.

Serve with extra soy sauce or sweet & sour sauce.

*As with anything else – this is better the next day.*


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